Pancakes

Name: Pancakes
Total time: 25 min
Yield: about 9 four-inch pancakes; doubles easily
Cuisine: American
Ingredients: 1 egg; 1 cup gluten-free 1-to-1 baking flour - Bob's Red Mill blue bag; 1 tbsp sugar; 3 tsp baking powder; ¼ tsp salt; ¾ cup oat milk, barista or full-fat (certified gluten-free - check the label for GF); 2 tbsp vegetable oil or melted butter

by Matt KennardPublished September 18, 2026

Nine four-inch pancakes, gluten-free or not. Rest the batter; watch the heat with oat milk.

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Yield: about 9 four-inch pancakes; doubles easily
Prep: 5 min
Total: 25 min

Gluten-free Regular

As written, with the 1-to-1 blend and oat milk.

Griddled Gluten-free Breakfast Weeknight Weekend project

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Adapted from Betty Crocker's classic pancake recipe, with the same swaps as the waffles.

Ingredients

about 9 four-inch pancakes; doubles easily

1 egg
1 cup gluten-free 1-to-1 baking flour - Bob's Red Mill blue bag
1 tbsp sugar
3 tsp baking powder
¼ tsp salt
¾ cup oat milk, barista or full-fat (certified gluten-free - check the label for GF)
2 tbsp vegetable oil or melted butter

Method

Prep slightly lumpy

Whisk the egg until fluffy, then stir in everything else just until the flour is moistened. Lumpy is right; overmixed is not.
Rest 10 min · thickened

Rest 10 minutes. The batter thickens as it sits - stir in another 1-2 tbsp of oat milk if you want them thinner.
Heat 375F, lightly greased

Heat a griddle to medium-high, about 375F, and grease it lightly.
Finish puffed, bubbled, edges dry

Pour about ¼ cup per pancake. Flip when the tops are puffed and full of bubbles and the edges look dry.
Serve golden

Cook until golden. Oat milk browns faster, so drop the heat slightly if the outsides colour before the centres set.

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Pancakes

Ingredients

Method

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