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Gluten Free Buttermilk Pancakes

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  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 7 medium pancakes 1x


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. 


Units Scale

1 cup Sorghum Flour
1/2 cup Brown Rice Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
1 1/2 cups Buttermilk
1 large Egg
1 Tbsp. Maple Syrup
1 tsp. Vanilla Extract
3 Tbsp. Unsalted Butter, melted


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 3/4 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