Gluten-Free Buttermilk Pancakes

Simple gluten-free buttermilk pancakes with 8 mix-in flavour options!

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5 from 3 reviews

These overnight buttermilk pancakes are a simple, healthy and delicious breakfast option. They can be served savoury or sweet. See the section above for 8 options for added flavours.


Units Scale
  • 1 1/2 cups buttermilk
  • 1 1/2 cups gluten-free whole grain flour (I like oat flour)
  • 2 eggs
  • 3 tbsp oil
  • 1/2 tsp vanilla extract
  • 3 tbsp sugar (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda


  1. These pancakes can be mixed and made right away. For an overnight pancake option, mix the buttermilk and flour in a large glass mixing bowl. Cover with a tea towel and leave it out on the kitchen counter overnight. (At least 30 minutes and up to 24 hours).
  2. The next morning, start by preheating a frying pan on medium.
  3. Next mix the eggs, oil, sugar and vanilla extract into the buttermilk and flour.
  4. When the pan is hot, mix in the baking soda and baking powder. The baking soda will immediately react with the batter and start to rise.
  5. Pour 1/4 cup of batter onto the preheated pan. Cook until brown on both sides (about 3 minutes each side).
  6. Serve immediately or keep warm in a 200F oven.


  • Not all gluten-free flours absorb the same amount of liquid, so you may need to adjust. If the batter seems too thin, stir in a bit more flour. If it is too thick, add a bit more buttermilk.
  • Milk kefir and buttermilk can be used interchangeably. If using yogurt, avoid thick Greek-style yogurt. You may also need to add in a few extra spoonfuls of yogurt because it is thicker than buttermilk.
  • For the LIGHTEST and FLUFFIEST pancakes separate the egg yolks and whites. Add the egg yolks in with the oil and vanilla. Mix the rest of the ingredients as described. Then beat the egg whites until frothy and fold the egg whites into pancake batter.
  • I like using a two-burner cast iron griddle (affiliate link) so I can make 3-4 pancakes at once.