Best Sellers Best Sellers
Bulk Bulk
Flour Flour
Baking Mix Baking Mix
Gluten-Free Snacks Gluten-Free Snacks
Pancake Mix Pancake Mix
Bread Mix Bread Mix
Grahams Grahams
Cake Mix Cake Mix
Snack Bars Snack Bars
Cookies Cookies
Figgies Figgies
A stack of gluten-free pancakes made with Pamela's 1:1 All-Purpose Flour

Pancakes with All-Purpose Flour

on Feb 07 2026
Table of Contents

    Share

    There is something worth knowing: you can make light, fluffy, genuinely great pancakes from scratch with gluten-free flour, and it is no harder than the wheat version. These start with our 1:1 All-Purpose Flour, which swaps cup for cup for regular flour, so the batter comes together in one bowl with pantry staples. They cook up tender in the middle with crisp golden edges, they flex easily to dairy-free, and the same batter makes waffles. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

    Want the five-minute version?

    If you would rather not measure, our Gluten-Free Pancake & Baking Mix makes these pancakes even faster, just add a few wet ingredients and cook. It is our best-selling mix and the quickest route to a stack. Shop the Pancake & Baking Mix. If you like baking from scratch, read on, the flour version below is worth it.

    Why you'll love them

    • From scratch, from one bowl, with pantry staples you already have.
    • Light and fluffy, not dense or gummy the way gluten-free pancakes can be.
    • Easily dairy-free, using any milk alternative, water, or soda water.
    • Doubles as waffles, so one batter, two breakfasts.
    • Made with our GFCO-certified 1:1 All-Purpose Flour, a true cup-for-cup swap.

    Can you make pancakes with all-purpose flour?

    Yes, and gluten-free all-purpose flour works beautifully for pancakes. The trick is a good one-to-one blend, since that is what gives you a tender, fluffy result instead of a dense one. Pamela's 1:1 All-Purpose Flour is built on rice flours and starches and bound with guar gum, so it behaves like wheat flour in the bowl and on the griddle. Measure it cup for cup, add your leavening and liquid, and you have pancake batter. There is no separate technique to learn.

    The best gluten-free flour for pancakes

    Pancakes are a good test of a gluten-free flour, because there is nowhere to hide a gritty or heavy blend. You want a fine-milled one-to-one flour that swaps directly for wheat and already contains a binder, so the pancakes hold together and stay tender. Pamela's 1:1 All-Purpose Flour does exactly that, and it is the same bag you would use for cookies, muffins, and quick breads, so it earns its place in the pantry. Shop the 1:1 All-Purpose Flour.

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time about 25 minutes
    Yield twelve 4-inch pancakes
    Serving Size 3 pancakes

    Ingredients

    • 1 cup (140 g) Pamela's Gluten-Free 1:1 All-Purpose Flour
    • 3 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1 cup milk or milk alternative, water, or soda water
    • 1/4 cup water
    • 1 tsp white vinegar (adds a buttermilk-style tang and helps them rise)
    • 2 Tbsp sugar or agave
    • 1 Tbsp coconut oil, melted
    • 2 large eggs
    • Optional: 1/2 tsp vanilla
    • Optional: 1/4 tsp cinnamon
    • Optional: 3 Tbsp almond meal (note: adding this makes the recipe no longer nut-free)
    Shop Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    Directions

    1. In a large bowl, whisk together the 1:1 All-Purpose Flour, baking powder, baking soda, and salt.
    2. In a separate bowl, whisk the milk, water, vinegar, sugar, melted coconut oil, and eggs, along with the vanilla and cinnamon if using.
    3. Pour the wet ingredients into the dry and whisk just until combined. The batter should be thick but pourable, and it will thicken as it sits. Add a splash more water if it gets too thick.
    4. Heat a griddle over medium-low and wipe it with an oiled paper towel. Pour 1/4 cup of batter per pancake.
    5. Cook until bubbles surface all over the pancake and the edges look dull, then flip once and cook until puffed and golden on the second side. Serve warm.
    Back to blog

    Share

    Leave a comment

    Please note, comments need to be approved before they are published.

