By Wendy Stoltz / Last Modified On May 2, 2023
Who doesn't love a fluffy stack of pancakes for breakfast, lunch, or dinner? These gluten-free pancakes are super tasty and made with just a few ingredients. Whip up a double batch to have mouthwatering pancakes now, and save the rest of the dry mix for later when the cravings arise. Plus, explore the mix-in ideas to take them to the next level. The possibilities are endless! Dairy-free and vegan options are included.
Looking for more gluten-free breakfast ideas? You've found them! For a grain-free option, try this Paleo Pancake Mix Recipe, made with almond flour and coconut flour. If you're short on time, these Gluten-Free Pancake Bites, made with just nine ingredients, are perfect for a quick and easy breakfast on the go. And for a seasonal twist, try these Gluten-Free Pumpkin Pancakes, perfect for fall mornings.
If waffles are more your thing, try Gluten-Free Waffle Mix Recipe. And if you need to avoid dairy and gluten, this Gluten-Free Dairy-Free Breakfast ideas provide various tasty options.
With these recipes, you'll have plenty of delicious and nutritious breakfast options to choose from. Don't forget this breakfast favorite Gluten-Free French Toast recipe, or try out more of our gluten-free recipes.
Whether you're a seasoned gluten-free cook or just starting out, Udemy's gluten-free courses will take your skills to the next level. So why wait? Sign up today and start creating delicious gluten-free dishes in no time!
Perfect Gluten-Free Pancakes Recipe
Everyone loves gluten-free pancakes, and I love a good gluten-free pancake recipe. Don't get me wrong. There is plenty of gluten-free pancake mixes to purchase (some of my favorites are Gfjule's gluten-free pancake & waffle mix and Pamela's). Still, the mixes can get expensive depending on your household pancake consumption.
I've been making this gluten-free pancake recipe for years. About a year ago, I started making the dry portion in bulk and storing it in a glass container so that my sweet husband and girls could easily make pancakes when I was traveling. Since then, we tend to keep this gluten-free pancake mix recipe close to always having a pre-made mix on hand.
You can make these pancakes now or store the mix for later; it's up to you!
Why You’re Going to Love These Perfect Gluten-Free Pancakes
Easy to make and in bulk - The recipe is easy to make and can be made in bulk for future use.
Perfect fluffy pancakes - The pancakes are delicious and fluffy, with a satisfying texture that doesn't feel "gluten-free."
Pantry staples - The ingredients are simple and easy to find, making it affordable compared to store-bought gluten-free pancake mixes.
Customize this GF Pancakes recipe - The GF pancakes recipe can be customized with different add-ins, such as chocolate chips, berries, or nuts, for added flavor and texture.
Versatile - The pancakes are versatile and can be enjoyed for breakfast, brunch, or even as a dessert. The recipe is family-friendly and can be easily made by kids or beginner cooks.
Can be made ahead - The pancakes can be frozen and reheated for quick breakfasts or busy mornings.
Ingredients in Gluten-Free Pancakes
Gluten-Free Flour - These gluten-free pancakes are based on a gluten-free flour blend. You can use either of my gluten-free flour blends or Bob's Red Mill 1-to-1 Gluten Free Baking Flour (the blue bag). We don't recommend using Bob's Red Mill all-purpose gluten-free flour (the red bag).
Sugar - A touch of sugar adds a little sweetness and helps with the texture.
Baking Powder - Baking powder helps create the air bubbles needed to help the gluten-free pancakes fluff up and rise while cooking. If you are new to gluten-free baking, here are some good baking tips.
Baking Soda - To help create the air bubbles needed to help the gluten-free pancakes fluff up and rise while cooking.
Salt - Salt is a flavor enhancer that helps with the rise.
Cinnamon - This is optional, but we love adding it.
Egg - Eggs help bind everything together, and they help with the texture.
Buttermilk - For flavor and texture and to work with the leavening agents to help the pancakes fluff up. You can use regular milk too, or dairy-free milk.
Oil - You can use your oil of choice, but we like using neutral-flavored oils like avocado.
Equipment Needed for This Gluten-Free Pancakes
Mixing bowl - A bowl combining all the dry and wet ingredients.
