Gluten-Free Buttermilk Pancake


This is the gluten-free pancake recipe my family comes back to over and over again. A combination of buttermilk and sour cream make these the FLUFFIEST, most flavorful gluten-free pancakes you’ll ever eat!


– 1 cup gluten-free all-purpose flour – 2 tablespoons sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 cup buttermilk – 1 large egg – 2 tablespoons unsalted butter, melted – 1 teaspoon vanilla extract – Cooking spray or additional butter for greasing the pan



Combine Dry Ingredients In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt until well combined. 


Step 1

Mix Wet Ingredients In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. 


Step 2

Combine Wet and Dry Ingredients Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps. 


Step 3

Heat the Pan Preheat a griddle or non-stick skillet over medium heat. Lightly coat the surface with cooking spray or butter. 


Step 4

Cook the Pancakes Pour 1/4 cup portions of batter onto the heated griddle or skillet. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes. Flip the pancake and cook the other side until golden brown. 


Step 5