Pancakes (Dairy-Free)

Simple recipe for pancakes made with our Pancake & Waffle Mix.


    Yield: six 4-inch pancakes

    • 1 cup Pancake & Bake Mix
    • 1 large egg
    • 3/4 cup water, or soy, rice, almond or coconut milk.
    • 1 TBSP oil

    Allergen Options:
    For egg, use equivalent prepared egg replacer and reduce water by 1/4 cup. Batter should be thick.


    Mix all ingredients together to combine. Batter should not be too thin or too thick. Add 1 TBSP additional water if batter thickens. Preheat griddle to medium/ med-high heat, or 350º to 375˚ for electric griddles. Pour batter onto lightly oiled griddle. When bubbles appear and bottom of pancake is golden brown, flip once and continue cooking until 2nd side is golden brown. Serve immediately.

    Extra pancakes can be cooked, cooled, and then wrapped in plastic and frozen. To reheat, remove any wrapping and microwave pancakes wrapped in a paper towel until hot, approximately one-minute.

    © Pamela's Products, Inc.

Customer Reviews

Based on 13 reviews
Ann G

I add a spoon of pumpkin and a dash of cinnamon to the recipe.

Lisa H

I first used this years ago when I was first diagnosed with Celiac Sprue.

I loved it then and I love it now. Absolutely the best on the market.

I make a blueberry/strawberry compote for topping.

Love her products.

Thank you

Dennis joy

Hi my granddaughter is allergic to flax seed does your mix contain this.


you stoll have to use an egg to make these pancakes, so it is not vegan.... a disappointment

Debbie B

Hi! I can't seem to find the alternate recipe on the bag anymore that has no egg. Flax seed was used instead. Could you help please?