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I love a stack of gluten free pancakes and these fluffy, Gluten Free American Pancakes are the absolute dream! This easy buttermilk pancakes recipe only needs 6 ingredients and are made from scratch in under 20 minutes. Perfect for a gluten free brunch!
What you need to know at-a-glance:
- Why choose this recipe? These fluffy gluten free pancakes are easy to make, seriously light and fluffy, and ideal for desserts or brunch.
- Top Tip: Pour the pancake batter from about 2-3 inches above the pan to ensure it spreads in a round shape. Though imperfect pancakes taste just as good!
- Flour of choice: I always use the FREEE Self-Raising Gluten Free Flour for this. I have some tips below if you can only find a plain or 1:1 gluten free flour.
- Toppings of Choice: I love my gluten free American pancakes with bacon and maple syrup, but they’re great with berries, sliced banana, Nutella or honey too. Add a handful of blueberries to the batter for gluten free blueberry pancakes!
These Fluffy Gluten Free Pancakes are built for stacking! American-style, buttermilk pancakes made from a simple gluten free batter.
All you need is gluten free flour, buttermilk, baking powder, eggs and milk for these easy pancakes that nobody will even know are gluten free!
Of course they’re perfect for Pancake Day if you prefer a pancake stack over gluten free crêpes, or you can turn them into gluten free blueberry pancakes.
Don’t just take my word for it…
Danielle messaged me on Facebook to say: “They are so soft and fluffy and have gone down a treat with my non-gluten-free pancake-loving husband!”
Table of Contents
Ingredients and Substitutions
You only need a few simple, storecupboard ingredients to make these easy gluten free American pancakes.
- Gluten Free Self-Raising Flour: I always use the FREEE Gluten Free Self-Raising Flour which you can find in most UK supermarkets. If you only have plain gluten free flour, you can make it self-rising by adding 1 tsp baking powder per 100g gluten free flour.
- Baking Powder: Make sure you’re using a gluten free baking powder.
- Caster Sugar
- Milk: If you want to make gluten and dairy free pancakes, use a dairy free milk of choice, such as soya milk, almond milk or gluten free oat milk.
- Egg
- Buttermilk: If you don’t have any buttermilk, you make your own by using half a tablespoon of lemon juice, white wine vinegar or apple cider vinegar with 100ml milk (dairy or dairy free) Stir and leave for 5-10 minutes before making the pancake batter.
How to Make Gluten Free American Pancakes
Making these gluten free American pancakes is super easy – and I’ve detailed the steps fully below in the recipe card which you can print out.
But in short, to make these fluffy gluten free pancakes all you need to do is:
- Mix everything together in a large bowl or jug until smooth.
- Rest the mixture for a minute-or-two (or you can make this ahead of time)
- Heat the frying pan and pour a ladle of the pancake batter in.
- Cook until bubbles start to form on the top of the pancake.
- Flip the pancake and cook the other side.
- Repeat with all the pancakes. Keep them warm on a foil-covered plate.
- Top with your chosen fillings and tuck in!
Recipe Tip
Pour the pancake batter from 2-3 inches above the pan as this helps it spread into a more even shape. But wonky pancakes need love too – they all taste the same!
Storing and Freezing Instructions
MAKE AHEAD: You can make this gluten free pancake batter up to 24 hours before cooking, and keep it in the fridge, Stir/whisk well before pouring though!
TO STORE: Any leftover pancakes (I know, who ever heard of such a thing!?) can be kept in the fridge and reheated in the microwave.
TO FREEZE: Yes, you can freeze these gluten free pancakes! I recommend freezing them between sheets of baking paper so you can only defrost what’s needed.
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Gluten Free American Pancakes Recipe
Ingredients
- 175 g gluten free self-raising flour
- 1/2 tsp baking powder
- 1 tbsp caster sugar
- Pinch of salt
- 100 ml buttermilk
- 200 ml semi-skimmed milk
- 1 large egg
- A knob, approx 15g butter (plus extra for frying)
Instructions
- Place a non-stick frying pan on a low heat and add the butter. Heat until melted then turn off the heat.
- To a large mixing bowl add the flour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, egg and melted butter.
- Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps. Leave to rest for a minute.
- Heat up the frying pan on a medium heat (add a tiny bit of a butter to grease if needed). Once hot, pour a ladle-full of the batter into the centre of the pan. TOP TIP: Pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.
- Cook for around one minute until bubbles start to form on the top of the pancake. Use a spatula or fish slice to carefully-but-quickly flip the pancake over onto the other side. Cook for another minute.
- Once cooked, you can place the pancakes on a tray in a warm oven (around 50’C) to keep warm once you cook them all. They are best eaten fresh from the pan! Top with lashings of maple syrup and bacon, or the desired toppings of your choice.
Video
Notes
- Topping Ideas: My favourite American Pancakes topping has to be bacon and maple syrup like I had in New York! But berries, bananas and yoghurt are all delicious too. I also love some Nutella, ice-cream and whipped cream too!
- Make Ahead: To save time you can make the batter up to 24 hours in advance and leave it in the fridge before cooking. Whisk well before cooking.
- Storing: Any leftover gluten free pancakes can be stored in the fridge and reheated in the microwave. They can also be frozen – see my tips above for doing this.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making these gluten free American pancakes.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make these pancakes and love them. It really helps support my blog and get the recipe out there to more people!
Nutrition
More Gluten Free Pancakes Recipes
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I’ve been making pancakes for many yrs and never knew of the 2-3” suggestion. Thank you!
My batter was quite thin so my pancakes spread more but they were delicious. I just cooked the pancakes as I wanted them over three days and they were just as good on the third day as the first. My favourite is to top with fried bananas and blueberries.
“Wow, this was delicious! I never thought it could make such a difference. Loved it
If you make these pancakes and love them as much as I do, please do leave a comment and rating to let me know! I can’t wait to make another batch this weekend!! xx
Just had these today. Really good.
Wow, such a yummy and easy recipe!
Made in France, using Lidl.fr flour mix, cooked on my Scottish granny’s cast iron griddle pan!
I used a splash of cream instead of buttermilk and piled them high with a boozy caramelised banana topping 😋 and forgot to take a pic !
Sooooo delicious!
Thank you