Fluffy, delicious gluten-free pancakes perfect any time of day, easily made with just a handful of ingredients. Make extra to satisfy those future pancake cravings, and get creative with mix-ins to take your pancake game to the next level. Don't worry, dairy-free and vegan friends, you're covered too!
We all love a hearty gluten-free breakfast, so here are some great options! Start your day off right with the naturally sweet touch of Gluten-Free Banana Pancakes, or enjoy the fall vibes with the warming spices of Gluten-Free Pumpkin Pancakes. If you need a grain-free version, this Paleo Pancake Mix Recipe, using almond and coconut flour, offers a great alternative.
If you're in a rush, these quick and simple Gluten-Free Pancake Bites, made with nine ingredients, are perfect for on-the-go mornings. And for those who adore a thin, delicate breakfast treat, the Gluten-Free Crepes are great for both sweet and savory fillings.
Whether you're a well-versed gluten-free cook or just starting, 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
I adore making and enjoying gluten-free pancakes, even more than store-bought mixes like Gfjule's or Pamela's.
I've been prepping the dry mix in bulk and storing it in glass containers to save on costs and convenience. This way, my family can quickly whip up pancakes anytime, keeping our homemade mix ready for those pancake cravings.
It's a perfect balance of cost-effectiveness and deliciousness! And celiac does not stop us from enjoying these GF pancakes.
Why You’re Going to Love These Perfect Gluten-Free Pancakes
Easy to make and in bulk - The recipe is easy, and the GF pancake mix can be made in bulk for future use.
Perfect fluffy gluten-free pancakes - The fluffy 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 them 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 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 in the microwave 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 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 support the gluten-free pancakes' fluffing up and rising while cooking. If you are new to gluten-free baking, here are some baking tips.
Baking Soda - To help create the air bubbles needed to support 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 fats 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 or a measuring cup works well too.
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 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 combined.
- 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. 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 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. 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 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.
Related: Gluten-Free Protein Pancakes
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 with butter or your favorite syrup.
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 designed for baking rather than just one type of flour.
Add in xanthan gum - If the gluten-free flour blends you are using don'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.
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 through a triple batch of this gluten-free pancake recipe every other week. Always check the expiration date on the box for store-bought gluten-free pancake mixes.
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 suitable 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 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. 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 for all taste buds. 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 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?
You can use a non-stick skillet or griddle to avoid gluten-free pancakes sticking to the pan. 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.
Pour the batter into a preheated waffle iron and cook according to the manufacturer's instructions.
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
View our step-by-step instructional video for Gluten-Free Pancakes on YouTube.
Gluten-Free Pancakes
Fluffy, delicious gluten-free pancakes perfect any time of day, easily made with just a handful of ingredients.
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)
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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.
Diane
I just discovered this blog and wanted to tell you thank you for your work on behalf of the celiac community! I will be making these pancakes in the morning. And I will be spending a lot of time exploring here. Good job!
chrystal
Hi Diane,
I'm so glad you found me. Happy cooking and baking!
Best,
Chrystal
Linda
I’ve had my first success at GF pancakes. This is a great recipe. Thank you.
chrystal
Hi Linda,
Yay! I'm so glad. Thanks for stopping by and letting me know.
Best,
Chrystal
Sabrina
I loved these light and fluffy pancakes. Instead of 1 cup of milk I did 1 and 1/4 cup.
chrystal
Hi Sabrina,
I am so glad you liked them! Thank you for stopping by and letting me know.
Best,
Chrystal
Bonnie
About how many pancakes will this recipe make (ihop restaurant size)?
Bonnie
Approximately how many pancakes will this recipe make (ihop restaurant size)?
chrystal
I would guess six ihop sized pancakes, but I haven't been to an ihop in ages!
Best,
Chrystal
c
This is such a great recipe! Thank you so much for creating a recipe that I can use with my kiddos! We used it today for our snow day! 🙂 YUM!
chrystal
You are so welcome! Thank you for letting me know you like it!
Best,
Chrystal
Maria
hi can I ask why the use of white vinegar with milk, and do you know what might happen if I didn't include the vinegar? thanks!
chrystal
Hi Maria,
The vinegar and dairy-free milk is for if you want to make a dairy-free buttermilk. You don't have to make a dairy-free buttermilk. You can use regular buttermilk, or a dairy-free milk without the vinegar. I hope that helps.
Best,
Chrystal
Maeve
Excellent recipe, I used apple cider vinegar with coconut milk, added 1/4 tsp. Vanilla and a handfull of blueberries to each cake after scooping onto pan. This is one recipe to bookmark! Thank you!
chrystal
I'm so glad you like them 🙂 thank you for stopping by and letting me know.
Best,
Chrystal
Sierra Mills
Delicious!!
chrystal
So glad you liked it! Thank you for stopping by to leave a comment.
