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    Home » Breakfast

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

    Published: Jan 6, 2019 · by Audrey

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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 ¼ 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 ¼ cup measuring cup to portion out the batter. Just scoop your ¼ 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.

    More Gluten-Free Breakfast Recipes To Try!

    • Gluten-Free Biscuits {Dairy-Free & Vegan Option}
    • Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
    • Gluten-Free Cinnamon Rolls {Dairy-Free Option}

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

    3 gluten-free pancakes on a plate with butter, syrup, strawberries and blueberries, with sausage, pancakes and orange juice in the background
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    5 from 375 votes

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

    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!
    Course Breakfast
    Cuisine American
    Keyword gluten-free dairy-free pancakes, gluten-free pancakes, gluten-free vegan pancakes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 8 pancakes
    Calories 151kcal
    Author Audrey from Mama Knows Gluten Free

    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.
    • ¼ teaspoon xanthan gum (leave out if your flour blend already has it)
    • 1 tablespoon gluten-free baking powder
    • ¼ teaspoons salt
    • ¾ cup milk dairy-free/Vegan use almond, cashew, or coconut milk
    US Customary - Metric

    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 ¼ 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 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. 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: 1pancake | Calories: 151kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 129mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 200IU | Calcium: 118mg | Iron: 1.2mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

     

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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Caroline says

      March 18, 2022 at 2:07 pm

      So fluffy and yummy. I didn’t make vegan option, but these were the best pancakes I’ve been able to make gf. I also messed up the whisking step and had to use a combo of flours (cup 4 cup and bobs red mill all purpose) cause I didn’t have enough and it still turned out amazing. So imagine what it’s like actually following the recipe perfectly! Lol but I’m gonna try vegan option next! Thanks for the recipe!

      Reply
    2. Cindy S. says

      March 02, 2022 at 5:37 pm

      OMG! I almost NEVER leave ratings or comments, but this was so incredible I had to share so others would know. Thanks for this incredible egg-free, dairy-free, gluten-free recipe! Tried this one out for Fat Tuesday and just like everyone says, it was amazing!! The pancakes were light, fluffy and really easy to make. This is a keeper for sure.

      Reply
    3. Ashley says

      March 01, 2022 at 9:54 am

      These were so good and so easy to make! I usually use buckwheat but was out, and I had a bunch of Bob’s gluten free and xanthan gum on hand. I substituted vegetable oil for coconut oil and added roasted cinnamon. These were the best blueberry pancakes I’ve had (I was even back for seconds). My kids loved them, thanks for sharing!

      Reply
    4. Dave says

      February 26, 2022 at 9:33 am

      Excellent recipe. I’m trying to reduce my gluten intake and am experimenting with different recipes and this is the best on yet. Thanks for all of your recipes.

      Reply
    5. Angie says

      February 24, 2022 at 8:20 pm

      These pancakes are AMAZING. I typically don’t prefer gluten-free over regular recipes, but this is definitely better than any regular pancake mix I have ever had! Thank you so much for sharing!

      Reply
      • Angie says

        February 24, 2022 at 8:23 pm

        For reference, I used the extra white gold gluten free bread flour blend. They were perfect!

        Reply
    6. Colleen says

      February 21, 2022 at 12:28 pm

      My family has struggled with food sensitivities since before they were popular.. so to speak.. I’ve struggled with making foods to meet each need. Now there are many great products on the market but homemade is best! Thanks for gluten free flour blends recipes are much easier. But not all recipes are created equally! This is the most delicious pancake. The whole family loves them! Thank you! I do know how much effort it takes to get gf df to be enjoyed by everyone!

      Reply
    7. Nancy Hyatt says

      February 20, 2022 at 8:23 am

      Fantastic I made them as a trial before my sister comes over, she is the one with GF/ diary free etc issues. She is going to be amazed. I’m going for sure try more of your other recipes.

      Reply
    8. LC says

      February 19, 2022 at 9:00 am

      Absolutely delicious! I will definitely make again.

      Reply
    9. Tara says

      February 18, 2022 at 11:20 am

      These are so delicious and make going gluten free so easy. I used Namaste gluten free flour and either coconut milk or oat milk and they turn out great every time!

      Reply
    10. Linda says

      February 17, 2022 at 8:45 pm

      These pancakes cooked up nice and fluffy. I added chocolate chips, which is a favorite in my house. They tasted great! I used Bob’s Red Mill gf measure-for-measure flour.

