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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Reviewed: Nov. 26, 2008

WOW! I just decided yesterday to cut gluten out in my 2 year old's diet as I am thinking she is intolerant. This is my first gluten free recipe and I am so amazed, the flavor is much better than regular pancakes! We are big time pancake people and these are absolutely delicious. I used brown rice flour and 2 cups of milk instead of the dry milk/water, and 1 tsp sugar instead of the substitute. I am stuffing my face while typing and can't get over how yummy they are :)

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Marie

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Reviewed: Nov. 8, 2008

Used guar gum instead of xanthan and 1-1/2 cups milk instead of dry buttermilk and water. Batter made around 20 pancakes. Easy to make. These do not taste gluten-free. Thank you!

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Mrs. Kranjc

Cooking Level: Beginning

Living In: Liberty Township, Ohio, USA

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Reviewed: Aug. 9, 2008

Too many ingredients for my liking. By the time I got this ready for the kids they were wingy and winy and over it... sorry. Maybe best to prepare dry ingredients a day ahead.

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Jossiah

Cooking Level: Expert

Living In: Perth, Western Australia, Australia

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Reviewed: Jul. 10, 2008

I have to say that I was skeptical when reading all the reviews for this recipe. I'd heard many times before that things tasted comparable to the real thing, and then I found that I was sorely disappointed. However, these pancakes truly are as good as ones using wheat. They turned out so beautifully! I used brown rice flour instead of white, real sugar instead of the artificial sweetener, only 1 T. of coconut oil (replacing canola oil) and a mashed banana! The results were excellent! I felt like I was back in Hawaii again with my banana/coconut pancakes. Thanks for helping me forget I was gluten intolerant for a day!

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Jun. 21, 2008

These are great! My non-GF husband loves these along with my two boys! I did make a couple of substitutions: used dry milk for dry buttermilk, 1% milk for water and 3 tbsp sugar for sugar sub. Had to beat really well to get the lumps out especially with the starches. But the consistency and taste are excellent! Thanks for the great recipe!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: May 18, 2008

This recipe is by far the best I've found for pancakes AND waffles. The other reviewers are right on track with the consistency and taste. I used the Sour Cream variation and it was excellent. For some additional flavors that "kid" friendly, I used a 1/4 tsp of vanilla and/or cinnamon. Additionally, instead of the standard "processed" sugar substitutes, I use pure Stevia (1/4 tsp) which worked very well. The best benefit of all is that this recipe is simple and easy to make for my youngest son who is Autistic and a picky eater. This recipe goes a long way - I made 40 "dollar" size pancakes (about 2-3 tbl spoons each) and 20 "dollar" size waffles from the same batch. Thank you!

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Blade_runner91

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Reviewed: May 10, 2008

There was no flavor to them, we had to add extra flour because the batter was too runny, and they did not raise up well.

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GLOJAO

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Reviewed: Apr. 20, 2008

I NEVER review recipes online, but these pancakes were incredible. I am amazed! I used 1.5 cups of Annalise Robert's brown rice flour mix, 1 T sugar instead of sugar substitute, and more like 1.5 cups of water (I like thicker pancakes). WOW!!

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Susan

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Reviewed: Mar. 20, 2008

My husband has celiac and this is the best pancake recipe by a mile that we have found. I didn't have any buttermilk powder so I used regular milk powder and added some sour cream....SO GOOD!!

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smittyag

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Reviewed: Mar. 14, 2008

These are really good! I made a few changes since I didn't have buttermilk powder and had no intention of buying it. I substituted buttermilk for the water and instead of sugar substitute, I added about 1 Tbsp or a bit more of regular sugar. I also didn't have potato starch so I used cornstarch instead. I found the batter to be extremely runny and lumpy so I added a little bit more tapioca flour, cornstarch and a pinch more zanthum gum. For an added spice I added a couple teaspoons of cinnamon. These are WONDERFUL! You absolutely cannot tell these are gluten free.

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NikkiandHeath

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

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Reviewed: Mar. 3, 2008

Wow! These are the best pancakes! My nine year old put all the ingredients together and they were perfect! I've added apples to them and also bananas another time. It's amazing how well they turn out! Fluffy and so flavorful!

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R Cummings

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 30, 2008

These are absolutely fantastic! I have been trying several gluten free pancake recipes and alterations and they haven't turned out. Thanks so much! I didn't have potato starch so used corn starch and used soured soy milk to replace the water and butermilk powder! So great!

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Irene

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

very,very,wonderful...only made a few changes..I used rice milk and added just a little buckwheat. Also added 1/4 t of butter flavor and 1/4 t of maple flavor and used honey for the sweetener. Sometimes when I'm cookin'em up I place a few frozen blue berries on. Their even good cold I take them to work for a morning snack ...WOW !

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Kim H

Cooking Level: Expert

Home Town: South Prairie, Washington, USA

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Reviewed: Jan. 20, 2008

These were really good and quite easy to make (as far as gluten free cooking goes!). I used less liquid than called for. and they still rose quite a bit as they cooked. I froze half the batch and pop them in the microwave for 1 minute each for a quick breakfast.

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Marcia T

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 22, 2007

This was my first gluten free recipe experience. The pancakes were excellent. I was afraid my kids wouldn't like them because we are used to eating whole wheat pancakes made with hard white wheat milled in our grain mill, and eat them several times per week. My oldest son who is very picky loved them! He said that they were so good you don't even need syrup with them. The texture was perfect and I am glad I doubled the recipe so I can freeze some. Here are the changes we made: 1 cup freshly ground long grain brown rice flour was what I used for the rice flour rather than art. sweetener, 1 1/2 tbsp maple syrup added to the liquid ing. Just under 2 c. buttermilk rather than milk/powder mixture I also substituted 3 tbsp melted butter for the oil, mixing it into the liquid mixture with a hand blender. So good! This saves breakfast for my pancake eating family.

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Ginny

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Nov. 24, 2007

I submitted this recipe several years ago. Subsequently, with the aid of an iron supplement, I was able to go back to a normal diet. Recently, I tried the Gluten-free Pancake recipe again and found that much less water was required to obtain the proper consistency. Other reviewers have some interesting variations to this recipe, that I am going to try. Thanks for their comments.

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AC6AA

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Reviewed: Nov. 7, 2007

Incredible! my husband who is on a gluten free diet was so excited when i made these for him! They are so much better than the pre made mix i bought at a health food store. They taste and look(very important) like the real thing. I threw in few blueberries to the batter as well. I'll try and put a picture on here soon so you can see it to believe it!

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B Spradley

Living In: La Mirada, California, USA

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Reviewed: Oct. 26, 2007

Well named. Excellent recipe. We cut the water down to 1 cup. For the very best waffles we use one cup of milk and beat the egg whites to stiff peaks and fold them in just before baking. Thanks for sharing this great and versatile recipe!

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Delicious Gluten-Free Pancakes

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