Gluten Free Buttermilk Pancakes
Weekend mornings just got a whole lot better, and you won't believe these fluffy, golden stacks are made without a speck of wheat. The secret is letting the batter rest for five minutes after mixing — that short pause gives the gluten free flour blend time to fully hydrate, which means pancakes that are tender and thick rather than gummy or dense. Buttermilk brings that classic tangy flavor and works with the baking soda to create a beautiful rise, while a touch of vanilla extract rounds everything out. Bubbles forming across the surface tell you exactly when to flip, so even beginner cooks will nail the timing. Each batch comes off the skillet with crisp, buttery edges and a soft, springy center that holds up beautifully under a generous pour of maple syrup. This recipe makes four servings, so it's perfect for a small family breakfast or a lazy brunch for two with leftovers to spare.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ cups gluten free flour blend
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
For the pan
- 1 tbsp unsalted butter, for the pan
For serving
- maple syrup, for serving (optional)
Instructions
- 1
Whisk together the gluten free flour blend, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
- 2
In a medium mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!