Whisk or fork - To whisk or beat the ingredients together until smooth.
Skillet or griddle - A flat pan to cook the pancakes on the stovetop.
Spatula - A tool to flip the pancakes over and transfer them from the pan to the plate.
Ladle - Use a ladle to get enough batter to pour into your warm skillet.
If you have any questions about making Gluten-Free Pancakes, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Pancakes
Always follow the recipe first when making easy gluten-free pancakes. Don't work with substitutions until you know how the recipe works.
Once your batter is ready, heat your pan or electric griddle. I received an electric griddle last year, and it's been my best friend since.
- Add all dry ingredients to a large mixing bowl. TIP - Remember, spoon your flour into your measuring cup when measuring out the flour for this gluten-free pancake recipe, then level it. Do not dip your measuring cup into the flour and then level it; it will be too much flour.
- Whisk until combine.
- Add the wet ingredients.
- Stir just until combined. Some lumps will remain. Don't overmix it.
- Ladle ¼ cup of pancake batter onto your hot griddle or pan: measure out about ¼ cup of gluten-free pancake batter onto your hot oil pan or electric griddle. Use the back of the measuring cup to help spread the batter.
- Cook for 2-3 minutes or until bubbles form around the edges. When the edges are golden brown, and the bubbles pop up through the center of the pancake, use your spatula and take a peak to see if they are brown to your liking. Then flip the gluten-free pancake and cook for another 5 minutes or so. Always check for doneness before you remove your pancake from the pan or griddle.
This gluten-free pancake recipe is super simple to make. If your pancake batter is too thick to spread, you most likely added too much flour, or your buttermilk was too thick. Simply add water a tablespoon at a time until you get the desired consistency. The baking powder ensures the pancakes fluff up. Make sure your baking powder is in date.
How To Make The Gluten-Free Pancake Mix
So many people have emailed me asking for a gluten-free pancake mix recipe that they can mix up and store.
I am super excited to finally get this post up for you so you can start making your gluten-free pancakes.
Most gluten-free pancake mixes are simply the dry ingredients combined. You must always add wet ingredients like milk, eggs, oil, etc.
You can keep as much or as little as you want on hand by making it yourself. Also, making your gluten-free pancake recipe every week saves a lot of money.
We like to make up a couple of batches of cooked pancakes and keep them in the freezer for busy mornings. My girls pull them out and reheat them for a delicious homemade breakfast.
How to make gluten-free pancakes if you make the mix and store it:
- Mix dry ingredients in a large mixing bowl, then transfer to an airtight container if you are saving it for later. Don't forget to label your container with the date.
- When you are ready to make pancakes:
- Preheat a non-stick griddle or pan. Pour the dry pancake mix into a large mixing bowl. If you doubled or tripled the dry ingredients before storing, make sure to add enough wet ingredients or measure out one batch worth of dry ingredients to mix with the wet ingredients above. One batch equals about 1 and ½ cups (200g) of dry pancake mix.
- Add the wet ingredients and stir just until combined.
- Ladle ¼ cup of pancake batter onto your hot griddle or pan: measure out about ¼ cup of gluten-free pancake batter onto your hot oil pan or electric griddle. Use the back of the measuring cup to help spread the batter some.
- Cook for 2-3 minutes or until bubbles form around the edges. When the edges are golden brown, and the bubbles pop up through the center of the pancake, use your spatula and take a peak to see if they are brown to your liking.
- Then flip the gluten-free pancake and cook for another 5 minutes or so. Always check for doneness before you remove your pancake from the pan or griddle.
- Serve hot.
- This recipe can be doubled or tripled.
Tips for Making the Best Gluten-Free Pancakes
Use the suggested gluten-free flour - Use a gluten-free flour blend specifically designed for baking rather than just one type of flour.
Add in xanthan gum - If the gluten-free flour blends you are using doesn't contain xanthan gum or guar gum, add it to help bind the ingredients together and create a fluffy texture.
Rest the batter - Let the batter rest for a few minutes before cooking to allow the flour to hydrate and thicken up fully.
Don't overmix the batter - This will make the pancakes tough and dense. Mix just until the ingredients are combined.
Use a non-stick skillet or griddle and grease it well - Use cooking spray or oil to prevent sticking.
