Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack.


Recipe Summary

15 mins
20 mins
35 mins
10 pancakes


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.

  • Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)

  • Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

  • Serve hot or wait until completely cooled before freezing.

Cook's Note:

Any whole grain gluten-free flour, such as quinoa or millet, can be substituted for the buckwheat flour.

Nutrition Facts

114 calories; protein 3.5g; carbohydrates 15.8g; fat 4.4g; cholesterol 38.2mg; sodium 128.3mg. Full Nutrition