Delicious Gluten-Free Pancakes
Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.
Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.
This recipe is great! I used rice flour from an asian food market because it's ground so fine that you don't get that gritty taste that some rice flours have in the finished product. Instead of artificial sweetener I used one tablespoon of sugar. To one cup of the batter I added 1/2 cup frozen blueberries. To another cup of batter I grated one medium apple and added 1/4 tsp. cinnamon. My family loved them and there was no aftertaste that some flours leave. Can't say enough about how great these were!!!Read More
I did not care for this recipe. The interior texture is all mushy - no matter how you cook them, even when the exterior is nearly black (I tried this to see if they would improve), they still stay mushy on the inside! What a waste of expensive ingredients.Read More
This recipe is great! I used rice flour from an asian food market because it's ground so fine that you don't get that gritty taste that some rice flours have in the finished product. Instead of artificial sweetener I used one tablespoon of sugar. To one cup of the batter I added 1/2 cup frozen blueberries. To another cup of batter I grated one medium apple and added 1/4 tsp. cinnamon. My family loved them and there was no aftertaste that some flours leave. Can't say enough about how great these were!!!
Excellent! It really does have a consistency and taste comparable to wheat flour pancakes. Much to the dismay of my long suffering family, I've tried many gluten free pancake recipes and store bought mixes...all of which have been disappointing. I made a few changes to adapt to the fact that I couldn't buy dry powdered buttermilk, only dry powdered whole milk. Since I substituted regular milk powder I also added 2 T (heaped) sour cream. I also added 1/3 C additional water as the batter seemed a bit too thick. Instead of xanthan gum I used 4T of gluten substitute. I have found that the gluten substitute replicates the texture of normal wheat flour much better than xanthan gum. Generally you use 2T/20 grams of gluten sub for every 1C/+-100 grams of gluten free flour mix. I also added a can of rinsed blueberries which made them extra tasty! I had extra batter left over which I used the next morning with the same great results. Thank you Joe for this great recipe (my family thanks you even more)!
These are AMAZING pancakes! I couldn't even tell that they were GF! Instead of the 4 T. dry buttermilk and 3 cups water we use 2 T. Vinegar and enough milk to make 2 cups. We also use real sugar. Thanks for this recipe!
This is a great recipe! My husband doesn't even know I am using a gluten-free recipe - and I'm not telling him. I did make a few changes, though. I have a grain mill, so I used 1/4 cup brown basmati rice and 1/3 cup regular brown rice milled to make 1 cup flour. I also used 1 1/2 cups lo-fat buttermilk since I didn't have buttermilk powder (use in place of water and buttermilk powder). I don't like the taste of artificial sweetners so I used 8 drops of stevia liquid (an herbal substitute for sugar)in place of the packet of sugar substitute. They turned out great and I have used this recipe for family and guests alike and received rave reviews. No one has even asked me if they are gluten-free. You can add blueberries, too. YUM! Thanks, Joe, for a great recipe.
I used strawberry applesauce in place of the oil, and soy milk in place of the water/buttermilk powder. This was amazing!
This was my first gluten free recipe experience. The pancakes were excellent. I was afraid my kids wouldn't like them because we are used to eating whole wheat pancakes made with hard white wheat milled in our grain mill, and eat them several times per week. My oldest son who is very picky loved them! He said that they were so good you don't even need syrup with them. The texture was perfect and I am glad I doubled the recipe so I can freeze some. Here are the changes we made: 1 cup freshly ground long grain brown rice flour was what I used for the rice flour rather than art. sweetener, 1 1/2 tbsp maple syrup added to the liquid ing. Just under 2 c. buttermilk rather than milk/powder mixture I also substituted 3 tbsp melted butter for the oil, mixing it into the liquid mixture with a hand blender. So good! This saves breakfast for my pancake eating family.
These were VERY good. And yes, they really are indistinguishable from regular wheat based pancakes. We used them in our waffle iron with excellent results. Our only variation was to use egg substitute. I was out of baking powder but found a recipe for it and happened to have all the ingredients necessary. For anyone who needs it, just mix 1 part baking soda, 1 part cornstarch and 2 parts cream of tartar. For this particular recipe I omitted the cornstarch since the recipe itself already had tapioca starch and potato starch. Thanks for a great recipe!
I made this with the following change, I used buttermilk for the liquid and substituted 1/2 cup montina flour for 1/2 cup of the rice flour. These were so good that even those not on gluten free diets thought they were excellent!
