Gluten-Free Pancakes

These are the fluffy diner pancakes that end the sad-GF-breakfast era: golden edges, tall middles, and a crumb that drinks syrup without dissolving. Buttermilk plus a double hit of leavening does the heavy lifting that gluten used to.

Yield: 10 pancakes · Time: 25 min

Ingredients

• 1 1/2 cups (210 g) gluten-free all-purpose flour blend with xanthan gum
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups (300 ml) buttermilk
• 2 eggs
• 3 tbsp melted butter, plus more for the pan
• 1 tsp vanilla

Directions

1. Whisk the dry ingredients; separately whisk buttermilk, eggs, butter, and vanilla.
2. Combine until just mixed — lumps are fine — and rest 10 minutes.
3. Heat a griddle over medium and film with butter.
4. Pour 1/4-cup rounds; flip when bubbles pop and edges set, about 2 minutes per side.
5. Hold in a warm oven and serve stacked with syrup.

Pro tip: The 10-minute rest hydrates the flour blend — it’s the difference between gritty and cloud.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.