Fluffy Gluten Free Pancakes

This recipe is an altered version of Bob’s Favorite Gluten Free Pancake recipe developed by a customer wanting fluffier results. Enjoy!

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Votes: 427
Rating: 3.25
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Servings 4servings
Prep Time 5minutes
Cook Time 10minutes
Submitted By Anne Addis
Rating
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Votes: 427
Rating: 3.25
You:
Rate this recipe!
Servings 4servings
Prep Time 5minutes
Cook Time 10minutes
Submitted By Anne Addis
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Ingredients
Ingredients
Instructions
  1. Begin preheating a griddle to medium or medium-high heat (350 - 375°F).
  2. Combine the flour, baking powder, baking soda and salt in a medium bowl.
  3. In a separate bowl, whisk together the eggs, milk and oil.
  4. With a wire whisk, stir wet ingredients into dry ingredients until smooth.
  5. Ladle approximately ⅓ cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

55 thoughts on “Fluffy Gluten Free Pancakes

  1. Cris H.

    I just made these, but used the 1-1 Non-Gluten Flour. I substituted sour whole milk for regular milk, and had to double the amount of milk because the batter was too thick. It made fluffy, great tasting, golden brown pancakes that I can serve to my family and I know they will love them! Love this flour! Loved the pancakes!

    Reply
  2. BJ

    I also found the batter too thick until I added more milk.
    The result was great – and I will make these again.
    Thank you

    Reply
  3. M.B.

    I have followed this recipe 4 times now, only once exactly as is. The other three I took out the one tbsp of olive oil and added a small ripe mashed banana, keeping the other ingredients as is. We prefer it with the banana so I am sticking with it. The recipe definitely deserves at least 4 stars for ease of use! I use it when I have run out of my own mix and my boys want pancakes before I have had the chance to put it together.

    Reply
  4. Lorraine

    Good texture but taste is very very bland. I added sour cream and sugar and it still was so bland. I’m going to have to try something else or just use the gf mix for only baking. Anyone add something to taste better?

    Reply
    1. Mary

      This recipe was great! I added 1/2 teaspoon of lemon juice to the milk for more of the buttermilk style. I have a very picky pancake eater and he loved them. Plus- they cook quickly and thoroughly.

      Reply
    2. JoeG

      Add these to the flour:
      1/4 teaspoon of cinnamon
      1/4 teaspoon of allspice

      Add to milk:
      1/4 teaspoon of vanilla

      Add a little extra milk to make the mix not so thick.

      Reply
  5. Cristin

    These pancakes are nothing short of terrible. They are so dry you can barely swallow them. I’m sorry I wasted the money on expensive gluten free flour for this. I enjoy cooking gluten-free, using coconut flour, etc but this I will never make again.

    Reply
  6. Matt snyder

    This batter is way too thick. I had to keep adding milk to thin it out enough for it to be pancake and not a bread dough

    Reply
  7. Nora

    The recipe needs more milk or else you end up with a big ball of dough instead of the liquid mixture you’re supposed to get with pancakes. I added a lot more milk until it was more soupy and butter and vanilla for a better taste.

    Reply
  8. Auna

    We were in a time crunch and tried this recipie instead of some of the others we have tried. These were terrible, so thick and dry that you can hardly swallow. Will never make these again. They tasted like biscuits.

    Reply
  9. Shara

    My littles and I loved them!
    I did modify the recipe in several ways, knowing from lots of pancake making experience that we would enjoy them more by doing the following.
    Substituting yogurt for the milk called for (similar to buttermilk) also by using coconut oil instead of olive oil.
    I did notice that they didn’t call for any flavoring it so I added 1 tsp hazelnut extract, 1 tsp ground cinnamon, a bit of ground cloves, and 2 tbsp maple syrup.
    I find that recipes that call for both baking soda and powder don’t normally need both. So I used only baking soda in the amount called for (any more seemed excessive).
    After mixing the ingredients, the batter was extremely thick so I added milk, which turned out to be the same amount called for.
    They were light, soft and fluffy. Delicious, but I can see how if the recipe was made exactly as above, they would turn out a little bland, with a baking soda flavor, and extremedy dry, and since there would be no other flavors I could see how the olive oil flavor would be strong.
    Thought I’d share. …
    By the way, I do enjoy working with this for mix.

    Reply
  10. Jeanette

    Wish I had read the comments first! We jumped in and followed the recipe exactly as is. The results were definitely fluffy! However they were bland, even after I added vanilla. I had to add at least twice as much milk to make the batter the right consistency.

    Fortunately my pancake eaters gobbled them up (this was mostly due to the chocolate chips we added).

    Would love a good GF pancake recipe. The ready made mixes are great but very expensive.

    Reply
    1. Rener

      I like this one.

      Low carb pancakes

      4oz cream cheese
      1 tbls sugar free substitute
      1 ½ tsp baking powder
      4 tbls coconut flour
      2 tsp vanilla ext
      Dash cinnamon
      ½ tsp maple extract (opt)
      Almond milk or 1/2 & ½ to consistency desired.

