This gluten-free pancake mix recipe comes together in minutes but lasts for months! Have a simple, healthy, and wholesome pancake mix at the ready whenever the craving for light and fluffy gluten-free pancakes hits!

Glass jar with black label that reads "gluten-free pancake mix." Cut pancakes in foreground.

Keep this mix on hand for quick and easy pancakes any day of the week, for breakfast or dinner! All you need to do is add milk and an egg and you’re all set. Knowing you’re about to enjoy the best pancakes without all of the added junk that often comes in a store-bought mix is a win.

About this gluten-free pancake mix

This gluten-free pancake mix is great for those following a gluten-free diet and anyone who might be looking for a healthy, different way to enjoy light and fluffy pancakes. Packaged gluten-free pancake mixes are generally more expensive, so when you make your own you’re not only saving time, but money as well.

If you’re new to the gluten-free diet, it’s worth going to the store and picking up different types of flour such as oat flour, quinoa flour, chickpea flour, and almond flour just because you’ll be using them a lot in baking (you won’t need them all in this recipe, though!). They’re not cheap, but when you buy them in bulk, it’s a cost-effective way of making sure you have what you need on hand. Plus, making a homemade mix is always less expensive than anything store-bought.

If you’re a long-time follower of the gluten-free lifestyle you most likely have all of these simple ingredients in your kitchen already.

For a non-gluten-free pancake mix, don’t miss this homemade Bisquick mix recipe. It works for more than just pancakes. You can make waffles, biscuits, and pancake cereal too!

Stack of pancakes with syrup and strawberries, a canister of pancake mix in the background.

What’s in this mix

  • Quinoa Flour – Quinoa flour is a sturdy, robust flour made from ground quinoa seeds.
  • Certified Gluten-Free Oat Flour – This is a finer flour made from ground-up gluten-free oats. Whether you’re making your own or buying it, make sure it says certified gluten-free.
  • Tapioca Flour (also known as tapioca starch) – This ingredient helps create the structure you would normally get from the gluten.
  • Sugar – Just a touch of sugar is added for sweetness!
  • Baking Powder – A staple in all pancakes, baking powder is what will give the pancakes light and fluffy rise. Without it, the pancakes would be much more dense and flat.
  • Buttermilk Powder – Once the liquid is added to the pancake batter, the buttermilk powder will become the buttermilk we all know and love.
Overhead view of ingredients needed to make gluten-free pancake mix.

How to make the mix

Stir together all the ingredients and store them in a sealed container at room temperature for up to three months. Easy peasy!

Tip: If you have a food processor or high speed blender, you can blend your own flour for an even more budget-friendly way to make this gluten-free pancake mix.

Dry ingredients not mixed, left, and mixed, right.

How to make pancakes from the mix

Preheat a griddle or frying pan over medium-low heat (375ºF if you have a temperature gauge on an electric griddle). 

Overhead view of pancake mix, egg, and milk.

Add 1 egg and ¾ cup milk to 1 cup of the dry mix. Whisk until smooth, then let the batter rest for 5 minutes to thicken.

Pancake batter in a clear glass mixing bowl.

Lightly oil the griddle or frying pan and pour the batter. Cook for 2 minutes on the first side, then flip and cook 1 minute on the second side.

Syrup being poured on a stack on pancakes.

FAQs

What do gluten-free pancakes taste like?

That depends on what flour you use. When you make regular pancakes with all-purpose flour, whether buttermilk or not, you pretty much know what they’ll taste like on their own. With gluten-free pancakes, there are so many varieties of gluten-free flours that people use. Some will use a 1:1 gluten-free all-purpose flour, some will use chickpea or quinoa, rice or almond, and others like buckwheat flour. Each has a different flavor profile.
This particular recipe uses oat flour which has a mild taste, combined with quinoa flour which has a deeper flavor but isn’t overpowering.

Is there anything I can use in place of tapioca flour?

Otherwise known as tapioca starch, it’s used in place of the gluten that is not present in this mix. You can replace it with cornstarch, potato starch, arrowroot flour, or rice flour, to name a few.

Pancake mix being scooped out of a large jar with black label.

How to make this your own

Make Ahead Ideas

This is definitely a mix-now-and-save-for-later recipe since it lasts for up to 3 months when stored in a sealed jar. Keep some on hand for those busy mornings. A healthy breakfast in a pinch has never been easier!

Storage Suggestions

Once pancakes are made, store them in an airtight container for up to 3 days or freeze for up to 2 months. The dry mix will keep for up to 3 months but we recommend storing in the fridge to prevent the flours from becoming rancid.

Reheating Tips

Popping pancakes in the toaster is an easy way to get them nice and crispy and heat through. If you like them softer, heat in the microwave at 20-second intervals.

More gluten-free recipes

Glass jar with wooden lid, text overlay reads "gluten-free pancake mix."

Get the Recipe: Gluten-Free Pancake Mix

This gluten-free pancake mix recipe comes together in minutes but lasts for months! Have a simple, healthy, and wholesome pancake mix at the ready whenever the craving for light and fluffy gluten-free pancakes hits!
5 from 1 vote

Ingredients

  • 1 cup quinoa flour
  • 1 cup certified gluten-free oat flour
  • 1 cup tapioca flour, also known as tapioca starch
  • ¼ cup sugar
  • ¼ cup baking powder
  • ¼ cup buttermilk powder

Instructions

FOR THE MIX:

  • Stir together all the ingredients and store in a sealed container in the refrigerator for up to three months.

FOR THE PANCAKES:

  • Preheat a griddle or frying pan over medium low heat (375ºF if you have a temperature gauge on an electric griddle).
  • Add 1 egg and ¾ cup milk to 1 cup of the dry mix. Whisk until smooth.
  • Wait 5 minutes for batter to thicken.
  • Lightly oil the griddle or frying pan.
  • Pour a 4 inch diameter circle of batter. Cook for 2 minutes on the first side, then flip and cook 1 minute on the second side.

Notes

  • Nutrition information is for mix used for one pancake (1/4 cup) and does not include milk or egg.
  • Pancake mix will keep for up to 3 months when stored in a sealed jar. To further extend life of mix, we suggest storing in the refrigerator.
  • Once pancakes are made, store them in an airtight container for up to 3 days or freeze for up to 2 months.
Calories: 104kcal, Carbohydrates: 21g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 405mg, Potassium: 60mg, Fiber: 1g, Sugar: 4g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 246mg, Iron: 1mg