Fluffy Gluten-Free Pancakes Recipe

The pancakes were incredibly light and fluffy, but it would be even better with a sprinkle of sugar added.

We absolutely loved these pancakes as a delightful dessert treat! My 6-year-old grandson was craving pancakes, so we decided to make them together. We really appreciated their thick and hearty texture. To enhance the flavor, we mixed in about 1/2 cup of blueberries and one diced ripe peach into the batter. For our dessert, we served the pancakes in a bowl with a drizzle of maple syrup and a dollop of whipped cream. It was absolutely delicious!

I had been searching for a simple gluten-free cinnamon pancake recipe, but all Google showed me were overly sweet cinnamon bun pancakes, until I stumbled upon this gem. It was exactly what I had in mind. I decided to customize it by adding 2dl of oat milk and sliced bananas, and the result was absolutely delicious. I ended up making three large pancakes and one small pancake. By using powdered vanilla sugar from Finland in addition to vanilla extract, the pancakes turned out just the right amount of sweet – not overpowering. I might experiment with more cinnamon next time, or perhaps a cinnamon sugar mix for a sweeter option. Nonetheless, they paired perfectly with maple syrup while I enjoyed watching the snowfall in December. Thank you for this wonderful recipe!

The pancakes were delicious, but the recipe lacks any sweetener. I suggest adding 5-6 tablespoons of sugar or a sweetener to prevent them from tasting salty.

I was initially wary of trying this recipe due to some mixed reviews, but to my surprise, it turned out to be fantastic! I made a few tweaks: used 1 full cup of milk instead of 1/2 cup, increased the cinnamon to 1 teaspoon from 1/2 teaspoon, and added about 1/4 cup of sugar. Though the pancakes lacked fluffiness and were a bit tough, I was genuinely impressed with the outcome. They held together well and didn't crumble like most gluten-free pancakes. I highly recommend giving this recipe a try! 😊

I mistakenly prepared this dish twice. The initial attempt turned out poorly. Halfway through the second attempt, I realized I was following the same awful recipe. To improve it, I tried to enhance the texture by adding an extra 1/2 tsp of baking powder, 1/2 cup of milk, and an egg. With these modifications, it became edible, though still not impressive. I suggest using standard pancake recipes and substituting with all-purpose gluten-free flour, as that usually yields better results for me.

The pancakes turned out dense and lacked fluffiness, which may have been due to the flour I used, Bob's 1 to one. Typically, when I use Bob's flour, the texture is good, so I was surprised by the result this time. Additionally, the pancakes didn't rise much, and after comparing the recipe to another one, I realized that the amount of baking powder was four times less than what was recommended.

Increased the amount of milk, and there was no need to grease the griddle.

Unfortunately, the outcome was disappointing. It seems like my baking powder wasn't effective...perhaps using two eggs would have helped? I spent a long time whisking the egg to ensure it was fluffy, but despite cooking for a long period, the end result was still doughy. There wasn't even any bubbling during the cooking process. In the end, I had to discard the batch :(

Avoid making these pancakes. The batter is too thick and requires more than half a cup of milk. Also, gluten-free flour is expensive, so I regret wasting money on this unpleasant pancake recipe.

This recipe resulted in pancakes that were rubbery, requiring a much longer cooking time to ensure they were fully cooked. I have tried much better gluten-free pancake recipes than this one. Thumbs down from me.

Here is the rewritten review: I have been making delicious pancakes for 40 years now, so I'm no stranger to it. However, trying to make gluten-free pancakes presented some challenges. Despite making adjustments, the pancakes turned out far from light and fluffy as advertised. Unfortunately, I had to discard both the batter and the finished pancakes. I apologize for the negative feedback, but I believe in honesty so that other readers can consider all perspectives.