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You’ll love the simplicity of this pancake mix because it’s made with a 1:1 gluten-free flour mix and it’s super easy to turn into pancake batter.
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Many weekends, I use my gluten-free pancake recipe to whip up an incredible stack of pancakes for my son. I’ve made it thousands of times and I have it memorized by now.
But years ago, when he went over to grandma’s house, and she didn’t have gluten-free flour on hand, I’d make this gluten-free pancake mix for her, and all she had to do was mix it with the wet ingredients, and ta-da! My son could enjoy pancakes there too!
Ingredients
This dry pancake mix recipe is gluten-free and is perfect for mixing ahead to make awesome pancakes on demand! While you’ll find the measurements in the recipe card, below I explain why each ingredient is needed:
- Gluten-Free 1:1 Baking Mix: this is my go-to flour mix because it has the right amount of grain-to-starch ratios and xanthan gum to bind them all. I have brand recommendations below.
- Baking powder: essential to make pancakes fluffy. It reacts with heat when flipped and makes them rise.
- Salt: gives pancakes flavor and also part of the science of baking.
- Sugar: sweetens the batter and will give your gluten-free pancakes that golden exterior you love.
Use a sharpie to label the bags first, then line them up assembly style and fill a bunch in just a few minutes!
Best Gluten-Free Flour for Pancakes
I’ve experimented with a lot of gluten-free flour to make a dry pancake mix; heck, I’ve even made my own mix before. Ultimately, what worked best were two brands that already had the right mix of grains, starches, and xanthan gum to bind everything. The best pancake results were achieved using Bob’s Red Mill 1:1 Gluten-Free Flour and King Arthur Measure for Measure Flour.
How to Make Gluten-Free Pancake Mix
This recipe uses the one-batch method for making the gluten-free pancake mix. This means that instead of filling a big jar, you measure the ingredients in a zip bag and each yields a batch of 12 pancakes.
This method saves me time in both measuring and cleanup, so I’m a big fan. Plus, it’s foolproof. My husband and teen can open a bag, mix, and get breakfast started.
- Label
Mark each zip bag or use a sticker to note how much milk, egg, and butter are needed to make the batter. - Set up an assembly line
You can use small jars like the ones for overnight oats or zip bags. Personally, I prefer zip bags, so I just fold them over and open them wide, making the filling process easy. - Measure the ingredients
I measure the gluten-free flour and fill all the bags. Then, the baking powder, salt, and sugar, filling all the bags with one ingredient at a time, makes the process quick. - Seal & Store
Seal the zip bags and place them in the pantry until ready to use.
Is There a Pancake Mix That is Gluten-Free?
In my quest to make this pancake mix, I’ve tried a fair share of pancake mixes from Amazon to compare results. My favorite is King Arthur Gluten-Free Pancake Mix the pancakes come out perfectly and there is no grainy texture or weird after-taste. Bonus: it’s easy to order, affordable, and available!
How to Store Homemade GF Pancake Mix
Homemade pancake mix can be kept in the pantry for up to 6 months. Since it’s sealed in an airtight container or zip bag it’s ready to be turned into pancakes when you need them!
To keep things neat inside my pantry, I put all the single-batch zip bags inside a Tupperware container and then pulled them out one at a time.
Plus, if you don’t want to label each bag, you can simply write down the wet ingredients in a post-it or print the recipe below to turn it into batter and make gluten-free pancakes.
Making Gluten-Free Pancakes from the Mix
When the weekend rolls around, all you have to do is grab a pre-measured bag of your gluten-free pancake mix, dump it in a large bowl, and add the wet ingredients to make the batter.
For each dry mix batch, you’ll need to add 1 egg, 1 ¼ cups milk, and 1 tablespoon of melted butter -this one is optional but highly recommended.
Once you have a great gluten-free batter going, you’ll heat your pan or griddle, and once hot, grease it. Then, pour ¼ cup of batter for each pancake.
Cook the first side for 2 minutes, until the edges are defined and bubbles form. Flip the pancakes over and cook for one more minute on the other side. Remove the pancakes from the pan or griddle and serve!
Once you have a stack of epic gluten-free pancakes made with the mix, you can top them with your favorite pancake toppings or one of these epic pancake syrups.
If you’ve never made gluten-free pancakes before, this video has lots of tips on mixing and flipping them. I use the same recipe than this mix.
Mix-Ins for Gluten Free Pancake Mix
One batch of gluten-free pancake mix is just the beginning of the road to incredible pancakes. You can add up to 1 cup of mix-ins, including chocolate chips, banana slices, blueberries, and more!
The Best Gluten-Free Pancake Mix
Ingredients
For the DIY Gluten-Free Pancake Mix Bag:
- 1 ¼ to 1 ½ cups of gluten-free all-purpose flour
- 3 teaspoons aluminum-free baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
To Cook One DIY Gluten-Free Pancake Mix Bag:
- 1 egg
- 1 ¼ cups milk
- 3 tablespoons butter, melted
Instructions
To do the Gluten-Free Pancake Mix:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Transfer the dry-mix to a quart-sized zip bag, seal, and store for up to 6 months.
To Use DIY Gluten-Free Pancake Mix
- Pour all the dry ingredients into a medium-size bowl. Add the milk, egg and butter, if using. Mix well to combine. Pour ¼ cup of pancake batter onto the pan or griddle over medium heat. Wait until bubbles form to flip.
- Serve with fruit, syrup, or whatever else you prefer.
Tasha Jones says
My favorite easy pancake recipe
Kathy says
This is a great recipe! Pancakes turned out so delicious! Thank you
Lana Jerome says
Thank you! These are the best ever. Love all the tips and varieties you offer.
Renee Goemaere says
I used this recipe 2 days in a row, and the pancakes were fantastic!!! I added some vanilla extract (more than a teaspoon, less than a tablespoon) for additional flavor. Day 1 yield was 11 pancakes, day 2 I added 2 extra tablespoons of milk and got 13 pancakes. Everyone (7 adults) thought the pancakes were the best they’ve had (I was the only GF) – very light and fluffy!!! Thanks for a fantastic recipe!
Ashley Davis says
can I use almond flour instead of the all purpose gluten free flour?
Laura Fuentes says
This recipe will not work with almond flour. I suggest you find a recipe specifically created with almond flour. It will have more eggs (usually about 3).