      Reply
    11. Heather says

      February 13, 2022 at 11:04 am

      I’ve tried so many gluten-free pancake recipes and this one was hands-down the easiest, fluffiest, and yummiest recipe. I used King Arthurs measure for measure gluten-free flour. Yay for no longer having to Google a recipe every time I want pancakes, this will be my go to!

      Reply
    12. Eileen Fox says

      February 08, 2022 at 8:37 am

      These pancakes are absolutely AMAZING!!! Full of flavor & definitely the fluffiest GF pancakes I’ve ever made from scratch! You will not be disappointed!!

      Reply
    13. Michael G says

      February 07, 2022 at 11:54 am

      This is a great recipe! I didn’t have quite enough sugar, so I put a little maple syrup. I used Bob’s RedMill 1-1 baking flour and oatmilk. I didn’t realize that it would turn into Play-dough before adding the milk, so I was worried at first, but I just mashed it with a silicone spatula and then whisked it up. Haha! Thank you so much.

      Reply
    14. Sarica says

      January 29, 2022 at 1:57 pm

      If you’re looking for a good (not gummy) gluten free and dairy free pancake recipe, just stop looking!! This is honestly the best one. It’s my go-to pancake recipe – it’s fluffy and rises nicely. I often add a little cinnamon to it. I double the recipe whenever I make it (16 instead or 8), so there are enough pancakes for the next morning too (me, hubby and preschooler). If you’re comparing and narrowing down which pancake recipe to try – make this one!!!! They’re awesome 🙂

      Reply
    15. Bibi says

      January 15, 2022 at 1:04 pm

      Excellent pancakes!!! I added extra milk to make it pourable. Fluffy, superb taste!!! Made them this morning on a freezing day in NYC. My 82 year old mom enjoyed it tremendously!!! Thank you!!!

      Reply
    16. Melissa says

      January 15, 2022 at 11:00 am

      These were amazing! Our favorite mix was Krusteaz but I always have these ingredients so I don’t need to spend that $. I always use Walmarts GF flour in their GF section, and it made these great.

      Reply
    17. Xio says

      January 07, 2022 at 2:37 pm

      Delicious, a must make

      Reply
    18. Ayla says

      January 02, 2022 at 11:14 am

      These are amazing! Fluffy and not grainy. Even my 1&3 year olds ate them. I added half a mashed, very ripe banana and a few chocolate chips- yum!

      Reply
    19. Susan Foss says

      January 01, 2022 at 12:35 pm

      It’s been 2 years since I was diagnosed Celiac, it’s been 2 years since I had a proper, fluffy delicious pancake. I had given up, after trying all the mixes, nothing was right. Flat, flavorless, and uninspired, absolutely no way to consume calories. But with this recipe pancakes are back! Special occasions just became yummy again. My gluten eating husband thinks these taste delicious as well, no compromises. Super fluffy, flavorful and just perfect. Made just as written no tweaks or adjustments to the recipe needed. Fluffy perfection!!!!

      Reply
    20. Amanda Erin Roberts says

      January 01, 2022 at 9:38 am

      Delicious every time! I use bob’s red mill gluten free all purpose flour, flax egg, a touch of cinnamon and either chocolate chips or blueberries;) instead of vegetable oil I use coconut oil or olive oil.

      Reply
    21. Mandy C. says

      December 26, 2021 at 1:14 pm

      The recipe is easy and simple. The pancakes turn out GREAT. Fluffy and yummy. We add blueberries and they turn out great. Thank you for sharing the recipe.

      Reply
    22. Heather says

      December 25, 2021 at 12:57 pm

      I made these on Christmas morning for my 2 teenage boys. The only change I made adding vanilla chips, per the kids requests. Also, I used KA Measure for Measure flour and eggs and 1%milk. They were a BIG hit and they didn’t know they were GF until after they finished them!! I waited that way they wouldn’t say they were good just to be nice lol!!

      Reply
    23. Patti says

      December 25, 2021 at 11:41 am

      Excellent recipe!!! I omitted the vanilla, as I was making a breakfast, but wasn’t making a dessert. They turned out great. Hubby couldn’t believe that they were gluten free. 👍🏼

      Reply
    24. Dasha says

      December 07, 2021 at 10:05 am

      I really enjoyed this recipe. These were the best tasting pancakes I ever had, even compared to ones with gluten. Well done!
      I have a question though, if I want to make the entire batter beforehand (a day or two prior) to simply whip it out from the fridge and start frying them immediately, will it affect the taste or the result? Is it ok? Thank you!

      Reply
      • Audrey says

        March 12, 2022 at 7:07 pm

        Hi Dasha. You can make the batter ahead of time. Just make sure to stir it really well before you cook the pancake batter. I am so happy that you enjoyed the pancakes. Thanks for the awesome recipe review!