These are delicious pancakes! My grandchildren are wheat-intolerent, so when they came to stay, I made these pancakes for them. They scarfed them up! My son told me he cooks batches of these, freezes them, and they use them to make sandwiches and snackes.
This recipe is so delicious!!! I am casein-free as well, but I used soy yogurt and almond milk in place of the buttermilk powder and water and it still worked perfectly. I can already imagine the variations I can make with this recipe--some nut flour, vanilla & cinnamon are among the ingredients I plan to try next time. I will definitely be making a huge batch of pre-mixed dry ingredients to make this recipe much quicker on a busy morning. **Follow-up: I made these today substituting 1/4 of the rice flour with almond meal, and added a teaspoon of vanilla and they were even more amazing than the first time. I think I might even add more almond meal next time since it didn't seem to affect the texture in a negative way and it adds plenty of protein so I don't have to feel so guilty about eating these several times/week! Also, if you let the batter rest for about 5 minutes before you pour it on your griddle, it will thicken a bit and give the soda/buttermilk (or in my case, soy yogurt) time to start producing bubbles making the pancakes super fluffy. And a quick tip if you want to pre-mix a large batch of the dry ingredients to save time: use 2 cups of the pre-mixed dry ingredients and keep the liquid ingredients the same. And halving this recipe makes the perfect amount for me and my two little boys (4 1/2 and 1 1/2).
This is my first review on this site and also my first ever gluten-free recipe. I am simply AMAZED at how good these pancakes are! I was worried that gluten-free would mean yum-free, but I have been filled with hope and excitement because of these pancakes. The only modifications I made were: instead of buttermilk powder which I didn't have, I used 1 and 1/3 cup fat free lactose free milk and NO water. I also added a tbs of brown sugar to replace the sugar substitute. I ran frozen blueberries under hot water and added them to the pancakes while they cooked. My husband never knew they were gluten free! My kids gobbled them up and I was so happy after every bite. I know you probably think I am silly, but this really has given me a new hope for living a better life. Wheat has been causing me problems since my first pregnancy and now I think I have the confidence to try lots of other gluten-free recipes! Thanks a bunch!
I did not care for this recipe. The interior texture is all mushy - no matter how you cook them, even when the exterior is nearly black (I tried this to see if they would improve), they still stay mushy on the inside! What a waste of expensive ingredients.
Amazing! I'm wheat, sugar, dairy, corn and oat free, so finding yummy things can be occasionally challenging. But this recipe is easy to follow and easy to alter. Instead of a dry sugar sub, I used 1 TBSP agave nectar, and 4 TBSP coconut milk for the dry buttermilk. Used 3 TBSP applesauce instead of oil, and reduced water to 1 cup. My hubby knows I have dietary restrictions, but he said these were so good, that he thought I used a box mix at first-until I started eating them too! ^_^ Thank you for this keeper!
AMAZING pancakes! I find buttermilk powder to be quite expensive, so I just use 2 cups of milk and add about 2 tablespoons of fresh lemon juice to create the buttermilk. Definitely a keeper - even my non-celiac family members devour them!
I have to say that I was skeptical when reading all the reviews for this recipe. I'd heard many times before that things tasted comparable to the real thing, and then I found that I was sorely disappointed. However, these pancakes truly are as good as ones using wheat. They turned out so beautifully! I used brown rice flour instead of white, real sugar instead of the artificial sweetener, only 1 T. of coconut oil (replacing canola oil) and a mashed banana! The results were excellent! I felt like I was back in Hawaii again with my banana/coconut pancakes. Thanks for helping me forget I was gluten intolerant for a day!
The whole family loved these! We did make the following changes: 1) substituted lowfat buttermilk for the powder and water, 2) substituted 1 TBS sugar for the sugar substitute, 3) substituted 3 TBS butter (melted) for the canola oil, 4) used 3 eggs since they were small, and 5) added 1 1/2 tsp of vanilla. Prepared the dry ingredients in one bowl and set to the side. Combined the buttermilk and egg whites in one bowl and the melted butter and yolks in another. Then added the butter/yolk mixture and vanilla to the buttermilk/whites and stirred. Added the liquid to the dry ingredients, stirred until blended, and then let set for 10 minutes before making the pancakes. We used to buy expensive gluten free pre-made mixes but not anymore. Thanks for the wonderful recipe.
