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Pancakes with All-Purpose Flour
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Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Peanut-Free Corn-Free

15 Review(s)/Comment(s) | Add Your Review/Comment

Make pancakes using our All-Purpose Flour Artisan Blend. These can be made dairy-free also! NOTE: This recipe was retested and updated July 2017.

Ingredients

    Yield: Twelve 4" pancakes

    • 1 cup Pamela's All-Purpose Flour Artisan Blend (140g)
    • 3 tsp baking powder
    • 1 tsp baking soda
    • ¼ tsp salt
    • 1 cup milk or milk alternative, water or soda water
    • ¼ cup water
    • 1 tsp white vinegar (optional, adds a tang like buttermilk)
    • 2 TBSP sugar or agave
    • 1 TBSP coconut oil, melted
    • 2 eggs, large
    • Optional: ½ tsp vanilla
    • Optional: ¼ tsp cinnamon
    • Optional: 3 TBSP Pamela's Nut Flour Blend or almond meal
Directions

    Mix dry ingredients together. In separate bowl mix liquid ingredients. Whisk together wet and dry. Batter thickens as sits. Batter should be thick but pourable. Add additional water if batter becomes too thick. PANCAKES: Pre-heat griddle to medium low. Oil griddle with paper towel and pour 1/4 cup batter onto griddle and cook until bubbles surface all over the pancake, and edges dull. Flip once and cook until the pancakes puff and are browned on the second side. WAFFLES: Pre-heat waffle iron. Pour batter on hot greased iron. Use of coconut oil is important for helping waffles to crisp. Pancakes and waffles may take longer to cook.

    Chef Note: when scooping flour instead of weighing, there might be more flour from heavy scooping and batter might need to be thinned with additional water.

    © Pamela's Products, Inc.
Overall Average Rating:
8 ratings
Comment/Review
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Adrienne 05/148/2018 05/29/2018
Perfect!!! I usually make pancakes by throwing bananas and oats and eggs in a blender but my son recently declared he doesn't like bananas in his pancakes. He's gluten free and the mix is costly but I had the artisan flour blend in my cabinet and googled this recipe. Was too lazy to add vinegar or the other optional add ins like nuts but didn't matter because they came out fluffy. I was scared because the batter was a tad thick but I used butter and a flat griddle pan and spread the batter out over medium heat. My son said these were the best pancakes ever!!! Yay!!
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Lauren 12/363/2017 12/30/2017
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I usually use the all purpose baking and pancake mix (which I love) but the artisan ap blend was all I had on hand. I have no idea how the reviews on this recipe are so positive. I used less salt than called for but these were way too egg-y and still too salty. Literally all I taste is eggs, even with the inclusion of brown sugar and cinnamon. WTF?
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Sarah 11/330/2017 11/27/2017
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I've used Pamela's baking and pancake mix as well as bread mix for YEARS and love them, and have never had a problem. I decided to try switching to the Artisan flour after even more allergies have come about. I tried making these pancakes 3 times and they were horrible! I never once had even one pancake cook through the middle. They bubble and look beautiful and fluffy on the griddle and the minute I pull them off they deflate and look sad, which I could totally overlook if they tasted like food. So extremely disappointed. I'd like to say I'll try a few more times, but don't know as I feel like I'm wasting all my eggs.
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    • Guest 08/234/2019 08/23/2019
      Sarah mine won't cook all the way through! And I'm no stranger to making pancakes! :(
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Amy. 11/325/2017 11/22/2017
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I have used this recipe for years. I have made so many variations I could not even count. Key things for me : the 3 tablespoon of Xtra flour I find is a must. I've made corn cakes, hazelnut, almond, what ever I want but this it where I adapt the recipe. Also the vinegar, I use acv as I don't keep white in the kitchen. I prefer to use coconut oil for the taste but really any will do. Also I usually ditch the added sweetener as I smother in Maple when done. __ Enjoy
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Donna 07/191/2017 07/11/2017
My first attempt at GF pancakes

They turned out beautifully! Light, fluffy, yummy, a true success. The batter was a perfect consistency and never needed altering due to thickness. The only recipe change was cutting down the salt to 1/8 tsp, due to comments.
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