Best,
Chrystal
Rhonda
My husband was diagnosed as Celiac back in 2007. I've tried so many pancake recipes. From box mixes to scratch. None made him happy. Until this recipe! Thank you so much! I've made them on three occasions and they never disappoint. This one will definitely stay in my recipe book from this point forward <3
chrystal
Hi Rhonda,
I am so glad you like this pancake recipe and that your husband approves too. So glad this recipe hits his taste buds in all the right places.
Best,
Chrystal
Betsy
These turned out really thick for me. I had to add a lot more flax milk than the recipe calls for, and they were still really dense rather than fluffy. I wonder if it’s because the gf flour mix I used contains ground flax? Or perhaps the egg replacer I used instead of an actual egg?
chrystal
Hi Betsy,
I would imagine it was both the extra flax and the egg replacer. I haven't used a flour blend with flax in this recipe. For egg replacer, I've only used flaxseed + water to make a flaxegg. Hope that helps.
Best,
Chrystal
Kathy
Chrystal: I am not a celiac, but I am on a low oxalate diet, and flour is high. I have been eating a bit too much of it, and I have started my GF pancakes again. I made up your GF Flour Mix last night, and I made the pancakes this morning. Next time I will use buttermilk, and maybe a flax egg as they weren't as tall as I could have liked, but. these were the best gluten-free pancakes I have ever made. They were light, fluffy, and I couldn't tell they weren't "real" pancakes. Thanks for using white rice flour as well-I would just have swapped it out if you'd used brown rice flour. I can't tolerate that.
chrystal
Hi Kathy,
Thank you so much for taking time to stop by and let me know that you liked this pancake recipe. I'm so glad!
All my best,
Chrystal
Kathy
Chrystal: I also discovered that they reheat very well from frozen in the air fryer. I normally do them at 300º and today I used 330º. The outer edge was crispy, just like a perfect waffle, and the center was a tender pancake. I'm doing them that way from now on. It's the best of both worlds- waffle+pancake, a "paffle" I'm calling it. 8)
chrystal
We love freezing them in batches too. Although I haven't tried reheating them in an air fryer yet! Thank you for letting me know.
Best,
Chrystal
Heidi
Sadly i have looked through this article 5 times and do not see a recipe for gluten free pancakes. I see videos for other recipes and links to things for sale. I am looking for a scratch gf pancake mix recipe that uses no processed/prepackaged brands. Can you email the recipe to me?
Thanks so much,
Heidi
chrystal
Hi Heidi,
I'm not sure why you wouldn't see the recipe, the recipe card with all the ingredients and instructions is just above the box you commented in. Can you let me know what browser you are using? And double check. I just looked and it's there.
Thank you,
Chrystal
Cassidy @ Cassidys Craveable Creations
These look delicious, I can't wait to try them!!!
chrystal
Thank you for stopping by!
Emily
Made these this morning for a group of friends (one of whom must eat gf) for brunch. Changes: I only had 3/4 C all-purpose gf flour so I used rice flour for the rest, I only had milk so used that, and I added a couple tablespoons of apple cider vinegar. The batter was pretty liquidy since I used milk, and these were flat but light, somewhere between a crepe and a pancake. They cooked quickly and tasted heavenly. Superb texture and flavor. Compliments all around. The cinnamon really adds something. I will definitely be making this again!
chrystal
Hi Emily,
I am so glad you like these pancakes! I am guessing they were a little runnier because of the changes in flour but I am so glad they still turned out and that you liked them. Thank you for letting me know.
Best,
Chrystal
Tiffany Siegrist
Great recipe! Thank you for sharing your knowledge with us.
Do you make the dairy free buttermilk or can you buy it?
chrystal
Hi Tiffany,
I'm so glad you like it! I make the dairy free "buttermilk" myself by adding 1 teaspoon of white vinegar to the amount of dairy-free milk called for in the recipe. You can also simply use your dairy-free milk of choice in place of the butter milk. I hope that helps!
Best,
Chrystal
Morgan
The batter came out very very thick and the pancakes are more like biscuits! I have no clue what I did wrong, I followed the recipe exact.
chrystal
Hi Morgan,
Let's see if we can figure out what happened. What flour blend did you use? How did you measure it?
Best,
Chrystal
Patricia
Just came across you, your book and
this site!! Heading to buy what I need.
I’m only at testing my symptoms and
logging what I eat. As of now thinking Gluten.
Been on a non-Gluten Diet for 2 1/2 weeks (or
very minimal Gluten Diet - if that can help)
When I have an item made with lots of flour - problems. Would like to make my own baked
goods as so expensive. Trip down GlutenFree
aisle costs a fortune.