These are perfect. They taste almost as delicious as my "regular" homemade pancakes. The only change I make is that I use real sugar instead of sweetener. I also find that you want to cook these a little longer than you would "regular" pancakes.
I subbed out ground flax seed (mix it with the water and let it soak a few minutes) for the xanthan gum.
Very fluffy & yummy! My daughter can't have cow's milk... so I used 4T of plain goat yogurt, in place of the buttermilk. I also only added 1 1/2 cups of water. Instead of canola oil, I used melted coconut oil... added a great hint of flavor. Be careful that your eggs & yogurt are not to cold to turn the coconut oil to the hardened form. I had to wisk out the hardened coconut & warm it up again. It was a pain, but worked out. They were very delicious... I will definitely use this recipe again!
These tasted great & had a really good texture. I used 1/2 c millet flour & 1/2 c brown rice flour. I used potato starch in place of the tapioca flour since I didn't have any on hand (so I used 3 T + 1/3 c of potato starch). I used 1 1/2 c coconut milk + 1T lemon juice instead of the buttermilk powder & water. I used 1/4 c maple syrup as a sweetner. So, um, yeah I guess this was nothing like the original recipe, but this version tasted great! =)
These were amazing and a SUPER treat for anyone whether they are coeliac or not. So light and fluffy! My substitutions: As I am allergic to egg I used a gluten free Organ powered egg substitute. In place of the buttermilk and water I used rice milk with a little drop of white vinegar so that the pancake would rise. Instead of the oil I used very finely grated apple and used 1/2 teaspoon or organic unrefined caster sugar instead of the sugar substitute. Before cooking I added blueberries in and when finally done, I poured agave and fresh strawberry sauce ( strawberries pureed with a little water mixed into the sauce, no sugar added). FABULOUS! Thanks for a great recipe for allergy suffers to enjoy!
Ditto, Ditto. Although my husband did come up with one negative. He said these are so good, he's going to eat way too many! The kids didn't notice they were gluten free. Both went back for seconds. I made the basic recipe but substituted for what I had on hand. Brown rice flour instead of rice flour. Ground flax seed instead of tapioca flour. Honey instead of sugar substitute. I didn't have buttermilk powder or use a substitute. It does take some time to make the recipe but that's true of nearly every gluten free recipe I've made - I'm getting used to it. (My favorite bread recipe has 18 ingredients.) Before I put everything away, I put together the dry ingredients for two more full recipes in separate containers. That should make it much faster next time.
These were excellent! I used buttermilk instead of the powder and water (2 cups of buttermilk), used extra light olive oil instead of canola, and used 1 Tbs. of sugar instead of the sweetener packet. I cooked them in unrefined coconut oil and had to use less than 1/4 cup of batter for each pancake since the batter was thick and made very fluffy pancakes. If you add a bit more coconut oil once you flip the pancakes, you will get a nice crunch over the entire surface of the pancake - yum! This recipe is so much better than any GF pre-mixed pancake mix.
I just have to say, this is our favorite pancake recipe, Gluten free or not! We make these every Saturday and my family looks forward to it. But I have changed the flour a little because of allergies. I used cornstarch instead of potato. Plus just for fun sometimes I mix it up with sorghum and buckwheat. My daughter said, "You make the best pancakes in the world!" Of course I take all the credit. LOL! This a great versatile recipe that turns out every time! THANK YOU!
Not sure whats going on with the recipe? The middle is gooey no matter what I tried. Medium heat, high heat and even low heat, they come out gooey. I even tried to bake them to see if it were possible, still gooey. I've cooked these about 4 times now. I followed the recipe exactly and its always gooey.
These are wonderful. Very light and fluffy - I have missed my wheat pancakes, but now I am OK! I did substitute coconut flour for the potato flour. I also thinned the dough a bit so they weren't too thick (more water). Otherwise I followed the recipe. I will try potato flour next time to see if they come out as fabulously.
Thank you to everyone who takes the time to write reviews. My husband recently decided to try going gluten free to stop the horrible stomach pains he has gone through for the last 5 years. Not having the first clue, I have to rely on reviews and they are all on the mark on this one. We loved these pancakes!!!!! I didn't have potato starch so I had to sub tapioca flour and for the 3 tbsp of tapoica flour I used Bob's Red Mill GF Baking Mix. I used Stevia instead of sugar and reduces the baking powder and soda because I live in a high altitude area. Last, I slowly added the water to where I thought the consistancy looked good and cooked them on a griddle. Perfect, fluffy, yummy pancakes. Thanks to everyone!
