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Gluten-free pancakes are a favorite light and fluffy breakfast meal.
Combine all ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick).
Heat lightly greased griddle to 350°F or until drops of water sizzle.
Spoon 1/4 cup batter onto griddle. Spread batter to 4-inch circle. Cook 2-3 minutes or until bubbles form on surface. Turn; continue cooking 1-2 minutes or until light brown. Serve warm with butter and syrup.
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
Dietary Fiber: 1g
These are so good! I have a gluten sensitivity so this is the recipe I like to use. The pancakes were fluffy and smelt good! These taste really awesome compared to other gluten free pancakes.Thank you Land O'Lakes for the excellent recipe!
I followed directions exactly, using prepackaged g/f baking mix and added vanilla and cinnamon. They turned out wonderfully! Very tasty...
This is my official go-to recipe for pancakes! I never buy buttermilk and so I use about a half a cup of yogurt with regular milk instead. I add vanilla and a dash of cinnamon as well. To me they are the least gluten free tasting pancakes I have found. My two year old LOVES them also. I never measure the milk, I just add milk till I reach the correct thickness for me. I also cook them over lower heat for longer and they come out golden brown. So so good!
This recipe was not successful. The outside was crisp, the inside a doughy gooey texture. The pancakes take longer to cook, but seem to work best on a low and slow heat strategy. Definitely nothing I would recommend.
I followed this exactly except I only added 1 tsp vanilla. The batter was thick but the pancakes cooked up flat and thin. This is very similar to the gluten free Bisquick pancakes. These don't cook well on this inside. I even turned the heat down but with every one the outside was done and the inside wasn't done all the way. I did not like these at all.
This was very delicious! I doubled the recipe and it came out great. I only made one change and that was to separate the eggs and whipped the egg whites until soft peaks. Don't know if it made a difference but YUM!!!!
Thank you for taking the time to make gluten free recipes. I know many of us really appreciate it! This recipe is wonderful! The pancakes are nice and fluffy!
I've tried many different recipes and mixes for gluten free pancakes -- these are by far the best!!! I've made them several times and they turn out great everytime. Ran out of butter once so I cut back to two tablespoon butter and they still tasted great. Now thats how I make them all the time.
This was superb! The pancakes were fluffy, tasty, and smelt GREAT! The batter initially seemed a tad thick at first and was easily remedied with a little more buttermilk. I also added strawberries. It made for a wonderful breakfast. Again, I am grateful for the gluten free recipes!
Delicious! The more we eat these, the more we love them.
I have tried a lot of gluten free pancake recipies and none tasted very good but this one was so good I felt like I was eating the real deal. Now I can actually have pancakes with my family again. Thank you Landolakes!
I made these pancakes following the exact recipe. The batter was runny and I had to add a lot of flour to it just to make it. What happened?
I found these turned out almost like regular pancakes, and cooked similarly too. Will definitely make them again.
CAN NOT TELL THE DIFFERENCE OF PANCAKES WITH WHEAT---THANK YOU LANDOLAKES!!!
You have to keep checking for doness, other wise very good also the freeze well just put wax paper in between.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1734
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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