Easiest Fluffy Buttermilk Pancakes

Easiest Fluffy Buttermilk Pancakes | gluten-free, sugar-free | RaiasRecipes.com

There’s little that makes me happier on a Saturday morning than a good buttermilk pancake. Well, maybe getting to sleep in… but there’s no convincing my 2-year old of that.

So, on weekends when I’m up at the crack of dawn, buttermilk pancakes will do just dandy. 😉

Easiest Fluffy Buttermilk Pancakes | gluten-free, sugar-free | RaiasRecipes.com

These fluffy little beauties are an updo on my very first gluten free pancake recipe. The originals were good, but sorta flat, as you can see back here.

In my hubby’s mind, a pancake isn’t really good unless it’s fluffy and so filling that you don’t have to eat 20 of them in a meal. And in my mind, a pancake’s not really good unless you can take a picture of it and it doesn’t look like a crepe… 

Easiest Fluffy Buttermilk Pancakes | gluten-free, sugar-free | RaiasRecipes.com

These fit the bill perfectly.

Not only are they fluffy and beautiful, according to my husband, they “taste like doughnuts.” Allergy-friendly doughnuts, of course. 😉

Easiest Fluffy Buttermilk Pancakes
Free of gluten and sugar.
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  1. 1 c. brown rice
  2. 1 c. gluten-free oats
  3. 3/4 c. tapioca starch
  4. 1 1/2 t. guar gum
  5. 1 T. baking powder
  6. 1 t. baking soda
  7. 1 t. kosher salt
  8. 2 eggs
  9. 6 T. applesauce
  10. 2 1/4 c. curdled milk or buttermilk
  1. Preheat skillet over medium-low.
  2. In a high powdered blender, grind brown rice and oats into flour. (See notes for options.)
  3. In large bowl, whisk together dry ingredients.
  4. In separate bowl whisk eggs. Add in applesauce and buttermilk, stirring to combine. Batter will be thick.
  5. Stir into dry ingredients until they're wet, but don't over mix. ;)
  6. Pour 1/4 cupful of batter onto preheated skillet and cook until bubbly. Flip and repeat until done! Consume with joy.
  1. If you'd rather use flours than brown rice and oats, you can substitute 1 1/4 c. brown rice flour and 1 c. gluten-free oat flour.
  2. If you need an egg-free option, you can use a flax meal substitute (2 T. flax meal + 6 T. water, gelled), but the pancakes will not be as fluffy.
Raias Recipes http://raiasrecipes.com/
Easiest Fluffy Buttermilk Pancakes | gluten-free, sugar-free | RaiasRecipes.com

{This recipe is shared at Allergy Free WednesdaysAnti-Procrastination Tuesday, Be AwesomeBlogger’s Brags, Brag About ItClever Chicks, Create Link InspireDo Tell Tuesday, Easy Healthy BreakfastsFabulously Frugal Thursday, Family Fun Friday, Fat TuesdayFive Friday FindsFoodie FridayFoodie Fridays, From the ArchivesFrom the FarmFull Plate Thursday, GF & DIY TuesdaysGluten Free Fridays, Gluten Free WednesdaysGood Tips TuesdayGreat Idea ThursdayThe HomeAcre Hop, The Homestead Barn, Jack of All TradesLet’s Get Real, Mama Moments Monday, Marvelous MondaysMerry Mondays, Mostly Homemade MondaysMouthwatering MondaysNatural Family Friday, Natural Living Monday, Naturally Sweet Recipe RoundupPennywise Platter, Raising HomemakersReal Food Fridays, Real Food WednesdaysSaturday Night Fever, Share Your Stuff TuesdayShow-LiciousSimple Meals Friday, Simple Saturday, Simply Natural SaturdaysSweet & Savoury Sunday, Tasty TuesdayThank Goodness It’s MondayThrifty Thursday, Two Cup Tuesday, Waste Not Want Not, Wellness WednesdaysWhat’d You Do This WeekendWhat to Do Weekends, Wildcrafting Wednesdays, Wonderful WednesdaysThe Yuck Stops Here.}


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68 thoughts on “Easiest Fluffy Buttermilk Pancakes

  1. These pancakes look SO good, Raia! What could I use in place of the guar gum? I’ve got xanthan gum and tapioca flour. Would either of those do, or should I just try the pancakes without?