Great recipe! I just used 1 1/4 c . all-purpose GF flour, 1/4 c. buckwheat flour instead of the rice & tapioca flours & potato starch. I also used 1 1/4 c. coconut milk instead of the buttermilk powder & water. I forgot the soda but it was fine without it. The family loved em.
These were really good! We are just now learning about gluten free cooking and baking, but unfortunately we can not do eggs or milk products along with gluten. I used Energizer Egg replacer instead of the eggs, and coconut milk instead of the buttermilk powder and two cups of water. I also used half white rice flour, and half brown rice flour. I will make these again, but may cut back the rice flour and use sorghum in the future. They were definitely gummy rice flour in texture. I must add though my kids scarfed these up faster than our usual gluten egg milk pancakes, and asked for seconds and thirds!
Better than any wheat pancakes I ever made. Fast, simple and delicious...Thank you
These pancakes are simply amazing. They cook up brown and beautiful with a crispy outside and tender inside. I like my pancakes a little thinner then this recipe makes so I added more water and I had delicious thinner pancakes. I also substituted buttermilk instead of the water and buttermilk powder. Such a treat when I can't have regular pancakes!!!! Thank-you for the recipe.
My pancake snob husband that CAN have gluten LOVES THESE! Actually I only have 2 out of 6 that are gluten intolerant and I've stopped making my other pancake recipes because everyone LOVES these!!
these are great!
This is a very good recipe, but I had to modify it. 2 cups of water made the pancakes too thin, almost like crepes. I have to add only one cup of water then gradually add a little water until I get the consistency they way I like it. These pancakes brown well, and taste good. Also this recipe can stand little mistakes and still come out well. I'm not a precise cook so baking can be disasterous, but I've never made a bad batch, even when I mixed up the baking power vs. soda. The other great thing is the batter will last a couple of days in the fridge. Lastly I have a modification I make for special occasions (like PMS), I add 2 TBSP cocoa powder, about 1/2 cup sugar and chocolate chips. Top with your own homemade whipped cream - spectacular!
Best GF pancake recipe ever! I got tired of spending a fortune on mixes, and now ground my own flour. I make a big batch of this flour and leave it in a canister so I can whip up pancakes quick. For a lower fat option I cut the oil to 1 tbsp and mash up a banana. I've also used coconut milk (Silk coconut milk in the carton, not the canned kind) instead of the water and it's so creamy and delicious! You can freeze these and they re-heat without becoming crumbly and falling apart. This is the only pancake recipe we use!
These were great. My children with MULTIPLE food allergies loved these. I substituted soymilk powder for the buttermilk powder, used an egg substitute, used agave nectar for the sweetner, and added applesauce for moisture. These are the best gluten free pancakes we have ever had... and we've tried ALOT of them! :) Thank you!
WOW! I just decided yesterday to cut gluten out in my 2 year old's diet as I am thinking she is intolerant. This is my first gluten free recipe and I am so amazed, the flavor is much better than regular pancakes! We are big time pancake people and these are absolutely delicious. I used brown rice flour and 2 cups of milk instead of the dry milk/water, and 1 tsp sugar instead of the substitute. I am stuffing my face while typing and can't get over how yummy they are :)
Probably the best pancakes I've ever had. Modifications I made were 1/3 cup sorghum flour, 4 tbsp non-fat dry milk powder, 2 tsp evaporated sugar cane, and 3 tbsp Smart Balance oil.
Best gluten free pancakes I have tried!
These are excellent - and do taste like "regular" pancakes. The only changes I made was to add about a cup of frozen blueberries, and about 2-3 Tbs of ground flax seed, for a little extra nutrition and fiber. Highly recommended for a gluten free alternative.
These were fantastic, but the four stars is because I made a major change in the liquid. They were too runny and the pancakes were thin. So after I made the first few, I added about 1/2 cup more rice flour (approximately, I really just dumped it in til the consistancy was right). They they came out really good. Next time I will use less liquid from the start. Oh, and I used milk and 2 tablespoons of lemon juice in it instead of buttermilk powder and water.
My first experience making gluten free pancakes and these are soooo wonderful!! My husband couldn't tell the difference and keeps asking for me to make more. They keep great in the frig and toast perfectly in my toaster oven for quick snacks and sandwiches. I didn't have buttermilk powder so I used 1 cup kefir and enough water to make a batter, less than 1 cup. I also used sugar instead of a substitute. Fluffy goodness!!!
