33+ Tasty & Nutritious Gluten-Free Buttermilk Pancakes You’ll Love

If you’re looking for a breakfast that’s both indulgent and gluten-free, then gluten-free buttermilk pancakes are the perfect solution!

Whether you’re on a gluten-free diet or simply looking for a healthier alternative, these pancakes offer the light, fluffy texture we all love without sacrificing flavor.

From fruity creations to rich, spiced variations, there are countless ways to enjoy a stack of delicious pancakes.

With 33+ recipes to explore, you’ll never run out of new ways to enjoy this comforting breakfast classic.

In this blog post, we’ve gathered over 33 irresistible gluten-free buttermilk pancake recipes that are guaranteed to delight your taste buds.

Each recipe is carefully crafted to bring out the best flavors, ensuring you have a satisfying meal every time.

Whether you’re craving something tropical, like coconut and almond pancakes, or prefer the warmth of cinnamon apple, there’s something in here for everyone.

So grab your griddle, whip up a batch, and get ready to enjoy breakfast like never before!

33+ Tasty & Nutritious Gluten-Free Buttermilk Pancakes You’ll Love

With so many fantastic gluten-free buttermilk pancake recipes at your fingertips, breakfast just got a whole lot more exciting!

Whether you’re sticking to a classic flavor or experimenting with more adventurous ingredients, these pancakes will satisfy your cravings and keep you coming back for more.

No matter the occasion, these light, fluffy, and flavorful pancakes make the perfect breakfast or brunch dish for anyone following a gluten-free lifestyle.

So why wait? Dive into these 33+ recipes and discover a whole new world of gluten-free breakfast options that are sure to become family favorites.

Fluffy Gluten-Free Buttermilk Pancakes

This recipe offers a delicious, fluffy stack of buttermilk pancakes that are completely gluten-free.

By using gluten-free flour, you can enjoy a classic breakfast treat without worrying about gluten sensitivity.

These pancakes are soft and airy with a slightly tangy flavor from the buttermilk, making them perfect for a cozy morning meal.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until combined. The batter will be thick but should still flow easily. If it’s too thick, add a bit more buttermilk to reach the desired consistency.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6. Repeat with the remaining batter, adding more butter to the skillet as needed.

These fluffy pancakes are a perfect start to your day, offering a warm, satisfying bite.

The combination of buttermilk and gluten-free flour creates a lovely texture, ensuring every bite is soft and light.

You can also add fresh fruit, syrup, or whipped cream to customize the dish.

Banana Gluten-Free Buttermilk Pancakes

For a twist on the classic, these banana-flavored gluten-free buttermilk pancakes are naturally sweetened and super moist.

The bananas add a rich flavor, while still maintaining the light and fluffy texture you love.

This is a great option if you’re craving something sweet and comforting, with an extra dose of healthy fruit.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup buttermilk
• 2 ripe bananas, mashed
• 2 large eggs
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine the gluten-free flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
2. In another bowl, whisk the buttermilk, mashed bananas, eggs, melted coconut oil, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. If the batter is too thick, add a little more buttermilk to reach the desired consistency.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until the edges begin to look set and bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6. Continue cooking the rest of the pancakes, adding more oil as necessary.

These banana gluten-free pancakes are a delightful, naturally sweet breakfast option.

The bananas not only add flavor but also moisture to the pancakes, keeping them extra soft.

Serve them with a drizzle of honey or maple syrup for a delicious and nutritious breakfast.

Lemon-Blueberry Gluten-Free Buttermilk Pancakes

These lemon-blueberry gluten-free buttermilk pancakes are a refreshing and light option for a breakfast full of flavor.

The bright citrus from the lemon zest pairs perfectly with the sweet bursts of blueberries, creating a delightful combination.

The buttermilk ensures the pancakes remain soft and fluffy, making this recipe a perfect way to start your day.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ¾ cup fresh blueberries

Instructions:

1. In a medium bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, eggs, melted butter, vanilla extract, and lemon zest.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for an additional 2 minutes until golden brown.
7. Repeat with the remaining batter, adding more butter to the skillet as needed.

These lemon-blueberry pancakes are light, fresh, and perfectly balanced in flavor.

The tangy lemon adds a zesty kick that contrasts wonderfully with the sweet blueberries, creating a pancake that’s both refreshing and indulgent.

You can serve them with extra blueberries, a dusting of powdered sugar, or maple syrup for added sweetness.

