Gluten-Free Buttermilk Pancakes

Kitchen Tested
  • Yield 4 servings
  • Prep 3 mins
  • Cook 16 mins

Gluten-free = great taste in these buttermilk pancakes.

Mark Boughton

These gluten-free pancakes are not fluffy, but rather like thick crepes. You can find tapioca flour at most supermarkets next to the flours.


3/4 cup buttermilk
1 egg
1 tablespoon canola oil
1/2 cup tapioca flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon salt


  1. Whisk together buttermilk, egg and oil in a medium bowl until smooth. Sift together tapioca flour, cornmeal, baking powder and salt in a small bowl; stir into buttermilk mixture just until ingredients are moistened (mixture will be slightly lumpy).
  2. Heat a large nonstick skillet over medium heat. Working in batches, drop 1/4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side. Serve with maple syrup and bananas or confectioners sugar; or spread with strawberry cream cheese and roll up.

Recipe reprinted with permission from Donna Klein’s The Gluten-Free Vegetarian Kitchen (Penguin, 2007).



Get every new post delivered to your Inbox.

Join 278 other followers