    Recipe Tips & Notes

    Let the batter rest a minute. Gluten-free flours absorb liquid as they sit, so a short rest gives you a thicker, fluffier pancake. Thin with a little water only if it gets too stiff.

    To keep them gluten-free: Pamela's Gluten-Free 1:1 All-Purpose Flour is GFCO-certified. Keep your toppings and add-ins gluten-free too.

    Make them dairy-free

    These are easy to make dairy-free: use any milk alternative, plain water, or soda water in place of the milk. Soda water gives an especially light pancake. The coconut oil keeps them tender without butter, so the whole recipe is dairy-free as written when you skip the dairy milk.

    Turn them into waffles

    The same batter makes waffles. Pour it onto a hot, greased waffle iron and cook until crisp. The coconut oil matters here, it is what helps the waffles crisp up rather than steam soft, so do not skip it. Waffles may take a little longer to cook through than pancakes.

    Tips for fluffy gluten-free pancakes

    Three things make the difference. Keep the vinegar in, because it reacts with the baking soda for extra lift. Do not overmix, since a few small lumps are fine and overworking the batter flattens the pancakes. And keep the griddle at medium-low, because gluten-free pancakes need a moment longer to cook through, and too high a heat browns the outside before the center sets.

    Variations

    • Blueberry: scatter fresh or frozen blueberries onto each pancake just after you pour the batter.
    • Cinnamon vanilla: use both optional add-ins for a warmer, sweeter pancake.
    • Chocolate chip: a small handful of chips per pancake, added on the griddle.
    • Dairy-free: covered above, use a milk alternative or soda water.
    • Protein boost: whisk in a scoop of your preferred protein powder and a little extra liquid.

    Make ahead & storage

    • Cooked pancakes keep in the refrigerator for up to 3 days and freeze well for up to 2 months. Layer parchment between them and reheat in a toaster or oven.
    • The batter is best cooked fresh, since the leavening activates once mixed.

    Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    Featured Product

    $19.49

    View full details

    Size: 4 lbs

    Pack Size

    Pamela's Gluten-Free 1:1 All-Purpose Flour is a GFCO-certified artisan blend that swaps cup for cup into the recipes you already love. No dairy, no nuts, no corn, no soy, no salt, no leavening. Just scratch baking, back in your life.

    Bake like you always have

    Measure it 1:1 in place of wheat flour for cookies, cakes, muffins, pancakes, and pie crusts. Most recipes need no changes at all; if a batter thickens as it sits, thin it with a splash of liquid and keep going. The subtle flavor works in savory cooking too: thickening gravy, coating chicken, breading fish.

    Yes, even yeast breads

    Use 1 teaspoon of dry yeast per cup of flour and add water until the dough is a sticky batter, like banana bread. For a taller loaf, line the pan with a parchment collar 3 to 5 inches above the rim.

    Never scoop the bottom of the bag

    The 4 lb. bag keeps serious bakers stocked, and Subscribe & Save delivers a fresh bag on your schedule with 10% off every order. Pause or cancel anytime.

    Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    We've Got Answers

    Yes. A gluten-free one-to-one all-purpose flour makes light, fluffy pancakes with no special technique. Pamela's 1:1 All-Purpose Flour swaps cup for cup for wheat flour, so you use it just as you would regular flour.

    A fine-milled one-to-one blend that already contains a binder, so the pancakes stay tender and hold together. Pamela's 1:1 All-Purpose Flour is built on rice flours and starches and bound with guar gum, which is exactly what pancakes need.

    Yes, and the recipe is designed for it. Use any milk alternative, water, or soda water in place of the milk, and the coconut oil keeps them tender without butter. As written with a milk alternative, they are dairy-free.

    Yes. Pour the same batter onto a hot, greased waffle iron and cook until crisp. Keep the coconut oil in, since it is what helps the waffles crisp instead of turning soft.

