Keep me posted. I am a huge believer in not posting a recipe until I KNOW it works and I want to make sure this one works for you!

I did use Pamela’s flour. Maybe it was my heat, I used it a little higher then medium. I will try again and let you know. Thank you so much for your reply.

I am really surprised by this. There are a couple of possibilities. First, lower heat is important. Use medium, not high.

Second, were you using the same brand of flour? Pamela’s is a great combination of flours that allows you to use 1:1 ratio for baking. Other gluten free flours will cake or get chewy in my experience. Using Pamela’s is key.

We use this recipe every week. I am curious to know your answers and feedback.

I just finished trying to make these pancakes and I ended up throwing the pancakes and batter away. I don’t know if I’m missing something. First the batter was very think so I added milk like you recommended. However, the inside of the pancakes seem raw and were very mushy. I’ve made pancakes before so I know how to cook them. The only change I made to the recipe was I used buttermilk instead of the milk with lemon. Could this have cause the issue? Any ideas?

Did you use the same flour? That was the game changer for me that changed the consistency. As the seasons are changing, I realized I need to add a bit more liquid to thin the batter a bit. I will add the note today.