Recipe: Gluten Free pancakes

Pancakes. Just the word makes my mouth water. I simply LOVE hot pancakes for breakfast. Luckily, so does my family! Saturdays are our slow and easy, pajama wearing pancake kind of morning.  Saturday, how I love thee…

{I see it, too. No syrup! What was I thinking, right? Please forgive my ‘sugary mishap’!}

I have a super simple recipe to share with you today that makes our Saturday pancake mornings that much easier. I use my gluten free greenbean {gfgb} flour mixture that I keep in the spare fridge and throw in a few eggs, and buttermilk and presto, gluten free pancakes! You may use egg substitute and almond milk to make it gluten free, egg free, dairy free, and vegan.

{I know! Again with the no syrup! Tragic!}

I suggest to print this puppy out and keep it right next to the syrup.  I’m taking my own advice! Enjoy!


gluten free pancakes

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Milk
Dietary Gluten Free
Meal type Breakfast
Misc Child Friendly, Freezable, Serve Hot
By author Claudine Phillips


  • 200g GFGB All Purpose Flour Mixture
  • 1.5 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8oz buttermilk
  • .25 teaspoon maple extract
  • 2 Large eggs
  • 2 tablespoons melted butter


Step 1
Sift together the flour, the baking powder, and salt in a large bowl
Step 2
Whisk together the buttermilk, maple extract, and eggs in a separate bowl. Pour the liquid into the dry ingredients slowly and thoroughly mix as you add . Stir until well combined. Add the melted butter and stir until all is blended well.
Step 3
Pour the batter onto a hot skillet (about 250 degrees) about the size of a large sand dollar. Cook each side about 2 minutes. Serve hot!
Step 4
I love to serve mine with honey. The maple flavoring is in the pancake and you get the natural sweet goodness of the honey! Make sure it is local honey!

What do you put on your pancakes?

Blueberries, chocolate chips, …syrup…?  

I’d love to know!

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