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.
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 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.