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Gluten-Free Buttermilk Pancakes on a white plate with chopped fruit
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5 from 1 vote

Gluten Free Buttermilk Pancakes

These Gluten-Free Buttermilk Pancakes are so delicious, and easy to make. I add a secret ingredients to make them extra light and fluffy.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free pancakes
Servings: 8 -10 four-inch pancakes.
Calories: 178kcal
Author: Don't Mess With Mama

Ingredients

Instructions

  • Heat a griddle or large pan on low-medium heat. Grease the pan with about 1 tbsp coconut oil.
  • In a large mixing bowl, add all dry ingredients together and mix lightly.
  • Add wet ingredients together and mix lightly.
  • 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.
  • Scoop a 1/4 cup of pancake mixture and add to the pan. You should be able to cook 3-4 pancakes at once.
  • Flip pancakes when the bottom starts to bubble. Cook both sides until golden brown.
  • Repeat steps 5-8 until all pancake mixture is cooked.

Nutrition

Calories: 178kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 278mg | Potassium: 121mg | Fiber: 3g | Sugar: 7g | Vitamin A: 90IU | Calcium: 93mg | Iron: 1.2mg