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.

5 from 37 votes

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Course: Breakfast

Cuisine: American

Keyword: gluten free pancakes

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: -10 four-inch pancakes.

Calories: 178kcal

Author: Don't Mess With Mama

2 cups all-purpose gluten-free flour
2 tbsp raw honey or natural sweetener of choice
1 tsp baking powder
1 tsp baking soda
1 tbsp apple cider vinegar
1/4 tsp sea salt
1 1/4 cup buttermilk or 1 cup plus 3 tablespoons milk + 1 tablespoon raw apple cider vinegar
1 large egg (you can also use an egg replacement such as Ener-G)
1/2 tsp organic vanilla extract
2 tbsp organic coconut oil + 2 tbsp for greasing the pan

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.