Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

5 from 560 votes
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An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!

a stack of 3 gluten-free pancakes cut with a bite on a fork with butter, syrup, blueberries and strawberry on a plate with syrup, sausage, orange juice and a plate of pancakes in the background

Gluten-Free Pancake Recipe

We have gluten-free pancakes every week at my house. My kids love them and sometimes we even have them for dinner!

For years, I have been using gluten-free Bisquick as my gluten-free pancake mix. Gluten-free Bisquick can get expensive, especially if you have to use a whole box to feed a large family like mine.

I’ve tried other gluten-free pancake mixes like Hungry Jack, but my favorite has always been the gluten-free Bisquick- well until now.

I remembered that my Mom made pancakes from scratch using a recipe from her Betty Crocker cookbook. My mom gave me that cookbook when I left for college, and I still have it.

That’s when I decided to try to modify this tried and true pancake recipe to be gluten-free. It was an easy recipe to modify, and the pancakes turned out light and fluffy.

Gluten-Free Pancake Mix

mason jar of gluten-free pancake mix with a measuring spoon, measuring cup, sugar jar and a plate of pancakes in the background
Gluten-Free Pancake Mix

This gluten-free pancake recipe is an easy gluten-free pancake mix that is made with a few simple ingredients. You probably already have everything you need to make this gluten-free pancake mix in your pantry.

You could even make this gluten-free pancake mix and store it in an air-tight container for later. All you will have to do is add the wet ingredients. Just like your favorite store-bought gluten-free pancake mix.

I make a double batch of these gluten-free pancakes because I have a large family. It’s super easy to double this recipe. If your family is not as large as mine, you could always freeze the pancakes for later.

gluten-free pancakes recipe steps 1-5 photo collage

How To Make Easy Gluten-Free Pancakes

  • I always like to start by mixing my liquid ingredients first. In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. (photo 1)
  • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. (photo 2)
  • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk. (photo 3)
  • Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. (photo 4)
  • Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. Flip/turn over the pancakes and cook the pancakes until they are golden brown. (photo 5)
  • Top with butter, syrup or favorite topping. Enjoy!
  • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Pro Tip

  • Use a 1/4 cup measuring cup to portion out the batter. Just scoop your 1/4 cup in the pancake batter and pour the pancake batter onto your greased pan. It makes for the perfect sized pancake every time!
  • Add your favorite mix-ins like blueberries or chocolate chips!
  • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
  • Make sure your syrup is gluten-free. I like pure maple syrup.

Fun Mix-In Ideas

Pancakes are super versatile and you can easily add your favorite flavor mixins.

  • chocolate chips
  • chocolate pancakes-sugar and cocoa powder
  • blueberries
  • banana
  • chocolate peanut butter-cocoa powder, chocolate chips, and peanut butter
  • snickerdoodle-brown sugar and cinnamon
  • bacon pancakes-chopped cooked bacon

Freezing Pancakes

collage of steps for freezing pancakes
Steps for freezing pancakes

It easy to make a couple of batches of gluten-free pancakes and keep them in the freezer for busy mornings. These are super easy to freeze and reheat.

To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together.

Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Gluten-Free Flour

These gluten-free pancakes are made with a rice flour blend. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into the measuring cup.  After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour directly out of the bag with your measuring cup.

Dairy-Free Baking

I have also included a dairy-free option for the gluten-free pancake recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy gluten-free and dairy-free pancakes.

For the dairy-free version of this recipe, I used almond milk (which is also Vegan).

Some of my favorite dairy-free alternatives that I like to bake and cook with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Egg-Free Cooking

We recently found out that my husband has an egg sensitivity. So, I am learning to bake and cook egg-free now as well. I used Bob’s Red Mill Gluten-Free Egg Replacer, which is also gluten-free. They turned out great!

I made them both dairy-free and egg-free, so they would also be Vegan gluten-free pancakes. So, if you also need to be egg-free or are Vegan, you too can enjoy my gluten-free pancake recipe!

stack of three pancakes with a strawberry and blueberries on a plate with sausage, syrup, orange juice and a plate of pancakes in the background

These gluten-free pancakes are a tried and true recipe that my family loves. The gluten-free pancake mix is also super easy to whip up. These pancakes always come out soft and fluffy and taste just like the ones you ate before going gluten-free.

Other Gluten-Free Pancake Recipes

More Gluten-Free Breakfast Recipes To Try!

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Did you make this recipe? Please give it a star rating below in the comments!★

5 from 560 votes

Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}

Servings: 8 pancakes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
3 gluten-free pancakes on a plate with butter, syrup, strawberries and blueberries, with sausage, pancakes and orange juice in the background
An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!

Ingredients 

  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg egg, Vegan option use Bob's Red Mill gluten-free egg replacer
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose gluten-free flour, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/4 teaspoon xanthan gum, (leave out if your flour blend already has it)
  • 1 tablespoon gluten-free baking powder
  • 1/4 teaspoons salt
  • 3/4 cup milk, dairy-free/Vegan use almond, cashew, or coconut milk

Instructions 

  • In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. 
  • Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined. 
  • Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
  • Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
  • Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown. 
  • Top with butter, syrup or favorite topping. Enjoy!
  • These pancakes can be frozen and reheated in the microwave.  To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Notes

  • I like Pillsbury gluten-free flourNot all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
  • For dairy-free and Vegan option I used almond milk.
  • For egg-free and Vegan option I used Bob’s Red Mill Gluten-Free Egg Replacer.
  • Add your favorite mix-ins like blueberries or chocolate chips!
  • I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
  • Make sure your syrup is gluten-free. I like to pure maple syrup.
  • These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Nutrition

Serving: 1pancakeCalories: 151kcalCarbohydrates: 16gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 115mgSodium: 129mgPotassium: 223mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 118mgIron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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Recipe Rating




754 Comments

  1. Loved it. Made them for my breakfast this morning. Drizzled them with maple syrup and dolloped with ice cream

  2. These are the nicest gluten free pancakes l have ever made. I used almond milk and White Wings flour. A great success. Thank you for this recipe. From Australia.