My batter turned out REALLY runny, but we used it anyway and ended up with crepe-like pancakes. They were delicious!!
These turned out better than my regular pancakes do! GREAT recipe.
I have a son with dairy & gluten allergy that needs low sodium, so I modified your recipe. I think it tastes better. Dry Ingredients: 1 cup rice flour 3 T tapioca flour 1/3 cup potato starch 1/2 t xanthan gum 1 T brown sugar 3 1/2 t gluten free no sodium baking powder 1. Mix these in separate bowl and set aside. 2. Mix 2 cups of unsweetened almond milk with 2 T lemon juice; let that set at room temp for a few minutes 3. In separate bowl beat 2 eggs; add 1 1/2 t of vanilla and 1 1/2 T grapeseed oil 4. Add milk mixture to egg mixture and mix well 5. Add wet mixture to dry mixture and mix with spatula until large lumps are gone--leave the small ones. 6. Heat skillet using grapeseed oil; use 1/3 cup batter per pancake Note: Each pancake has ~35 mg sodium.
I only used 1 1/3 cups of water and also used regular dry milk powder and added bananas. It was delicious, I couldn't tell it was gluten free pancakes.
These are great for gluten-free, but the consistency is not at all similar to regular wheat pancakes as described. The TASTE is great though! I made a few modifications to fit in w/ our diet: ground flax seed for eggs, 1 tbsp agave for sweetener, and almond milk instead of water. (I added about 1.5 cups.) My experience w/ xanthan gum is that there is a kind of "gummy" texture to anything I bake w/ it. I may need to explore other binding alternatives. All in all though, this is a great recipe and a keeper. My kids love them!!
I sifted all the dry ingredients and added cinnamon and 11/2 teaspoons vanilla extract. Substituted Xylitol for sugar substitute, 2 cups coconut vanilla milk for water and dry buttermilk and added milk to dry ingredients and stirred while mixing eggs etc. This eliminates a lot of the grittiness of gluten free flour.
Stop the car. The search for a real tasting pancake is over! My little boy couldn't believe these pancakes were gluten free. Yeah!I've tried a lot of recipes and this one was by far the best. I did question the amount of water indicated, but the batter did thicken after a few minutes, so I added the water gradually .
I use wholegrain rice flour, substitute the water for soy milk, leaving out the buttermilk powder (dairy allergies) and substitute guar gum for the xanthan gum, but these changes are superficial. The pancakes have more of a cornbread taste this way, however. The texture and rise is PERFECT. I haven't found a gluten-free recipe that looks and feels so much like the fluffy pancakes of my youth. I serve my pancakes with salsa and my two toddlers just love it.
These were just as yummy as wheat pancakes. I used 2 tsps of sugar instead of the sugar substitute, added 1 chopped up Granny Smith apple, and 1 cup of chopped walnuts. I also prefer a thicker pancake, so I only used 1 1/3 cup water. Thanks for sharing AC6AA!
When I first made these, I followed someone else's suggestion to use almond milk as the buttermilk powder substitute. The pancakes were good, but were still heavy like all other gluten-free pancakes I've made. This time, I just used water (and almost halved the called for amount!) and used 1 T. of agave nectar for the sugar substitute, and the pancakes were AWESOME. We all loved them....1 year old, three old, husband and all! Thank you for a great recipe.
So good! I took the advice of the first reviewer, Aubrey, and they turned out great. Very fluffy and moist and great topped with apple butter :) Easy to make as well.
These were delicious! I'm not much of a pancake eater, but my husband is. I found out about 3/4 wks ago that I have 36 food allergies. This receipe was so easy to substitute a couple things more that I can't tolerate. My husband is a very fussy eater and I wasn't sure he would even try them, but he was gobbling them up and giving ideas for fruit to use instead of the suggested blueberries - wow! He loved them and I really like them. Thank you so much. It is the first thing I've found that he will also eat,
My two teenage sons have celiac disease and have really missed having pancakes. Everything we've tried is almost inedible. These are the best gluten free pancakes we have ever made! I'm not a big fan of reviews that have a ton of substitutions, but I did have to make one substitution as we didn't have any buttermilk powder. Instead of the powder and 2 cups of water, I used 2 cups of milk, mixed in 2 T of lemon juice and let it sit for 5 minutes. The batter came out more watery than normal pancake batter, but my gluten free bread batters are more watery as well so I didn't make any adjustments. I did turn the burner down lower than for normal pancakes to compensate. The pancakes were nicely browned on the outside and light and fluffy on the inside. Amazing! Thank you so much for sharing this recipe!