Plan to make pancake mix and buy the book
Patricia
chrystal
Hi Patricia,
My favorite flour blend is Bob's Red Mill 1-to-1 gluten free flour blend (not their all purpose gluten free flour). You might be able to get it online cheaper. You can make waffles and pancakes pretty cheap and store them in the freezer. I also have a great pizza crust recipe that you can make.
Hope that helps,
Chrystal
Mónica
Hi!! I just wonder if this recipe works for waffles?
chrystal
Hi Monica,
I have a great recipe for waffles.
Best,
Chrystal
Laura
Hey I made your pancakes at the weekend and oh wowzers they were so good!! If I'm honest I was afraid to make them because I have eaten some very horrible store bought ones but ohhhhhh boy I will never be buying them again your recipe is amazing and so simple to do! I honestly love your page and trying new things!! Here's to the next recipe, thank you so much!! x
chrystal
Hi Laura,
I am so glad you like them! Thank you for stopping by and letting me know.
Best,
Chrystal
Ellen
Made a variation of these today and my husband and I thought best gluten free I have made. I like buckwheat pancakes, but they are not as light and fluffy as he'd like ( like non gf pancakes) So I used this recipe and mixed with my buckwheat recipe and they were terrific. Light and fluffy but with a bit of whole grain tastei like from the buckwheat. Now I have plenty in freezer for later.
chrystal
I'm so glad you like them. Thank you for sharing what you did. I love the idea of adding buckwheat.
Best,
Chrystal
Katie
Do you have a suggestion on how I can add protein powder to these?
chrystal
Hi Katie,
I haven't added protein powder to pancakes, but you could start with subbing 1/4 cup of the flour with 1/4 cup of protein powder. Either way, the texture will be different.
Best,
Chrystal
Shoba
Hi Chrystal, I made these today following the recipe to a T, well almost. 1) I did not have buttermilk and used the substitute as in adding vinegar to milk but I think I did not let it sit for long and 2) I halved the recipe but still used 1 egg so could either of these be the reason why my batter was not think? Unlike your picture, my pancakes were thin but tasty! I will def be trying these again soon as I have prepared the all purpose gluten free flour blend and it truly comes in handy as it was on a whim that I felt like having pancakes for breakfast today!
chrystal
I'm so glad you like them! Switching up the recipe could have caused the pancakes to be thinner, but I'm not sure. If you have a freezer you can always make the full batch and freeze the rest.
Best,
Chrystal
Julie
I subbed oil with equal amount of applesauce and one egg with 1/4 mashed banana. If you are doubling the recipe it would be a half cup of mashed banana or flax seed works too. I used trivia for the sugar replacement and would recommend less but that is a taste preference. I prefer my pancakes topped with peanut butter or Nutella. Oh I also added blueberries and a splash of homemade vanilla extract for a kick.
chrystal
Thanks for sharing Julie!
Best,
Chrystal
Emily
Hi, I was wondering if I can use namaste all purpose gluten free flour or if it has to be one of the blends you jave
chrystal
Hi Emily,
I haven't personally use Namaste, but a few readers have. You might need to adjust the amount slightly. Start with 2 tablespoons less of flour.
Best,
Chrystal
Theresa McRae
We tried your pancake recipe tonight for Shrove Tuesday. It was absolutely delicious!! The best gluten free pancakes by far that we've ever made/eaten. I threw a bit of chocolate chips in for the boys and added some fresh berries for the adults. Love the cinnamon taste.
chrystal
Hi Theresa,
Thank you for stopping back by to let me know that you loved them! We often add mini chocolate chips (our kiddos love them).
Best,
Chrystal
Natvdalt
Thank you so much for this recipe! Mine turned out a little heavy because I didn’t read the notes until the pancakes were cooking and measured my flour incorrectly. But despite my mistake they still were great! My family has been without most white flour foods since I became gluten intolerant several years ago so this made everyone so happy!
I can’t thank you enough. We will make these many times. (With the proper flour measurement )
chrystal
I'm so glad they still turned out for you, despite the extra flour. Thank you for taking time to stop back by and share. I'm glad everyone liked them. I hope you find many more recipes you love.
Best,
Chrystal
Stephanie Simmont
My kids are literally OBSESSED with these pancakes. I have to make a double batch and they are still gone in 2.5 seconds. I do add a teaspoon of pure vanilla extract. Super yummy with the cinnamon.
chrystal
D'awe. I'm so glad they love these pancakes. Thank you for letting me know.
Best,
Chrystal
Christine Flanagan
Perfect Pancakes! We love all your recipes! My family and I are so grateful for you! #celiacs
chrystal
I'm so glad you love them. Thank you for letting me know.
Best,
Chrystal
Lori
I have struggled with GF pancake recipes many times. Yours is absolutely the best! Thank you!
chrystal
I'm so glad you like them Lori 🙂 Thank you for stopping by to let me know.
Best,
Chrystal