Gluten Free Pancakes Recipe | Bakepedia

Gluten Free Pancakes

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes)

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.
Comments (12)

12 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.

    • Dede Wilson October 9, 2017 at 11:12 am #

      Very helpful info! Thank you

  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?