Make classic light and fluffy pancakes gluten-free with this easy recipe. Try them topped with yogurt, maple syrup and fresh berries for a satisfying breakfast. Source:, January 2017

Devon O'Brien


Ingredient Checklist


Instructions Checklist
  • Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, butter, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk until combined.

  • Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)

  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle) and spread to about 4 inches wide. Cook until the edges are dry, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.


Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Tip: No buttermilk? You can make "sour milk" as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using.

Nutrition Facts

207 calories; 8.3 g total fat; 4.2 g saturated fat; 50 mg cholesterol; 410 mg sodium. 124 mg potassium; 28.7 g carbohydrates; 3 g fiber; 6 g sugar; 6.7 g protein; 298 IU vitamin a iu; 8 mcg folate; 210 mg calcium; 1 mg iron; 10 mg magnesium; 2 g added sugar;