Pancakes with All-Purpose Flour

Make pancakes using our All-Purpose Flour Artisan Blend. These can be made dairy-free also!

Ingredients

    Yield: Twelve 4" pancakes

    • 1 cup Pamela's All-Purpose Flour Artisan Blend (140g)
    • 3 tsp baking powder
    • 1 tsp baking soda
    • ¼ tsp salt
    • 1 cup milk or milk alternative, water or soda water
    • ¼ cup water
    • 1 tsp white vinegar (optional, adds a tang like buttermilk)
    • 2 TBSP sugar or agave
    • 1 TBSP coconut oil, melted
    • 2 eggs, large
    • Optional: ½ tsp vanilla
    • Optional: ¼ tsp cinnamon
    • Optional: 3 TBSP Pamela's Almond Flour or almond meal
Directions

    Mix dry ingredients together. In separate bowl mix liquid ingredients. Whisk together wet and dry. Batter thickens as sits. Batter should be thick but pourable. Add additional water if batter becomes too thick. PANCAKES: Pre-heat griddle to medium low. Oil griddle with paper towel and pour 1/4 cup batter onto griddle and cook until bubbles surface all over the pancake, and edges dull. Flip once and cook until the pancakes puff and are browned on the second side. WAFFLES: Pre-heat waffle iron. Pour batter on hot greased iron. Use of coconut oil is important for helping waffles to crisp. Pancakes and waffles may take longer to cook.

    Chef Note: when scooping flour instead of weighing, there might be more flour from heavy scooping and batter might need to be thinned with additional water.

    © Pamela's Products, Inc.

Customer Reviews

Based on 15 reviews
80%
(12)
7%
(1)
0%
(0)
0%
(0)
13%
(2)
K
Kaia

Theas pancakes are deilish i have made them into waffls to!

J
Jenny

Love these pancakes! So light and fluffy and flavorful and not heavy like a lot of gluten free pancakes are. I put a little almond butter on them with some maple syrup. Nice and hearty for a super cold Utah morning!

M
My favorite recipe!

Been using this recipe for years! Best gluten free pancakes. I’ve made with dairy free milk but would encourage you to try the carbonated water version at least once! Great texture.

L
Lucia

Best pancakes! We could not tell that they were gluten or dairy free. For the alternate milk I used half canned coconut milk with cream and half drinking coconut milk. The pancakes did not taste of coconut and were smooth, creamy and just dreamy pancakes. My 21 year old son was visiting, his comment: “These pancakes are fire!”

B
Brett

Hello,

The batter was too thick and gooey. Maybe better for a cake than a pancake.

Thanks
Brett