Reviewed: May 20, 2012

This is the BEST GF pancake recipes I've had. I've tried all the GF pancake mixes out there and none of them have the right texture. These are amazing!

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Reviewer:

Jennifer

Reviewed: May 19, 2012

Best GFCF pancake we've had! We made it casein free by omitting the dry buttermilk and using coconut milk or rice milk (whatever was on hand) for the water. Sometimes I add Enjoy Life chocolate chips, other times I add diced apple and cinnamon. My pancake deprived 7 and 9 year old thank you!

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Reviewer:

GEORGIASHOME

Reviewed: Apr. 29, 2012

It is not utmost perfection, but it is the BEST gluten-free pancake recipe I have found to date. They were nice and fluffy, mostly cooked through quite well. I did have to substitute cornstarch for the potato starch and I used milk with a splash of vinegar in lieu of water plus I didn't add the buttermilk powder (didn't have any). I used a little less liquid to compensate for that loss. I will be making these again for certain!

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Reviewer:

Lyceia

Reviewed: Apr. 8, 2012

Had to do a few substitutions since I didn't have all the ingredients...nonfat dry milk-no tapioca flour so I used half amount of cornstarch...only used 1-1.5 cups of water

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Reviewer:

Nicole

Reviewed: Apr. 6, 2012

Best gluten free pancake recipe, ever! Good wheat taste approximation. I use actual sugar instead of sugar substitute, rice milk instead of buttermilk powder in a pinch and melted butter instead of vegetable oil (taste preference). None of these substitutes impact the overall flavor - great recipe!

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Reviewer:

mrsrich

Reviewed: Mar. 25, 2012

"We should eat gluten free all the time," was the comment from my 7-yr old when I served these for breakfast. My 12 yr old said they were better than regular pancakes to eat plain. I think that is testimony enough.

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Reviewer:

Beth

Reviewed: Mar. 19, 2012

Great basic g/f pancake recipe. I will try playing with a flour blend next time instead of all rice flour, and when I doubled the batch I used 3 cups of rice milk instead of what would have been 4 cups water & the buttermilk powder. i made a bunch extra and froze them for a quick warm breakfast when we are running short on time, they taste just fine reheated in the toaster.

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Reviewer:

miss b

Cooking Level: Intermediate

Reviewed: Mar. 18, 2012

The only change I made was substituting 2 cups of milk for the water and buttermilk powder. These were excellent. None of my gluten-eating family could tell the difference. They cooked better when I spread the batter thinly on the pan. This recipe is a keeper, thanks so much!

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Reviewer:

Gullyabb

Reviewed: Mar. 17, 2012

I never review any recipe, but had to review this one. I have 2 very picky kids who ate 2 large pancakes each after making this recipe. The only change I made was to remove the salt and baking soda (as I didn't have baking soda on hand), and instead I added an extra 1 tsp of baking powder, other than that I followed the recipe to a T. I should also state that I am a NOVICE cook, and found these easy, you just have to watch the pancakes carefully as they burn quickly :)

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Reviewer:

ARABY

Reviewed: Mar. 11, 2012

I would give this 5 stars, but 2 cups of water is WAY too much. Every time my husband and I make this, we only need 1/2 cup of water. I also do tapioca starch in place of the potato starch because I never buy potato starch. So, I do 1/3 cup plus 3 Tablespoons tapioca flour/starch. Otherwise, the flavor is great. I leave out the xanthan gum quite often too.

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