Buttermilk pancakes/waffles

Here is a delicious recipe for light and fluffy gluten-free buttermilk pancakes. You can also use this batter mixture for waffles.

Makes about 6 large/12 small pancakes.

Pancake/waffle ingredients:

225g gluten-free flour

200ml buttermilk

65g butter, melted

2 eggs, separated

1 egg white

3 tbsp sugar

1tsp vanilla extract

1tsp baking powder

1/2tsp baking soda

pinch of salt


Pancake/waffle method:

1. Sift all the dry ingredients together in a bowl.

2. In a separate bowl whisk together the buttermilk, melted butter, vanilla and egg yolks.

3. Slowly stir the dry ingredients into the wet ingredients.

4.Whisk the 3 egg whites to form soft peaks.

5. Carefully fold the egg whites into the batter a big metal spoonful at a time until all the white whites and batter are incorporated.


If making pancakes:

6. Heat a non-stick frying pan on medium heat and, if necessary, melt butter and add 2 large metal spoons of batter into the middle of the frying pan.

7. Once bubbles start to form on the pancake (approx 1-2 minutes) flip to cook on other side for approx 1 minute.

8. Remove from heat and repeat from step 6 until all the batter is gone.


If making waffles:

6. Preheat waffle iron and add a spponful of batter into the middle of the lower iron and spread it so that it comes up to 1cm of the edge of the iron.

7. Close lid and cook for 1-2 minutes (depending on the waffle iron)

8. Open the lid and remove the finished waffle from the iron and repeat from step 6 until all the batter is gone.



My favourite topping is jam (raspberry) but you can add anything such as sugar, lemon, cream, bananas etc.

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