  3. This is my go-to recipe, although I do skip the vanilla and lower sugar for my low-sugar family members.

    One thing- after having made this recipe very successfully at least five times, I made these this week using a new can of baking powder (Rumford). The batter became so thick and glutinous that I added at least twice as much more milk and it still didn’t correct the problem. Pancakes were sproingy and rubbery and not at all pleasant.

    Because I am experienced with this recipe, I want to blame it on the new rogue baking powder. Is this a reasonable assumption? Any other ideas?

    1. Hi Katie, it’s certainly possible; however, we suspect that it is more likely a measurement error. If you tend to scoop the flour directly from the bag, it can compact in the measuring cup, adding up to 25% more flour to the recipe. We recommend spooning and leveling the flour into the measuring cup to avoid this in the future!

      1. I actually usually weigh my ingredients because I know just how much variation can occur. When I don’t have measurements, I definitely scoop and scrape my flour. After closer consideration, I believe both times the recipe didn’t “pan” out (pun intended)- I was using Cup 4 Cup brand flour. I’ll make a note that it’s not compatible with this recipe.

    2. I’m floored how delicious these are! I used Bob’s Red Mill 1 to 1 baking flour. I have to stick to gluten free for my Hashimoto’s disease and these are better than ones I normally make! Can’t wait to see what my family thinks and tell them it’s gluten free after!

  4. Is it possible to make the batter the night before or is it best to just make the pancakes and freeze them?

  5. Ok waw… I made this in a rush last morning and it was amazing. I used my own gluten free flour mix, they turned out thick and fluffy, tasty and marvelous. From a doomed gluten free and lactose free woman, thank you <3

  6. Made a single batch with 1/2c canned coconut milk & 1/4c dairy milk and grandpa’s kitchen flour. My mom (gluten sensitive) needs some freezer meals cause she’s having surgery soon and she wanted there to be some pancakes. But she’s picky about her pancakes. She tried these and came back quickly for some more. So I made a double batch. That batch, I used silk vanilla soy milk, same flour, and halved the sugar because the soy milk was sweetened. This batter was a bit thin, likely because the coconut milk in the first batch was very thick. But it was still very good. Mom and I preferred the first batch just a bit more but this recipe is a keeper. Texture is great, taste is great, and it came together quick and easy. One of these days, I will have to make these for my celiac & lactose intolerant nieces because they like pancakes.

    1. I only use King Arthur gluten free flour. My favorite. I use Lakanto monk fruit sugar. And I substitute a 1/4 cup of the flour with a mix of flax meal and hemp hearts.
      I use unsweetened oat milk.
      I’m feeding 1 gluten free person and 1 dairy free. This recipe is a favorite!

  7. This recipe is fire! I swear by Bob’s GF Flour in my kitchen, so I have to add a bit more liquid, but it really doesn’t offset anything. I also make some great waffles from this one.
    When my teens stay with me on the weekends, I make them these pancakes and they can’t tell there’s no gluten.

    Eleventeen stars outta 10 !!

  8. One other thing, my Walmart has stopped carrying the Pillsbury flour. Any ideas what can be substituted? I have loved this flower since I switched and everything does turn out better.

  9. Best pancakes ever! Followed your recipe to a T and they were the best I have ever made! And that includes in the old days when I could eat gluten. Thank you!

    1. Hi, the final viscosity of the batter will vary greatly depending on the brand of flour used, which is why we only recommend Pillsbury gluten-free flour for the best results. You may need to adjust the milk if you used a different brand of flour!

    2. Oh my god THANK YOU commenter. Author, I don’t think the type of flour would make THAT much of a difference. I read it about 5 times, trying to figure out what I missed. I’m not sure what to tell you.

      1. Hi Kim, gluten-free flour in general behaves much, much differently than conventional wheat flour, and because different gluten-free flour blends are made with different ingredients, the flour’s ability to absorb liquid can vary greatly. For example, Pillsbury, the brand we recommend, is made from rice flour, potato starch, pea fiber, and tapioca starch. King Arthur Flour’s Measure for Measure, on the other hand, is made with white and brown rice flour, sorghum flour, tapioca starch, and potato starch. The different flour types as well as the starches make these flours absorbencies quite different.

  10. I was skeptical that this pancake recipe could rival the recipe from Cornell Hotel School’s recipe I have been using for decades, but I was pleasantly surprised that I much prefer the taste of mamaknowsglutenfree’s. It took me a couple of flipping errors, but I got the cooking time right. I used oat milk, which I had not used before. I used coconut oil instead of vegetable oil. These alterations may have influenced my initial flipping difficulty. I will definitely be making this recipe again.

  11. My wife and I made these – turned out great. We did make some changes. My wife does low carb so we used half King Arthur GF flour and half almond flour. For the sugar, we used 1 tablespoon regular sugar and 1 tablespoon Swerve (erythritol). We used an immersion blender to mix it up – worked great. Thanks for sharing the recipe!

  12. Lovely texture! I reduced the sugar by a tad, and think I’ll reduce vanilla, or possibly eliminate it next time. I know my mom’s pancakes did not have vanilla, and I’m fine with that flavour. I do appreciate this recipe, and will use it again…and again!

  13. I love this recipe that is a great guide for gluten-free pancakes ..Thank you!.However, I substituted a half a cup of almond flour in place of the gluten-free flour, but along with gluten-free flour and used almond milk. It gives the pancakes a nice sweet taste, and they have a great texture. ❤️

  14. I was pretty happy with this recipe. I’ve never made pancakes before and this simple recipe turned you great.

  15. Absolutely hands down the BEST pancake recipe!! I am gluten free and my non-gluten free family could not believe how delicious these were! The texture and taste make them better than any other pancake we have all eaten!!

    1. Hi Carolyn! You could use another type of sweetener like honey and skip the vanilla extract. The result won’t be the same, but it should still work just fine.