Use medium heat - Cook the pancakes on medium heat and wait until you see bubbles forming on the surface before flipping them over.
Don't flatten the GF pancakes - Avoid pressing down on the pancakes with the spatula while cooking, as this can make them flat and dense.
Serve warm - Serve the pancakes immediately, or keep them warm in a low oven until ready to serve.
Frequently Asked Questions
Can I make these pancakes dairy-free?
Yes. This GF pancake recipe works with buttermilk, dairy-free buttermilk (see notes in the recipe), milk, or dairy-free milk.
I like to use buttermilk or dairy-free buttermilk to make these GF pancakes because it makes them thicker, but you can make gluten-free dairy-free pancakes using dairy-free milk or my mock-buttermilk.
For thinner pancakes, use milk or low-fat, dairy-free milk.
These gluten-free pancakes are a staple in our house. We tend to whip up a batch weekly, saving some in the freezer for later.
My girls like to enjoy them for breakfast and use them to make sandwiches. This might sound weird, but have you ever used gluten-free pancakes to make a sandwich? It's pretty tasty.
How long can I store gluten-free pancake mix?
This mix can be stored in an airtight container (or glass container) for up to three months at room temperature.
It may stay fresh longer, but I wouldn't know because we usually griddle our way through a triple batch of this gluten-free pancake recipe every other week.
Always check the expiration date for store-bought gluten-free pancake mixes on the box.
Can I use an egg substitute for gluten-free pancakes?
I have used flax and chia seed eggs in this gluten-free pancake recipe to make egg-free pancakes.
They are delicious, but they don't get the same rise as you would if you used eggs.
This gluten-free pancake mix recipe uses buttermilk and flax egg for a good happy medium.
Gluten-Free Pancakes with an electric griddle vs. a Pan
You don't need an electric griddle to make this gluten-free pancake mix, but it's way easier. For one, you don't oil an electric griddle. It's non-stick. We love this Presto electric griddle, but there are many affordable options!
Also, the heat stays even throughout the griddle, whereas the heat might fluctuate with a pan. Plus, you can make 6-8 gluten-free pancakes at once on an electric griddle.
How Do I Store Gluten-Free Pancakes?
You can store gluten-free pancakes in an airtight container in the refrigerator for up to 3 days. Be sure to let them cool down to room temperature before storing them.
Can I Freeze Gluten-Free Pancakes?
Yes, you can freeze gluten-free pancakes. Always bring your gluten-free pancakes to room temperature first.
After they are at room temperature, you can store them in an airtight container or a zip-lock bag for up to three months.
Can You Make This Gluten-Free Pancakes Ahead of Time?
Yes, you can make the gluten-free pancake batter ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. When you're ready to make the pancakes, stir the batter before using it.
How Do You Store Gluten-Free Pancake Mix And Flour Blends?
When I make my mixes and flour blends, I store them in glass jars or containers. I feel that they stay fresh longer, and they are a good storage option. When I use Ball pint mason jars, I purchase lids with spots for the date on the lid.
I write down when I made the mix or flour blend to track how old it is. They are super useful!
What Are Some Fun Mix-In Ideas?
Here are some fun mix-in ideas. What will you add let us know in the comments.
- Chocolate chips
- Blueberries to make blueberry pancakes
- Strawberries
- Bananas
- Chopped nuts like pecans or walnuts
- Shredded coconut
- Cinnamon or pumpkin pie spice
- Vanilla extract or other flavorings like almond or maple
- Bacon bits for a savory twist
- Sprinkles for a fun and colorful treat
Can I Freeze Prepared Gluten-Free Pancake Mix?
Yes, you can freeze prepared gluten-free pancake mix. Just be sure to place the mix in an airtight container or freezer bag before freezing. When you are ready to use the mix, let it thaw in the refrigerator overnight, and then give it a good stir before using it.
How Do You Keep Gluten-Free Pancakes From Sticking To The Pan?
To keep gluten-free pancakes from sticking to the pan, you can use a non-stick skillet or griddle. Also, lightly grease the pan with cooking spray or oil before cooking the pancakes. It's also important to wait until the pancakes are fully cooked on one side before attempting to flip them over, as this can help prevent them from sticking.
