gluten-free buttermilk pancakes

A few months back, my mister and I skipped work and went out for breakfast at Elmer’s Store.

A clandestine breakfast date, a film camera, and a movie matinee—I think this needs to be a regular thing.

breakfast at Elmers 1

Elmer’s serves a terrific farm style breakfast—fresh eggs, sausage, potatoes, and yogurt from just around the bend—with plenty on each plate to share. The restaurant has a small natural foods pantry in the back next to the arts and crafts gallery showcasing local talent. A bustling neighborhood hangout, Elmer’s is the place to go for breakfast or the rare Friday or Saturday dinner and a movie night.

breakfast at Elmers 3

I don’t usually order pancakes. We’re talking Elmer’s here. Chipped plates, heavy coffee pours, real maple syrup, and lacy edged buttermilk pancakes. New England fare. I’m still working on my pancakes pours, thick middles that thin out like a twirling skirt. I’ll get there one of these days.

breakfast at Elmers 2

Gluten-Free Buttermilk Pancakes
Yield twelve-4 inch pancakes

1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup almond meal
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 200F.

In a large bowl, whisk the dry ingredients together. (Shortcut tip: Mix the ingredients ahead of time and label and store in a glass jar in your pantry).

Whisk the buttermilk, egg, melted butter, maple syrup, and vanilla. Stir the wet ingredients into the dry ingredients and gently mix together.

Coat a large nonstick griddle or skillet with butter. Heat over medium-low heat until hot. Pour 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook for about 1 to 2 minutes until the top begins to bubble and the edges start to dry, then flip and cook for 1 to 2 minutes on the other side. Transfer pancakes to a large baking sheet and keep warm in the oven. Add butter to the griddle or skillet between batches.

Serve the pancakes with butter and maple syrup.


  1. says

    my son and i just made pancakes for dinner tonight. we added cocoa and cinnamon to the batter–i know! blasphemy! it was definitely more for him.
    i LOVE a good pancake breakfast. i try to do it every weekend around here. :)

  2. says

    Beautiful black and white photography. I too have been expanding my repertoire of gluten-free recipes. Feel free to take a look at my new gluten-free brioche. These pancakes look filling and delicious – just the way to begin a weekend!

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