  16. Before I was diagnosed with gluten intolerance I’d been using a tried & true buttermilk pancake recipe.
    Over the weekend I gave your recipe a try. I substituted buttermilk for milk.
    I agree with several other folks how fluffy they turned out!
    I prefer thinner pancakes so just added a little water until I got the consistency I was looking for.
    Thank you once again for a great recipe-I don’t make them very often but now I have the perfect recipe!
    And folks, please don’t use anything but REAL MAPLE SYRUP on these-they deserve it 🙂

  17. I needed a plan c for dinner for my kids and I and we decided on breakfast. I googled recipes and yours was the first that popped up and I will be making these again. Even my kids, who can and do eat gluten, loved them!
    I used oat milk because that’s all I had on hand (I also can’t have milk, go figure) and they are absolutely delicious.
    thank you thank you thank you 💗

  18. WOW! I just turned your recipe into Hawaiian paradise pancakes. I used coconut milk (the canned variety and added a little water to ensure coconut flavor) added coconut flakes. Then I made a syrup with coconut milk, confectioners sugar(keto), maple syrup, pineapple chunks, and shredded coconut. It was like a pina colada but in pancake form. Your recipe made the fluffiest gluten free pancakes I have tried. I will definitely be saving the recipe for more yummy concoctions, along with just as is. A definite winner! Thank you!

  19. Fluffy, golden. One of the things that makes GF bearable for me because the bread will be gross but the pancakes are next level….

  20. My son w/Top 9 allergies LOVED these pancakes! They tasted a little like graham crackers! These are now my go to faves! I made a double batch, and we ate through almost all of them! Great recipe, definitely a keeper! Thank you!

  21. Bob’s Red Mill’s egg replacer is nasty. It smells and tastes too bitter. Also, it doesn’t have a beaten egg liquid consistency. So, it won’t fool you into thinking the food is not gluten-free. The food will actually be cooked and turned into hard bricks with that particular egg replacer. I would suggest Ener-g’s egg replacer instead.

  22. These are amazing! Fluffy, taste great, don’t taste gluten free. we use Bob’s Redmill 1 to 10 Baking Flour and they come out great! We make them weekly.

  23. These are a MUST-MAKE!! This is easily our favorite and most-used pancake recipe. I most recently made a 10x batch of mini pancakes, split into several flavors (blueberry, mini chocolate chip, cinnamon, and cinnamon apple), for my daughters’ Royal Tea Party Birthday Brunch. I made and froze them ahead of time, then layered them between parchment paper on cookie sheets to reheat them in the oven the day of (and kept them warm in a triple crockpot on the warm setting during the party). They were a HUGE hit and we’ve had extras in the freezer that have made awesome quick breakfasts. Thank you for creating this awesome recipe!! 🥞

  24. Our go to pancake recipe! I add a few tablespoons of full fat greek yogurt to add some protein in and they turn out great!

  25. These are the best pancakes I have ever tasted!! They are so fluffy and have a wonderful taste. I ran out of vanilla so I used almond flavoring, it gave it a little different taste and was delicious!!

  26. Could this recipe be used to make pancake bites? I’m trying to find quick on the go breakfast ideas and I was thinking if I bake them in the muffin tin ahead of time it would be quick and easy.

    1. Hi Nanci! Unfortunately, I can’t confirm how these would turn out baked in a muffin in. If you give it a try let us know how it goes!

  27. Wow, We were impressed with this recipe! Love the flavor, love how fluffy they are and you’d never know they were GF! A recipe keeper for sure! ty! (added blueberries)

  28. I used this as a base for blueberry lemon pancakes. I used AP flour, a flax egg and almond milk substitutions. I had my doubts as I was making it since the batter was really thick and hard to mix prior to adding milk. Then it seemed too thin after adding milk so I added a bit more flour to thicken. They cooked up thick and fluffy and were delicious. This will be my new go to pancake recipe. Thank you!

  29. You are awesome! I had just mastered vegan pancakes and then we had to go gluten free too all for allergy/EoE reasons. I was too intimidated to even try and have been relying on the gf/vegan freezer waffle options. But the thing is I’ve really missed Saturday mornings cooking from scratch with the kids so with your recipe I’m going to try. Thank you, for sharing!

  30. I added extra milk to make a thinner pancake, they were the best I have ever had even before I needed to eat Gluten Free foods. My husband loved them too!

  31. I used Mom’s Place GF Baking Flour which already had xanthum gum in it. These were fluffy and tasty. Only issue I had, which was all on me, is that I subbed 1 tsp Almond extract for the Vanilla (vanilla is another of my allergies). It was too much, so I will probably just do half tsp next time. But this will definitely be my go to recipe.

  32. Making these now on a cast iron skillet, and they taste fabulous! I added some chai seasonings and blueberries. I used simple truth’s gluten free all purpose flour mix and simple truth’s plant based egg replacer. I would say to pat them down a bit, or the middle stays too soft. Pairs great with So Delicious Coco Whip!!

  33. I have been GF for over 10 years and this is the best mix I’ve had made at home or store bought! I was wondering if I were to dry batch this for my pantry how much mix would I take out to make it for a day?

    1. Hi Kristina! Thank you so much! Apologies, I’m not quite sure I’m understanding your question. Do you mean making a mixture of the dry ingredients to store?

  34. I have been making these for the past year. I’ve done them with regular all purpose flour, gluten free flour, dairy free, etc. Just depending on who we’re cooking for and they come out great every single time. My son requests these any time I give him a choice for what we eat for breakfast. We’ve added fruit and cut a bit of the milk and also tried them with chocolate chips. All around great recipe. Can’t say enough good things about it!

  35. I have tried store bought gluten free pancake mixes and none of them compare to this homemade recipe!!! My husband made “real pancakes ” from a store bought baking mix. For the first time ever my pancakes were all gone at the end of breakfast! My adult kids loved them but not my grandkids! I have many many food allergies and for the firstly time in 23 years I enjoyed a delicious pancake breakfast on Christmas day! Bless you! I did use Bob’s red mill flour and I didn’t check to see about the xantham gum.My kids said they tasted like blueberries but it was probably the sorghum flour. Can’t wait to try something else!