Cinnamon-Apple Gluten-Free Buttermilk Pancakes

These cinnamon-apple gluten-free buttermilk pancakes are perfect for those who enjoy a warm, spiced breakfast.

The sweetness of the apples, paired with the warm cinnamon and buttermilk, creates a comforting and flavorful stack.

The pancakes are soft and fluffy, with the apple chunks adding a nice texture and natural sweetness to every bite.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 apple, peeled and chopped
• 1 tablespoon lemon juice

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. In a small bowl, toss the chopped apples with the lemon juice to prevent browning.
5. Gently fold the apple pieces into the pancake batter.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
7. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for an additional 2 minutes until golden brown.
8. Continue cooking the remaining pancakes, adding more butter to the skillet as needed.

These cinnamon-apple pancakes are an ideal choice for a cozy autumn breakfast or any time you’re in the mood for a spiced treat.

The apples soften as they cook, adding sweetness and moisture to each bite, while the cinnamon provides a comforting warmth.

Pumpkin Spice Gluten-Free Buttermilk Pancakes

If you’re a fan of fall flavors, these pumpkin spice gluten-free buttermilk pancakes are the perfect way to start your day.

The pumpkin adds moisture and richness, while the blend of spices—cinnamon, nutmeg, and cloves—create that classic autumnal taste.

These pancakes are soft, fluffy, and packed with flavor, making them a great choice for a seasonal breakfast treat.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• ½ cup pumpkin puree
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
2. In a separate bowl, combine the buttermilk, egg, pumpkin puree, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on top, then flip and cook for an additional 2 minutes until golden brown.
6. Repeat the process with the remaining batter.

These pumpkin spice pancakes are a warm and inviting breakfast, especially during the cooler months.

The pumpkin adds a creamy texture, while the spices provide a comforting kick.

They are delicious on their own or with a drizzle of maple syrup.

Strawberry-Basil Gluten-Free Buttermilk Pancakes

For a unique and refreshing twist on the classic pancake, these strawberry-basil gluten-free buttermilk pancakes combine sweet strawberries with the aromatic and savory flavor of fresh basil.

The tangy buttermilk and the soft pancakes complement the flavors perfectly, creating a delicious and slightly unexpected breakfast option.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• ¼ cup fresh basil, finely chopped

Instructions:

1. In a medium bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the chopped strawberries and fresh basil.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for an additional 2 minutes until golden brown.
7. Repeat with the remaining batter.

These strawberry-basil pancakes offer a unique combination of sweet and savory flavors that create a delicious breakfast experience.

The basil adds an herbaceous note that pairs wonderfully with the sweetness of the strawberries, making each bite a burst of flavor.

Chocolate Chip Gluten-Free Buttermilk Pancakes

These chocolate chip gluten-free buttermilk pancakes are a decadent breakfast treat that combines the comforting fluffiness of traditional pancakes with the indulgent sweetness of chocolate chips.

The buttermilk ensures a soft texture, while the chocolate chips melt into the pancakes, creating gooey pockets of chocolate in every bite. Perfect for a weekend treat or special occasion!

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter will be thick, but smooth.
4. Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface. Flip and cook for another 2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, adding more butter as needed.

These chocolate chip pancakes are a sweet, satisfying treat that can be enjoyed on any occasion.

The chocolate chips melt into the pancakes, creating pockets of gooey goodness that make every bite irresistible.

They are delicious with a drizzle of syrup or a dollop of whipped cream for an extra indulgent breakfast.

Almond Flour Gluten-Free Buttermilk Pancakes

For those looking for a low-carb, gluten-free option, these almond flour buttermilk pancakes are a great choice.

The almond flour creates a slightly denser pancake that’s still soft and moist, thanks to the buttermilk.

With a mild nutty flavor, these pancakes are perfect for those who enjoy a heartier texture in their breakfast.

Ingredients:

• 1 cup almond flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the almond flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thicker than typical pancake batter.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for an additional 1-2 minutes until golden brown.
6. Continue cooking the remaining pancakes, adding more butter or oil to the skillet as needed.

These almond flour pancakes have a unique flavor and texture that makes them a great gluten-free alternative to traditional pancakes.

The buttermilk helps to keep them soft, while the almond flour adds richness and a nutty depth to the pancakes.

They can be topped with fresh berries, honey, or your favorite syrup for an extra burst of flavor.

