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The Best Gluten Free Pancake Recipe

These pancakes are light, fluffy with no aftertaste and indistinguishable from wheat ones.

  • 2 Eggs
  • 1-1/2 cups Buttermilk
  • 2 Tbsp Unsalted Butter or Oil
  • 1 tsp Vanilla Extract
  • 1/4 cup Powdered Sugar
  • 2 Tbsp Orange Juice
  • 3 cups GF Pancake Mix


Mix in this order. The trick is after mixing until smooth, yet not aggressively, let the batter rest for 30 to 40 minutes until "poofy". DO NOT REMIX. Ladle poofy batter directly onto well buttered griddle and cook on both sides.

Variations: You can also add a smooshed banana and some for banana pancakes, of course or some blueberries. Apple style is highly recommended. Simply slice about six or so apples (thin for hard and tart apples...slightly thicker for softer and sweeter apples) and mix them with 3/4 cup of brown sugar, teaspoon of vanilla and some cinnamon (I use about two tablespoons). Cook these about halfway to pie apple consistency, roughly about ten minutes. Then after you ladle the batter into a toasty buttered skillet lay the apples strategically over the top and push them in a little ways. Wait for the little bubbles and puffiness to blossom... then flip with a large spatula just once. Flipping twice kills the lightness. Makes 16 pancakes.

The Best Gluten Free Pancake Recipe



Products Used in this Recipe

GF Pancake Mix

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Ben Griswold November 23, 2012
I made these Thanksgiving morning and I was pleasantly surprised. I followed the directions to the letter and waited the 30 to 40 minutes despite being hungry. I am fairly certain this is why they turned out so fluffy. Good taste as well.

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