Fluffy Gluten-Free Pancakes Ready in 15 Minutes

My (non-gluten-free) teenage son declared these the best pancakes he’s had in years. These homemade gluten free pancakes are light, tender, and packed with flavor. The secret to their fluffiness is the buttermilk and the combination of gluten-free flours. Best of all, this family-favorite breakfast can be ready in about 15 minutes.

This pancake recipe first appeared in the cookbook my mom and I co-wrote, Gluten-Free on a Budget. I’ve simplified it slightly since then, and we continue to hear from readers who say these are the best pancakes they’ve tried. It’s an honor to share the updated version here.

Why my teenage son loved them

• Perfect sweetness: These are gently sweet, so a pat of butter is delightful, and they also pair beautifully with sweeter toppings like buttermilk syrup or fresh fruit.
• Easy to make: The recipe is simple enough that kids can help—just supervise the hot griddle. We’ve been making these since my celiac diagnosis in 2007 and they always turn out well.
• Versatile: Use this batter for sheet-pan pancakes, cinnamon-roll style pancakes with a brown sugar swirl, or pancake muffins for easy meal prep on busy mornings.

Pantry basics you’ll need

• Buttermilk: Adds moisture and tang, and helps create a tender, airy crumb. For a dairy-free substitute, use coconut milk with a splash of lemon juice.
• Butter: Gives richness and improves texture and flavor. Melted butter works best folded into the batter.
• Gluten-free flours: I like a blend of gluten-free all-purpose flour and almond flour. The almond flour adds a nutty flavor and helps the pancakes brown nicely. A reliable all-purpose blend with xanthan gum (for example, King Arthur) is a good option.

Combining gluten-free flours in the right proportions—like in our gluten-free waffles and cinnamon rolls—yields a much better texture than using a single flour alone.

Refer to the recipe card below for exact ingredient amounts.

Let’s get cooking

1. Step 1: Whisk together all dry ingredients until evenly combined.

2. Step 2: Stir in melted butter, buttermilk and milk. The batter should be fairly thick; add a touch more milk if needed.

3. Step 3: Whisk in the eggs and any optional additions like vanilla, chocolate chips, or fresh fruit.

4. Step 4: Heat a skillet or griddle to medium-high. Drop batter onto the hot surface (an ice cream scoop works well) and gently spread each pancake if needed. Cook until the edges look set and the bottom is golden, about 1–2 minutes, then flip and cook another 1–2 minutes.

Tips for extra-fluffy pancakes

• Avoid pressing pancakes down or flipping them repeatedly—gentle handling preserves the airiness.
• No buttermilk? Make a quick substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for a few minutes.
• For even richer pancakes, add ½–1 cup sour cream to the batter for extra moistness and tenderness.
• For a subtle tang, stir in ½ cup gluten-free sourdough starter discard.

15-Minute Fluffy Gluten Free Pancakes

5 from 4 votes

These gluten free pancakes are light, fluffy, and full of flavor thanks to buttermilk and a balanced gluten-free flour blend. Quick to prepare, this recipe becomes a household favorite whether you eat gluten-free or not.

PRINT RECIPE

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Course: Breakfast

Cuisine: American

Keyword: gluten-free, pancakes

Servings: 8 servings

Calories: 161kcal

Author: Chandice Probst

Ingredients

• ⅓ cup almond flour
• 1 cup gluten free all purpose flour
• 2 tablespoon sugar
• ½ teaspoon baking soda
• 2 tablespoon butter
• 1 cup buttermilk
• ¼ cup milk
• 2 eggs, large
• ½ teaspoon vanilla extract (optional)
• pinch of salt (optional)

Instructions

• In a bowl or stand mixer, whisk together the dry ingredients until evenly combined.
• Add melted butter, buttermilk, milk, and whisk in the eggs. The batter should be fairly thick; add a little more milk if necessary.
• Heat a skillet or griddle over medium-high heat.
• Scoop batter onto the hot griddle (an ice cream scoop works well) and gently spread the batter if needed. Cook until the edges look set and the bottoms are golden, about 1–2 minutes, then flip and cook the other side 1–2 minutes more.

Notes

You can store cooked pancakes in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for 3–4 days. For longer storage, freeze pancakes in plastic freezer bags for up to 3 months. Reheat in the microwave or toaster.

Nutrition

Serving: 1serving
| Calories: 161 kcal

Here is the original photo used for this recipe.