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

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 all-purpose flour
1 tbsp sugar
3 tsp baking powder
¼ tsp salt
¾ cup whole milk
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.
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 and flip when the tops are puffed and the edges look dry.
Serve golden

Cook until golden and serve.

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Pancakes

Ingredients

Method

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