If you’re looking for an easy gluten-free pancake mix that makes thick and fluffy pancakes, you’ve come to the right place! This recipe is perfect for mixing ahead and making awesome pancakes on demand!
While pre-made pancake mixes can be super convenient, not all gluten-free versions are the same, they are pricey, and they aren’t always easy to find.
It wasn’t until I swapped the regular flour in my Fluffiest Pancakes on Earth for this 1:1 gluten-free flour, that I successfully created a batch of fluffy, thick gluten-free pancakes with a soft texture.
I’ve never met anyone that hasn’t had their share of “flops” when it came to gluten-free cooking and baking -myself included.
How to Make Gluten-Free Pancake Mix
Before we talk about the pancakes or batter, let’s focus on the dry mix. I love using this one-batch method for things like biscuits, waffles, and other breakfast favorites.
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.
For this recipe you’ll need the following ingredients:
- 1 ¼ to 1 ½ cups of gluten-free all-purpose flour (I liked the one I use)
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar, optional
With only a few ingredients, you know it’s going to be quick to assemble and free of any unnecessary stabilizers to give the box a 2-3 year shelf life.
Pro tip: use a sharpie to label the bags first then line them up assembly style and bet a bunch done in just a few minutes!
To make them:
1. Label a quart size bag with “Gluten-free Pancake Mix”.
2. Proceed to write out the wet ingredients you’ll need to make the pancake batter onto the bag:
- 1 egg
- 1 ¼ cups milk
- 3 tablespoons butter, melted
3. In a large bowl, sift the flour, baking powder, salt, and sugar.
4. Once the dry ingredients are combined, transfer the mixture to the labeled zip bag, seal, and store for up to 6 months.
Can I make one big batch in a gallon zip bag and measure out how much I need?
Unfortunately, no. You can double the batch inside each bag but it’s not a “scoop what you need” each time mix.
In other words, you can double the dry mix but it must be cooked mixed with twice the amount of wet ingredients.
Best Gluten-Free Flour for Pancakes
I’m often asked which gluten-free flours are best for baking and cooking, and I always have great results with Bob’s Red Mill 1:1 Gluten-Free Flour. I can use it to make pancakes, waffles, quick bread, cupcakes, and more!
I’ve found this ready-to-go mix to out-perform any other and I’ve never been able to get a fluffy texture with any homemade “mix.”
If you’re using a different gluten-free flour make sure to read through the batter section, you’ll find a lot of tips there.
Storing Gluten-Free Pancake Mix
I like to keep the pancake mix in zip bags since they’re easy to label, and measurements are exact.
If you prefer an air-tight glass or plastic container, label it with an index card or post-it note as a gluten-free pancake mix and list the wet ingredients needed for pancakes.
But remember, this mix is best for single-batch and not for “measuring out” from a bulk bin. By doing that, you’ll get inconsistent pancake batches where some will be fluffy, while others flat.
You can store this gluten-free pancake flour mix inside an airtight zip bag for up to 6 months in your pantry.
Making Gluten-Free Pancakes from the Mix
When the weekend rolls around, all you have to do is grab a bag of the pancake mix, dump it in a large bowl, and add the remaining ingredients: 1 egg, 1 ¼ cups milk, and melted butter.
While the griddle or pan heats, stir the wet and dry ingredients until just combined. Scoop ¼ cup fulls of batter onto a preheated griddle or skillet and cook until bubbles begin to form—flip and brown on the other side.
Remove from heat and serve with your choice of toppings and syrup.
Gluten-Free Pancake Batter
It can be tricky to get a good gluten-free pancake batter going. Often times, it comes out too dense, while others are runny. The real reason for the batter not turning out how it should is because different gluten-free mixes have a different percentage of starch to grain ratio.
In this video, you will see the consistency of the batter for the recipe in this post. If it’s too thick ad a little water, one tablespoon at a time, but never more than 2 tablespoons with the recipe below.
Fluffy Gluten-Free Pancakes
The secret to making fluffy gluten-free pancakes is fresh baking powder. While we all have baking powder in our pantries, it’s important to note that after nine months from opening, it begins to quickly decline it’s “rising” power.
Meaning, its ability to provide your pancake batter “lift” and help them rise declines quickly or stops working. This is the culprit to pancakes not coming out as fluffy as they should with this recipe.
One simple trick is to mark the opening date with a pen in your baking powder bag or package, so you know it’s always fresh! If your baking powder is still sealed, but it’s expired, it will also not provide optimal lift.
Making them Dairy-Free
You can make this recipe dairy-free by swapping the regular milk for unsweetened almond, soy, or oat milk. The texture holds up well, although the taste might be slightly altered if a milk alternative.
While the recipe lists butter as an optional ingredient, I really like how it flavors my pancakes. To make it dairy-free you can use melted vegan butter, canola oil, or coconut oil.
How to Freeze Gluten-Free Pancakes
In case you made extra or have a few leftovers, freezing pancakes for future breakfasts is a smart move. It’s also super easy to do!
- Place the cooked pancakes onto a baking sheet.
- Freeze for 1 hour or until frozen solid.
- Transfer the pancakes to a freezer-safe zip bag or container.
- Seal and freeze for up to 2 months.
Remove them from the freezer and reheat in the microwave or toaster oven prior to serving.
Best Gluten-Free Mix-Ins and Toppings for Pancakes
When it comes to flavors and toppings, gluten-free pancakes are no different from the classic! Add chocolate chips or blueberries to the batter or reserve those for toppings along with these other ideas:
- Sliced strawberries
- Sliced bananas
- Cinnamon Syrup
- Strawberry syrup
- Blueberry Syrup
- More Gluten-Free Pancake Topping Ideas here!
The Best Gluten-Free Pancake Mix
For the DIY Gluten-Free Pancake Mix Bag:
To Cook One DIY Gluten-Free Pancake Mix Bag:
- 1 egg
- 1 ¼ cups milk
- 3 tablespoons butter, melted
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.
More Gluten-Free Breakfast Ideas
Eggless French Toast
Out of eggs? No problem. With this egg-less French toast recipe, breakfast is served and it works with gluten-free bread slices!