        Reply
    25. Kate G says

      November 28, 2021 at 11:29 am

      Hi Audrey, Thanks for this super easy and delicious recipe. I substituted in 1/4 cup almond flour to make them a bit healthier and used powdered sugar ‘cause I didn’t have granulated. I also was alarmed by the 1 Tbs of baking powder, but they came out fluffy and crispy! Absolutely yummy! Will use this one again

      Reply
    26. Paige says

      November 28, 2021 at 10:47 am

      Awesome pancakes! I used Bob’s GF 1 to 1 flour, flaxseed eggs (1 tbsp ground flaxseed in 2.5 – 3 Tbsp hot water, let sit 5 minutes = 1 egg), almond milk, doubled the recipe and added a mashed banana which gave it a slight banana taste. Everyone loved them!

      Reply
    27. Jaime says

      November 23, 2021 at 2:27 pm

      My husband makes these for me and they’re absolutely delicious. Would it be okay to make the mix the night before and then make the pancakes on a stove top the following morning?

      Reply
      • Audrey says

        December 02, 2021 at 7:31 pm

        I am so happy that you enjoyed the pancakes Jamie! You can definitely make the batter ahead of time. Just cover the pancake batter and refrigerate. Make sure to stir the batter again in the morning before you cook the pancakes. Thank you so much for your wonderful 5-star recipe review!

        Reply
    28. Marfoos says

      November 21, 2021 at 7:56 am

      Easy and perfect GF pancakes. And my son is picky!

      Reply
    29. arlene says

      November 13, 2021 at 1:54 pm

      It has been hard to please my daughter who has a dairy and gluten allergy…these were so good my entire family enjoyed them and we will use this for Christmas morning breakfast since that is always a challenge for us trying to please everyone! TYYYY!!!

      Reply
      • Darrylynn BARON says

        December 11, 2021 at 10:18 am

        This is one of the best gluten free pancake recipes I have come across. It is absolutely delicious . It beats any pre made pancake mix I had bought before. It’s just a really thick mixture and next time I think I’ll cut the flour or add more milk.

        Reply
    30. Brittanie says

      November 08, 2021 at 9:34 pm

      These were so good! I used the Cup 4 Cup flour blend and they were so light and fluffy! I’ve tried other recipes and other flour blends and never had pancakes that were this good. My husband and son loved them and they don’t have to eat gluten free. Will definitely be using this as my new go to recipe!

      Reply
      • Caitlin says

        December 25, 2021 at 10:46 am

        Amazing recipe! Don’t second guess the amount of baking powder, it’s perfect. I used 1/2 cup sorghum flour, 1/4 cup tapioca flour, and 1/4 cup potato starch, and used melted butter instead of oil. Also added 1.5 teaspoons cinnamon and 1/4 teaspoon nutmeg. Absolutely wonderful, even my wheat eating husband approved!

        Reply
        • Andrea says

          December 31, 2021 at 10:13 am

          Celiac diagnosed about 15 years ago and best gluten free pancake recipe I’ve found so far! You better believe I’ve been looking, too! 😉

          Reply
    31. Bal says

      November 07, 2021 at 3:37 pm

      amazing fluffy pancakes, much better than the mix. Will be making these again very soon 🙂

      Reply
    32. Carla Rodriguez says

      November 06, 2021 at 11:31 am

      I just made these , I left out the oil completely and I added vegan chocolate chips and these are absolutely delicious. Perfectly cooked , I left out the oil because I have pancreatitis. They are delicious.. thank you for your recipe.

      Reply
      • Audrey says

        November 08, 2021 at 9:09 pm

        I am so happy that you enjoyed the pancakes Carla! You can also substitute apple sauce in place of the oil and use egg whites to keep it low fat. I know that with pancreatitis you need to follow a low-fat diet. Please let me know if I can help you in any way. Thank you for the wonderful 5-star recipe review!

        Reply
    33. Lora says

      November 04, 2021 at 11:21 am

      These were really good! My family is new to the GF/dairy free transition, so maybe the weird aftertaste is normal. However, I didn’t notice the after taste until about 30 minutes or so after eating. Has anyone else experience this? I used King Arthur gluten free all-purpose flour, coconut sugar instead of regular, used avocado oil and doubled the recipe. Doing this, said to add 2 tablespoons of baking powder, is that too much? Just seems more than I’d add in my oatmeal pancakes.Nonetheless, these we’re still yummy.. already printed out the recipe as our new go-to for pancakes.:)Thank you for sharing!!

