These fluffy buttermilk pancakes are a winner every time! They’re 100% gluten and sugar-free, with an egg-free option.
Always a winner.
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.
Fluffy Buttermilk Pancakes
These fluffy little beauties are an updo on my very first gluten free pancake recipe. The originals were good, but sorta flat.
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…
These fit the bill perfectly.
Not only are they fluffy and beautiful, according to my husband, they “taste like donuts.” Allergy-friendly donuts, of course. 😉
More breakfast goodness.
Need more delicious gluten-free breakfast ideas? Here are a few of my family’s favorites.
Gluten-Free Sourdough Pancakes
Easy Yogurt & Applesauce Pancakes
Sourdough Almond Flour Waffles
Egg & Potato Breakfast Muffins
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Easiest Fluffy Buttermilk Pancakes
Free from gluten and sugar, with egg-free option.
- 1 c. each brown rice AND gluten-free oats *
- 3/4 c. tapioca starch
- 1 T. baking powder (I make my own, it’s easy!)
- 1 1/2 t. guar gum
- 1 t. baking soda
- 1 t. Himalayan salt
- 2 eggs *
- 6 T. applesauce
- 2 1/4 c. curdled milk or buttermilk
Preheat skillet over medium-low.
In a high powdered blender (I use a Blendtec), grind brown rice and oats into flour. (See notes for options.)
In large bowl, whisk together dry ingredients.
In separate bowl whisk eggs. Add in applesauce and buttermilk, stirring to combine. Batter will be thick.
Stir into dry ingredients until they’re wet, but don’t over mix. ?
Pour 1/4 cupful of batter onto preheated skillet and cook until bubbly. Flip and repeat until done! Consume with joy.
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.
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.
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?
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!
Oh.my.word. Those look so good. I might need to make those for my kids tomorrow.
Thanks, Jessica! I hope you and your kids enjoy them. 😉
Fluffy gluten free pancakes? Amazing. Ill try these this weekend.
Haha. I know. 😉 I hope you enjoy them!
These look wonderful. Have you tried freezing these? How do they taste when thawed?
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!
These look so good… and they are just the right brown color… cooked just right. 🙂 Thank you for sharing this.
Glad to share, Joy. 😉 I’m glad you like the way they came out!
Makes my mouth water Raia. Thanks for sharing on Real Food Fridays.
😉 Mine, too, Marla! 🙂 Thanks for stopping by!
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.
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… 🙂
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!!
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.
They taste like donuts?! Sounds perfect to me. Will share with our chief pancake maker here! Pinning…your pictures are amazing! Thanks for sharing your recipe with us at Foodie Fridays!
Thanks so much for stopping by and sharing, Michelle! 🙂 And thanks for the encouragement on the pictures. 😉
Gluten free pancakes! Oh yum. I will have to try these. Thanks for sharing on Merry Monday!
Glad to share, Rachel! Thanks so much for stopping by! 🙂
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!
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! 🙂
I keep powdered buttermilk in the fridge, mixes up easy
Your pancake look delicious, nice and fluffy. I love the picture, they look great.
Thanks so much, Dawn!
oh my goodness – these are so fluffy and are making my mouth water! YUM YUM YUMMM!
(swinging by from the jack of all trades link up!)
Thanks so much for stopping by, Amy! I’m so glad the pancakes look good to you! 😉
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!
Thanks so much, Helen! 🙂 Glad to share.
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!
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! 🙂
Oh, they really do look nice and fluffy! Definitely pinning these!
These look sooo yummy! Do you know how I could make them with flour? I know, probably not a question you get often when you post a gluten-free recipe! Ha!
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!
These look amazing! I kind of want to just snatch them off my screen and have a second breakfast! Thanks for sharing with the From the Farm Blog Hop!
😉 Thanks, Christine! Glad to share.
Those are seriously beautiful pancakes. Like the applesauce. Pinned. Thanks for coming to Weekend Bites ( formally Foodie Friday.)
Thanks so much, Diane! 🙂
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!
Haha! Thanks. 😉 I’m glad you found me, too. Thanks so much for stopping by!
Oh, yum! I’m surprised by the recipe! I’ll be sharing it…thanks! (Found you over at Wildcrafting Wednesday)
Thanks for stopping by and sharing, Serafina! 🙂
Those look lovely and fluffy! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks so much, Laura! 🙂 I’ll be sure and link up again.
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!
Thanks so much, Cindy! 🙂
Well helloooo gorgeous pancakes! They look amazing, Raia! Thanks for linking up to GF & DIY Tues. 😉
Haha! Thanks, Megan. 😉
These look amazing! Thanks so much for sharing them on Waste Not Want Not Wednesday, I’m featuring them this week 🙂
Thanks, Danielle! Glad to share them. 🙂
These look perfect!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
These sound absolutely delicious! Is there anything I could use besides the oat flour?
Thanks so much, Laurie! You could try using all rice, or sorghum. I haven’t tried though, so I can’t guarantee the results. 🙂
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).
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. 😉