  36. Our 3y/o grandson is Gluten/Egg/Dairy Free. These were perfect for his “Silver Dollar Pancakes” with Lollie!

  37. These were a big hit!! I used coconut milk from a can and Bob’s Red Mill 1:1 Baking Flour. The recipe doubled beautifully. Thanks, Audrey, for another family favorite!

  38. I don’t know if because my egg was on the small side I got them from a local farmer so I had to use two eggs today to get it to the right pancake consistency. It’s my go to gluten free pancake recipe, with almond milk and honey, but I do use Walmart’s gluten-free blend for half a cup and half a cup of ground oatmeal (oat flour) plus a quarter teaspoon xanthan gum. They’re usually fine maybe it was the weather…MAMA KNOWS… is my favorite gluten free website! When you have gluten intolerance plus a genuine wheat allergy not to mention dairy, etc, and your mediocre cook… just wanted to let Mama know she’s appreciated;-) since I’ve been using her for a very long time without mentioning that Merry Christmas everyone have a great 2024!

  39. The ONLY pancakes my kids will eat! We have to make them gluten and dairy free to accommodate our dietary restrictions. Honestly tastes like gluten pancakes! SO Fluffy and delicious; not too sweet or too savory. I find they cook best on a skillet. I usually have to triple the recipe to have enough for everyone. Thank You so much!

  40. we just used this recipe for breakfast this morning I changed a few things like I swapped the ex for a flax egg..which I usually use a banana…I also used a gluten free foil blend that already had the xanthan gum in it. it came out super fluffy. I used coconut oil instead of vegetable oil. the family loved it. Thank you

  41. I used buckwheat flour, about a teaspoon of potato starch and Kirkland vegan almond milk and they came out perfect! They are fluffy and have a slight nutter butter taste which brings back childhood memories. Just DONT flatten them, this does not help with cooking, I know the recipe doesn’t say to but for some reason my husband loves to flatten them when he makes them and they never cook all the way and are too dense (gotta love his effort tho XD)
    Thank you for posting this recipe, definitely adding to the recipe box!

  42. I was looking for a gluten free recipe rather than a mix, oh my gosh!!!!!! I should have known Audrey would have a delicious one. I used King Arthur’s gluten free flour. I found this one to be the less gritty of a lot of brands. These are fluffy and oh so good!!!!! I am never disappointed in Audrey’s recipes. Thank you so much!!!!!!!

  43. Best gf pancake recipe ever! I used what I had on hand…oat milk with a splash of heavy whipping cream, 2 different flours (ran out of one kind, and it was even expired) and these were still fantastic! Cooked it on a cast iron skillet and they turned a nice golden color with a slight crisp to them.

  44. I haven’t actually tried them but I make them for my two sons who are allergic to wheat, dairy and eggs. I have made SO many gluten free recipes and so many of them are so gooey and dense. This are fluffy and soft and my kids loved them.

  45. Absolutely the best gluten free pancakes out there! This recipe is fantastic and I HIGHLY recommend! Sometimes I lighten them up by using applesauce instead of oil, Stevia instead of sugar, and almond or cashew milk instead of dairy milk, and they come out just as delicious. It’s like magic!

  46. I made these with cup4cup gf blend. They had a great taste which is why I gave them 4 stars. Using this blend I needed to add at the least another 1/3 cup milk as they were very thick, even thicker than a cake batter. By the time I got to the last ones they were good lol. I find that cup for cup doesn’t taste as gritty as king, Arthur, or bobs, red mill blend. I have not been able to find the blend you mention in my area. Overall, this is a really great recipe with great taste. I will be using the base recipe again.

  47. Excellent! Made them for my grandson and myself today. Simple to make and turned out great. Love the way they rise. I have used a lot of different gf recipes and mixes. This is the best!

  48. Loved these pancakes- made with Bob’s Redmill1-1
    I wondered if I used another egg and cut back to 1/2 tbsp baking powder if I could lose the taste of the BKP or would it taste too eggy and not rise?
    Have you tried this?
    Thanks so much for sharing!

  49. These pancakes are amazing. My family loves this recipe. I used maple syrup instead of sugar and added an extra egg for more protein. Thanks for the awesome recipe.

    1. These pancakes were so light & fluffy! By far the best gluten-free pancakes I’ve ever made! I used Bob’s Redmill GF all purpose, baking flour. I also substitute Honey for the sugar and applesauce for the vegetable oil just to make it a little healthier. also added some blueberries. Thanks so much for this recipe!!

      1. While the base recipe was not enough for us all, I had to double it. It tasted the best! My partner has been GF for years now and while we can buy store bought pancake mix nothing comes close to homemade. I am not GF so knowing and tasting the difference, of which there is none, is amazing!

        Kids loved it, Adults loved it and it makes the best base for other types of pancakes like blueberry, choc chip, bacon and cheese.

  50. I’m the only one in my family who can’t handle much gluten, and my kids loved these! They have a perfect texture and are delicious!

  51. These were fantastic and so easy I will definitely make these again. Andi will follow mama knows gluten free. I’m also looking at the cookbook. Thanks, mama!

  52. I made these tonight using Cup4Cup flour. They were delicious. My husband remarked on how good they were and he isn’t gluten free. Another keeper recipe from Mama. Thank you again

  53. Worth every star! Just make them. Don’t question it. Only thing I’ll play around with is the baking powder. 1tbsp leaves an obvious aftertaste for this batch size.

  54. EVERYONE loves these pancakes. Even people who don’t like pancakes and are used to eating the regular gluten ones love these pancakes! I do cut the salt in half though. We put blueberries or chocolate chips on each pancake after we pour the batter on the grill before flipping. Pancake perfection!

