Gluten Free Buttermilk Pancakes
Prep time: 
Cook time: 
Total time: 
Yield: 12 large pancakes
  • 2 cups gluten free all-purpose flour blend
  • 1 teaspoon xanthan gum
  • 2 tablespoons unbleached pure cane sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup water
  • ¼ cup sour cream
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 1 to 2 teaspoons vegetable oil, for greasing the pan
  1. In you first mixing bowl whisk together your dry ingredients. Make sure you break up any chunks.
  2. In the second bowl, mix all wet ingredients.
  3. Make a well in the center of the dry ingredients and pour in the wet ingredients.Do not over stir the batter . Lumps are ok. Allow the batter to sit for 10 minutes before cooking.
  4. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat .
  5. Wipe out pan with a paper towel leaving a thin layer of oil on pan.
  6. Pour ⅓ cup of batter on the pan. Cook until the bubbles on surface begin to break. This will be about two to three minutes. Flip pancakes and continue to cook one to two minutes longer.
  7. Serve pancakes immediately. Repeat.
Recipe by Natural Chow at