Gluten Free Pancakes

Now You can Have Huge Fluffy Gluten Free Pancakes

GF pancakes

These cakey, tender pancakes were a result of an experiment with the new Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Look at the pictures.

GF pancakes 2

Who wouldn’t want to eat these! And by the way that’s real maple syrup folks. Yes, I live in New England but I implore you, wherever you are, to top these babies with the real deal. Just say no to “pancake syrup”, which is largely colored corn syrup.

GF pancakes 3

Gluten-Free Pancakes
Makes: Makes about 12, 3-inch pancakes
  • 1 cup Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons flavorless oil or melted unsalted butter
  1. Heat electric griddle, nonstick pan or cast-iron pan with a bit of melted butter until a few drops of water dance. Pour about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges of the pancakes. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.

Bakepedia Tips

  • You can try substituting almond milk for the buttermilk, if you like; note that the recipe does include egg. If you want to try this, measure 1 tablespoon lemon juice into a measuring cup, then add enough almond milk to make one cup. Let stand 5 minutes before using.
  • We have also made these with Greek yogurt thinned with a little milk. Many testers liked this version the best although the batter is quite thick and you have to help it spread on the griddle.

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13 Responses to Gluten Free Pancakes

  1. Christine Robertson October 11, 2015 at 12:08 pm #

    Dédé Wilson, these pancakes are amazing! Living gluten free, I haven’t had pancakes in years. Years! Yesterday I came across Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and found your recipe in a search.
    Delicious. Thanks for sharing!

    • Dede Wilson October 11, 2015 at 1:09 pm #

      So glad you enjoyed. I do love this GF miix. Makes GF baking super easy with great results!

  2. Pamela Polvere Shurman March 12, 2017 at 2:20 pm #

    Pancakes are delicious! Light, fluffy, and yummy! I made mine with Almond milk with lemon as suggested. So yummy and Gluten-free! 5 Stars!!

  3. Pamela Polvere Shurman March 12, 2017 at 2:22 pm #

    Pancakes are delicious! Light, fluffy, and yummy! I made mine with Almond milk with lemon as suggested. So good and Gluten-free! 5 Stars!! Thank you Federal

    • Dede Wilson March 20, 2017 at 1:00 pm #

      So glad you enjoyed them! I haven’t made these in a while and now you inspired me! LOL

  4. jenjewel September 1, 2017 at 10:30 am #

    Fantastic! Since going gluten free, I have been terribly disappointed in most of the recipes I have tried (muffins, bread, pancakes). This was the first time I could not taste a difference between this recipe and my buttermilk pancake recipe in my pre-gf life! Texture was great! Thank you for giving me some hope!

    • Dede Wilson September 1, 2017 at 12:16 pm #

      YAY! So happy to hear your experience AND that you let us know! Now that you have a base recipe you can have fun with it!

  5. jenjewel October 9, 2017 at 10:17 am #

    Just wanted to add that I tried this with cup 4 cup too and it worked great.

  6. CocobeLoco September 2, 2018 at 10:51 am #

    absolutely awesome …. we added a touch of almond extract which took them over the top! Just yummy….

  7. fatisgood June 28, 2019 at 3:14 pm #

    What is the order of mixing the ingredients, dry, wet, oil? The recipe says to heat the griddle, add butter then a drop of water to test the dance. Actually, heat the griddle, drop a bit of water on it and if the water dances and quickly evaporates then the riddle is ready for the oil. I had no buttermilk so I subbed raw goat milk kefir and added some sparkling mineral water for thinner pancake.
    Real butter and real maple syrup proved the recipe to be very good and I know that when I want thicker, light fluffy ‘cake this is the the go to recipe. The last of the batter gave me a thin eight inch pancake, thicker than a crépe or blintz but after the butter I shmeared goat cheese on it, rolled it and drizzled maple syrup on the. Try it!

  8. Kim December 13, 2020 at 5:04 pm #

    We just went gluten free with my son. I tried this recipe but it didn’t brown much and turned out gummy. We’re dairy free so I figured since there’s no baking soda to react with regular almond milk would be fine. Would that really make a difference?

  9. Cheryle February 19, 2022 at 12:12 pm #

    Excellent Recipe!

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