These easy to make from scratch gluten free buttermilk pancakes are light and fluffy! This is the best recipe for healthy and homemade pancakes. They make fixing breakfast simple and quick.
I like to serve these gluten free buttermilk pancakes with strawberry jam and yogurt, but they are delicious with whatever topping you prefer. Another combination we enjoy is sunbutter and maple syrup.
These pancakes are great for breakfast, but I also like to use them to make peanut butter and jelly sandwiches to pack in lunches. Using pancakes and waffles is a much more cost effective way to make gluten free sandwiches than buying gluten free bread.
Can gluten free buttermilk pancake batter be refrigerated?
Yes! You can make this batter the night before and then just give it a quick stir before making your pancakes. I've also made pancake batter before camping trips and I take it in a bottle to pour onto the campfire griddle. Making the batter ahead will help you to have an even quicker breakfast.
Are gluten free buttermilk pancakes healthy?
This recipe is very low in added sugars with just one tablespoon of maple syrup in the ingredients. I think these pancakes are a healthy breakfast option. Especially paired with some nut butter for protein and a healthy beverage.
How do I make buttermilk pancakes?
Buttermilk pancakes are really easy to make. I start by blending together the buttermilk, egg, maple syrup, vanilla and melted butter. Then I add in the sorghum flour, brown rice flour, baking powder, baking soda and salt.
Once all the ingredients are mixed together I dip out ¾ cup of batter at a time and place it into my pancake maker or a small frying pan. In the frying pan once the pancakes start to get bubbles in the batter I flip them and cook the other side. They are super simple!
If you like this recipe you might also enjoy:
Gluten Free Cinnamon Roll Pancakes
Gluten Free Chia Pudding Breakfast Parfait
Gluten Free Cranberry Orange Muffins
Gluten Free Blueberry Oat Muffins
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Buttermilk Pancakes
- Total Time: 25 minutes
- Yield: 7 medium pancakes 1x
Description
These easy to make from scratch gluten free buttermilk pancakes are light and fluffy! This is the best recipe for healthy and homemade pancakes. They make fixing breakfast simple and quick.
Ingredients
1 cup Sorghum Flour
½ cup Brown Rice Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
1 ½ cups Buttermilk
1 large Egg
1 Tbsp. Maple Syrup
1 tsp. Vanilla Extract
3 Tbsp. Unsalted Butter, melted
Instructions
Preheat your pan on the stove or your pancake maker.
In a mixing bowl blend together the buttermilk, egg, maple syrup, vanilla and melted butter. Add the sorghum flour, brown rice flour, baking powder, baking soda and sea salt. Blend until mixed together.
Measure out ¾ cup of batter into your small frying pan or pancake maker. Cook until the batter begins to bubble a little and then flip to the other side. The pancakes should be a light golden brown color.
Serve the pancakes warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pancakes
- Method: Breakfast
- Cuisine: Gluten Free
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