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
- 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.
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.
- 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)
- 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.
- 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.
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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
OXO Good Grips 11-Inch Balloon Whisk
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)
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
KitchenAid Classic Soup Ladle, One Size, Black 2
Serving Size:1 pancake
Amount 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.
Made those today, added some blueberries, and they came out great! If you don't know that they're gluten free, you wouldn't taste it that much. Made them with Schär Mix it! Universal flour.
I love adding blueberries. I'll have to check the Schar mix out. Thank you for sharing Bettina.
I love these pancakes. I use sweet Almond oil in the recipe, really delicious! Thank you! Robyn
I made these and I have to say mine turned out more like English muffins, which wasn’t a bad thing. We put a little butter and jelly on then and ate them with our hands.
What flour blend did you use? And how did you measure your flour?
Where's the recipe ingredient list? All I see are instructions.
They are in the recipe card further down the post.
Super fluffy and delicious! Added just a touch of water to thin a little and maple syrup instead of sugar. Great recipe, thank you!
I'm so glad you like them. Thank you for letting me know.
I love these they r amazing try them
So glad you like them.
I just made these and they were the best pancakes I've ever made. I used TJ gluten free flour. buttermilk from whole milk and lemon, and butter instead of oil 🙂
thank you so much!
I'm so glad you think so. Thank you for letting me know.
I've made this recipe twice now, it was really good the first time and worked perfectly. These pancakes are very similar to my favourite childhood brand that went out of business Cause Your Special. I was so happy to find this recipe when I made them the first time using bobs red mill all purpose flour. Unfortunately this second time around was a complete failure and I can't seem to figure it out. Literally the only thing different this time is I'm using this "Cup4cup" brand all purpose flour. Basically with this flour it cements straight to the pan. Sometimes being celiac is just hopeless, no consistency...
I haven't personally tried Cup4Cup in this recipe, so it could be that it absorbed more of the liquid. Cup4Cup's main ingredient is cornstarch, which tends to absorb more liquid. If you try Cup4Cup again, reduce the flour by 1/4 cup to see if that helps. You can always add more in 1 tablespoon at a time if needed.
These came out amazing. I have been trying different recipes and this is my favorite. I've made them with dark chocolate chips and blueberries. Both were delicious. I used apple sauce instead of oil, Unsweetened Vanilla Almond Milk, Egg Replacer and the 1st time I made them with all Krusteaz gf flour mix, the next time with 1/2 Almond Flour - 1/2 Krusteaz gf flour mix. I did add the cinnamon because I love it. They turned out so much better than I thought possible with both flour variations. I make up a batch on the weekend and then have 2 a day for several days for quick breakfasts. Thank you so much!
I'm so glad you like them. Thank you for sharing.
These were great pancakes, they were very fluffy and tasty
I'm so glad you like them. Thank you for sharing.
Just found this recipe Nov 2020 and they are very good. Thanks!
Thank you for the hint on measuring gluten free flour. I always wondered why my pancake batter always turned out so thick.
Is okay to use water instead of the non dairy milks?
I haven't tried it but it should work.
I tried this recipe this morning. When I mixed it according to the directions I realized that not all "All purpose" gluten free flours are the same. When I mixed it according to your directions, it was too thick and clumpy. I suppose this is because of the xanthan gum added to the blend I used. I also used almond milk because of our dairy intolerance. As a result I ended up increasing the almond milk, and added a little bit of vanilla extract because we have so much of a sweet tooth! My husband says it was the best pancakes he's had in a very long time!
Yes, not all all purpose gluten free flour mixes work the same. I'm so glad that you were able to make yours work and that you and your husband loved these pancakes.
These are great! My husband has been craving fluffy pancakes and I haven’t been able to deliver until today! I used Bobs Red Mill Biscuit& Baking Mix, milk & vinegar, and they turned out great!
I'm glad you both like them. Thank you for sharing what you used.
Best pancakes ever! Loved by the whole family. Fluffy, plump and delicious. This is a keeper recipe. Only changes I made were to add vanilla paste and poppy seeds.
Awe, I ma so glad everyone loved them. Thank you for sharing. I love the idea of adding poppy seeds.
Great recipe! This is my go-to pancake recipe now 🙂 Had to make some modifications due to dietary restrictions, and these still turned out great (had to skip the sugar, cinnamon, and vinegar). Thank you!!
I am so glad you like them Jessi. Thanks for sharing.
These delicious! The tip about the flour is great information. Thank you for sharing this recipe.
I am so glad you liked them. Thank you for stopping by to let me know.
OMG!!!! Your hint about not dipping the measuring cup into the flour mix has fixed ALL of my recipes. I'm new to GF and was very disappointed in my results.
This was a life saver. Thank you
I am so glad it helped 🙂
These pancakes are delicious. I have been making them with chocolate chips and freezing them for my grandkids all summer.
I made these pancakes for the first time today. I used the Bob's Red Mill flour and forgot the oil. They still turned out GREAT and are by far the best gf pancakes I've ever made!
