Gluten-free Buttermilk Pancakes

If it’s Sunday morning, then mama’s got to have her pancakes.

And Mimosa 🙂

This recipe is so easy to make, perfect for a lazy weekend morning when you don’t want to spend too long whipping up breakfast. There’s something about adding buttermilk to this as well, it cuts through the sweet & makes the pancakes extra fluffy. And if you have extra pancakes left, you can freeze them and re-heat them later in the week.  Yup, it’s pancakes for the win, people.

Did I mention these puppies are gluten-free?

That’s right, so you won’t be stuffed & bursting to the core afterwards. Instead you’ll have fluffy, light & flavorful pancakes, just begging to be eaten. I topped my pancakes with a strawberry compote – basically boiled strawberries & fresh orange juice with some sugar & vanilla extract. But you can top it with butter, your choice of syrup and it’s just as delicious. I also added some shredded coconut to the pancakes while they cooked, so I got a toasted coconut base which made it feel like a tropical pancake (yum!) – you can leave this out if you prefer an overall softer pancake.

Give this recipe a try & let me know what you think! Tag your pictures with #findmymojyo if you make this, I’d love to see your creations!

Gluten-free Buttermilk Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12-15 pancakes & being filled with fluffy happiness on a lazy Sunday morning


  • 2 cups sifted gluten free all purpose flour Here's what I used
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • 2 eggs, slightly beaten
  • 2 cups buttermilk
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 tsp shredded coconut (optional)


  1. Whisk all dry ingredients in a large mixing bowl - baking soda, salt, sugar, gluten free flour.
  2. Whisk all wet ingredients in a seperate smaller mixing bowl - eggs, buttermilk, coconut oil & vanilla extract.
  3. Pour the wet ingredients into the dry ingredients bowl, and stir till combined. You don't want to overwhisk this - the more you whisk, the less fluffier the pancake. Stir till the dry ingredients are folded in & combined. This is your pancake batter.
  4. On a hot griddle, ladle 1/4 cup of the pancake batter. If you wish to have a toasted coconut base, drizzle the batter on the griddle with shredded coconut.
  5. Cook till browned on the side below & bubbles form on the side up. Flip the pancake to cook evenly.
  6. Voila! enjoy with fruits, maple syrup of your choice of topping!


Gluten-free, vegetarian. Adopted from Love & Zest

Also published on Medium.

You may also like


Lisa July 18, 2017 at 1:58 PM

I can’t wait to try this! I am off gluten and I love pancakes! Thank you for this!

Joscelyn | Wife Mama Foodie July 18, 2017 at 10:44 PM

Buttermilk pancakes are my fave! These will perfect for Saturday morning brunch!!

Lynn White July 19, 2017 at 4:23 AM

I haven’t had pancakes in years. The are making me change my mind!

Elizabeth July 20, 2017 at 12:39 PM

wow! These pancakes looks so cute and tasty. I can’t believe they are GF.

Natalija Nati July 24, 2017 at 1:30 AM

Ohhh wow, isn’t this delicious. Watching these images makes me hungry 🙂 Thank you for your post, I have never thought about making gluten free pancakes so far, but I think it’s time for me to try out something new and healthy 🙂 I am glad I have read your post

Louann Kristy October 8, 2017 at 8:09 PM

Goodness those pancakes look super delicious !


Leave a Comment