Gluten Free Buttermilk Pancakes
There’s something undeniably cozy about a warm stack of pancakes, but if you’ve ever tried making them gluten-free, you know the texture can be hit or miss. This recipe changes the game. With a combination of simple pantry staples and strategic ingredient swaps, these pancakes are not only gluten-free, but soft, fluffy, and never gummy.
What makes these pancakes truly special is the careful balance of ingredients and timing. From a DIY buttermilk to a last-minute psyllium husk addition, each step is crafted to create pancakes that hold their shape but melt in your mouth. Whether you’re gluten-intolerant or just trying something new, these will quickly become a weekend favorite.
Best of all? You don’t need any fancy tools or obscure flours. Everything in this recipe is easy to find and incredibly satisfying. Perfect for lazy Sunday mornings or a quick weekday treat for the kids—these pancakes always deliver. Buttery, fluffy, and truly like a little warm melt-in-your-mouth cake. These gluten free pancakes are not dense or gummy, they’re actually just right.
What’s in This Recipe
Here are the four standout ingredients that really make this pancake recipe shine:
- Psyllium Husk Powder – A fiber-rich binder that gives the pancakes structure without gumminess. Added right before mixing, it absorbs moisture evenly and improves texture.
- Apple Cider Vinegar – Combined with milk, it creates a homemade buttermilk that tenderizes the batter and gives the pancakes a pleasant tang.
- Gluten-Free All-Purpose Flour (with xanthan gum) – Acts as the solid base without the need for mixing specialty flours. The xanthan gum mimics the elasticity of gluten for a traditional feel.
- Melted Butter or Oil – Adds richness and moisture, ensuring a soft bite and golden crisp edges.
Q&A
Yes! Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) and a neutral oil instead of butter. Make sure your milk is non-dairy.
It’s best cooked fresh, but you can prep the dry and wet mixtures separately and store them overnight. Combine and rest the batter in the morning before cooking.
This method allows the psyllium to absorb moisture at the right time, preventing the batter from thickening too quickly and resulting in a more even texture, less clumping.
Gluten Free Buttermilk Pancakes
Ingredient
Preparation
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Make the Buttermilk Base
In a small bowl or cup, combine:
- 1 cup milk
- 1 tablespoon apple cider vinegar or lemon juice
Let sit for 10–15 minutes to curdle and form a buttermilk substitute.
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Mix Dry Ingredients
In a large mixing bowl, whisk together:
- 1 cup gluten-free flour
- 1½ tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
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Mix Wet Ingredients
Once the buttermilk mixture has sat for 10–15 minutes, whisk in:
- ½ tablespoon psyllium husk powder
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
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Combine Wet & Dry
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5–10 minutes— this allows the psyllium to hydrate and the texture to loosen slightly.
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Cook the Pancakes
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease.
- Pour about ¼ cup batter per pancake. Use the back of a spoon to gently spread if needed — the batter should be spreadable but not runny.
- Cook for 2–3 minutes, until bubbles form and the edges look set.
- Flip and cook another 1–2 minutes, until golden brown and fully cooked.
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- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Cool Time: None required
