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Gluten-Free Buttermilk Pancakes

Scott Phillips

Yield: Yields 12 pancakes

Servings: 4

Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal. The results are incredibly tender, moist, fluffy, and flavorful. You might make these pancakes for a guest who eats gluten-free, but once you taste them, you’ll surely make them again just because they’re delicious.


  • 4-3/4 oz. (1 cup) brown rice flour
  • 1-1/2 oz. (1/3 cup) almond meal
  • 1 Tbs. cornstarch
  • 2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 Tbs. canola oil
  • 1 Tbs. honey
  • 1 tsp. pure vanilla extract
  • Cooking spray
  • Pure maple syrup, for serving

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 40
      Fat (g): 4
      Saturated Fat (g): .5
      Polyunsaturated Fat (g): .5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 30
      Sodium (mg): 200
      Carbohydrates (g): 12
      Fiber (g): 1
      Protein (g): 3


  • Heat the oven to 200°F.
  • In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.
  • Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.
  • Serve the pancakes with the maple syrup.


Rate or Review


  • Snicsnacmama | 01/26/2015

    I have been trying for almost a year to find a good gluten-free pancake recipe. Ever since my son was diagnosed as gluten sensitive, I've searched and searched but nothing came close to real pancakes until now. My whole family actually prefers these pancakes to the ones that I used to make with wheat flour. We use these as well to make sandwiches. They make especially excellent grilled cheese. I make a big batch of these weekly and get my little ones involved in the cooking. :)

  • chefdarlenesmith | 08/25/2014

    can you say Fluffy-Fluffy-Fluffy pancakes..this is one of the best gluten free recipes. I topped mines with fresh blueberries, toasted walnuts and Pure Maple syrup..so good. You have to try this recipe!

  • bilkisbayat | 03/07/2013

    Delicious, used sugar instead of honey. Added cherries & pecans to a few pancakes.

  • pheurton48 | 01/02/2013

    These pancakes are delicious, however, the calorie information is misleading. These pancakes are 100 calories per pancake, not 100 calories per serving. The recipe says that the recipe yields 12 pancakes and serves 4 which would indicate that the serving size is 3 pancakes. Unfortunately, the math on this just doesn't add up. Other than that, however, I found these pancakes to be very flavorful with a great texture. I enjoyed the flavor notes from the almond meal and vanilla. I agree with other reviewers that a higher pan heat yields better pancakes (both in terms of fluffiness and in color). If you like thinner pancakes, this batter is easily thinned out with a bit of water, but if you prefer thicker pancakes, this batter works perfectly as is.

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