Reviewed: Oct. 17, 2009

The buttermilk adds a great flavor to these pancakes. I add a tablespoon of cinnamon with splenda-sugar to the mixture before baking them. A dollop of unsweetened applesauce on top makes this a fantastic taste treat!

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Tamara Davis-Army Mom

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Reviewed: Oct. 3, 2009

These were great. My children with MULTIPLE food allergies loved these. I substituted soymilk powder for the buttermilk powder, used an egg substitute, used agave nectar for the sweetner, and added applesauce for moisture. These are the best gluten free pancakes we have ever had... and we've tried ALOT of them! :) Thank you!

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allergenfreecooking

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Reviewed: Sep. 16, 2009

When I first made these, I followed someone else's suggestion to use almond milk as the buttermilk powder substitute. The pancakes were good, but were still heavy like all other gluten-free pancakes I've made. This time, I just used water (and almost halved the called for amount!) and used 1 T. of agave nectar for the sugar substitute, and the pancakes were AWESOME. We all loved them....1 year old, three old, husband and all! Thank you for a great recipe.

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Happycooking

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Reviewed: Sep. 7, 2009

These were just as yummy as wheat pancakes. I used 2 tsps of sugar instead of the sugar substitute, added 1 chopped up Granny Smith apple, and 1 cup of chopped walnuts. I also prefer a thicker pancake, so I only used 1 1/3 cup water. Thanks for sharing AC6AA!

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Doris Cheung

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

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Reviewed: Aug. 25, 2009

My one year old is on a gluten free diet so I tried these and absolutely loved them. My husband and I both felt they tasted very much like regular pancakes. Have used this recipe several time since then and always great results.

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Hanan

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: London, Ontario, Canada

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Reviewed: Jul. 31, 2009

My 2 year old son has celiacs disease, and this recipe is a true blessing! I can finally make something for breakfast that tastes good.This one is a winner in my kitchen!!! Thank you so much for this awesome and easy recipe!!!

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Alina

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Reviewed: Jul. 25, 2009

Thank you, thank you for this recipe! I made this recipe two times this morning. My kids kept eating them up! The first time I made them as originally posted. I found them thin and kept adding flour to thicken. The second time I followed Susan's suggestions of using Annalise Robert's brown rice flour mix (1.5 cups) and not even the whole 1.5 cups water. I've been looking for a thick regular pancake. The second batch turned out better as far as my tastes go. They had a better flavor and were thicker. I added chocolate chips both times for part of the pancakes. Finally, I have a recipe I can make for my whole family and not feel bad that it is gluten-free! Yummy! It didn't take that long mixing it up. It was worth it.

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mfb

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Reviewed: Jul. 4, 2009

Ditto, Ditto. Although my husband did come up with one negative. He said these are so good, he's going to eat way too many! The kids didn't notice they were gluten free. Both went back for seconds. I made the basic recipe but substituted for what I had on hand. Brown rice flour instead of rice flour. Ground flax seed instead of tapioca flour. Honey instead of sugar substitute. I didn't have buttermilk powder or use a substitute. It does take some time to make the recipe but that's true of nearly every gluten free recipe I've made - I'm getting used to it. (My favorite bread recipe has 18 ingredients.) Before I put everything away, I put together the dry ingredients for two more full recipes in separate containers. That should make it much faster next time.

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debsails

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Reviewed: Jun. 11, 2009

Fantastic! These are delicious. They taste exactly like wheat ones! The only changes I made were minor ones and only because I didn't have everything. I used corn starch instead of potato, regular milk and lemon juice instead of buttermilk powder and water, and salad oil instead of canola. It looks like a lot of ingredients but most of them are in every kitchen, and the uncommon things are common in GF kitchens (xanthan gum). I also used a tsp. of sugar instead of substitute. I did make a lot of changes but they were ones that you should be able to make in every recipe without changing much. Thanks so much for the PERFECT recipe. GF mixes are so expensive and these taste better!