  55. Love this recipe….make ut every week on our day off gets us going….use maple syrup instead of sugar and add blueberries to batter….a classic staple recipe will use for the rest of my days ! Thanks!

  56. I love these pancakes! I used the King Arthur 1:1 gluten-free flour, and also half-and-half instead of milk as that was all I had. I also added a whole pint of blueberries. The batter was thick, so I just kept adding half-and-half until I got the right consistency. But other than that, I followed the recipe and they were Excellent!

  57. My go-to recipe for gf/corn free pancakes. I reduce the baking powder to 2tsp, because I substitute it with a mix of cream of tartar and baking soda (2tsp cream of tartar and 1/2tsp baking soda).
    As a yeast free person, I even use this recipe for making grilled cheese, omitting the vanilla and increasing the milk slightly to make them flatter.

  58. Suuuuchhh yummy pancakes.. oh my goodness. super fluffy & delicious for being gluten free. I’m so glad I finally found a gluten free recipe that doesn’t make flat and bland pancakes. definitely saving this one! thank you so much 👍

  59. These turned out perfect. I love this recipe. I used applesauce as an egg replacement and they were delicious. Thank you for this recipe.

  60. 5 stars. Very nice flavor, texture. I didn’t add the amount of milk she specitied… but will next time, to make them not so thick. Everyone loved them

  61. The best gluten free pancake recipe I’ve made so far. I personally prefer melted butter in place of the oil, and I like to whisk the egg mixture until it gets really bubbly, about three minutes by hand or 30 seconds with a hand mixer. I had Bob’s all purpose GF flour blend, which does NOT contain xanthan gum. The bag recommended more per cup than this recipe, but I chose to follow the recipe’s amount and was pleased with how these turned out.

    I also made waffles with these. I always make waffles and pancakes at the same time with the same batter and try to keep the batter on the thicker side when adding milk, so I did not add the additional optional tablespoons of milk recommended for thinner pancakes.

    Thank you for this excellent recipe! I look forward to combing through your other recipes.

    1. Taste great smothered in maple syrup and butter! Not sure how you can mess these up enough to make them inedible. They hit the spot. Thanks for the recipe!

  62. hello, I tried your GF pancakes this morning for my brekkie & they were fantastic. They were fluffy & light & so yummy. I will be having these more often. Thank you so much. Cheers!

  63. Just like everyone else says, these are fantastic! I used a flax egg, halved the sugar, olive oil and oat milk. I also warmed up a berry mix and walnuts w maple syrup to go over, delicious!

  64. I’ve been needing to intake more fiber, and eat less sugar, so I used maple syrup instead of sugar, and added 2 tbls of psyllium husk powder and therefore needed a whole cup of nut milk… and I added 1/4 cup chocolate chips… and they are AWESOME! I’ve been eating them with almond butter every day.

  65. I’ve made these pancakes several times, I’ve used different 1-1 gf flours, and they always come out amazing! Great recipe! Def. a must try!

  66. Best gluten free pancakes by a mile! I’ve made them several times and each time they never disappoint.
    fluffy and perfect taste, we have them with vanilla ice cream and maple syrup for dessert.

  67. Best gluten free pancakes by a mile! I’ve made them several times and each time they never disappoint.
    fluffy and perfect taste, we have them with vanilla ice cream and maple syrup for dessert.

  68. listen! mama sho knows gluten-free! 😂
    my gluten-free daughter says she couldn’t tell any difference between gluten and gluten-free! pancakes! I even ate em!
    thank you for sharing ♥

  69. I’ve searched for more than 2 years for a gluten free pancake recipe. Other recipes looked amazing but tasted like cardboard or boot leather, however this recipe is by far the best that I’ve ever made in my life (and I’m over 50).
    I added 1 scoop of protein powder to it to increase my family’s protein intake and put an additional 2 tablespoons of milk.
    They turned out like big fluffy clouds and super filling.
    Thanks for saving my sanity and giving me an amazing breakfast and snack option.

  70. I’ve made these a number of times and they always come out well! The vanilla is a great addition. I’ve also added chai seeds or flax seeds and cinnamon. Another reliable recipe – thank you!

  71. Good morning, I am new to the gluten free journey and I truly appreciate this recipe. It was very easy to follow and so very delicious .

  72. WOW! These pancakes are INCREDIBLE!!I recently started eating gluten-free after experiencing anaphylaxis shock on Mother’s Day. Deciding to go Gluten-free is a lifestyle change for my whole family and my 3 little ones notice the difference and miss the “good food”. I am proud to say this pancake recipe is a HUGE hit in my house! No one realized it was gluten-free and we were eating the GOOD STUFF!! I also substitute the milk for almond milk which works perfectly. Thank you, Audrey, for creating your website and sharing your amazing recipes. I look forward to trying more! 🙂

  73. Best gf pancake I have had since I went gluten free about 8 yrs ago. Been working at making it a little closer to paleo or AIP. Incredibly happy to have found this recipe.

  74. Wow! I have tried so many recipes over the years and this one is delicious. I omitted the sugar and did water instead of milk. I also added one extra tablespoon of water. I cooked them for about 5-6 min on each side. They were fluffy and delicious!

  75. These were, by far, THE BEST gluten-free pancakes I have ever made!!! I have tried many recipes, but they’ve never given great results. These were awesome! So light and fluffy, the perfect sweetness, and just so yummy! Thank you for this amazing recipe!!

  76. I used Bob’s Red Mill 1:1 gluten free flour, 1 egg, and oat milk. It turned out wonderfully! So fluffy. I recommend measuring out GF flour by weight, not volume. I typically use 1 cup = 120g. For this recipe, I ended up adding ~2 more tablespoons of flour to thicken up the batter a bit.

  77. On our GF journey, this is the just like the pancakes we had before!! my kids didn’t say anything different this time. I used King Arthur GF 1:1 flour.

  78. This is the only recipe I use for pancakes. My whole family loves them. I often throw in blueberries for breakfast, and sometimes df/gf chocolate chips for a quick dessert.