These were excellent. They were fluffy and tasted great. I added 1 Tbsp evaporated cane sugar (instead of sugar substitute), real buttermilk (instead of powdered buttermilk + water), 1.5 tsp cinnamon and 1 tsp vanilla. I didn't have any potato starch so I substituted it for tapioca flour. The pancakes turned out great even with the changes I made.
Best GFCF pancake we've had! We made it casein free by omitting the dry buttermilk and using coconut milk or rice milk (whatever was on hand) for the water. Sometimes I add Enjoy Life chocolate chips, other times I add diced apple and cinnamon. My pancake deprived 7 and 9 year old thank you!
SUCH a great recipe! Since being GF, I've really missed eating pancakes -- even my brother and sister who aren't GF enjoyed them. I didn't have buttermilk powder or buttermilk on hand, so what I ended up doing was substituting 2 cups of milk (+2 tbsp of lemon juice) for the buttermilk, and they came out great!
best I have ever eaten so good and very light also.... love pancakes... first tim not getting sick after I finished eating them..also stay very fresh and great for left overs .... thanks
Well named. Excellent recipe. We cut the water down to 1 cup. For the very best waffles we use one cup of milk and beat the egg whites to stiff peaks and fold them in just before baking. Thanks for sharing this great and versatile recipe!
Great recipe! You'd never know the difference between regular and gluten-free and you don't even have to buy the expensive mixes. :) I use fresh blueberries rolled in a bit of rice flour so the extra moisture that comes out of them while cooking gets absorbed. Thanks for the recipe!!
Used guar gum instead of xanthan and 1-1/2 cups milk instead of dry buttermilk and water. Batter made around 20 pancakes. Easy to make. These do not taste gluten-free. Thank you!
These were a big improvement from other GF pancakes I've had. I added vanilla and pumpkin dpice to mine. Thanks
These are really good! I made a few changes since I didn't have buttermilk powder and had no intention of buying it. I substituted buttermilk for the water and instead of sugar substitute, I added about 1 Tbsp or a bit more of regular sugar. I also didn't have potato starch so I used cornstarch instead. I found the batter to be extremely runny and lumpy so I added a little bit more tapioca flour, cornstarch and a pinch more zanthum gum. For an added spice I added a couple teaspoons of cinnamon. These are WONDERFUL! You absolutely cannot tell these are gluten free.
Thank you, thank you for this recipe! I made this recipe two times this morning. My kids kept eating them up! The first time I made them as originally posted. I found them thin and kept adding flour to thicken. The second time I followed Susan's suggestions of using Annalise Robert's brown rice flour mix (1.5 cups) and not even the whole 1.5 cups water. I've been looking for a thick regular pancake. The second batch turned out better as far as my tastes go. They had a better flavor and were thicker. I added chocolate chips both times for part of the pancakes. Finally, I have a recipe I can make for my whole family and not feel bad that it is gluten-free! Yummy! It didn't take that long mixing it up. It was worth it.
This is a fantastic recipe. It tastes just like wheat pancakes. We are dairy free as well so I took out the buttermilk powder entirely and used soy milk. I used 1 cup soy and 1 cup water. You could also use almond milk.
We loved these, I used stevia instead of sugar packet, and clear jel instead of potato starch. They are huge fluffy and great!
I debated between three and four stars for this. The batter was very runny and the pancakes were thin. I'm sure I should have added more flour, but was worried I'd mess up the proportions and the kids were too hungry already. The flavor was pretty good, as close to regular wheat pancakes as gluten free gets, but if you're new to GF don't expect exact - ever. We've tried so many that were barely edible. I'm not giving up on this one yet. Next time I'll try it with rice milk in place of the powder and water, and start with much less liquid.
These pancakes are very good. I also made them without the eggs and they were a little dense and filling but they still had a tender texture that absorbed the butter and syrup well and tasted yummy.
This is by far the best gluten free pancake recipe I have ever tasted. DELICIOUS!
Incredible! my husband who is on a gluten free diet was so excited when i made these for him! They are so much better than the pre made mix i bought at a health food store. They taste and look(very important) like the real thing. I threw in few blueberries to the batter as well. I'll try and put a picture on here soon so you can see it to believe it!
