Pancakes with All-Purpose Flour
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Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Peanut-Free Corn-Free

Make pancakes using our All-Purpose Flour Artisan Blend. These can be made dairy-free also! NOTE: This recipe was retested and updated July 2017.

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 Nut Flour Blend 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.

Overall Average Rating:
8 ratings
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Kaia 06/156/2021 06/06/2021
  • Rating:
Theas pancakes are deilish i have made them into waffls to!
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Jenny 10/299/2020 10/26/2020
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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!
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My favorite recipe! 08/236/2020 08/24/2020
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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.
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Lucia 05/121/2020 05/01/2020
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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!”
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Brett 12/343/2019 12/10/2019
Hello,
The batter was too thick and gooey. Maybe better for a cake than a pancake.
Thanks
Brett
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Mrs Wiseman 08/236/2019 08/25/2019
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My husband loves these pancakes. I add a scoop of protein powder and 1tsp cinnamon.
I have used this batter in a mini donut/cake pop maker with great results.
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Julio 03/89/2019 03/31/2019
First time failing at making pancakes. The mix was way too watery, and when added more flour it just became dough. Very disappointed. Sticking to my Red Mill paleo mix. They always come out perfect.
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Lauren Olsen 01/01/2019 01/02/2019
Made them in a stone small bar pan. This recipe was delicious. Heated Stone pan in oven 425degrees during oven preheat. Melted a bit of ghee to cover the pan once it was preheated. Baked for around 13 minutes. No flipping!
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Rachelle 11/316/2018 11/13/2018
Loved these pancakes! I was bummed there was no recipe in the flour bag so looked it up online. Followed the directions minus the sugar and used lactose free milk. Came out perfect! Fluffy, light and flavorful. Couldn't tell they were gluten free! Thank you.
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Michele 06/174/2018 06/24/2018
These pancakes are amazing. My 10 year old doubled the recipe and made them on her own, they came out delicious! Great recipe!
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