Gluten-Free Buttermilk Pancakes with Maple Pecan Syrup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Gluten-Free Buttermilk Pancakes with Maple Pecan Syrup take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Gluten-Free Buttermilk Pancakes with Maple Pecan Syrup?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Gluten-Free Buttermilk Pancakes with Maple Pecan Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Buttermilk Pancakes with Maple Pecan Syrup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Buttermilk Pancakes with Maple Pecan Syrup gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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