Coconut Flour Gluten-Free Buttermilk Pancakes

These coconut flour gluten-free buttermilk pancakes are light and airy, with a subtle coconut flavor that adds an extra layer of sweetness to your pancakes.

Coconut flour is naturally gluten-free and high in fiber, making these pancakes a great option for anyone looking to boost their breakfast with a healthier alternative.

The buttermilk gives the pancakes their signature softness and richness.

Ingredients:

• ½ cup coconut flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 4 large eggs
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the coconut flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, eggs, melted coconut oil or butter, and vanilla extract until smooth.
3. Slowly pour the wet ingredients into the dry ingredients, stirring gently until well combined. Coconut flour absorbs liquid quickly, so let the batter sit for a minute or two to thicken.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour about 2 tablespoons of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. Continue cooking the remaining pancakes, adding more coconut oil or butter to the skillet as needed.

These coconut flour pancakes are wonderfully light and full of flavor.

The coconut flour gives them a slightly sweet and nutty taste, which pairs beautifully with the tangy buttermilk.

Serve them with fresh fruit or a drizzle of maple syrup for a tropical-inspired breakfast.

Peach Cobbler Gluten-Free Buttermilk Pancakes

For a delicious twist on the classic pancake, these peach cobbler gluten-free buttermilk pancakes are a flavorful fusion of summer fruits and comforting pancake goodness.

With sweet, juicy peaches and a hint of cinnamon and vanilla, these pancakes bring the flavors of a peach cobbler into your breakfast in a gluten-free format.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh peaches, peeled and diced
• 1 tablespoon lemon juice

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. In a small bowl, toss the diced peaches with the lemon juice to enhance their flavor and prevent browning.
5. Gently fold the peaches into the pancake batter.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
7. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for an additional 2 minutes until golden brown and cooked through.
8. Repeat with the remaining batter.

These peach cobbler pancakes are a deliciously sweet breakfast option, perfect for summer mornings when fresh peaches are in season.

The addition of cinnamon brings a warm, cozy element, while the peaches add natural sweetness and juiciness to each bite. For extra indulgence, top with whipped cream or a scoop of vanilla ice cream.

Pineapple Coconut Gluten-Free Buttermilk Pancakes

These tropical pineapple coconut gluten-free buttermilk pancakes are like a vacation in a stack.

The combination of pineapple’s bright sweetness and coconut’s nutty richness gives these pancakes a delicious tropical twist.

The buttermilk makes them wonderfully light and fluffy, making them a perfect choice for a summer breakfast or a tropical-inspired brunch.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• ½ cup fresh pineapple, finely chopped
• ¼ cup shredded coconut (sweetened or unsweetened)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, eggs, melted coconut oil (or butter), and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the chopped pineapple and shredded coconut.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown and cooked through.
7. Continue cooking the remaining pancakes, adding more coconut oil or butter to the skillet as needed.

These pineapple coconut pancakes are a delightful tropical breakfast option that is both sweet and refreshing.

The pineapple adds juiciness and a slight tang, while the coconut enhances the richness and creates a satisfying texture. Perfect for pairing with tropical fruit or a drizzle of maple syrup for added sweetness.

Maple Pecan Gluten-Free Buttermilk Pancakes

These maple pecan gluten-free buttermilk pancakes are a perfect blend of sweet and nutty flavors, with the rich taste of maple syrup and the crunch of toasted pecans.

The pancakes are soft and fluffy, and the maple syrup and pecans add a lovely depth of flavor, making them ideal for a special weekend breakfast or brunch.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• ½ cup pecans, chopped and toasted
• ¼ cup maple syrup (for batter)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and maple syrup until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the toasted chopped pecans.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 2 minutes until golden brown.
7. Continue cooking the remaining pancakes, adding more butter as needed.

These maple pecan pancakes are rich and flavorful, with the sweetness of maple syrup and the crunchy texture of toasted pecans.

They are a luxurious breakfast choice that will satisfy your cravings for something sweet and nutty. Serve with extra maple syrup or a dollop of whipped cream for a decadent treat.

Lemon Blueberry Gluten-Free Buttermilk Pancakes

These lemon blueberry gluten-free buttermilk pancakes offer a refreshing burst of citrus and berries, making them a perfect breakfast for spring or summer mornings.

