Fluffy Gluten-Free Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, foolproof gluten-free buttermilk pancakes made with simple pantry staples and topped with butter, maple syrup, and fresh fruit. A reliable breakfast with a vegan option available.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large egg (or 1 flax egg)
- 2 tablespoons granulated white sugar (or coconut sugar)
- 2 tablespoons neutral-tasting oil (avocado oil, refined coconut oil, etc.)
- 1 teaspoon pure vanilla extract
- ¾ cup buttermilk (plus more as needed, see Notes)
- 1 cup all-purpose gluten-free flour (with xanthan gum, see Notes)
- 1 tablespoon fresh baking powder
- 1 large pinch salt
- butter
- pure maple syrup
- fresh fruit (strawberries, bananas, blueberries)
- whipped cream
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 116mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 262mg
- Calcium
- 199mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.