Can You Use This GF Pancakes Recipe To Make Waffles?
Yes, you can use this gluten-free pancake recipe to make waffles. Waffles and pancakes are very similar in terms of ingredients, and the batter for this recipe should work well for making waffles. Simply pour the batter into a preheated waffle iron and cook according to the manufacturer's instructions. You may need to adjust the cooking time depending on the heat of your waffle iron.
What Pancake Syrup Is Gluten-Free?
Many pancake syrup brands are gluten-free, but it's important to always check the label for any gluten-containing ingredients or potential cross-contamination.
Some gluten-free pancake syrup brands include:
- Aunt Jemima Original Syrup
- Log Cabin Original Syrup
- Maple Grove Farms Pure Maple Syrup
- Hungry Jack Original Syrup
- Butternut Mountain Farm Pure Maple Syrup
- 365 Everyday Value Organic Maple Syrup
More Gluten-Free Pancakes Recipes
If you love gluten-free pancakes and want to try some different recipes, I have a few to add to your to-make list:
- Gluten-Free Pumpkin Pancakes
- Coconut Flour Pancakes
- Keto Pancakes
- Paleo Pancakes
- Gluten-Free Pancake Bites
More Gluten-Free Breakfast Recipes
If you like these pancakes, you might also like these gluten-free breakfast recipes.
Gluten-Free Breakfast Casserole - This gluten-free breakfast casserole is simple to make, and you can use your favorite breakfast sausage, ham, or bacon to make it exactly the way you want. Instructions for making it the night before are included.
Gluten-Free Pop Tarts - If you love the flaky, buttery crust and sweet filling that makes a pop tart, you'll devour these gluten-free pop tarts.
Gluten-Free Quiche - A simple gluten-free quiche recipe with the perfect flaky crust. You can use ham, sausage, bacon, or veggies in this easy quiche recipe.
Chocolate Overnight Oats - Wholesome, healthy, and delicious – these Chocolate Overnight Oats using oats, milk, and rich cocoa will be your house's new favorite breakfast option.
Gluten-Free Coffee Cake - Perfect with coffee or tea, this tender Gluten-Free Coffee Cake is simple to make and uses minimal ingredients. A GF all-purpose flour blend makes gluten-free coffee cake fast and easy to throw together.
Gluten-Free Cinnamon Rolls - A homemade Gluten Free Cinnamon Rolls recipe that is simple to make and bakes into the best Gluten Free Cinnamon Rolls. These from-scratch gluten-free cinnamon rolls are tender and fluffy. They are topped with a buttery cream cheese frosting that makes them irresistible.
Gluten-Free Granola - You can make this home-baked gluten-free granola recipe anytime you like with a few simple ingredients, saving time and money.
Check out our all gluten-free pancakes and waffles recipes.
Gluten-Free Pancakes
Who doesn't love a fluffy stack of pancakes for breakfast, lunch, or dinner? This gluten-free pancake recipe makes super fluffy and tasty pancakes.
Ingredients
- 1 ¼ cups (185g) of my all purpose gluten-free flour blend or Bob's Red Mill 1-to-1 gluten free flour blend
- 1 tablespoon granulated sugar
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (you can leave this out if you want)
Wet ingredients for when you are ready to make pancakes:
- 1 egg
- 1 cup buttermilk (or 1 cup flaxmilk or dairy-free milk of choice + 1 teaspoon white vinegar)
- ¼ cup oil of choice (I use avocado oil)
Instructions
- Mix dry ingredients in a large mixing bowl. If you are making gluten-free pancake mix to save for later, then transfer the mix to an airtight container.
- Add the wet ingredients to your mixing bowl and stir just until combined.
- Ladle ¼ cup of pancake batter onto your hot griddle, or pan.
- Cook for 2-3 minutes or until bubbles form around the edges.
- Flip and continue to cook until cooked through.
- Serve hot.
- This recipe can be doubled or tripled.
Notes
- Remember, when measuring out gluten-free flours spoon your flour into your measuring cup, then level it. Do not dip your measuring cup into the flour and then level it; it will be too much flour.