The tangy lemon zest balances beautifully with the sweetness of the blueberries, while the buttermilk creates a soft, fluffy texture that makes each bite light and flavorful.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon lemon zest
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• ½ cup fresh blueberries
• 1 tablespoon lemon juice

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and lemon zest.
2. In another bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and lemon juice until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly thick.
4. Gently fold in the fresh blueberries, making sure they’re evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Continue cooking the remaining pancakes, adding more butter as needed.

The lemon zest provides a bright, tangy flavor that pairs perfectly with the sweetness of the blueberries, creating a harmonious balance.

The fresh fruit creates a burst of flavor with each bite, and the buttermilk makes the pancakes light and soft.

These pancakes are perfect for a morning that calls for something fresh and fruity.

Carrot Cake Gluten-Free Buttermilk Pancakes

If you love the flavors of carrot cake, then these gluten-free buttermilk pancakes are a must-try.

They are rich with cinnamon and nutmeg, packed with grated carrots, and topped off with a sweet cream cheese glaze. These pancakes are a fun and unique way to enjoy carrot cake in a gluten-free form, perfect for a decadent breakfast or brunch.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• ¼ cup chopped walnuts (optional)

For the cream cheese glaze:

• 2 tablespoons cream cheese, softened
• 1 tablespoon powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the grated carrots and chopped walnuts (if using).
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 2 minutes until golden brown and cooked through.
7. For the glaze, mix the cream cheese, powdered sugar, milk, and vanilla extract in a small bowl until smooth.
8. Drizzle the cream cheese glaze over the pancakes before serving.

These pancakes capture all the flavors of carrot cake in a fluffy, comforting breakfast form.

The grated carrots provide a natural sweetness, while the cinnamon and nutmeg create a warm, spiced flavor.

The cream cheese glaze adds the perfect finishing touch, making each bite feel indulgent.

Banana Nut Gluten-Free Buttermilk Pancakes

Banana nut gluten-free buttermilk pancakes are a classic combination of rich, ripe bananas and crunchy nuts, creating a hearty and flavorful breakfast.

The bananas add natural sweetness and moisture, while the buttermilk ensures the pancakes remain light and fluffy.

This recipe is perfect for anyone looking for a filling, healthy breakfast with a touch of indulgence.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 ripe banana, mashed
• ¼ cup chopped walnuts or pecans (optional)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the mashed banana and chopped nuts (if using).
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 2 minutes until golden brown and cooked through.
7. Continue cooking the remaining pancakes, adding more butter as needed.

These banana nut pancakes are a wonderful breakfast option that combines the natural sweetness of bananas with the crunch of nuts.

The soft, fluffy pancakes are complemented by the rich flavor of the banana, making them a satisfying choice for any morning.

Chai-Spiced Gluten-Free Buttermilk Pancakes

These chai-spiced gluten-free buttermilk pancakes offer a comforting, aromatic breakfast experience with the warm, fragrant flavors of chai.

The mix of cinnamon, ginger, cloves, and cardamom blends beautifully with the tang of buttermilk to create a stack of pancakes that is both cozy and satisfying.

Perfect for fall mornings or whenever you’re craving something with a bit of spice.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, cardamom, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 2 minutes until golden brown.
6. Continue cooking the remaining pancakes, adding more butter as needed.

These chai-spiced pancakes fill your kitchen with the delightful fragrance of spices and provide a comforting, flavorful breakfast.

The buttermilk ensures the pancakes remain soft and light, while the spices add a warming kick that makes every bite special.

Cinnamon Roll Gluten-Free Buttermilk Pancakes

Inspired by the beloved cinnamon roll, these gluten-free buttermilk pancakes are swirled with cinnamon sugar and topped with a rich cream cheese glaze.

They offer the same indulgent flavor as a cinnamon roll but in a lighter, fluffy pancake form.

The tangy buttermilk adds a perfect balance to the sweetness of the cinnamon filling.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 3 tablespoons brown sugar

For the cream cheese glaze:

• 2 tablespoons cream cheese, softened
• 1 tablespoon powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. In a small bowl, combine the cinnamon and brown sugar for the cinnamon swirl.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. For each pancake, pour ¼ cup of batter onto the skillet, then swirl a teaspoon of the cinnamon sugar mixture into the batter. Use a toothpick or fork to swirl the cinnamon into the pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes.
7. For the glaze, mix the cream cheese, powdered sugar, milk, and vanilla extract until smooth.
8. Drizzle the cream cheese glaze over the pancakes before serving.

These cinnamon roll pancakes offer a perfect blend of cinnamon sweetness and creamy glaze that will remind you of a warm, gooey cinnamon roll.

