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  1. Whisk together the eggs, melted butter or oil, milk, and vanilla.

  2. In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.

  3. To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly. Scoop the batter by 1/4-cupfuls onto the griddle.

  4. Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.

  5. Serve hot, with butter and syrup.

  6. To make waffles: Prepare the batter as directed, adding the extra fat; this will help make the waffles crisp. To cook, follow the directions that come with your waffle iron.

Tips from our Bakers

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

  • Please note that the buttermilk powder linked to from this recipe is packaged in our own facility, which is not certified gluten-free. Omit it if necessary.

  • For fluffier pancakes, allow the batter to rest at room temperature for 15 minutes before making pancakes.
  • Note: For a dairy-free version of these pancakes, substitute soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
  • Are you chocolate lovers looking for a decadent desserty version? Simply substitute 1/3 cup of cocoa powder for 1/3 cup of flour, chocolate extract for the vanilla, and stir in a 1/2 cup of chocolate chips into the batter before it rests.