Gluten-Free Buttermilk Pancakes

Servings: 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 cup white rice flour
  • 1/3 cup potato starch
  • 3 Tbsp tapioca flour
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 2 large eggs
  • 2 cups buttermilk
  • 3 Tbsp canola oil or melted butter
  • 1/2 tsp vanilla extract


  1. In a mixing bowl whisk together rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum for 20 seconds. Add eggs, buttermilk, canola oil and vanilla extract and whisk until well blended and few lumps remain.
  2. Heat a large well oiled skillet over medium-high heat. Once hot spoon pancake batter onto griddle (I spread mine out a little) and cook until bottom is golden brown, then flip and cook opposite side until bottom is golden brown. Serve immediately with maple syrup or other desired topping.
  3. Recipe Source: adapted from