      Pancakes: add ½ tsp more baking powder
      Waffles: add 1 tbls melted butter.

      Mix together and cook. Make sure the are pretty dry before flipping, if they are too wet they will fall apart. They tasted just like pancakes.

      Reply
  11. Yolanda

    Produces a very thick batter! I did substitute almond milk for reg milk. Added more milk and was some better. Flavor was indeed bland even by adding blueberries. Just not pleased with the outcome.

    Reply
  12. mb

    took out the soda and doubled the milk. added tons of cocoa powder and sugar. used the resulting pancakes to assemble ice creeam sandwiches with vanilla ice cream. will double the recipe next time. need more ice cream sandwiches. ice cream sandwich good!

    Reply
  13. Cayce

    As most of the other commenters, I had to add more milk. Also added a few tbsp of sugar and added vanilla extract for flavor.

    Reply
  14. A McD

    Once you are an experienced pancake maker– and eater, it becomes obvious how to use the basic recipe and create a good GF pancake with the needed tweaks. I beat the egg whites and added a little sugar. I’m happier with the ‘cakes using this recipe more than others I’ve tried.

    Reply
  15. M Stevens

    1 cup flour of choice (I actually used brown rice flour)
    2 tbsp sugar
    3 tsp baking powder
    ¼ tsp salt
    ¾ cups milk
    2 tbsp butter
    1 egg
    Let it sit in the fridge for 5 minutes to let the baking powder do its work—don’t worry, it’ll thicken. Experienced baker talking.

    Reply
  16. Kasia

    This was the worst pancake recipe I’ve ever tried and honestly makes me never want to purchase this brand’s flour ever again. Turned out like cake batter. Ruined my Saturday morning breakfast plans for the family, and left an awful taste in my mouth.

    Reply
  17. T Mac

    Hmm, mine came out to runny, not fluffy at all… now that I look back I used only a 1/2 tsp of baking powder but that wouldn’t change the viscosity of the batter… The cakes were flat (that could have been from not enough baking powder) Oh well i’ll try again next Sunday to see if I can get it right. Little less milk should do it…

    Reply
  18. Emma

    Fantastic recipe. Beautiful and fluffy and golden. Bit thick so added extra milk. Delicious. Will definately make again.

    Reply
  19. David

    The adding of flavors like vanilla, sugar, cinnamon, and maple syrup improves this recipie significantly. I also varied it by making it chocolate chip, banana nut (pecan) pancakes. Adding some of these chopped ingredients to the batter or garnishing the pancakes with them is great. And of course maple syrup!

    Reply
  20. Allie

    They came out disgusting, they were chewy and tasted mostly like egg. I followed the recipe exactly. Extremely disappointed, wasted lots of ingredients.

    Reply
  21. Susan

    I used the flour suggested and I decided to only use 1/2 tsp baking powder. I used almond milk and decreased the flour to 1 cup and if anything, the batter was thin. I added a little sweetener to the batter and some vanilla. The pancakes weren’t quite sweet enough so I topped them with berries – they were perfect!

    If you are using any bean- based flour such as this one, the batter will always taste “terrible.” Don’t eat the batter and you’re fine.

    Reply
  22. George

    Adapted from ‘M Stevens’ suggestion for amazing, fluffy pancakes:

    1 cup flour
    2 tbsp agave
    2 tsp baking powder
    ¼ tsp salt
    ¾ cups milk
    2 tbsp butter (melted)
    2 eggs
    1 tsp vanilla
    Juice of 1/3 of an orange

    Add orange juice to milk. Let stand.

    Separate eggs. Whip whites to stiff peaks. Add agave & vanilla. Set aside.

    Mix dry ingredients. Add milk and egg yolks. Add melted butter (cooled). Mix thoroughly.

    Fold whipped egg whites into batter.

    Pour onto greased medium-heat skillet, watching carefully. These cook fast.

    Reply
  23. Lisa

    I added a little bit of Xantham gum and fresh blueberries to the batter. I also used fat free milk. The batter was not too thick and we ate them with maple syrup. I also cooked them on a 350 degree griddle, 3 min. on each side. Other than that, I followed the recipe exactly. They tasted great. I think the Xantham gum may have helped with the consistency.

    Reply
  24. Charlotte

    I used 1/2 cup milk and 1/2 cup buttermilk, 1/2 tsp vanilla and 2 tbsp sugar and a squeeze of lemon juice. Also used Bob’s 1 to 1 flour and this recipe works great! Was very impressed with the texture and fluffiness. A little trick I learned from my mother-in-law is to dissolve the baking soda in the milk and whisk… It prevents brown spots in the pancakes or cornbread or whatever you are baking.

    Reply
  25. Kcooks

    Thank you for your recipe of January, 2016. These are the best tasting and best looking pancakes I have ever made. I used only 1 T of sugar, though, since I added banana, walnuts, and blueberries to the batter. And, the batter created 8 4-inch diameter pancakes. I will be using your recipe from now on.