  79. These are hands down the BEST GF PANCAKE RECIPE you’ll ever research to find! They not only taste AMAZING but they are super easy to make, which I love! We make these almost every week for our weekend family breakfast and when we have guests ….. which is always followed up with two comments: “I can’t believe these are gluten free?!” And “please share the recipe!”
    ☺️

  80. Delicious…I added a scoop of vanilla protein powder and blueberries to them for added flavor. This recipe is definitely a keeper.

  81. Get outta town with this recipe!!! I love these soooo much, like I actually love them so much I don’t need syrup of any kind. However, if I’m feeling fancy I just cut up some strawberries and throw them on there or some whole blueberries and/or raspberries. 🙌🏽 *For my specific recipe I used oat flour, almond milk, and an egg.

  82. My kids love this recipe. It is super easy and quick for GF Pancakes. We never use oil in baking and always sub with applesauce. Plus I add a dash of cinnamon, and brown sugar. These are always quick easy and fluffy! A go to recipe.

  83. If are looking for the perfect gluten free pancake recipe, look no further. This recipe is absolute perfection! Thick and fluffy!

  84. Came out really great! The best recipe I’ve found! Added bonus: My twin toddlers loved them!! I ended up using grapeseed oil and oat milk. Also I added in some pb chips. Delicious!!!

  85. Excellent consistency of the mixture, producing fluffy, yet not dense pancakes! I always let my mixture stand (30min to 1hr) to induce the working of the baking powder; this might’ve added to its super awesomeness 🙂

  86. So delicious! I didn’t have any blueberries but I did have a snack pack size of pineapple. So I added pineapple and pecans with a little Vermont 100% maple syrup. OMG it was like having pineapple upside down cake! Never would have thought of pineapple till I read your long list of things you could add to pancakes and I had nothing but the pineapples my husband bought sitting out on counter.

  87. Hands down THE best gluten free pancake recipe ever. Fluffiest and most delicious I literally book marked the recipe!

  88. The pancakes came out awesome! I used our local supermarket GF flour (which I’ve used in other recipes). In place of milk I used buttermilk, had to add extra buttermilk since batter was thick and I added extra vanilla. Out of a triple batch, had 2 pancakes left over. Will definitely make again!

  89. These are the best gluten free pancakes I’ve ever made, and sooooo simple! I added a little pandan extract (the Asian vanilla) and cinnamon in addition to the original recipe and we loved them! Thank you for the this

  90. Great recipe for gluten free pancakes, however they turned out a bit dry and I am not sure why. Nothing butter couldn’t fix! I did use oat milk and added half a cup of chocolate chips which turned out chocolatey and yummy.

  91. These were absolutely delicious. Pillowy soft, browned up great, a true delight. I replaced the sugar with honey as I avoid processed sugar and they turned out amazing. I used bobs red mill 1:1 gluten free flour which already has xantham gum, and I also did a half recipe which was perfect for one hungry individual.

  92. These were absolutely delicious. Pillowy soft, browned up great, a true delight. I replaced the sugar with honey as I avoid processed sugar and they turned out amazing. I used bobs red mill 1:1 gluten free flour which already has xantham gum, and I also did a half recipe which was perfect for one hungry individual.

  93. Best GF pancakes recipe! I make these with egg replacer and soy milk due to my son allergies and he absolutely loves them.

  94. I made a triple batch thinking I would have leftovers freeze… No such luck- they gobbled them all up!!! Saving this recipe for sure!!

  95. Made these with King Arthur Measure for Measure flour, almond milk, and tripled the recipe for our big family. With some different sizes, made about 28 pancakes. Delicious! Added some cinnamon to the batter. Best GF DF pancake recipe we’ve made yet.

  96. These are the best gluten free anything I’ve ever made!! I used Bob’s gluten free all purpose flour and xantham gum, and almond milk instead of dairy milk. Absolutely incredible. The texture is flawless and they fluff up beautifully! Thank you so much!!

  97. I love all your recipes! I made your pancakes this morning. I thought I knew the recipe by heart and accidentally put in twice as much canola oil! They were great! Also lots of blueberries.

  98. I was so overwhelmed when I found out my son on the spectrum who is already a picky eater needed to be gluten, dairy and egg white free. Then I found your blog. And I tried these pancakes and they were so good even I would eat it (I normally can’t stand GF baked goods). Thanks so much, you are a lifesaver and I can’t wait to try out more of your recipes!

  99. DELICIOUS!! I made these using Namaste flour from Costco and they’re SO good!! Not the least bit grainy, and very soft and chewy! I’m desperately trying not to eat a bunch while the rest cook. I did have to add quite a bit of milk to thin it out, but nbd. Even my gluten pancake loving 9 year old likes them, which says a lot!

  100. I always make these vegan with oat milk and Bob’s Red Mills egg replacer. I also use Bob’s Red Mills 1-to-1 replacement flour. I’m not sure if it’s the egg replacer or the GF flour, but I always need to add about twice as much milk to get a pourable consistency. They turn out great anyway! Thanks 🙂

  101. These did not turn out good for me at all! I live at nearly 6000 ft altitude and don’t know if that is the problem🤷🏻‍♀️ very gooey, flat and heavy. I really wanted it to work for me. I used Pamela’s cu4cup flour and almond milk.

    1. Kathy- I live at 8000ft in Colorado and we eat these every Saturday. You didn’t forget baking powder? I use divided sunset GF flour from Walmart- it is amazing!( I’ve tried so many gf flours!) we add an old banana to our recipe and it’s like dessert for breakfast! You must try making them again, these are yummy!

    2. I tried Pamela’s for this the first time I made them. Did not turn out very good at all! Then I tried pillsbury and it was delicious!

  102. I used almond milk and monk fruit sugar replacement. I’m a fan! Very good and fluffy which I was hoping for.

  103. Seriously the best GF pancake recipe. I use oat milk instead of regular milk, and I add lots of fruit or chocolate chips. They turn out delicious every time!