      Reply
      • Audrey says

        November 15, 2021 at 9:46 pm

        Hi Lora! I am so happy to hear that your family enjoyed the pancakes! For me personally, the King Arthur leaves an aftertaste, especially when making recipes that don’t have a lot of extra flavors added to them (like pancakes, waffles, or biscuits). The Pillsbury gluten-free flour does not leave an aftertaste for me. Please let me know if I can help you in any way. Thanks!

        Reply
    34. Sarah says

      October 24, 2021 at 10:11 pm

      I made these as written using almond milk and Bob’s 1 to 1 GF flour. They were so quick to make and tasted great! This is going to become my go-to pancake recipe from now on.

      Reply
    35. Jacey says

      October 19, 2021 at 1:20 pm

      This recipe was fantastic!! I can not believe how good these pancakes came out. They were fluffy and crispy at the same time! I used almond milk– and i added some of my protein powder (since my body can’t handle that much sugar and carbs without a balance) I will absolutely make these again! This time i tried regular, blueberry, and a chocolate chip batch. Next time I’m going for pumpkin!
      Thank you for this!

      Reply
    36. EastWestGirl says

      October 10, 2021 at 2:31 pm

      Yay! A simply and fabulously tasty GF recipe! My husband is not a fan of things gluten free and he watches his carbs but he chowed these this morning. That’s the biggest compliment I can give.

      Reply
    37. Lily says

      October 10, 2021 at 10:12 am

      I made them “buttermilk” with a splash of Apple Cider Vinegar, I used 2 eggs, and a few extra spoonfuls of flour (King Arthur GF). I think we found our pancake recipe.

      Reply
    38. nicole says says

      October 09, 2021 at 10:06 am

      amazing recipe!

      Reply
    39. Priscilla says

      October 05, 2021 at 5:41 pm

      I was little skeptical at first because of the tablespoon of baking powder. They turen out really good and tasted just like regular pancakes. I mixed 1/2 cup of millet flour, 1/4 cup of rice flour and 1/4 of arrowroot to make my flour.

      Reply
    40. Lisa says

      September 30, 2021 at 8:14 am

      Outstanding!! Best pancake regular and gluten free I have ever eaten!!

      Reply
    41. Shanda says

      September 26, 2021 at 6:22 pm

      Used Wespoint flour and my son and his 3 friends devoured them!!

      Reply
    42. Regina says

      September 23, 2021 at 5:26 pm

      Recipe was delicious with Bob’s Red Mill GF 1:1, chia seed egg, and almond milk with white vinegar buttermilk

      Reply
    43. Debra says

      September 15, 2021 at 9:50 am

      my whole family loves these! SO yummy!Thank you! <3

      Reply
    44. Eiam says

      September 13, 2021 at 11:25 am

      This is my go-to pancake recipe for perfect pancakes. I add some flax seed meal for extra boost and top with almond butter and honey.

      Reply
    45. Cai says

      September 07, 2021 at 6:54 pm

      Fluffy and wonderful! Thank you for the best gluten free recipe I have ever tried.

      Reply
    46. Chris K says

      August 31, 2021 at 8:45 pm

      Just made these and they are amazing! No more boxed gluten free pancake mixes for me! These are the fluffiest pancakes I’ve ever had—gluten free or not. Thank you!

      Reply
    47. Denisha Muhich says

      August 31, 2021 at 10:14 am

      My husband said these were the best Pancakes he’s ever had! I used cup 4 cup flour and added a pinch of cinnamon.

      Reply
    48. Sheila says

      August 29, 2021 at 10:27 am

      Wow. Absolutely the best, fluffiest I have found yet! I made it as written. For the vegan egg I used 1/3 c aquafaba (whipped it for a few seconds once measured) Used Silk Soy with a tsp of apple cider vinegar in it while I mixed the rest. I used King Arthur gluten free AP flour. Heated my pan between 4-5 and could hardly wait for them to cook omg. I think i will try these out with a little less sugar and make veggie burger buns out of them! Thank you!

      Reply
    49. Joy Mason says

      August 26, 2021 at 11:44 am

      Definitely the fluffiest gluten free pancakes we have eaten in a long time and a simple recipe. I always start out with dry ingredients and then add the wet. We used oat milk for the first time and in this recipe. The pancakes were amazing!

      Reply
    50. Bethany says

      August 18, 2021 at 8:59 am

      These were the fluffiest gluten-free pancakes I’ve made, and my son loved them! And such a nice simple recipe! Thank you!

      Reply
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    Audrey Roberts in a white kitchen for a profile photo

    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.  Read More…

     

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