Gluten-Free Pancake Mix Recipe
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!
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.
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.
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.
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.
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.
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.
How to make this your own
- Omit the sugar from the mix for a sugar-free version. I’d say that calls for extra syrup though!
- Add cinnamon for extra flavor.
- 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.
- 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!
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.
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
Get the Recipe: Gluten-Free Pancake Mix
- 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
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.
- 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.