Gluten Free Buttermilk Pancakes
Ingredients
The pancakes:
- 2 cups 1-1 gluten free flour (I used King Arthur gluten free baking blend, but use a 1-to-1 flour blend that fits your allergies)
- 1 Tablespoon unbleached cane sugar
- 2 teaspoons aluminum free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt (skip if your baking blend already has salt in it)
- 1 ½ cups rice milk (or other dairy free milk)
- 2 Tablespoons apple cider vinegar *
- ¼ cup light tasting olive oil (or melted dairy free butter, or other oil)
Prep Time: 10 Minutes
Cook Time: 15 Min
Total Time: 25 Minutes
Yields: 12, 4 inch pancakes
Prep Notes
Craving some yummy buttermilk pancakes on the weekend but you have food allergies? Make our Gluten Free Buttermilk Pancakes! Our buttermilk pancakes are also tree nut free, dairy free, egg free, vegan, and can be made sugar free as well).
Gluten free, vegan; Free of: dairy, eggs, soy, tree nuts, peanuts based on our ingredients
Directions
- Preheat your non-stick griddle (if using an electric griddle, set it to 325 or 350). If using a pan, preheat the pan over medium-low heat as you prepare your batter.
- Whisk together the gluten free flour, sugar, baking soda, baking powder, and salt (if you’re using) in a batter bowl.
- In a separate bowl, whisk together the rice milk (or other dairy free milk), oil, and apple cider vinegar.
- Whisk the liquid ingredients into the dry ingredients and pour the batter by 1/4 or 1/3 cupfuls onto the griddle and cook on each side until golden in color. Remove to a cooling rack until all the pancakes are cooked.
- Serve warm with your favorite dairy free butter and pure maple syrup or apple butter!
Notes
* The vinegar and dairy free milk together create a dairy free version of buttermilk for these pancakes.
For sugar free pancakes, use unsweetened dairy free milk and replace the sugar with Stevia or Swerve.
Credit: The Fit Cookie
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