    Reply
  26. Deb S

    I thought these were good. I used a 3rd egg, almond milk and frozen blueberries . They seemed pretty healthy compared to mixes, yes a little bland but nice texture and thickness .

    Reply
  27. Lenny

    This has to be the worst pancakes recipe in the world. As a matter of fact it is a shame to call these pancakes. I would put this recipe in the category of a biscuit or bread. I more than doubled the milk content and added an extra egg and it was still horrific.

    Reply
    1. recipe specialist

      Hi Lenny,
      Thank you for your feedback. I’ve emailed you directly to better address your concerns.

      Reply
  28. Erin

    Needs WAY more than 1/2 cup milk. Try one cup to start and add more as needed. I added a tablespoon of sugar as well. My kids ate them and they were good with add-ins like banana chunks and chocolate chips.

    Reply
  29. Gk0307

    Tried this recipe bc we’re trying to transition to gluten free living…. so farrr all the gluten free recipes ive found were gross… i was once again skeptical of another promising g.f recipe but had no choice..

    I made it, even added extras that ive read others do… lemon juice (1 tablespoon), vanilla extract (3 tablespoons), 5 packets of truvia, a hint of almond extract. I also left out one egg, doubled the milk and went easy on the salt….just a pinch!

    My first 4 small pancakes came out flatttt! I re read the ingredients and noticed that i left out the baking SODA! so i added some to the rest of the batter and magic! They fluffed up!

    Dont forget people!! Baking soda and baking powder go hand in hand for fluffyness….

    Not sure about the taste yet bc i personally havent tried them but ill re post once i do!

    Reply
  30. Lisa Crayton

    Will this recipe work if I use the brown rice flour or Quinoa flour. They are the only kind I can use at this time.

    Reply
    1. recipe specialist

      Hi Lisa,
      We have not made this recipe using these flours as a substitution. If you make this substitution, I may recommend using Quinoa Flour to replace the Gluten Free All Purpose Flour (use the same amount) and then following the directions as written. You may need to adjust the liquid a bit if you notice that the batter is getting too thick.

      Reply
  31. Emily

    I made this pancake recipe this morning with a few of the previous suggestions. I added two mashed bananas,a tablespoon of vanilla and a tablespoon of sugar. I also added a tablespoon of coconut flour because the battery seemed a little bit runny. The pancakes turned out amazing! My kids asked for seconds, they didn’t even realize they were gluten free! I am making this recipe again for sure.

    Reply
  32. Rick

    Thank you so much! I’ve been looking for a pancake recipe that make a ‘real’ pancake that is gluten free and dairy free for years.

    Everything I found made a pancake that was wet and flat. These are like the pancakes I remember before we found out our kids had allergies. Thank you!

    Reply
  33. C Rudy

    I made a few changes and they came out great! I used 1 cup low fat milk (instead of 1/2 cup), added 1/2 tsp xanthan gum, 2 Tbsp unsweetened applesauce (instead of the oil), and added 1/4 cup of ground flax meal. I ladled approximately 1/4 cup (instead of 1/3 cup) and yielded 11 pancakes.

    Reply
  34. Rick

    My family and I found these pancakes to be fluffy, but dry. Simple solution was to increase the oil to 2 1/2 tablespoons instead of the 2 tablespoons the recipe calls for. They turn out just as fluffy but they are nice and moist inside.

    Reply
  35. LivyLynn Vintage

    I am in agreement with all of the above comments. You will need to double the milk you add in this recipe otherwise it is WAY too thick! I also added 1 tsp of vanilla as well as some cinnamon and the family all loved it.

    Reply
  36. Amy

    This is a great recipe, but the time allotted doesn’t account for the 20 minutes it takes for you to AirDrop it to your mom and wait for her to add it to her recipe collecting app.

    Reply
    1. Meenas

      Made half of recipe:

      * 1/2 cups Gluten Free All Purpose Baking Flour
      * 1/2 tsp Baking Powder
      * 1/4 tsp Baking Soda
      * 1/4 tsp Salt
      * 1 Eggs beaten
      * 1/2 cup Oat Milk
      * 1 Tbsp Extra Virgin Olive Oil
      Added:
      * 1/4 cinnamon
      * 1/2 vanilla
      * 1/4 tsp molasse sugar

      Reply
  37. DC

    Sweeten with a squirt of honey or a few drops of liquid Stevia. Spice up with cinnamon, nutmeg, cloves, cardamom, ginger. Nicer flavor from almond extract.

    Reply
  38. Shauna

    Best gf pancakes ever!!! Honestly, my kids loved them and didn’t know they were GF! I just added a dash of salt though, thought half tsp may have been too much:) will make every weekend!!

    Reply
  39. Hannah M

    I just made a double batch of this recipe the batter was incredibly thick. I added 1/2 cup extra milk to try and have some useable batter. You ought to put recipes on your website that don’t have dozens of comments all saying it’s too thick… that means you need to fix your recipe.

    Reply

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