  104. Such an easy recipe to make! I replaced the refined sugar with coconut sugar and they turned out great. I also added a couple chocolate chips 🙂

  105. 10/10! These are absolutely phenomenal. Quick, easy, and fun to whip up. Impressively fluffy. I’m so excited about these. I used coconut oil, Bob’s 1:1 baking flour, and oat milk.

  106. Tried this, a delicious recipe and it turned out so well. I added in some mashed strawberries and chocolate chunks. I also doubled this and used one cup of oat flour instead of one of the regular gluten free flour.

  107. I finally found a pancake recipe that my husband likes. I used Cup 4 Cup and they were delicious. Thank you for this recipe. The brownies recipe is also a keeper.

  108. These are amazing ! I am not gluten sensitive but my boyfriend is he has celiac. I love this recipe just as much as I loved my moms homemade fluffy pancakes as a kid!

  109. WOW!! These are absolutely delicious! I have made so many GF pancake recipes and most were a disappointment. We liked the King Arthur GF mix but we had to give up palm oil and it’s in all their mixes. So….I cannot say enough how elated I am to have tried and loved your pancake recipe!! The gluten and gluten-free all loved them! I made a double batch and that was a good amount. I also added more milk to start and made about 8 thicker pancakes and then I added additional milk and made more, just a bit thinner. Delicious either way! Thank you, so much for all your wonderful recipes. I and one other are GF and we’ve thoroughly enjoyed so many delicious items! ❤️ We recently made your focaccia bread and tortillas, both were amazing and the best part is every recipe is so easy to follow! Love it. 💕

  110. Great recipe. I used King Arthur Measure for Measure gf flour and lactose free milk. The batter was a bit thick so I added a few more Tbs milk to make them thinner. And added fresh blueberries! Big hit w hubby who usually doesn’t like pancakes.

  111. Game changer! I was never happy with the GF pancake mixes and then our son requested pancakes and we were out of Pamela’s. Found this recipe and never going back! Our GF flour blend tends to make the batter more goopy so I added more milk to the desired consistency. Now it makes 11 pancakes instead of 8 and they are still tall and fluffy. My wife is celiac, I am not. And I will choose these cakes over Full gluten mixes any day. Favorite add in? Fresh blueberries and shredded coconut.

  112. Great recipe! (I substituted a few things) I used monkfruit sugar instead of white sugarAvocado oil instead of vegetable oil And almond milk, unsweetened instead of milk and it turned out delicious! Topped it off with pure maple syrup 🙂

    1. Hi Monique! I have not tired either of those substitutions. I use Bob’s Red Mill gluten-free egg replacer for baking/cooking egg-free. I have not baked with xanthan gum replacements.

      1. I could not wait to try it. So I did substitute konjac for xanthan gum and chia egg for egg. I also cut the sugar in half. They were excellent!! Thank you so much for your recipe. I haven’t had pancakes in years.

  113. My Coeliac son loved these Pancakes. Recipe says it makes 8… But I only got 6 (small) one. I would definitely make a double batch next time (if not more) 😉

  114. Best pancakes! I make a double batch a week! Whatever doesn’t get eaten goes in the freezer for the rest of the week! My gluten eating 4 year old even approves!

  115. I have made this recipe several times now whether with chocolate chips or baked apples and it always comes out great! at times I’ll use butter instead of the oil And of course it comes out just as great. I’ve also made this using a half a cup of gluten-free flour and a half a cup of gluten-free oats and that also came out really delicious; had to add a little bit more milk with them. Thank you again for this recipe!

  116. I was skeptical adding the flour to the egg mixture without the milk but I followed the recipe, and they turned out amazing so nice and fluffy, soft and light. I used Bob’s 1 to 1 gluten free flour and did have to sprinkle a little extra to thicken the batter but they turned out so perfect! Thank you!

  117. These are so light and fluffy, a real treat for those of us who have to eat gluten free! Thank you for helping us find pleasure in eating again. Your efforts are so very appreciated.

  118. Thank you so much for sharing. I love these pancakes, they will be my all time go to. I’m still new to my celiac disease and have struggled for over a year, I’ve failed so many times at cooking and baking.The only thing I think I’d change is making them a little more fluffy. Would additional baking powder help to accomplish this?
    Thank you !!

    1. Hi Chris! I am so happy that you enjoyed the pancakes. I would not add more baking powder to the batter. If you wan the fluffiest pancakes, I recommend using the Pillsbury gluten-free flour. I order the Pillsbury gluten-free flour from Walmart. Please let me know if I can help you in any way.

  119. This is our go to pancake recipe. I usually use almond milk but didn’t have enough for the triple batch I was making for Christmas. I used half almond milk and half unflavored seltzer water and it worked great. I also always make them assheet pan pancakes and they turn out great and so much quicker than flipping pancakes for my family of 6.

  120. Worked great! I used King Arthur and they were fluffy and delicious! Way better than the Whole Foods brand mix which was like hockey pucks.

  121. Made these tonight for dinner! I’m celiac and my youngest is allergic to wheat among 18 other things. I made them with namaste gluten free flour because it’s also potato starch free. Also replaced the egg with JUST Egg, used almond milk for my sub and olive oil in place of vegetable oil (no soy either) and while they required a bit more milk (maybe 2-3 tbsp, I doubled the recipe) they were delicious and now I have an easy breakfast for my daughter that I can pull from the freezer. This is the vegan, gluten free recipe I’ve been searching for!

  122. This is my go to pancake recipe! My inly recommendation is of you’re using the great value gluten free flour either halve the flour or double the liquid. I don’t know what they do to it but it just soaked up so much liquid!

  123. I made this for dinner tonight and it was a hit. I added confetti sprinkles to the batter. My daughter says its better than the box GF pancake mix I usually buy.
    This is going in my saved meals file.

  124. Perfect pancakes every time! I use “Schar Universal mix it” and applesauce instead of the eggs and they are made on repeat in my house.

