These Fluffy Gluten-Free Buttermilk Pancakes are the gluten-free pancake recipe my family comes back to over and over again. A combination of buttermilk and sour cream makes these the fluffiest, most flavorful gluten-free pancakes you’ll ever eat!
Why You’ll Love This Recipe
These pancakes cook up tall and soft, with crisp-golden edges and a tender middle.
They come together in one bowl plus a quick whisk bowl, so you can get breakfast on the table fast without complicated steps.
Notes on ingredients
Gluten-free 1:1 baking flour: Choose a cup-for-cup blend labeled for baking; if your blend doesn’t include xanthan gum, follow the brand’s guidance for adding it (don’t add extra if it already contains it).
Sugar: Keep it as written for balanced browning, or reduce slightly if toppings run very sweet.
Baking powder: Use fresh baking powder for the best lift; old baking powder often leads to flat pancakes.
Baking soda: This works with the acidity in buttermilk (and sour cream) to boost rise and tenderness.
Salt: Don’t skip it; salt sharpens flavor and keeps pancakes from tasting bland.
Buttermilk: Use real cultured buttermilk for the best tang; if needed, make a quick substitute with milk plus lemon juice/vinegar, but expect slightly less flavor depth.
Sour cream: Full-fat sour cream gives the softest texture; plain Greek yogurt works in a pinch with a slightly lighter tang.
Eggs: Bring eggs closer to room temperature for smoother mixing and more even cooking.
Butter (melted): Let it cool slightly before mixing so it doesn’t shock the eggs; swap with neutral oil or melted dairy-free butter if needed.
How to Make These Fluffy Gluten-Free Buttermilk Pancakes
Whisk the dry ingredients (gluten-free 1:1 flour, sugar, baking powder, baking soda, salt) in a large bowl.
Whisk the wet ingredients (buttermilk, sour cream, eggs, melted butter) in a separate bowl until smooth.
Pour wet into dry and stir just until combined; stop early and keep the batter lumpy to avoid dense pancakes.
Rest the batter for 10 minutes while you preheat a griddle to 325°F (or heat a nonstick skillet over medium-high and lightly oil it if needed).
Scoop 2–3 tablespoons of batter per pancake onto the hot surface (smaller pancakes cook up thicker and flip more cleanly).
Cook 2–3 minutes until the edges set and bubbles appear in the center; flip and cook 1–2 minutes more until cooked through.
Serve right away, or hold pancakes in a 175°F oven for 15–20 minutes to keep them warm without drying out.
Storage instructions
Store pancakes that have been cooled in an airtight box in the fridge for up to 4 days. Freeze pancakes in a single layer until firm, then transfer them to a freezer-safe bag or container for up to 2 months. Reheat in a toaster, toaster oven, or warm skillet until heated through.
Expert Tips & Tricks
Rest the batter for 10 minutes so the flour hydrates and the pancakes cook up fluffier.
Stop mixing while the batter still looks lumpy; overmixing makes gluten-free pancakes tougher and less airy.
Preheat a griddle to about 325°F so the centers cook through before the edges get too dark.
Scoop smaller pancakes (about 2–3 tablespoons of batter each) for thicker, more evenly cooked results.
Flip once, and flip only when bubbles form and the edges look set; flipping early can flatten the pancake.
Let the pan recover heat between batches; consistent heat creates consistent rise and browning.
Keep finished pancakes warm in a 175°F oven for 15–20 minutes if you cook in batches, and avoid stacking too tightly so steam doesn’t soften the edges.
Looking for more delicious gluten-free recipes? Be sure to check these recipes out:
- Gluten Free Cheddar Bay Biscuits
- Soft & Fluffy Gluten-Free Cinnamon Rolls
- Gluten Free Apple Cinnamon Rolls
- Gluten Free Cinnamon Roll Cake
- Gluten-Free Sugar Cookies (Easy Cut-Out Recipe)
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Fluffy Gluten-Free Buttermilk Pancakes
Fluffy Gluten-Free Buttermilk Pancakes are tender, tall, and tangy thanks to buttermilk + sour cream. Easy, quick, and perfect for weekends!
Ingredients
Dry Ingredients
- 1 ¾ cups gluten-free 1:1 baking flour (280 grams)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- ¼ cup sour cream
- 2 large eggs
- 3 tablespoons butter, melted
Instructions
- Whisk the dry ingredients (gluten-free 1:1 flour, sugar, baking powder, baking soda, salt) in a large bowl.
- Whisk the wet ingredients (buttermilk, sour cream, eggs, melted butter) in a separate bowl until smooth.
- Pour wet into dry and stir just until combined; stop early and keep the batter lumpy to avoid dense pancakes.
- Rest the batter for 10 minutes while you preheat a griddle to 325°F (or heat a nonstick skillet over medium-high and lightly oil it if needed).
- Scoop 2–3 tablespoons of batter per pancake onto the hot surface (smaller pancakes cook up thicker and flip more cleanly).
- Cook 2–3 minutes until the edges set and bubbles appear in the center; flip and cook 1–2 minutes more until cooked through.
- Serve right away, or hold pancakes in a 175°F oven for 15–20 minutes to keep them warm without drying out.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving:Calories: 83Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 33mgSodium: 241mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 3g
