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stack of gluten free pancakes with triangular section cut down through the top.

Gluten Free Pancakes

Gluten-free doesn't mean no pancakes! Start your morning off with these delicious gluten-free pancakes made with Bob's Red Mill 1:1 baking flour.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes

Ingredients
  

  • 1 ½ cups Bob's Red Mill gluten-free 1:1 baking flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 3 tablespoons vegetable oil
  • 2 large eggs

Instructions
 

  • In a large bowl, whisk the flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk the milk, vegetable oil, and eggs.
  • Pour the liquid ingredients into the dry ingredients and stir until JUST combined.
  • Heat a nonstick skillet over medium-low heat. Wait for the skillet to come to temperature before adding the batter. This can take 3-4 minutes.
  • Lightly grease the skillet with butter or oil. Scoop ¼ cup of batter into the pan. Cook until the edges start to look dry, 2-3 minutes. Flip and cook for another 1-2 minutes until cooked through.
  • Repeat with the remaining batter. Serve with maple syrup or your favorite pancake toppings!