I am so glad you liked them. Thank you for taking the time to stop by and let me know.
This is the best GF recipe for pancakes I've found yet. Thanks!
I am so glad you think so 🙂 Thank you for stopping by and letting me know.
These are the best gluten free pancakes I have ever made!! Wow! They were actually fluffy and not dense. I used buttermilk, Bob’s red mill 1 to 1 and added chocolate chips. They got crispy on the outside but were fluffy on the inside! I did have to add a few tablespoons of water to thin the batter out but they were perfect!
I am so glad you liked them. Thank you for taking the time to stop back by and let me know.
I ended up throwing them away. I followed this recipe exactly except I used 1tsp of lemon juice to make the buttermilk with Oatly oatmilk.
They were flat, thin, hard, oily, and unappetizing. The batter seemed crazy thin so I added more flour and surprisingly the results didn't change; the batter just spread out into a wider circle on the pan, just as thin. Very disappointing. With how much starch and refined white rice flour is used, I guess I can't be too surprised with how they turned out.
What flour blend did you use? I haven't personally tried lemon juice or oat milk in this recipe (this could have cause the issue, but I'm not sure), but I'm wondering if the flour blend you used didn't absorb the oat milk. Usually people add too much flour and comment that the batter was thick and they needed to add a couple tablespoons of water.
I have been trying to get them not too glibbery or slimy in the middle and nit burnt from the long slow cooking.. I keep adjusting. I guess the long slow cooking is the best. My husband said this was better. Still not fluffy and still a bit slimy in the middle. I use Schär as I am in Germany.
I haven't used the Schar flour, but looking at the ingredients, I think it's the flour not what you're doing or the recipe. Any chance you have another flour blend you can try?
I have just started my gluten free journey, and have been looking for recipes to replicate some of my favourite foods. We do Sunday morning pancakes in my family, and I was determined not to be the one not eating any pancakes. I tried this pancake recipe using your GF flour blend and they were amazing! The kids ate them happily too. I did use milk instead of buttermilk, because to me buttermilk is the liquid left behind when you've just made butter. Not sure what you mean by buttermilk.
I am so glad you loved them. Thank you for letting me know. Buttermilk is a milk product you can buy in some countries. It is a little on the acidic side. You can continue to user regular milk.
We used King Arthur cup for cup flour, Kirkland almond milk, and butter flavor coconut oil for the oil. The batter needed a little bit of thinning, but even the thicker pancakes were tasty. Good recipe!
These were the best gf pancakes I’ve made. Light and fluffy. Used King Arthur gf 1to1. Unlike most gf pancakes these were not undercooked or rubbery. You need to make sure your baking powder is fresh to interact with the acid from the buttermilk. Also if they are two thick add a couple tablespoon of water but I found that I can use the back of a spoon to shape and smooth out the pancakes once I put them in the pan. I added vanilla and a few drops of lemon oil to my batter.
These had great flavor, but the insides were kind of undercooked no matter how long I cooked them for. I tried long and slow and the outsides got kinda crispy, but the insides were still a little underdone. I used Bob's Red Mill 1-1 and measured using a scale. I would love to try to make these again! Any suggestions for making sure the insides are cooked?
Make sure all your ingredients are at room temperature, that should help.
I was recently diagnosed with a gluten sensitivity and have had a difficult time finding delicious recipes that tasted similarly to the foods I used to eat. I followed the recipe exactly as written and these were delicious! Thank you! Thank you!
Could I use mapke syrup instead of the granulated sugar?Thanks!!
I haven't personally used it in this recipe, but I have in my paleo pancake recipe and it worked great.
Would it be possible to state which flour mix you use in your recipes? That would be extremely helpful for thosse of us who love to be exact. Thank you so much! I'm sure these are great!
Sorry about that. I usually use my mix or Bob's Red Mill 1-to-1. I usually state it or link to it.
Thanks for tips on what to do if batter was too thick and gloopy. I used Namaste GF flour (used a spoon to measure) but ended up needing to tweak recipe a bit and added a little more milk(not buttermilk) and water to thin out batter. In the end I also added another egg and some maple syrup to the recipe too. They turned out fluffy, golden and yummy. I Cooked them on an electric skillet temperture at 350F. Thanks!
Namaste doesn't usually work well in this recipe. I am so glad the tips helped you. Thanks for sharing what you added with the Namaste to make it work.
Hi again Crystal,
Bought some Bob's gluten free flour and tried your recipe again, it was the bomb! They came out light and fluffy and perfect! Will be sharing your website with everyone that needs great GF recipes!
I am so glad you loved them. Thank you for letting me know.
I am still unable to find how you make your own dairy-free buttermilk.
Please advise. Thanks.
I add 1 teaspoon of vinegar to 1 cup dairy-free milk and let it sit for 10 minutes and stir it. It adds the acidity and gives a similar reaction to buttermilk.