Bob’s Favorite Gluten Free Pancakes

This recipe is a huge hit with our customers!

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Votes: 891
Rating: 3.25
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Servings 8people
Prep Time 3minutes
Cook Time 10minutes
Submitted By Bob's Red Mill Natural Foods
This recipe is a huge hit with our customers!
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 891
Rating: 3.25
You:
Rate this recipe!
Servings 8people
Prep Time 3minutes
Cook Time 10minutes
Submitted By Bob's Red Mill Natural Foods
This recipe is a huge hit with our customers!
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat a griddle to medium heat, about 350°F.
  2. In a large bowl combine the All Purpose Gluten-Free Baking Flour, baking powder, sea salt and baking soda. In another bowl combine honey, vanilla, vegetable oil and warm water. Mix dry ingredients with wet ingredients; then gently fold in the egg whites.
  3. Ladle pancake batter onto the preheated and oiled grill, flip pancakes over when they begin to puff and become lightly browned on the edges, about 3 - 4 minutes on each side.
  4. Serve with maple syrup or your favorite fruit.
Products Used in this Recipe
Recipe Comments

22 thoughts on “Bob’s Favorite Gluten Free Pancakes

  1. Gluten Free Mom

    These are quite good. I made a few modifications, but the technique used in the recipe is important to follow. I used coconut oil in the batter and to cook the pancakes. I added 1/2 tsp of cinnamon and 1/2 tsp of Xantham Gum to the flour mixture. I used 1 tsp of vanilla instead of 1/2. They were tasty and very fluffy! I will try almond milk instead of water next time.

    Reply
  2. Lauren

    I wasn’t wowed. I followed the recipe as written and while the texture was fine, the flavor was a little off. I got quite a bit of “raw” flavor that was mostly cured with blueberry jam and maple syrup. These came out a bit flat, but still tender. Still looking for a good GF pancake recipe without gums.

    Reply
  3. Mike

    This works incredibly well, but with several modifications.

    1. Use 1/3C White Rice, 1/3C Brown Rice, 1/3C Sweet Sorghum, 1/3C Tapioca Starch (or Manioc flour, my favorite).
    2. Increase Vanilla to 1 tsp, use pure.
    3. Use 2 Tbps organic coconut oil
    4. When you combine the first 4 ingredients with the next 4, it will be a thick paste. Dilute this SLOWLY with 1/2 C almond milk, 2 Tbps at a time until the batter is *slightly* runny
    5. NOW, gently fold in stiff egg whites.
    6. Pour into hot (min-med) buttered pan, *layering* as you pour and cook approx 4min per side (watch the edges).
    7. Perfect golden brown and VERY fluffy.

    Reply
    1. Aubrey

      I just made these with your modifications Mike and they were amazing! I was really impressed. I did add 3/4 tsp xananth gum and used 2 tsp melted vegan butter but otherwise followed your instructions. Thank you for the advice!

      Reply
  4. Barbara

    I added 3/4 tsp. Cinnamon, a peeled and grated apple, a 1/4 cup flaxseed meal, and extra honey. They were pretty good.

    Reply
  5. Irene

    I sifted the powders and sea salt together before mixing in the liquids. I used coconut oil, added in a mashed banana with cinnamon and the pancakes came out dilish!!

    Reply
  6. Maria Pappano

    These are my favorite pancakes ever! I used some almond flour with the gf flour. I have to cook them a little longer because it’s a heavier batter. Love the egg whites. I think that’s what gives these a crispiness on the outside. I never order pancakes out anymore because they can’t compare with these.

    Reply
  7. Krystal Allemand

    I just tried this recipe and thought it was pretty good but I substituted a couple ingredients. I used the
    Bob’s Red Mill 1 to 1 baking flour
    2 TBSP Olive Oil instead of veg. Oil
    3/4 cup soy milk and just enough water to thin slightly instead of all water
    2 whole eggs instead of just egg whites
    Top with you choice of butter or syrup or fruit jam

    Reply
  8. Pam

    We love these! Instead of messing with egg whites, I used a whole egg and used butter in the pan. Maybe not the exact flavor of traditional pancakes, but texture is wonderful and butter is the flavor I was missing!

    Reply
  9. Stephanie

    I’m not a very good cook and am terrible at tweaking recipes, but I thought these were very good “as is”! I added a tiny bit of veg oil to the pan for added crispness. For being gluten free, these were thick and delicious!

    Reply
  10. David Baldwin

    This is a good base, but modifications are a necessity. I like Dutch pancakes (Nederlandse pannenkoeken) that are a bit more flexible (the batter is more liquid) and these turn out absolutely fantastic. I ditched the vanilla and baking soda, and used whole eggs instead of just the egg white. Also I prefer substituting Milk for water (water is for when you’re thirsty, not cooking). I add more milk until I’m satisfied with the “feel” of the batter–how liquid it is–which is usually about 1/4 cup extra milk. These should turn out just like how you’re used to pancakes with regular flour, and taste great.

    Reply
  11. Ingrid

    People who are new to gluten free may not like these. They are made with bean flours. However, I really liked these as is, super fluffy and great with maple syrup.

    Reply
  12. Jules

    These were excellent! I can eat eggs so I used Ener G egg replacer for the egg whites, if you whisk them they fold in just like real eggs. I also use Bobs Red Mill 1 to 1 gluten free Baking flour. I think these were some of the best pancakes I’ve had. I love that they don’t require milk , can have that either, and if you use the egg replacer then they are vegan as well. Think I’m done looking for a pancake recipe, this will be my go to from now on.

    Reply
  13. Lindy

    These were really good! The fluffier pancakes I’ve had in a while. It helped that the batter was thick and stayed put better. I increased vanilla to 1 tsp, doubled the honey, used coconut milk instead of water, and used flax eggs instead of real. Delicious!!

    Reply
  14. Heather Gauthier

    These were amazing.
    I only got 12 pancakes out of it about 4″ in diameter
    I added 1/2tsp xanthan gum and doubled the vanilla. Also used coconut oil in place of vegetable oil and almond milk instead of water.
    I served them with homemade whip cream and fruit.
    This recipe is a keeper
    Does anyone know if doubling the recipe would change anything other than having twice the goodness?

    Reply
    1. recipe specialist

      Hi Heather,
      You should be able to double this recipe without making any adjustments- you may need to add additional liquid if you notice the batter is too thick, but otherwise you should just have twice the pancakes!

      Reply
  15. Laura

    OUTSTANDING! I cooked part of the recipe as is with a tablespoon of coconut oil and made like a fritter and added peach preserves on top.

    The second half I added a little bit more water to make it not as thick, added 1/2 tsp of cinnamon and made to-die-for pancakes! Love this recipe

    Reply

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