    1. You can use xanthan gum, though I would cut the amount in half (so say, about 1/2 teaspoon). You could try leaving it out and see how they work. The eggs and stickiness of the oats might just do the trick. 🙂 Hope you enjoy them!

    1. I haven’t tried freezing them, Susanne! With four growing kids, we never have any leftovers! Sorry! I can’t imagine why they wouldn’t be fine frozen and thawed, but if you don’t want to risk it, you could probably cut the recipe in half so it doesn’t make as much. 🙂 Thanks for stopping by!

  2. Raia, your gluten free recipes are amazing. I am still getting my feet wet in the GF world. I can see you have already perfected your craft. Yum, looking forward to giving this recipe a try. Thanks for stopping by Foodie Fridays. Always a pleasure.

    1. Thanks so much for stopping by, and for the encouragement, Shari! I definitely don’t feel like I’ve perfected anything, but after a few years of practice, gluten-free baking has become easier. Especially now that I can eat eggs… 🙂

  3. Raia, I love your picture with the fork and the stack!! Beautiful. Isn’t it funny how taking a great picture is half the battle in food blogging? Love buttermilk pancakes!! Thanks for stopping by Let’s Get Real this week. Be sure to come next week!!

    1. Yes, Elizabeth! Food photography is fun and frustrating at the same time! Glad you liked the picture. 😉 I’ll be sure to stop by again next week.

  4. I don’t keep buttermilk, I’ve never looked for it at the store either, is it a tsp. apple cider vinegar per cup of milk to make your own curdled milk? And thanks for adding the notes about using the flours, I don’t have a high power blender yet, maybe for Christmas. Thanks, these look awesome!

    1. You can usually find buttermilk with the dairy in the grocery store, but you can use the apple cider vinegar in a ratio of 1 tablespoon acv to 1 cup milk. It won’t be as thick as buttermilk though. If you aren’t squeamish, you can also use milk that has sat out and curdled, or old milk that has curdled in the fridge. I’ve done both and survived wonderfully. 😉 Hope you enjoy the pancakes if you get a chance to try them out! 🙂

  5. Oh my, just look at that amazing stack of pancake’s, delicious! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  6. These pancakes look super delicious! I made pancakes for the first time a few weeks ago and they were good but not entirely round… To be honest I laughed and laughed about the shape of my pancakes and it was a running joke for a while. 🙂 Thank you for sharing this recipe, I’ll definitely have to try it out sometime!


    1. I understand, Lara! Sometimes I just pretend I was making funny-shaped pancakes on purpose. 😉 I hope you enjoy these ones if you get a chance to try them! Thanks so much for stopping by! 🙂

    1. Haha, yeah, I don’t often get that question. 😉 I would just substitute about 2 1/2 cups of whole wheat or white flour for the gluten-free flours, starch, and guar gum. Sorry I can’t really be more specific on measurements without trying it out myself – and I can’t really do that. 😉 Hope it works out for you!

  7. Those are seriously beautiful pancakes. Like the applesauce. Pinned. Thanks for coming to Weekend Bites ( formally Foodie Friday.)

  8. Hi it’s me again! Can I please tell you…I am kind of hearting your blog right now! So super adorbs! And your pics are phenom! Glad I found you! Thanks for pinning with us at Foodie Fridays!

  9. They are super fluffy!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!


  10. Thank you for this recipe! Wow…are they yummy! I did sub Quinoa flakes for the oat flour but everything else remained the same. These freeze great as well, which is a good thing as my little one wanted a sandwich the other day, out of bread :-(. So, I pulled out a couple of these pancakes, popped them in the toaster to rewarm… Presto…sunbutter and jam pancake sandwich! Perfect!! I’ll be using this recipe over and over…you’ve made a happy mama and four happy little boys (daddy likes them too).

    1. Yay! Thanks so much for letting me know, Shannon! I’m so glad that your family enjoyed them. Maybe next time I’ll make a double batch and freeze some, too. 😉

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