- This gluten-free pancake recipe is super simple to make. If your pancake batter is too thick to spread, you most likely added too much flour, or your buttermilk was too thick. Simply add water a tablespoon at a time until you get the desired consistency.
- See the note above about making a pancake mix to store for later.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Butternut Mountain Farm Pure Vermont Maple Syrup, Grade A, Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt (Prev Grade B) -
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
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OXO Good Grips 11-Inch Balloon Whisk
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SENSARTE Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (8/9.5/10/11/12.5 Inch) (9.5 Inch)
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ChefAide 4 Pieces Silicone Spatula Set, Food Grade Rubber Spatula, Upgrade Strong Handle with Ergonomic Grip, Heat Resistant Up to 600°F for Nonstick Cookware, Cooking Baking Mixing
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KitchenAid Classic Soup Ladle, One Size, Black 2
Nutrition Information:
Yield:
8Serving Size:
1 pancakeAmount Per Serving: Calories: 203Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 212mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 5g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Nicole
I always have very low expectations of gluten free pancake recipes because they're always so bad.
These are PHENOMENAL! So happy I finally found a recipe to use!
Only thing different was to add some vanilla bean paste because I always add it to pancakes.
chrystal
Hi Nicole,
I am so glad you like them. Thank you for stopping by and letting me know.
Best,
Chrystal
Tatia
How long does the butter milk have to sit exactly?
chrystal
If you are making it with dairy-free milk and vinegar, then 10 minutes should be fine.
Best,
Chrystal
Tatia
How much does this make?
chrystal
About 8 pancakes, but you can double or triple the recipe for more.
Darrell
I had the exact sam reaction. Ive never made my pancakes right so I was nervous about this recipe....in vain. My mom THOUROGHLY enjoyed them. The thing that struck me th most is how SOFT and FLUFFY they were! The ONLY thing I would do is add more sugar because I like eating pancakes by themselves! This was and Amazing recipe. Thank you.
Linde
These pancakes turned out even better than any of the so-called 'normal' wheat pancakes. Thank you sooooo much!!!! They tasted Wonderful!!!!
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Heather
Help!!! I can’t figure out what went wrong! I made your first gf flour mix- assuming it’s all-purpose. I only substituted corn starch for the potato. My batter is way too thin.
I’ve added more flour mix & it’s okay but not making fluffy pancakes.
chrystal
Hi Heather,
My flour mix is all purpose and works well in this recipe. There are a few things that could have changed the batter consistency, egg size is one, and subbing flours and starches could also do it.
Best,
Chrystal
TimT
I made this with blueberries in it a few days ago. I even forgot to add the sugar in, and they were good with syrup!
chrystal
I am so glad you liked them. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Danielle
Are you referring to Bob's Red Mill 1-to-1 Baking Flour?
chrystal
Yes, the 1-to-1 gluten free baking flour (blue bag).
Phyllis
These are so yummy. I can’t get enough. Perfect amount of sugar. I warm the left overs in the oven and eat them with fresh strawberries and blueberries. I even eat them plain and cold and they are still delicious.
Martina
I saw this recipe this morning and i wanted to do it straight away, double batch.. what can I say... THE BEST EVER!!! Tall and fluffy pancakes, just the way I like them. This is def my go to recipe from now on.
Thank you so much!!!
Wendy Stoltz
You're very welcome, Martina! I'm thrilled to hear that you enjoyed the pancake recipe and that they turned out tall and fluffy, just the way you like them. It's great to have a reliable go-to recipe that you know will always turn out well.
Heather Gonneville
Great recipe- nice n light! Used 1 small banana + pieces of lemon in the wet mix in the blender for a double recipe + 1/2 cup corn flour= 20 pancakes Will send this recipe to others- thanks for your time & help with GF ..
Maci
Hey my name is Maci and I have been gluten free for two years and NEVER MADE A GOOD PANCAKE!! They are always disgusting! But today I tried your recipe and my pancake tasted like a real pancake! Thankyou, definitely pinning this recipe.
chrystal
Hi Maci,
I am so glad you like it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Sharon
I had to double the milk
I use a wonderful GF flour called Molly B’s maybe it’s thicker than Bobs
Otherwise they are lovely
Q
I tried it used almond milk, flax egg. it was gummy wet.