The cinnamon swirl inside the pancakes gives each bite a comforting burst of flavor.

Pumpkin Spice Gluten-Free Buttermilk Pancakes

Pumpkin spice gluten-free buttermilk pancakes are perfect for fall or any time you want to enjoy the comforting flavors of pumpkin and warm spices.

The natural sweetness of pumpkin pairs wonderfully with cinnamon, nutmeg, and ginger, while the buttermilk keeps the pancakes light and fluffy.

These pancakes bring all the cozy, autumnal flavors into a delicious breakfast.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• ½ cup canned pumpkin puree

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and pumpkin puree until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 2 minutes until golden brown.
6. Continue cooking the remaining pancakes, adding more butter as needed.

These pumpkin spice pancakes are perfect for anyone who loves the flavors of fall.

The pumpkin provides a soft, moist texture, while the spices create a warm, aromatic flavor that will fill your kitchen.

Serve with whipped cream, maple syrup, or a sprinkle of cinnamon for a delightful breakfast treat.

Coconut Almond Gluten-Free Buttermilk Pancakes

These coconut almond gluten-free buttermilk pancakes are a tropical-inspired breakfast that combines the rich flavors of coconut and almond, creating a light, nutty, and slightly sweet stack of pancakes.

The buttermilk provides the fluffiness, while the coconut flakes add texture and the almond extract enhances the nutty undertones, making for a perfect, satisfying breakfast.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ¼ cup shredded coconut
• ¼ cup sliced almonds (for topping)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted coconut oil, vanilla extract, and almond extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
4. Gently fold in the shredded coconut to the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 2 minutes until golden brown.
7. Top with sliced almonds before serving for an extra crunch.

These coconut almond pancakes are a great way to start your day with a tropical flair.

The toasted coconut adds a nutty crunch, and the almond extract offers a delicate, sweet flavor that pairs perfectly with the fluffiness of the pancakes.

Chocolate Chip Banana Gluten-Free Buttermilk Pancakes

For anyone with a sweet tooth, these chocolate chip banana gluten-free buttermilk pancakes are a perfect breakfast indulgence.

The creamy, ripe banana and gooey chocolate chips come together in the fluffy pancakes, creating a delicious combination that feels like a treat but is also a wholesome breakfast.

The buttermilk adds lightness, while the banana and chocolate chips provide natural sweetness.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 ripe banana, mashed
• ¼ cup mini chocolate chips

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Stir in the mashed banana until well incorporated.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick.
5. Gently fold in the mini chocolate chips.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
7. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
8. Continue cooking the remaining pancakes, adding more butter as needed.

These pancakes are a delightful fusion of banana and chocolate, offering a rich, indulgent flavor in every bite.

The sweetness of the bananas balances out the chocolate chips perfectly, making these pancakes feel like a decadent treat for breakfast.

Apple Cinnamon Gluten-Free Buttermilk Pancakes

These apple cinnamon gluten-free buttermilk pancakes are a deliciously warm and comforting breakfast, perfect for chilly mornings or fall seasons.

The sweet and tart apples, combined with the spicy cinnamon, create a perfect balance of flavors, while the buttermilk ensures each pancake remains soft and fluffy.

These pancakes bring a homemade, comforting feel to your breakfast table.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 medium apple, peeled, cored, and finely chopped

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the chopped apple, ensuring it’s evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Continue cooking the remaining pancakes, adding more butter as needed.

The tender, juicy pieces of apple add a beautiful sweetness and texture to these pancakes, while the cinnamon and nutmeg create a warm and inviting flavor.

The buttermilk keeps the pancakes light and airy, making for a comforting, satisfying breakfast.

Peach Ginger Gluten-Free Buttermilk Pancakes

These peach ginger gluten-free buttermilk pancakes combine the sweet juiciness of fresh peaches with the warm, zesty flavor of ginger.

Perfect for summer mornings or any day when you crave a fruity, spicy breakfast, these pancakes have a delightful burst of flavor and a light, fluffy texture thanks to the buttermilk.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground ginger
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 ripe peach, peeled and finely chopped

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and ground ginger.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
4. Fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Continue cooking the remaining pancakes, adding more butter as needed.

These pancakes feature a beautiful balance of juicy peaches and the zesty warmth of ginger.

The sweetness from the peaches complements the slight spice of ginger, making every bite a flavorful experience.

