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


Recipe Summary

30 mins
45 mins


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

2 (4-inch) pancakes
207 calories; protein 6.7g; carbohydrates 28.7g; dietary fiber 3g; sugars 6.2g; fat 8.3g; saturated fat 4.2g; cholesterol 50.2mg; vitamin a iu 298IU; folate 8.1mcg; calcium 210mg; iron 1.4mg; magnesium 9.8mg; potassium 124.3mg; sodium 410.1mg; added sugar 2g.

1 1/2 starch, 1/2 whole fat dairy