  125. This is a very good recipe, the only thing I did was add more evaporated milk.
    This is a keeper. Thank you for sharing!

  126. This is my absolute favorite pancake recipe! Follow the recipe exactly and it will be delicious! My girls can’t even tell they are gf and dairy free!

  127. I am new to GF, dairy free and this recipe was so easy and YUMMY! Hit the perfect pancake spot! This will definately go into my pnterest to save for later! Thank you!!

    1. I’ve had a hankering for pancakes fir months and I can’t eat dairy, eggs or gluten. This recipe was spot on and saved for future sunday breakfasts. So good, light and fluffy. Used an English version of egg replacer, no extra gum used and soya milk. Thank you so much!

  128. This recipe is INCREDIBLE!! Easy, always fluffy and delicious—- even our non GF friends ask for the recipe and can’t believe it’s GF! 🙂
    We have tried so many pancake recipes but this one is foolproof!! Thank you for creating a timeless family fave ❤️❤️

  129. This is the best GF pancake recipe I have found. It was a hit with the whole family. I wish I had thinned the batter a bit more for a thinner pancake in hopes to not need as much syrup. Very yummy!

  130. Fantastic recipe! I did substitute the sugar for honey and it worked out perfectly. Saved and definitely gonna use again later.

  131. These pancakes are by far, the best gluten free/dairy free pancakes I’ve ever made. I’ve tried so many different variations and recipes (my daughter is celiacs, I don’t tolerate it well and both her and I are allergic to cows milk) and hands down, easiest and best tasting. We love them with blueberries. Some variations we have tried with this particular recipe is applesauce in place of the oil, adding flax seed (you need to add a tiny bit of extra milk I find when we add this). Thank you so much for sharing this and giving us an amazing alternative to what we were used to!

  132. I was craving pancakes and needed a gluten free/dairy free recipe and came across this one. These pancakes were amazingly delicious! I’m definitely making these again!

  133. Best pancake recipe I’ve tried, including with gluten and sourdough. I used King Arthur GF cup for cup flour, eggs and regular milk, cooked in butter. Incredible! I sent the recipe to my brother who has celiac as soon as we finished eating them. Toddler and husband also approved. Thanks so much for this!

  134. Such yummy and delicious pancakes! I used Trader Joe’s gluten free flour. I’m also dairy free so I used almond milk. I didn’t have xanthan gum but 1 egg white did the trick. My boyfriend actually says he prefers my gf pancakes and doesn’t want the regular anymore and he doesn’t have any allergies!!

  135. I thought I had to write off pancakes completely because every GF recipe I tried tasted like tears and disappointment in a squishy, flat glob, especially since I can’t eat real eggs, either. NOT THESE!!! They are AMAZING. So fluffy. So delicious. I’ve used Pilsbury flour and the pink bag Better Batter with identical results. I use Bob’s Red Mill egg replacer with zero complaints. I’ve tried plain and with blueberries. I’ve swapped out the vanilla with cake batter extract *swoon*. I usually make a big batch for me and my toddler, and his leftovers are cut up, frozen, and reheated for him in the microwave on demand. I’ve bagged up one I couldn’t manage to fit in (OMG so filling) and eaten it from the fridge the next day. Still perfection. This is the king of all pancake recipes! Side notes: Yes, it’s VERY thick and sticky batter. Use an oiled spoon or scoop, it doesn’t pour. Don’t add extra liquid to thin it, they aren’t as good. Be gentle when reheating, they will get tough if you overheat. Use butter on the griddle/pan, it’s worth it!

  136. Added a little but more milk than what is mentioned ed in the recipe for thinner pancakes.. The result was great! thank you.

  137. This is hands-down the best gluten-free pancake recipe ever! The recipe is easy to follow and so many options to choose from. I’m so glad I found this recipe. It’s our new favorite go to!

  138. This is my favorite pancake recipe! I mix the dry ingredients together and store them in the pantry in jars with lids so I don’t have to buy pancake mix that, more often than not, dissapoints.

  139. We usually use a mix to save a few steps, but there wasn’t any available tonight and we still wanted pancakes. We used Bob’s Red Mill 1:1 GF flour and regular dairy milk. The pancakes were easy to make and very tasty. All of us, gluten free and otherwise, enjoyed them.

  140. DELICIOUS flavor and texture. I used Molino flour I think I used a bit too much so they’re a bit thick but will deff use this recipe in future
    Didn’t have xantham gum so didn’t use and it was fine

  141. Just made these with Kim’s gluten free flour blend, and vanilla oatmilk . They are so delicious , and fluffy ! they could definitely pass for a wheat pancake. (Maybe even better) 5+ stars!

  142. Wow! I can’t tell the difference! These are just as fluffy and delicious as pancakes made with wheat flour. Thank you so much for this easy and satisfying recipe!

  143. I make these for my children who have multiple allergies. Can’t tell the difference between these and regular pancakes, they are light and delicious! I’m in Australia and use White Wings all purpose GF flour (omit the xantham) and they fry up perfectly!

  144. Very delicious pancakes, indeed. I have tried some other GF pancake recipes, but this one is the most delicious, fluffy and precise recipe. Thank you for the recipe

  145. Vegan adjustments I made: Unsweetened soy milk w/tsp apple cider vinegar, 2 TBLS applesauce instead of oil, 1 TBLS flax meal instead of egg, A 1/2 tsp cinnamon instead of vanilla These were the best homemade gf pancakes I’ve ever made. Thank you for the recipe.

  146. These are great! Best recipe I’ve tried!…and the only one I plan to use in the future! Thank you!

  147. My husband & I enjoyed these pancakes better than pancakes made with regular flour. These are delicious! Made with Red Mill GF flour.

    1. I have made these a few times now and they are so good. My daughter is very picky and she absolutely loves these pancakes. I have used different flours and found that the Pillsbury flour is best! We have them plain or with dark chocolate chips or blueberries. Glad I found this recipe!