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.

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! We also have a traditional pancake mix and a whole wheat pancake mix!

Table of Contents hide
  1. About this gluten-free pancake mix
  2. What’s in this mix
  3. About the different types of flours
  4. How to make the mix
  5. Tip
  6. How to make pancakes from the mix
  7. Substitutions for Tapioca Flour
  8. How to make this your own
  9. Topping Ideas
  10. Make Ahead Ideas
  11. Storage and Reheating Suggestions
  12. More gluten-free recipes
  13. Get the Recipe: Gluten-Free Pancake Mix

About this gluten-free pancake mix

  • It’s for everyone: 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.
  • It will save you money: 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.
  • Flavorful: Unlike pancakes made with all-purpose flour, the flavor of gluten-free pancakes depends greatly on what blend of flours you use. With gluten-free pancakes, there are so many varieties of gluten-free flours that people use. This particular recipe uses oat flour which has a mild taste, combined with quinoa flour which has a deeper flavor, but isn’t overpowering.
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.

About the different types of flours

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. Making a homemade mix is still 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.

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). 

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.

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.

Overhead view of pancake mix, egg, and milk.
Pancake batter in a clear glass mixing bowl.
Syrup being poured on a stack on pancakes.

Substitutions for Tapioca Flour

Otherwise known as tapioca starch, tapioca flour is 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.

How to make this your own

  • Make it sugar free: Omit the sugar from the mix for a sugar-free version. I’d say that calls for extra syrup though!
  • Add spices: Add cinnamon or pumpkin pie spice for extra flavor.
  • Make it dairy free: For a dairy-free version, omit the buttermilk powder and add dairy-free milk or dairy-free buttermilk to your mix when making the batter. Oat milk or almond milk would work nicely as milk or homemade buttermilk substitute.

Topping Ideas

Top your gluten-free pancakes with homemade almond butter, blueberry sauce, strawberry sauce, fried apples, maple syrup, or fresh berries.

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 and Reheating Suggestions

  • To Store: 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.
  • To Reheat: 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 2 rating
Print Pin Rate
Servings: 16 pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Calories: 104kcal
Author: Rachel Gurk

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