Need a quick morning breakfast? These Gluten Free Buttermilk Pancakes made from scratch are perfect! Plus they make a fun weekend breakfast too.

Who doesn’t love delicious, fluffy pancakes?

As back-to-school approached at the beginning of September, my Little Love asked me if I would make her pancakes for her first day back at school. How could I say no?

Her favorite pancakes are pumpkin pancakes, but she asked for something different this time. Even though it’s fall, it’s basically still summer in Northern California. So while everyone else is craving pumpkin chai tea and hot chocolate in the mornings, we’re not quite there yet. I’m guessing that has something to do with why she didn’t want her favorite pumpkin pancakes.

So I asked Little Love what kind of pancakes she wanted. Her response – “fluffy pancakes” … so that’s what I made. Fluffy Buttermilk Pancakes!

I love using buttermilk in baked goods, treats and pancakes. It always adds a great flavor, the perfect amount of moisture and in the case of pancakes, makes them fluffy.

These Gluten Free Buttermilk Pancakes are not only delicious, but they are super easy to make!

Yes … it takes a while to cook them all up, unless you have a big griddle. But that’s okay, because the bonus with these is that they freeze great … they’re prefect for batch cooking!

I make big batches of these when I have a little extra time in the morning or during the afternoon and then I freeze them. Of course, you can serve them right away instead of freezing them. In that case, just turn your oven on to a warm setting and keep the cooked ones in the oven until you cook the whole batch.

But back to freezing the pancakes. Freezing them has been so helpful for quick morning breakfasts before school. All I do is pop a couple pancakes on an oven-safe pan and stick them in the oven on a low temperature to heat. By the time my Little Love is showered, the pancakes are perfectly warm and ready for her to enjoy a hot breakfast.

My Little Love likes her pancakes with pasture butter and a little bit of organic maple syrup or raw honey on top + some fresh seasonal fruit on the side. When the mornings turn cooler, I promised Little Love I would make her some nourishing blender hot chocolate with gelatin {for extra protein} too.

Gluten Free Buttermilk Pancakes

Gluten Free Buttermilk Pancakes

Yield: 15 pancakes

Prep Time: 15 minutes

Inactive Time: 15 minutes

Total Time: 30 minutes

Need a quick morning breakfast? These Gluten Free Buttermilk Pancakes are perfect! Plus they make a fun weekend breakfast too. So make up a big batch and share them with someone you love. Enjoy!

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Ingredients

• 2 1/4 cups sprouted brown rice flour or organic brown rice flour
• 1/2 cup tapioca starch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt (<-- this is my favorite sea salt)
• 2 organic or pastured eggs
• 2 tablespoons organic maple syrup
• 1 teaspoon organic vanilla extract
• 1 3/4 cups organic buttermilk

Instructions

1. In a large mixing bowl or 8 cup measuring bowl, combine all dry ingredients, stir to combine.
2. In a medium size bowl, add eggs and whisk. Add maple syrup, vanilla extract and buttermilk. Whisk to combine.
3. Add wet ingredients to dry ingredients, gently whisk to combine. Do not over mix. Batter will be thick.
4. Place batter in the refrigerator for about 15 minutes to chill.
5. While batter is chilling, preheat skillet over medium-low heat.
6. When batter has chilled, add about 1 tablespoon fat of choice to skillet {I prefer pasture butter or ghee}. Pour about 1/4 cup of batter per pancake onto skillet. Flip pancakes when little bubbles start to appear on the surface. Cook for another minute or so, just until golden brown. Repeat until all batter is used. [Note: You can place cooked pancakes on an oven safe pan in the oven on low heat while you cook the remaining pancakes. This helps keep them warm.]
7. Enjoy!

Notes

YOU WILL NEED: Large Mixing Bowl, Measuring Cups, Measuring Spoons, Spatula Turner, Skillet/Pan/Pancake Griddle

STORAGE: Place cooled pancakes in an airtight freezer-safe container and store in the freezer.

TO REHEAT PANCAKES: Preheat oven to a lower temperature like 300 degrees F. Place desired amount of pancakes on an oven safe pan. Place in the oven and warm pancakes until heated through {do not over heat them}. Oven temperatures vary, so keep an eye on them the first time you reheat them. I heat mine for about 15-20 minutes, just until warm and heated through.

Adapted from Raia's Recipes Easiest Fluffy Buttermilk Pancakes

Recommended Products

• 
  Pyrex Smart Essentials 8-Piece Mixing Bowl Set
• 
  OXO Good Grips 11-Inch Better Balloon Whisk
• 
  Tovolo 12 Inch Silicone Spatula Set, Summer Sky - Set of 3

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving:Calories: 163 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 207mg Carbohydrates: 33g Fiber: 2g Sugar: 3g Protein: 4g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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