Gluten-Free Buttermilk Pancakes with Maple Pecan Syrup

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Fluffy gluten-free pancakes made with tangy buttermilk and topped with a rich maple pecan syrup, ideal for a special breakfast or brunch. This American-inspired gluten-free recipe, ready in about 25 minutes, layers gluten-free all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tbsp, melted plus extra for cooking unsalted butter
• 1/2 cup pure maple syrup
• 1/3 cup, chopped pecans

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 2 tbsp granulated sugar.
2. Step 2: In a separate bowl, whisk 1 1/4 cups buttermilk, 1 large egg, and 3 tbsp melted unsalted butter until combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. The batter should be slightly lumpy.
4. Step 4: Heat a non-stick skillet or griddle over medium heat and brush with melted butter.
5. Step 5: Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden brown.
6. Step 6: Meanwhile, in a small saucepan over low heat, combine 1/2 cup pure maple syrup and 1/3 cup chopped pecans. Warm for 3-4 minutes until syrup is fragrant and pecans are toasted.
7. Step 7: Serve pancakes stacked, drizzled generously with the warm maple pecan syrup.