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Gluten-Free Buttermilk Pancakes

  • Beginner
  • 6 servings
  • 35 min
Baking Success Or Baking Mess


1-1/2 cups Fleischmann's® Corn Starch
2 tablespoons sugar
1 tablespoon Fleischmann's® Baking Powder
1/4 teaspoon salt
2 eggs
1/3 cup butter OR margarine, melted
3/4 cup buttermilk
1/2 teaspoon pure vanilla extract


Stir all ingredients together and let sit for 10-15 minutes.

Place 1/4 cup batter onto a preheated griddle and bake to desired level of browning, about 2 to 3 minutes per side.

Serve hot OR cool and freeze in resealable plastic bags for toasting later.

For lemon-blueberry pancakes, stir in 1 teaspoon freshly grated lemon peel plus 1 cup fresh blueberries to basic recipe.

For pumpkin pie pancakes, stir in 1/4 cup canned pumpkin plus 1/2 teaspoon pumpkin pie spice to basic recipe.

For banana flavoured pancakes, stir in 1/4 cup mashed banana to basic recipe.

For cornmeal pancakes, omit vanilla extract and stir in: 3 tablespoons cornmeal plus 2 teaspoons paprika.

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