Pancakes
Categories: Pancakes, Recipes
Tags: , Allergy Friendly, Dairy Free, GFCF, Pancakes, Vegan, Vegetarian
This gluten-free pancake is heavenly thick, yet light and fluffy with the crispy edges my children demand. They’ve become a morning favorite in my house, as I know they will in yours! For an even easier way to put delicious fluffy gluten-free pancakes on your table, just grab a bag of my Jules Pancake and Waffle Mix.
Fluffy Pancakes
- 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 2 Tbs. dry dairy or or non-dairy milk powder OR almond meal
- 1 Tbs. granulated cane sugar
- 1 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs (or egg substitute)
- 3 Tbs. canola oil
- 1 1/2 (+/-) cups milk (dairy or non-dairy)
- high heat oil for the pan
- berries, chocolate chips, chopped nuts, etc., if desired
In a medium bowl, whisk together the dry ingredients and set aside. In another larger bowl, combine all the liquid ingredients, using only 1 1/4 cups of milk at first. Gradually whisk the dry ingredients into the liquid ingredient bowl until well integrated and only a few lumps remain. Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all. You should be able to put a dollop of batter onto the hot oil and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny.
Pour enough oil into a large skillet or griddle to have a thin covering over the entire surface. Heat the skillet or griddle to medium-high.
Spoon batter onto skillet and spread the batter with the back of a large spoon. Leave space between each pancake so that you can use a spatula to flip each one easily. If desired, place berries, chocolate chips, etc. onto the uncooked side of the pancakes. (Or make into fun shapes like Mickey Mouse!)
Cook until bubbles begin to form in the batter, then gently flip, continuing to cook until light brown on the bottom with slightly crispy edges. Serve warm with maple syrup, or layer with pieces of wax paper between the pancakes, and seal in a zip-top bag once cooled; refrigerate or freeze and reheat for later serving.
Yield: approximately 12 pancakes, depending on size.
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28. Aug, 2011
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Pancakes | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour….
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31. Jul, 2012
[...] and to my surprise I quickly was down to one bag. The other day Jules posted a recipe for her pancakes. I had seen this recipe before, but never made it. However, the other day after a long workout I [...]
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Looks like it's going to be a great dinner! RT @thebrownette: #vegan #gf #pizza night - daiya @JulesGlutenFree http://t.co/nN2Y7eknB0
Jules said: on October 19, 2010
Kimberly over at GlutenFreeIsLife posted a great review of these pancakes. She topped them with butterscotch chips and syrup – totally yum! Thanks for sharing, Kimberly!
http://www.glutenfreeislife.com/?p=2425
Hailey said: on December 3, 2010
is there an alt to the non-dairy milk powder? That is going to be VERY challenging to find here
Will it be ok if I just omit it? Thanks
Jules said: on December 4, 2010
You can always feel free to use regular milk powder if you can tolerate dairy – that should be in any grocery store. Enjoy!
Cindy said: on September 15, 2012
I made these this morning with just oat flour (ground up oats in a pinch) in place of powdered milk, and they turned out great!
Jules said: on September 16, 2012
That’s brilliant, Cindy!!!! Way to go!
Kathi said: on January 10, 2011
I made these pancakes this morning. Everyone loved them. They are the best pancakes I have had in over 2 years!!!
louise R said: on January 26, 2011
i have used almond milk and coconut milk to make the pancakes they came out great plus i don’t use canola oil i use coconut oil all organic .
Penny said: on February 12, 2011
Could these be made as waffles?
Jules said: on February 13, 2011
Hi Penny – yes, these can be made as waffles. Enjoy!
Pam said: on September 6, 2011
Is the oil added to the pancake batter. I am having problems with my batter very runny.
Jules said: on September 26, 2011
Hi Pam, yes, the oil is added to the batter. If your batter is too runny though, just cut back on the milk. Add only a little, stir and add more if you need to. Hope that helps!
Holly said: on September 23, 2011
I’m sorry to say but this recipe was a sad sad disappointment. I’m not a novice to Gf baking. And I did follow this recipe exactly without variance. But it was very very thick & required about an extra cup of milk. The first pancakes stuck like glue so I added extra oil which helped. But this batter was gooey & sticky inside no matter how long they cooked. I’m talking inedible. I wasted a huge amount of batter (which is a lot of expense flour) trying this recipe. I do love Jules flour (I’ve ordered a lot) but I won’t be using this recipe ever again. If someone has any idea to what happened, please let me know. I’m used to using the Bisquick all purpose flour mix for my pancakes & they come out beautiful every single morning (I eat pancakes probably 5-6 morning a week) so really disappointed this morning.
