5 from 1 vote
Gluten-Free Buttermilk Pancakes on a white plate with chopped fruit
Gluten Free Buttermilk Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
These Gluten-Free Buttermilk Pancakes are so delicious, and easy to make. I add a secret ingredients to make them extra light and fluffy.
Course: Breakfast
Cuisine: American
Keyword: gluten free pancakes
Servings: 8 -10 four-inch pancakes.
Calories: 178 kcal
Author: Don't Mess With Mama
Ingredients
Instructions
  1. Heat a griddle or large pan on low-medium heat. Grease the pan with about 1 tbsp coconut oil.
  2. In a large mixing bowl, add all dry ingredients together and mix lightly.
  3. Add wet ingredients together and mix lightly.
  4. Combine wet and dry ingredients together. Use an electric mixer to get all the lumps out. You may need to add another tablespoon or two of all-purpose gluten-free flour as needed to get a thick consistency.
  5. Scoop a 1/4 cup of pancake mixture and add to the pan. You should be able to cook 3-4 pancakes at once.
  6. Flip pancakes when the bottom starts to bubble. Cook both sides until golden brown.
  7. Repeat steps 5-8 until all pancake mixture is cooked.
Nutrition Facts
Gluten Free Buttermilk Pancakes
Amount Per Serving
Calories 178 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 278mg12%
Potassium 121mg3%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 90IU2%
Calcium 93mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.