Very good!! I had these and they were great, but now I cant find The dry buttermilk powder. And I also was wondering if I could use real sugar? Thanks
I made these pancakes twice and my whole family loved them! They were the best gluten-free pancakes we have ever had! We added a little bit of cinnamon to them and that gave them a wonderful flavor. We will be making these again for sure!
I enjoyed these very much. I did substitute the dry milk/water as others suggested. I used 1 1/2 cups skim milk that had added 2 TBSP white vinegar to make it like buttermilk. I also used 3 TBSP splenda blend instead of the sugar-sub packet. AND...I used 3 TBSP applesauce per another's suggestion. Then right before cooking I tossed in fresh blueberries. After cooling off, I froze some and had them for breakfast. They are better fresh, but not bad at all after freezing and reheating in the microwave. I don't like syrup, so I just had these plain.....again, they were very good for gluten free.
These are delish! My brothers are wheat intolerent so My mom and i cook a dubble batch with mini chocolate chips and bananas and freeze them for the next mornings breakfast!!! YUMMM!!!!!
Great Idea! Love the Recipe Idea!
WOW! These ARE delicious - tasted almost like crepes! I sub'd homemade almond milk for the water/buttermilk powder & just added a Tbsp of brown sugar instead of sugar substitute. FANTASTIC recipe that fooled the most anti-GF eater of our family! Thank-you SO MUCH for sharing this...it is a weekly treat for us now!
Fantastic! These are delicious. They taste exactly like wheat ones! The only changes I made were minor ones and only because I didn't have everything. I used corn starch instead of potato, regular milk and lemon juice instead of buttermilk powder and water, and salad oil instead of canola. It looks like a lot of ingredients but most of them are in every kitchen, and the uncommon things are common in GF kitchens (xanthan gum). I also used a tsp. of sugar instead of substitute. I did make a lot of changes but they were ones that you should be able to make in every recipe without changing much. Thanks so much for the PERFECT recipe. GF mixes are so expensive and these taste better!
These are GREAT!!! Better than regular--Thanks a million!
This is the BEST GF pancake recipes I've had. I've tried all the GF pancake mixes out there and none of them have the right texture. These are amazing!
Great recipe. First time making gluten free pancakes. I used a flower blend and instead of the buttermilk powder and water I used milk and a little vanilla flavored coffee cream. I used a table spoon of real sugar instead of a substitute, added a bit of melted margarine and I put blueberries in and served with cut up banana. I made some in a frying pan and then the rest I put into a muffin tin and baked for rushed morning breakfasts :)Definitely my go to pancake recipe for now on.
Okay, I'm new the gluten free world, but everything I taste gluten free tastes bad to me. I can't stand the texture. This reminded me of griddled cream of wheat in texture. The taste was okay, but I found these pancakes very heavy and thick. It wasn't what I was expecting, but then when I could eat pancakes, I thought my husband's recipe from scratch were the best in the world. I won't do it again. I'd rather do without.
These are so good! Everyone I make them for likes them. They have no idea they are gluten free.
I've made these several times now for my husband who is on gluten free diet. The last time I made these, I added sour cream, lemon juice, and lemon zest. My daughter, who is NOT on the gluten free diet, said they tasted better than the regular pancakes I used to make. My father in law who is NOT on a gluten free diet, told me I had to send this link to my mother in law who is on the gluten free diet to try. These were yummy!
These are delicious! I'm on a wheat-free diet rignt now, plus I work in natural foods where we get a lot of customers that are gluten-free, so I wanted to try this recipe for them. I substited 2 cups real buttermilk for the powder and water. I also added 1/2 tsp. cinnamon. They tasted really good! The texture is not the same as regular pancakes, we found they were a little mushy. But if you have to do gluten-free, definitely give these a try!
These are awesome!I have been trying pancake recipes all afternoon.The last recipe went in the trash.Hard to do when these items cosy so much .I did not have potato starch so I substituted with arrowroot starch, used 2 tablespoons sugar instead of sugar substitute and added 1 teaspoon vanilla extract.I was making these for my son ,the rest of us don't need to eat gluten free.My spouse tried one said it didn't even need butter.I tried one ,hard not to eat them as they came of the griddle.Then my son came in fixed his plate,ate a few bites, smiled and said now that's pancakes.Have deleted all other pancake recipes.Any one have a recipe for a great GF white bread or hamburger buns?Thanks so much.