Lindsay
Yes, the texture isn't quite the same when using flax egg in pancakes. You could try using less of it the next time and see if that makes a difference.
Mani
Is there a replacement for Egg?
chrystal
You can use bob's red mill egg replacer of flaxseed egg.
Best,
Chrystal
Tiffany
Do you need to add vinegar if you use regular milk, or is that just for the dairy-free milk?
chrystal
Just for the dairy-free version.
Best,
Chrystal
Victoria
Wonderful and easy GF pancake recipe! I would make these again for a weekend brunch. Thank you!
chrystal
You are very welcome. Thank you for taking the time to stop back by and let me know that you liked them.
Best,
Chrystal
Helen
Hi Chrystal,
I was just wondering whether i could use gluten free self raisin flour in this recipe?
If yes, do i follow the 1 1/4 amount as per normal recipe and omit the baking powder/soda and use straight dairy free milk and no vinegar?
Thank you
chrystal
Hi Helen,
Yes, if you use a gf self rising flour, you omit the salt and leavening agents and use the same amount of flour. You can use straight df milk, with no vinegar.
Best,
Chrystal
JR
If I use 2% milk can I add vinegar to it to make the buttermilk substitute?
Thank you.
chrystal
Yes, you can.
Best,
Chrystal
Rosy
Can you sub almond flour or another non-gluten flour?
chrystal
Hi Rosy,
I have a recipe for paleo pancakes that uses almond flour, that might work better for you. Just search for paleo pancakes on my site.
Best,
Chrystal
Mary
So i assume the oil is for the pan right?
chrystal
The oil is part of the pancake recipe, you add it in with the other wet ingredients.
Best,
Chrystal
Mel
Made these last weekend, and they were fantastic! I used King Arthur 1-1 GF flour blend and almond milk. Today I'm going to add blueberries! I love that there isn't a ton of sugar in the recipe!
Linda
AMAZING PANCAKES AND SO EASY TO PREPARE. I'VE MADE THEM NUMEROUS TIMES AND THOUGHT I SHOULD FINALLY POST. THANKS SO MUCH!
Anna
These pancakes were delicious! What was amazing was the fact that my pooch enjoyed them too! She waited impatiently trying to reach up to the counter while I was mixing the batter as she could tell that it was something good. She has never done that before when I used regular wheat flour in the past and she didn't care to eat any of it. From now on it is gluten-free all the way!
Shannon
Wow, so yummy! Fluffy and not at all rubbery or grainy.
My daughter has just had to start going gluten free, so finding recipes that allow her to still have her favourites and actually taste good are so appreciated.
Linda
Great recipe! So excited that it works with King Arthur Baking Mix as well as Bob Mills Baking Flour. I used melted butter instead of oil and dairy milk (no vinegar). The pancakes were perfect. I really appreciate your “how to” section and your notes—they really helped.
J.P. Jones
This recipe worked fantastic! My daughter has Celiac so I'm learning all my old recipes in gluten free versions and these pancakes taste wonderful. If you didn't know you'd have no idea they were a gluten free version. The cinnamon is a real bonus, I didn't have any the first time around. Definitely like the cinnamon in there.
Desiree Robinson
These pancakes are amazing! I loved them! There were so light and fluffy, this will now be the only pancake recipe I make from no on. They are perfect!!
Marti
Like others, I've tried a lot of different gluten-free pancake recipes without much success. These, on the other hand, are the exception. I make these for company all of the time and no one even notices that they're gluten free. I use oat milk and add chocolate chips. They are fluffy and taste amazingly yummy! Thanks for a great recipe! Gluten free waffles are next... 🙂
chrystal
Hi Marti,
I am so glad everyone loves them. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Kelsie
Perfect Pancake Recipe!! Yum thanks so much. This recipe was so simple and easy. I made the dry mix to pack for the shack (holiday house) and it made it really easy. Here in Aus I used ‘well & good’ gluten free flour and it worked perfectly. I also mashed half a ripe banana and added that is for extra sweetness and texture. I also used lemon juice instead of vinegar for the acid in the buttermilk, and lactose free milk to suit my dietary requirements. This will be my go to for gluten free pancakes in the future. Thank you
Wendy Stoltz
Thank you Kelsie, so happy you found your go to recipe, everyone needs a pancake one!
