Gluten Free Buttermilk Pancakes

These gluten free buttermilk pancakes are easy to prepare and oh-so-tasty. Made with gluten free flour, buttermilk, coconut oil, and vanilla extract, they’re proof that you don’t need to compromise on flavor if you have food allergies!

Gluten Free Buttermilk Pancakes

The words “classic” and “gluten free” don’t usually get put together. But, all that has changed ever since I made this gluten free pancake recipe!

So many households have food allergies and/or intolerances (our house has a few), and it’s not always easy to find substitutes that taste as good as the original. Luckily, there are some companies out there that are working to change that.

President’s Choice is one of them. The first time I used their gluten free flour, I was blown away by how similar it is to regular all-purpose flour. I’ve used it in these freezer power pancakes and vegan gluten free waffles, as well as these gluten free banana chocolate chip muffins. I’ve been wanting to try it out with buttermilk pancakes, and I am thrilled with the results!

I have used other gluten free flour-based products in the past, and their texture and taste were just…off. The President’s Choice gluten free flour isn’t! I promise. These are some of the best gluten free pancakes I’ve ever tasted!

I decided to use coconut oil in this gluten free buttermilk pancake recipe as I love to use it in baking. When it’s mixed with vanilla it smells amazing! I was so impressed with the end result.

Why You’ll Love This GF Pancake Recipe

• Perfect for food allergies — If you’ve been struggling to find a gluten free pancake that has the same taste and texture as all-purpose flour pancakes, you’ve found it!
• It’s easy to make — Just like pancakes made with all-purpose flour, this GF pancake recipe is simple, straightforward, and comes together in just under 20 minutes.
• It tastes great — The combination of buttermilk, coconut oil, and vanilla come together to create some of the best gluten free buttermilk pancakes I’ve ever had!

How to Make The Best Gluten Free Pancakes

Prep

Before you get started, preheat your oven to 250 degrees F. This will keep the pancakes warm as you work in batches.

Combine the Ingredients

Whisk the flour, sugar, baking powder, and salt together in a large bowl. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract together. 

Pour the wet ingredients over the dry ingredients, then stir until well-combined.

Cook

Spray a frying pan with cooking spray and heat over medium-high. Add ¼ cup of the gluten free pancake batter to the pan and cook for about 3 minutes. Flip and cook the other side for another 2 minutes.

Transfer the cooked pancakes to a baking sheet and place them in the warm oven while you finish the rest. Serve with butter, maple syrup, fresh fruit, or your topping of choice!

Frequently Asked Questions about this Gluten Free Pancake Recipe

Why Does My Gluten Free Pancake Recipe Turn Out Rubbery?

The key is not overmixing the batter! Make sure to mix the dry ingredients and wet ingredients separately.

Then, when you combine them, mix the batter until well incorporated — but don’t overdo it. It’s normal to have a few small lumps in the batter. You’ll get a wonderfully light and fluffy GF pancake recipe every time.

Can I Replace All-Purpose Flour With Gluten Free Flour?

You typically can! This gluten free buttermilk pancake recipe uses GF flour on a 1:1 ratio. Most baking recipes will call for the same ratio, but make sure to double-check before you get started.

You will not believe that these fluffy buttermilk pancakes are gluten free. This classic breakfast recipe leaves your tummies full and your home smelling amazing. The scent of coconut oil and vanilla is divine!

Try making the best gluten free pancakes with this homemade gluten-free flour blend!

More Gluten Free Recipes on The Bewitchin’ Kitchen

Grain Free Carrot Cake Pancakes + 3 Berry Chia Jam

Lemon Poppy Seed Pound Cake (Gluten Free Version!)

Naturally Gluten Free Pumpkin Oatmeal Bars

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5 from 4 votes

Gluten Free Buttermilk Pancakes

These gluten free buttermilk pancakes are easy to prepare and oh-so-tasty. Made with gluten free flour, buttermilk, coconut oil, and vanilla extract, they’re proof that you don’t need to compromise on flavor if you have food allergies!

Course Breakfast

Cuisine American

Keyword freezer pancakes, gluten free, gluten free pancakes

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 12 Pancakes

Calories 108kcal

Author The Bewitchin Kitchen

Ingredients

• 1 1/2 Cups PC® Gluten Free All-Purpose Flour
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 1/2 cups buttermilk
• 2 Tbsp coconut oil melted
• 2 tsp pure vanilla

Instructions

• Preheat oven to 250°F, this is to keep the pancakes warm while you finish the batch.
• In large bowl, whisk together your dry ingredients: flour, sugar, baking powder and salt.
• In a medium bowl, whisk together eggs, buttermilk, oil and vanilla.
• Pour the wet ingredients over the dry ingredients and stir until combined.
• Spray a frying pan with cooking spray and heat over medium-high heat.
• Pour 1/4 cup of batter into pan, and cook for about 3 minutes.
• Flip and cook for another two minutes.
• Transfer to a baking sheet and place in the warm oven while the others cook.

Nutrition

Serving: 12pancakes | Calories: 108kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 161mg | Potassium: 52mg | Fiber: 2g | Sugar: 4g | Vitamin A: 89IU | Calcium: 88mg | Iron: 1mg

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