    We do. If you would rather skip measuring, Pamela's Gluten-Free Pancake & Baking Mix is our best-selling mix and makes these pancakes in minutes. This recipe is for baking from scratch with our 1:1 All-Purpose Flour.

    Pamela's Best Sellers

    View all products
    Gluten-Free Bread Mix, 25 LB
    Sliced loaf of bread on a cooling rack with Pamela's Bread Mix packaging.

    Gluten-Free Bread Mix, 25 LB

    $77.79

    Pamela's Pancake & Baking Mix packaging with a stack of pancakes on a white background
    Crisp gluten-free waffles made with Pamela's Pancake & Baking Mix

    Gluten-Free Pancake & Baking Mix, 4 lb.

    From $22.49

    Box of Pamela's Whenever Bars Chocolate Chip Coconut on a white background
    Cookie on a wooden board with Pamela's chocolate chip cookie packages around it.

    Gluten-Free Chocolate Chip Coconut Whenever Bars

    From $11.49

    Pamela's All-Purpose Flour Mix packaging with a blue bowl of flour on a white background
    Chocolate chip cookies on a plate with brown paper

    Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    From $19.49

    Pamela's Mission Fig cookies packaging on a white background
    Hand holding a stack of cookies with dark filling, blurred background

    Gluten-Free Figgies & Jammies - Mission Fig

    From $10.99

    Pamela's Chocolate Cake Mix packaging on a white background
    Chocolate cake roll with white cream filling on a marble surface, with a blurred background.

    Gluten-Free Chocolate Cake Mix, 21 oz.

    From $11.49

    Pamela's Gluten-Free 1:1 All-Purpose Flour 25 lb bulk bag
    Chocolate chip cookies on a plate with brown paper

    Gluten-Free 1:1 All-Purpose Flour, 25 LB

    $62.89

    Pamela's Gluten-Free Pancake and Baking Mix 25 lb bulk bag
    Stack of pancakes with berries on a pink plate next to Pamela's Pancake Mix packaging.

    Gluten-Free Pancake & Baking Mix, 25 LB

    $86.49

    Box of Pamela's Honey Grahams gluten-free graham crackers on a white background
    S'mores dip served with Pamela's Gluten-Free Honey Grahams

    Gluten-Free Honey Grahams

    From $10.99

    Pamela's Bread Mix package with a loaf of bread on a white background
    Sliced loaf of bread on a cooling rack with Pamela's Bread Mix packaging.

    Gluten-Free Bread Mix, 4 lb.

    From $19.99

    Pamela's Bread Mix package on a white background
    Sliced loaf of bread on a cooling rack with Pamela's Bread Mix packaging.

    Gluten-Free Bread Mix, 19 oz.

    From $11.49

    Box of Pamela's Chunky Chocolate Chip Cookies on a white background
    A hand holds a box of Pamela's Chunky Chocolate Chip Cookies against a light blue background, while another hand holds a small stack of chocolate chip cookies in the foreground.

    Gluten-Free Chunky Chocolate Chip Cookies

    From $8.99

    Other Recipes You'll Love

    View all posts

    A sliced loaf of protein-packed gluten-free banana bread

    Recipes

    Protein-Packed Banana Bread

    on Aug 13 2026
    Moist gluten-free banana bread with about 6g of protein per slice. No protein powder, just cottage cheese, eggs, and Pamela's 1:1 All-Purpose Flour.
    A stack of fluffy gluten-free cottage cheese protein pancakes with syrup

    Recipes

    High-Protein Cottage Cheese Pancakes

    on Aug 11 2026
    Fluffy high-protein gluten-free cottage cheese pancakes made with Pamela's Pancake & Baking Mix. No protein powder, just cottage cheese, eggs, and Pamela's Pancake & Baking Mix.
    Gluten-free peanut butter cookies with the classic fork crisscross on top

    Recipes

    Peanut Butter Cookies

    on Aug 03 2026
    Easy one-bowl gluten-free peanut butter cookies made with Pamela's Pancake & Baking Mix. Crispy, crunchy, and finished with the classic fork crisscross.

    Top Pamela's Searches