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Yellinia*DIOM*

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Reviewed: May 12, 2009

This is a fantastic recipe. It tastes just like wheat pancakes. We are dairy free as well so I took out the buttermilk powder entirely and used soy milk. I used 1 cup soy and 1 cup water. You could also use almond milk.

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NinaB

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Reviewed: May 3, 2009

The best pancakes we've ever had. Period. My bf and I went gluten-free but couldn't afford all the ingredients to make these at first, and after a sad attempt at using a gluten-free mix, I made these and was amazed at how good they are! The only thing I did differently is used 2c vanilla rice milk in place of the water and milk powder. My new favorite recipe!!!

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ForsakenPhantasm

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Reviewed: Mar. 10, 2009

Great recipe! You'd never know the difference between regular and gluten-free and you don't even have to buy the expensive mixes. :) I use fresh blueberries rolled in a bit of rice flour so the extra moisture that comes out of them while cooking gets absorbed. Thanks for the recipe!!

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AWORKINPROGRESS

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Reviewed: Mar. 8, 2009

Followed recipe as is and they turned out delicious!

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skrafft

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Reviewed: Mar. 5, 2009

These are GREAT!!! Better than regular--Thanks a million!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

Okay, I'm new the gluten free world, but everything I taste gluten free tastes bad to me. I can't stand the texture. This reminded me of griddled cream of wheat in texture. The taste was okay, but I found these pancakes very heavy and thick. It wasn't what I was expecting, but then when I could eat pancakes, I thought my husband's recipe from scratch were the best in the world. I won't do it again. I'd rather do without.

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Karies

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

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Reviewed: Feb. 5, 2009

SUCH a great recipe! Since being GF, I've really missed eating pancakes -- even my brother and sister who aren't GF enjoyed them. I didn't have buttermilk powder or buttermilk on hand, so what I ended up doing was substituting 2 cups of milk (+2 tbsp of lemon juice) for the buttermilk, and they came out great!

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gluteenfreechickee

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Reviewed: Jan. 27, 2009

Wow! Was this good. The pancakes are so light and fluffy, not heavy and gritty like some of the mixes I've tried. I used Authentic Foods' Brown Rice flour rather then the white rice flour. I also, based on other reviewers suggestions, substituted 1.5 cups milk mixed with 2 Tbsp. vinegar for the 4 tbs. dry buttermilk and 2 cups water. I think reducing the liquid as well made it just the right consistency. I look forward to trying it with the buttermilk powder (or maybe even real buttermilk-what a treat), just didn't have any on hand. Thank you for a wonderful recipe that celiacs as well as non-celiacs can enjoy. Oh! And they tasted just as good warmed up in the microwave the next day.

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FONDUE

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Reviewed: Jan. 13, 2009

Amazing Pancakes! My son and I had to give up our Saturday morning pancakes due to our intolerance to Gluten. With these pancakes I can tell you that you WILL tell the difference and honestly BETTER THEN ANY WHEAT BASED PANCAKE! Tastes fresh and beautiful to freeze for quick week day breakfasts!

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Misshell

Cooking Level: Beginning

Home Town: Scarborough, Ontario, Canada

Living In: West Hill, Ontario, Canada

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Reviewed: Jan. 10, 2009

These are excellent!! I can't believe I can finally enjoy a gluten free pancake that doesn't taste gluten free! I was out of potato starch so used corn starch instead, and I did add about a 1/4 cup more tapioca flour to thicken up the batter a bit. I used a teaspoon of regular sugar instead of the sweetener. so delicious!!

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mommycook

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Homer City, Pennsylvania, USA

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Reviewed: Dec. 31, 2008

Excellent! Very similar to wheat pancakes. I used everything as called for, except the sweetener which I omitted and guar gum instead of the xanthum.

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Connie S

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Delicious Gluten-Free Pancakes

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