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Homemade Buttermilk Pancakes from Scratch | Gluten Free, Soy Free, Peanut Free, Tree Nut Free

Buttermilk Pancakes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Food Allergy P.I.


  • 2 C flour all purpose OR King Arthur Gluten Free Measure for Measure
  • 1 T sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 1/2 C buttermilk
  • 1/4 C vegetable or grapeseed oil
  • 2 eggs yolks
  • 2 egg whites, whipped to soft peak


  1. Combine dry ingredients in a bowl, and whisk together well. In a separate bowl mix the wet ingredients all except for the egg whites. In a third bowl, using a handheld mixer whip the egg whites until fluffy and soft peaks form. Mix the dry and wet ingredients together until smooth, and then fold in the egg whites. You can use this for pancakes or waffles. Cook on a griddle at 350 for several minutes on each side or until golden brown. Serve with butter, powdered sugar and warm maple syrup.