Had to do a few substitutions since I didn't have all the ingredients...nonfat dry milk-no tapioca flour so I used half amount of cornstarch...only used 1-1.5 cups of water
Wow! Was this good. The pancakes are so light and fluffy, not heavy and gritty like some of the mixes I've tried. I used Authentic Foods' Brown Rice flour rather then the white rice flour. I also, based on other reviewers suggestions, substituted 1.5 cups milk mixed with 2 Tbsp. vinegar for the 4 tbs. dry buttermilk and 2 cups water. I think reducing the liquid as well made it just the right consistency. I look forward to trying it with the buttermilk powder (or maybe even real buttermilk-what a treat), just didn't have any on hand. Thank you for a wonderful recipe that celiacs as well as non-celiacs can enjoy. Oh! And they tasted just as good warmed up in the microwave the next day.
Great recipe! I made a few changes. I didn't have dry buttermilk powder, so I used 4 TBS milk plus 2 teaspoons of lemon juice. I used 2 TBS granulated sugar instead of sugar subsittue. I omitted the tapioca powder. Added about 1 1/2 tsp of vanilla flavoring. Since I used milk in this recipe, I decreased the water to 1 1/2 cups. The batter will be a little "runny", but it didn't effect the taste. I will be making these again and freezing them. I will be adding blueberries next batch I make. Try these, you won't be disappointed!
Followed recipe as is and they turned out delicious!
These are great! My non-GF husband loves these along with my two boys! I did make a couple of substitutions: used dry milk for dry buttermilk, 1% milk for water and 3 tbsp sugar for sugar sub. Had to beat really well to get the lumps out especially with the starches. But the consistency and taste are excellent! Thanks for the great recipe!
My 2 year old son has celiacs disease, and this recipe is a true blessing! I can finally make something for breakfast that tastes good.This one is a winner in my kitchen!!! Thank you so much for this awesome and easy recipe!!!
This recipe is by far the best I've found for pancakes AND waffles. The other reviewers are right on track with the consistency and taste. I used the Sour Cream variation and it was excellent. For some additional flavors that "kid" friendly, I used a 1/4 tsp of vanilla and/or cinnamon. Additionally, instead of the standard "processed" sugar substitutes, I use pure Stevia (1/4 tsp) which worked very well. The best benefit of all is that this recipe is simple and easy to make for my youngest son who is Autistic and a picky eater. This recipe goes a long way - I made 40 "dollar" size pancakes (about 2-3 tbl spoons each) and 20 "dollar" size waffles from the same batch. Thank you!
My kids declared these better than regular pancakes. I only made one substitution. I was out of potato starch so I used instant potato beads. I just made sure I crushed them into a fine powder. I was worried they would taste too much like potatoes, but they came out perfectly. Thank you so much for this recipe!!
EXCELLENT! This is truly a undetectable GF recipe. Fluff, great texture, and yummy. Used 2 cups unsweetened plain almond milk with 1TBLS lemon juice (mixed and set aside for few minutes) as substitute for buttermilk powder and water. Also added 1tsp vanilla. Served to reg wheat eaters and they LOVED them.
This was an awesome recipe. Seeing the great taste and texture of the pancakes, I was anxious to come up w/a more fiber-filled version, & I finally did. I thought I'd share for anyone wanting to do the same: For the rice flour, I used King Arthur Flour whole grain gluten free flour mix (a 71% whole grain blend of sorghum, amaranth, millet, brown rice, teff & tapioca starch). And then I used KAF hi-maize natural fiber (a cornstarch w/6g fiber per serving) for the potato starch, and only half the milk (used soured w/lemon juice milk) called for. I whisked it til smooth in my kitchen aid mixer, and used a 1/4 cup measure to ladle equal portions onto a hot griddle. These substitutions worked perfectly without comprising the character of the recipe. I'll upload pics soon to show a better visual. Thanks for such a great recipe that is good as is, but can also withstand substitutions (which is not always easy to do in GF recipes)
These were really good! We are dairy free as well, so I substituted rice milk for the buttermilk/water.
very,very,wonderful...only made a few changes..I used rice milk and added just a little buckwheat. Also added 1/4 t of butter flavor and 1/4 t of maple flavor and used honey for the sweetener. Sometimes when I'm cookin'em up I place a few frozen blue berries on. Their even good cold I take them to work for a morning snack ...WOW !