Gluten-Free Buttermilk Pancakes

As I’ve been purging my closets and bathroom vanity over the past week, I’ve taken note of what basics and essentials I’m missing. And well, let’s just that say my early attempts to fill in these gaps has not been very successful.

The J.Crew white v-neck?  See-through and ill-fitting.  The Aveda body spray that was going to be my everyday scent?  Smells like the incense section of those weird gift shops that sell wind chimes and tie-dye shirts.  The black Coach satchel?  The fixed straps are too short and the cross-body strap too long.

But thankfully, my attempt to fill in a major gap in the the breakfast section of the blog’s recipe index was far more successful.

As I was posting those pumpkin spice pancakes the other day I realized I didn’t have a basic pancake recipe in the archives.  There were lemon-ricotta pancakes, Moroccan pancakes, and some crepes. But that everyday basic pancake, the pancake equivalent of the little black dress, was noticeably absent.

And so here they are: thick, fluffy, buttermilk pancakes with crispy, butter-soaked edges. It’s the pancake that you’ll want to serve with scrambled eggs, topped with a long pour of maple syrup that pools into your side of bacon or sausage, and a hot cup of coffee.

The batter will seem thick, too thick even, but just give it a try.  If they fry up too thick for your preference you can always thin them out with a little extra buttermilk.


Gluten-Free Buttermilk Pancakes


* 1-1/2 cups superfine rice flour
* 3/4 cup potato starch
* 1/2 cup tapioca starch
* 2 Tablespoons sugar
* 1 Tablespoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1-1/4 cups buttermilk
* 1/4 cup melted butter, plus extra butter for greasing pan
* 1 teaspoon vanilla extract
* 2 eggs


In a medium bowl, combine the rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, and salt.

Add the buttermilk, melted butter, vanilla extract, and eggs and mix until smooth.

Heat a skillet or frying pan over medium-high heat. Melt a pat of butter. When a drop of batter sizzles when it hits the pan, ladle about 1/4 cup of batter onto the pan. Repeat, leaving plenty of space between the pancakes. When bubbles dot the surface of the pancake, flip to the other side and cook until golden.

Repeat with the remaining batter. Serve with your choice of syrup.

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17 Responses to “Gluten-Free Buttermilk Pancakes”

  1. #
    Anonymous — October 12, 2012 at 3:59 am

    These look scrumptious!!!! Wish they were sitting on my breakfast table this morning!


    • CATE — October 12th, 2012 @ 6:06 pm

      Wish I could teleport some to you- I have so much pancake batter in the fridge!


  2. #
    Jeff Gutierrez — October 12, 2012 at 5:01 am

    I like the way the little black dress…I mean, pancakes look!! :)


    • CATE — October 12th, 2012 @ 6:06 pm

      Thanks Jeff :)


  3. #
    Raegan — December 6, 2013 at 5:58 pm

    If I’m using a GF AP flour (Bob Redmill’s), do I sub that for the rice flour and starches?
    These sound delicious! I’m hoping to make them in the morning, but the only flour I have on hand is what I mentioned above. Thanks!


  4. #
    Brose — December 25, 2013 at 11:10 am

    This recipe is awful. The proportions are all messed up. Just use regular pancake recipe but substitute gluten free flour for AP flour and double the egg amount.
    I can’t believe you would post something so bad and not test it out first


  5. #
    Amanda — January 5, 2014 at 5:22 am

    This recipe is aweful! A complete waste of expensive ingredients.


  6. #
    Gregory — February 24, 2014 at 8:57 am

    what is the number of portions for this recipe


  7. #
    Allison — March 14, 2014 at 5:48 am

    These pancakes are AMAZING!!!!
    They are fluffy and perfect! Like a REAL pancake!
    We have eaten many many GF pancakes and these
    take the cake hands down!
    Thank you for a wonderful recipe!
    We followed the recipe to a T and I’m sure
    That’s where people have problems, that’s
    Our experience with GF recipes.
    Thanks again!


    • Cate — March 17th, 2014 @ 9:31 pm

      Thanks for the positive feedback Allison! I love these pancakes and use this recipe as a jumping off point for all my other pancakes (blueberry, pumpkin, etc.).

      I was really surprised that the recipe wasn’t working for some other folks, so I’m extra glad to hear that the recipe worked well for you too :)


  8. #
    LJM — March 27, 2014 at 9:33 am

    I tried these delicious pancakes, but I used honey instead of sugar. This could account for the result of a thinner batter than if I had used the sugar that the recipe calls for. I did use a dash of salt, too. At first, the batter really puffed up, but I kept stirring it. I used melted coconut oil instead of butter and I also ground my own rice flour in a K-tech blender. I have not tasted a better GF pancake that I can remember. Thanks for posting this recipe!


    • Cate — October 4th, 2014 @ 6:48 pm

      Hooray- finally another success! The bad reviews kind of surprise me because they’re my go-to recipe and I’ve made them many, many times.

      Thanks so much for the comment!


  9. #
    Kate — April 13, 2014 at 8:53 am

    Had to add more than triple amt of liquid and still had heavy batter. Poor cooking quality. Not good flavor. Disappointed in this recipe


  10. #
    Tessa — April 26, 2014 at 9:14 am

    Despite some negative comments, I decided to give this recipe a go, mainly because it gave measurements for the different flours rather than (like pretty much every other GF baking recipe) calling for x cups of “All-Purpose GF Flour”. I don’t buy pre-mixed gluten free flour because it’s expensive, and because one flour is not appropriate for EVERY type of baked good there is. So thank you for that!

    I’ve been trying different GF pancake recipes for about 3 years now, and I HAVE eaten disastrous, disgusting pancakes. I thought these were good! No, they are not like “normal” pancakes… but guess what people? If you’re gluten-free now, the days of Bisquick-style pancakes are OVER. LOL!

    One comment I will make to the negative Nellys is that with gluten free baking, flour densities are a factor. In order to get the consistency dead-on, you actually have to weigh your flours, rather than measure by the cup. So if you’re lazy like me, and don’t want to bother with scales, be prepared to have imperfect density/texture.

    I did modify this recipe a bit, though- I halved it (came out to about 5 large pancakes), subbed rice milk and a 1/4 tsp white vinegar for the “buttermilk” effect, added about 1/4 cup more rice milk to thin the batter, and used safflower oil instead of melted butter because I was too lazy to melt the butter.

    All-in-all, my partner and I liked these pancakes (definitely rank in my top 3 GF pancake recipes and I’ve tried at least 15) and I do suggest that others try them out!

    So my thanks to you, dear chef!


  11. #
    Kelly — October 3, 2014 at 6:03 pm

    Love the crispy, buttery edges!!! Made these for dinner tonight and they came out great. I went into a bit of a panic when I combined the wet and dry. The batter was so thick that my wisk stood straight up in it. I’m not one for exact measurements especially if a recipe is written in cups instead of weights. So I really thought I botched this recipe. Nope. I kept stirring until smooth and got 14 yummy, giant size, pancakes!!!! Thanks =)


    • Cate — October 4th, 2014 @ 4:21 pm

      Hooray! Glad they worked for you Kelly :)


  12. #
    Lorraine — December 20, 2014 at 9:39 am

    i just made these this morning and followed the recipe to the T and it was a complete disappointment. since i loved your Blueberry cake recipe, i thought i would try your buttermilk pancakes. They were so thick it broke my whisk. i had to toss them and just bring out a box mix to make for breakfast. so sorry these didn’t work for me. but i will still continue to try your recipes.


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