I absolutely love these yummy gluten free buttermilk pancakes, honestly there’s nothing better on a slow Saturday morning. So when I found a way to make these breakfast staples gluten free while still having and fluffy and thick pancakes, I was so excited.
You all know I’m a chocolate fan, so that obviously was my topping of choice. But with these gluten free buttermilk pancakes you can add anything else that sounds yummy like bananas, strawberries, peanut butter or anything else your heart desires!
This post is sponsored in partnership with Saco Pantry. As always, all opinions expressed are my own. Thank you for continuing to make Peanut Butter Plus Chocolate possible.
what you need for these gluten free buttermilk pancakes
One of my favorite things about this recipe is that you don’t actually have to buy a carton of buttermilk. I can’t tell you how often I’ve had to buy an entire jug of buttermilk, only to use the small amount required in the recipe.
With the Saco buttermilk blend it means you don’t have to worry about anything going to waste and it will still taste like you used real buttermilk. Which means that they will still be light and fluffy while being stackable thick pancakes.
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Coconut Oil
- SACO Buttermilk
- Chocolate Chips
To make the buttermilk is so simple. You just whisk the buttermilk blend in with the water and it is ready to go!
I think one of my favorite things about this recipe is that you get to have such fluffy but still thick pancakes without waste. You don’t have to worry about what you’re going to use a carton of buttermilk for before it expires. And it’s ready for the next time you want gluten free buttermilk pancakes–which will be soon, trust me.
can’t get enough healthy breakfast options?
I hear ya, and if you like this recipe you are absolutely going to love these other gluten free breakfast options:
I can’t wait for you to try some more of my healthy dessert recipes on the site – enjoy!
The Yummiest Gluten Free Buttermilk Pancakes
- 8 tbsp saco buttermilk
- 2 cup water
- 2 eggs room temperature
- 1/4 cup coconut oil melted
- 2 tsp vanilla
- 2 cup gluten free flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- 1/2 tsp salt
- 1/2 cup chocolate chips
- In a bowl mix together the water and Saco Buttermilk Blend until no chunks remain and then whisk in the eggs, coconut oil and vanilla until smooth.
- Add the dry ingredients to a bowl and mix until combined and then add the dry mixture to the wet and beat until no dry spots remain. Fold in chocolate chips. Let the batter sit for 5-10 minutes.
- Cook the pancakes 1/4 cup at a time in a frying pancake prepared with oil or non-stick spray over low heat. Cook until bubbles start to pop, flip and cook the other side until golden brown. Serve immediately with your favorite toppings and maple syrup.
Subscribe to get the free eBook now!