Mallory always felt food would play a huge part in her life and career. As part of a family that loved cooking and spending dinner together, she equated food with having a good time.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
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
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.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1734
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
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.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!