Jules said: on September 26, 2011
Hi Holly, I’m sorry you had trouble with this recipe. If you ever have questions or want to walk through recipe difficulties, please email us at Support@JulesGlutenFree.com so we can walk through it with you.
My only thought based upon your description is that there was too much milk powder – what kind did you use, as some make things thicker than others! Please email so we can go over the possible problems and figure it out with you. In the meantime, I’m glad you have a pancake that you like, and that you have been happy using my flour in other recipes. It’s all about finding what works for each of us and enjoying our gluten-free lives in a tasty way!
Holly said: on September 28, 2011
Thanks Jules, I think I’ve got it figured out now. I made the mistake with the egg replacer. Now that I’ve got that figured out, they are coming out perfect. Now how to I amend my original review?
Jules said: on September 29, 2011
Holly – I’m so happy to hear you’ve got it figured out! Yay for Pancakes!!! (They are one of life’s necessities, in my opinion!). Egg replacer acts alot like milk powder and can certainly make a recipe too thick and gooey if not used in exactly the right proportion. Thanks so much for letting me know! No worries about your prior review; I’m just glad to know it’s working now that you’ve gotten it figured out! My recipes are a little like my babies – I worry about them if they’re misbehaving!
Minna Mononen said: on October 5, 2011
I made these at the first time. So delicious!! Even my not-glutenfree boys loved to eat them
. Thanks Jules, again! Love your recipes, they are so good.
Barbara Matthews said: on November 21, 2011
I made these pancakes but i did not have the non-dairy milk powder. I also dont use oils so I used butter instead. My pancakes came out spongy and doughy. They browned very nicely and had a great tast but a little more doughy than I am used to. My batter was a little thick. I only used 1 cup of milk because it looked like It would be too much liquid if I had used all of the milk that the recipe called for. What did I do wrong? I am going to try them again but this time I will use the non-dairy milk powder and maybe all of the milk this time. Please give me your advice.
Jules said: on November 21, 2011
Barbara – any time substitutions are made to vary the recipe, they will change the results. I’m glad they tasted great for you though! Milk powder helps to keep them from being spongy/doughy. Add a bit more milk next time as well, and you may find that you need to add more milk as the batter sits and thickens. What did you use in place of the oil? Definitely try it again with as few modifications as possible, because it’s a great recipe!
Jen said: on November 25, 2011
We tried this recipe for the first time today and LOVED it! I used original flavor (puresilk) Almond milk as we are GF and dairy free- my 2yo son is on his 3rd pancake!
Thanks for a great recipe which was easy to follow- I usually hate making things from scratch due to time constraints, but this is the best! (and less expensive too)
Thanks Jules!
Jules said: on November 26, 2011
Fantastic Jen! So glad you all loved the pancakes!!!!
lissel said: on February 2, 2012
I’ve always used a pancake mix for ease of use, but I prefer to make my own mix. If I mix all the dry ingredients together (in a large quantity) will it store and then I can add liquid ingredients when ready to use? I just don’t want it to go bad. Thanks!
Jules said: on February 2, 2012
Lissel – I do the same thing for pancakes and even for scones! And the answer is yes, just mix all the dry ingredients up and store it in the fridge – you can even store in pre-portioned bags to make it even easier!
Dede said: on April 22, 2012
I am new to GF living, made these this morning. The mix was thick with the original 1 1/4 milk , but I kept adding milk till I was happy. I also added choco chips, vanilla and extra sugar, to taste and I was over all very happy with the results.
Thanks so much.
Jules said: on April 22, 2012
Dede – I made these this morning too! My kids’ favorites! I find that the longer the mix sits, the thicker it gets, so I keep some extra milk handy to keep adding as necessary. Sounds like you figured it out just right! Enjoy!
Phyllis Greeley said: on September 14, 2012
I feel to have to copy 9 pages to get a recipe is a bit over the top! One gets much of the repeated material there is a lot of open space that could be reduced. Ink is so very expensive. sorry.
Jules said: on September 15, 2012
Phyllis – thanks for pointing that out. There was a code missing but it should be fixed now. It’s supposed to only print the recipe itself, not the info before the recipe, so thanks for telling me that wasn’t working! Enjoy the recipe!
RoseAnne said: on November 13, 2012
Ran out of our usual pancake mix so I thought I’d try to make them from scratch. These were fabulous.
Jules said: on November 13, 2012
Yay, RoseAnne!!! So happy you found an alternative, and guess what? Making from scratch with All Purpose GF Flour is always less expensive! Nice info to keep in your back pocket!