"A tasty gluten-free and dairy-free pancake." — CT Kelly
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sweet rice flour
1 1/4 cups
This was a simple and straightforward recipe without the 'hundred and two ingredient' list often associated with GF baking. We were able to mix it up and be eating within minutes of looking up the recipe! Thanks for the great pancakes!!!
I made these and was excited that there weren't too many ingredients. They burned very easily. By the time they were solid enough to flip, they were almost black. I added blueberries to them and maybe that increased the water too much. If adding something tame like blueberries messes with a recipe that much though, it should be mentioned. I gave them two stars because they did actually taste pretty good.
A good GF recipe. The pancakes were light and fluffy, and a little crispy.
Good pancakes! We are not dairy free, so we used a regular yogurt and milk. Thanks for a good recipe!
It was a great recipe and will become a breakfast staple. I had to change it due to my child's allergies and what I had on hand. I used 1/2 cup brown rice flour and 1/2 cup sorghum flour. I used 1 1/4 cup apple sauce instead of soy yogurt. I left out the cinnamon and the vegetable oil.
I love the ratings and have been looking for a good pancake recipe. I cannot have soy or dairy. What could I use instead of the soy yogurt?
A great gluten free recipe! My husband even prefers these to regular pancakes! I substituted the rice milk for almond milk and the vegetable oil for coconut oil. These pancakes are delicious!
Great and simple recipe! I love it when I can find a recipe, make it and be enjoying the meal in under 20 minutes. I added fresh blueberries, super tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Dairy and Gluten-Free 'Buttermilk Pancakes'
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 121
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