Maple Pecan Gluten-Free Buttermilk Pancakes

Maple pecan gluten-free buttermilk pancakes are a decadent breakfast option, perfect for those who love the rich flavor of maple syrup paired with crunchy, toasted pecans.

The buttermilk keeps the pancakes light and fluffy, while the maple syrup adds a natural sweetness, and the pecans provide a satisfying crunch.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• ¼ cup chopped pecans, toasted
• 2 tablespoons maple syrup (plus more for serving)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the toasted pecans and maple syrup, making sure they are evenly distributed in the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Continue cooking the remaining pancakes, adding more butter as needed. Serve with extra maple syrup and a sprinkle of toasted pecans on top.

These pancakes are the perfect balance of sweet and nutty, with the richness of maple syrup and the crunch of pecans providing a delightful contrast to the fluffy texture of the pancakes.

Strawberry Coconut Gluten-Free Buttermilk Pancakes

For a fresh and tropical twist, strawberry coconut gluten-free buttermilk pancakes offer the perfect combination of sweet, juicy strawberries and the tropical richness of shredded coconut.

These pancakes are light, fluffy, and packed with flavor, making them a great option for any breakfast or brunch gathering.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• ½ cup fresh strawberries, chopped
• ¼ cup shredded coconut (sweetened or unsweetened)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the chopped strawberries and shredded coconut, ensuring they are evenly mixed into the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Continue cooking the remaining pancakes, adding more butter as needed. Serve with extra strawberries and coconut on top for garnish.

These pancakes have a beautiful sweetness from the strawberries and a tropical richness from the coconut, creating a delightful combination of flavors.

The buttermilk makes them soft and fluffy, perfect for a fresh and satisfying breakfast.

Lemon Blueberry Gluten-Free Buttermilk Pancakes

Lemon blueberry gluten-free buttermilk pancakes offer a fresh, tangy twist on a classic favorite.

The bright citrusy flavor of lemon pairs beautifully with the sweet, tart blueberries, creating a light and refreshing pancake that’s perfect for spring or summer mornings.

The buttermilk ensures the pancakes are soft and fluffy, making every bite feel like a delightful treat.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ cup fresh blueberries

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and lemon zest until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined.
4. Gently fold in the fresh blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Continue cooking the remaining pancakes, adding more butter as needed. Serve with extra blueberries and a drizzle of maple syrup or powdered sugar.

These pancakes are bursting with fresh, tangy lemon and sweet blueberries, making for a refreshing and indulgent breakfast that will brighten your day.

Carrot Cake Gluten-Free Buttermilk Pancakes

For a breakfast that’s as satisfying as dessert, these carrot cake gluten-free buttermilk pancakes are the way to go. Packed with grated carrots, cinnamon, and nutmeg, they offer the rich, spiced flavors of a classic carrot cake but in a pancake form.

The buttermilk keeps them fluffy, while a light drizzle of cream cheese glaze gives them a truly indulgent finish.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 medium carrot, finely grated
• ¼ cup chopped walnuts (optional)

For the cream cheese glaze:

• 2 tablespoons cream cheese, softened
• 1 tablespoon powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the grated carrot and chopped walnuts (if using).
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. For the glaze, whisk together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
7. Serve the pancakes with a drizzle of the cream cheese glaze on top.

These carrot cake pancakes are a perfect blend of warm spices, grated carrots, and a little crunch from the walnuts, all topped off with a decadent cream cheese glaze.

Raspberry Almond Gluten-Free Buttermilk Pancakes

Raspberry almond gluten-free buttermilk pancakes are a light, fruity, and nutty breakfast choice.

The sweet-tart raspberries and fragrant almond extract come together in the batter, creating a perfect balance of flavors.

The buttermilk ensures the pancakes are soft and airy, while the toasted almonds add a crunchy texture that enhances every bite.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup fresh raspberries
• ¼ cup slivered almonds, toasted (for topping)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and almond extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined.
4. Gently fold in the fresh raspberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
7. Continue cooking the remaining pancakes, adding more butter as needed. Top with toasted slivered almonds before serving.

These pancakes offer a beautiful balance of sweet, tart raspberries and nutty almonds, with a fluffy, soft texture that makes them a truly satisfying breakfast choice.
Raspberry almond gluten-free buttermilk pancakes are a wonderful combination of fruity and nutty flavors.

The fresh raspberries provide a burst of tart sweetness, while the almond extract and toasted almonds add a lovely nutty depth.