Gluten-Free Pancake Mix that is simple to make, a tried and true gluten-free pancake recipe, and can be made right away, or stored for future use. These gluten-free pancakes are fluffy and scrumptious.
Everyone loves a good gluten-free pancake mix, and I love a good gluten-free pancake recipe. Don’t get me wrong, there are plenty of mixes to purchase (some of my favorites are gfjules gluten free pancake & waffle mix, and Pamela’s), but depending on your household gluten-free pancake consumption, the mixes can get expensive.
I have a gluten-free pancake recipe in my cookbook that I’ve been making for years. About a year ago I started making the dry portion in bulk and storing it in a glass container so that my sweet husband and girls could easily make pancakes when I was traveling. Since then, we tend to keep this gluten-free pancake mix recipe close so that we always have pre-made mix on hand.
Most gluten-free pancake mixes are simply the dry ingredients combined. You always have to add the wet ingredients like milk, eggs, oil, etc. By making it yourself you can keep as much or as little as you want on hand.
Also, it’s saves quite a bit of money if you are making gluten-free pancakes every week. We like to make up a couple batches of gluten-free pancakes and keep them in the freezer for busy mornings. My girls pull them out and re-heat them for a delicious homemade breakfast.
Can I make gluten-free pancakes dairy-free?
Yes. This gluten-free pancake mix recipe works with buttermilk, dairy-free buttermilk (see notes in the recipe), milk, or dairy-free milk. I like to use buttermilk or a dairy-free buttermilk in my gluten-free pancake recipes because it makes them thicker. For thinner pancakes use milk, or a dairy-free milk.
How long can I store gluten-free pancake mix?
This mix can be stored in an airtight container (or glass container) for up to three months at room temperature. It may stay fresh longer, but I wouldn’t know because we usually griddle our way through a triple batch of gluten-free pancakes every other week. For store bought gluten-free pancake mixes, always check the expiration date printed on the box.
Can I use an egg substitute in gluten-free pancakes?
I have used flax-egg and chia seed egg in gluten-free pancakes before. They are delicious, but they don’t get the same rise as you would if you used eggs. For this gluten-free pancake mix recipe, use buttermilk and flax egg for a good happy medium.
When I make my own mixes and my own flour blends I personally like to store them in glass jars or containers. I feel that they stay fresh longer, and they are a good storage option.
When I use ball pint mason jars (affiliate link) I purchase the lids that have spots for the date on the lid. I write down when I made the mix or flour blend so I can keep track of how old it is.
Amazon stopped carrying my favorite lids (pictured above) but as soon as I find them again, I will come back and post where to get them. They are super useful!
So many people have emailed me asking for a gluten-free pancake mix recipe that they can mix up and store. I am super excited to finally get this post up for you, so that you can start whisking up your own gluten-free pancakes.
If you love gluten-free pancakes and want to try some different recipes you might like my Gluten-Free Pumpkin Pancakes or my Gluten-Free Apple Cinnamon Pancakes. If you’re more of a waffle person, then skip this recipe and check out my gluten-free waffles. Looking for a low carb pancake? Try Wholesome Yum’s Coconut Flour Pancakes.
Did you make this gluten-free pancake mix recipe? Please leave a comment below and let me know what you thought!
Happy Cooking and Baking!
- 1 1/4 cups (185g) of my all purpose gluten-free flour blend or Bob's Red Mill 1-to-1 gluten free flour blend
- 1 tablespoon granulated sugar
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (you can leave this out if you want)
We ingredients for when you are ready to make pancakes:
- 1 egg
- 1 cup buttermilk (or 1 cup flaxmilk or dairy-free milk of choice + 1 teaspoon white vinegar)
- 1/4 cup oil of choice (I use avocado oil)
Mix dry ingredients in a large mixing bowl then transfer to an airtight container if you are saving it for later. Don't forget to label your container with the date.
When you are ready to make pancakes:
Pre-heat a non-stick griddle, or pan. Pour the dry pancake mix into a large mixing bowl. If you doubled or tripled the dry ingredients before storing make sure add enough wet ingredients or measure out one batch worth of dry ingredients to mix with the wet ingredients above. One batch equals about 1 and 1/2 cups (200g) of dry pancake mix.
Add the wet ingredients and stir just until combined.
Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
Cook for 2-3 minutes, or until bubbles form around the edges.
Flip and continue to cook until cooked through.
This recipe can be doubled, or tripled.
Remember when measuring out gluten-free flours to spoon your flour into your measuring cup, then level it. Do not dip your measuring cup into the flour then level, it will be too much flour.
Serving Size:1 pancake
Amount Per Serving: Calories: 150 Total Fat: 8.5g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 16g Fiber: 0g Sugar: 0g Protein: 3.5g