There are a lot of gluten-free pancake recipes on the internet.
Most of them are either gummy, dry, or so fragile they fall apart the second you try to flip them.
These are not those pancakes.
These are thick, fluffy, diner-style buttermilk pancakes with buttery crispy edges and a cloud-like interior. The kind of pancakes that make you pour a second cup of coffee and cancel any plans you had for the morning.
And yes—they’re gluten free.
Save this recipe because these genuinely taste like the real deal.
Super Fluffy Gluten-Free Buttermilk Pancakes
Dry Ingredients
120g sweet rice flour
80g potato starch
40g tapioca starch
¾ tsp xanthan gum
2 tbsp sugar
1 tbsp baking powder
½ tsp baking soda
¾ tsp salt
Wet Ingredients
2 large eggs, separated
360g buttermilk, room temperature
45g melted butter
1 tsp vanilla extract
Instructions
In a large bowl, whisk together the sweet rice flour, potato starch, tapioca starch, xanthan gum, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until mostly combined. A few lumps are perfectly fine.
In a clean bowl, whip the egg whites to soft peaks.
Gently fold the whipped egg whites into the batter until incorporated. Be careful not to overmix—you want to keep as much air in the batter as possible.
Let the batter rest for 10–15 minutes. This gives the starches time to hydrate and helps create a thicker, fluffier pancake.
Heat a buttered skillet or griddle over medium-low heat.
Scoop the batter onto the skillet and cook until bubbles form on the surface and the edges begin to look set.
Flip and cook for another 1–2 minutes, until golden brown and cooked through.
For Maximum Diner-Style Pancakes
Cook them low and slow.
Butter the pan between batches.
Don’t press them down after flipping.
Serve immediately with plenty of butter and lots of fancy maple syrup.
Trust me on that last one.