Ron
Why was the xanthan gum (1.5 t) taken out of this recipe? The recipe works much better with it in IMO.
chrystal
Hi Ron,
I typically use my blend (with xanthan) or Bob's Red Mill 1-to-1, and they both have xanthan gum.
Best,
Chrystal
Sonia
Made these and they are the best tasting pancakes I’ve tasted . I followed the recipe exactly and they were delicious .
DaLeicia Scott
I wish that I could leave a picture. These were so delicious and better than wheat pancakes. Made them for breakfast this morning and my entire house was quiet except for the sound of forks on plates. Definitely making again
chrystal
I am so glad you loved them. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Michaela Shuman
It's 9pm and this is the first time I've done the pre-mix option. Loved how I had all the dry ingredients mixed in a minute. I've tweaked this recipe about 5 times now and the pancakes come out so wonderful every time. I use almond milk without adding vinegar, homemade tallow for the oil, 1 tbsp of pure maple syrup, a dash of vanilla extract, and fresh blueberries. My 3 year old loves them. Thank you for always posting great recipes!
Lindsay
Hi Michaela! We're so glad this recipe is a winner for you and your family! Thanks for coming back and leaving a comment.
hesterandmarellarule1212
I made these pancakes with my friend and they did not turn out very well. You can't taste the sweetness! They don't taste very good at all. We added cinnamon and that is the only thing you taste. I recommend if you eat it with fruit, or add cinnamon and whip cream. Or maybe even find a different recipe.
Lindsay
Thanks for the comment! We appreciate the feedback. There isn't very much sugar in this recipe, since typically pancakes are enjoyed with syrup or fruit.
Leah
This recipe has been my go to for probably three years. Like many others, this is the best and only decent gluten free (and for us dairy free) pancake recipe.
I lost my printed copy of the recipe so I came back today to get the measurements. The page has changed but the recipe is the same. Thank you, they are delicious.
Wendy Stoltz
Thanks Leah, appreciate you coming to comment.
Aly
Ok, this is the worst recipe site. I’ve opened and it’s flashing with ads all over, in the middle, on a bottom and sides. Crazy! I’ve been trying to close all ads for 2-3 minutes as I scroll to get to ingredients. I give up as there isn’t a concise list of ingredients and measures. May be a good recipe, but badly managed.
Wendy Stoltz
Hi Aly,
I'm sorry you feel this way, but recipe sites rely on ads for income as the recipes are free for readers. I hope you understand.
Penny
Can I use breast milk in this recipe?
Wendy Stoltz
Hi Penny,
I did a bit of research, and it seems like you can.
Debralee
I've made this recipe twice, using almond milk, and it has come out SO thin each time. I did not substitute any of the flours & starches. They taste great, just wish it was a little thicker. I added flax seed meal to thicken it up a bit.
Wendy Stoltz
Hi Debralee,
I like to use buttermilk or a dairy-free buttermilk to make these gf pancakes because it makes them thicker.
Mel
I am always skeptical about gf recipes but this pancake recipe is the bomb. I have used it for a few years now and it's perfect every time.
The only thing I changed was not adding the oil, using natvia instead of sugar but the most important thing I do that takes these next level is to use rice milk.
It makes them super light & fluffy & also adds a bit of sweetness. Any other milk makes them dense & heavy I find. Thank u for a wonderful recipe. They have been a godsend for my fussy family!
Wendy Stoltz
Thanks, Mel. Appreciate your sharing your adjustments and so glad you've found your recipe for fussy eaters.
Linda
Could you add dry buttermilk to the mix and then just add 1 cup of water for the milk when you make the recipe?
Wendy Stoltz
Hi Linda,
I have not used dry buttermilk. But I would suggest you mix it according to the pack instructions and then add it in.
Justin
I made the recipe as directed but it yielded a batter that was excessively thick, yielding pancakes that were raw, dense and gummy in the middle. For anyone trying this recipe with nut milk, what is instrumental is adding an extra 3-4 cups of liquid, preferably water as nut milk can be quite expensive.
Wendy Stoltz
Hi Justin,
Thank you for sharing your feedback and providing a helpful tip for others using nut milk.