You don't need to spend $6 on a tiny bag of pancake mix when this homemade gluten free pancake mix recipe is already in the pantry. It's not the store-bought kind. This made-from-scratch version saves the morning when someone (ahem… teenagers) announces they're starving ten minutes before the bus. Simple, fluffy, make-ahead magic that tastes just as good as the boxed stuff, for way less money.
Around here, having a good gluten free breakfast on hand is non-negotiable - especially when mornings get chaotic. This pancake mix recipe fits right in with other easy favorites like these soft and fluffy gluten free raspberry muffins or a jar of cookies and cream overnight oats that's ready when the alarm goes off. For even more ideas, check out the full gluten free breakfast recipe lineup and start the day on a delicious note.
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Why You'll Love This Recipe
- Budget-friendly: Costs less than store-bought mixes
- Pantry staple: Stores like flour for easy scooping
- Fluffy results: Soft, golden pancakes every time
- Quick prep: Just add wet ingredients and cook
- Busy-morning approved: Fast, kid-friendly breakfast option
What You'll Need
- Gluten Free Flour Blend: The base of the mix and recipe tested with Bob's Red Mill 1-to-1 gives the best texture without extra guesswork. It is the best gluten free flour for pancakes in my opinion…and we have eaten MANY pancakes.
- Granulated Sugar: Adds a touch of sweetness and helps the pancakes brown.
- Baking Powder + Baking Soda: A combo that gives rise, fluff, and just the right amount of lift. Make sure they are fresh to get the best rise and fluff possible.
- Salt: Balances flavor and keeps the pancakes from tasting flat.
- Buttermilk Powder: Adds tang and richness - key to that classic pancake flavor.
- Butter Powder: Builds in buttery flavor without needing to melt butter each time.
- Storage Container: My favorite container is a flour storage container I got from Amazon. I love the measuring cup scraper. For on-the-go pancakes, I love to pre-measure into mason jars.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Measure and dump all the ingredients into a large bowl. Whisk well so everything is distributed well.
Step 2: Use a clean, dry storage container. I love a flour storage container. Scoop the pancake mix into the container. Create a label, because labels solve mysteries and also prevent the "MOM, where is the pancake mix?" yelling in the morning.
Tips and Tricks
Choose the right buttermilk powder: Pick one that doesn't require refrigeration. We love Hoosier Hill from Amazon for its great flavor and long pantry life.
Use the right flour blend: Bob's Red Mill 1-to-1 in the blue bag (not red) gives the fluffiest gluten free pancakes. Other blends may not produce the same results.
Double-duty mix: This pancake mix also works for waffles - just add a little extra water if needed.
Why Homemade?
This gluten free pancake mix recipe isn't just cheaper than store-bought - it's customizable, freezer-friendly, and made with simple pantry ingredients.
- Ingredients: Know what is in your pancake mix!
- Price: Keep your grocery budget in check by making your own mix.
- Amounts: You decide how many pancakes you want to make at a time!
- Freshness: Use the freshest ingredients for a fresh pancake mix.
Making Pancakes
To Make 12 (4-inch) Pancakes:
- 1 ½ cup pancake mix
- 1 cup water
- 1 egg
To Make 24 (4-inch) Pancakes:
- 3 cups pancake mix
- 2 cups water
- 2 eggs
Step 1: Add pancake mix to a bowl.
Step 2: Measure water and add egg(s). Whisk. Pouring into pancake mix. Whisk until combined. Rest batter for at least 10 minutes.
Pour pancake batter on a preheated griddle, greased with butter. Flip once the edges cook and bubbles appear.
Pancake Add-Ins
- Fresh Berries: Blueberries, raspberries, or chopped strawberries for bursts of sweetness
- Chocolate Chips: Love mini chocolate chips for small bits of chocolate
- Cinnamon + Sugar: Swirl into the batter for a snickerdoodle vibe
- Shredded Coconut: Toasted for extra crunch and flavor
- Pumpkin: Add a swirl of pumpkin puree and a dash of pumpkin pie spice into the batter for a fall-season pancake.
- Lemon Zest + Poppy Seeds: Classic combination but in pancake form.
Pancake Toppings
- Syrups: Pure Maple Syrup, Blueberry Syrup, Strawberry Sauce made from fresh or frozen berries
- Nut Butters: Peanut Butter, Almond Butter, Cashew Butter
- Jams and Spreads: Freezer Strawberry Jam with Sure-Jell, Hazelnut Spread like Nutella
- Fun: Homemade whipped cream, mini M&Ms, sprinkles
Storing and Freezing
Store: Keep pancake mix in an airtight container. Depending on what type of buttermilk powder you use, that will determine where you will be storing the mix. A common buttermilk powder sold in grocery stores requires refrigeration after opening.
Freezer-Friendly Pancake Mix: If wanted, pancake mix can be kept in the freezer in an airtight container. No need to defrost, just use what you need and then put it back.
On The Go
Pancakes can be made here, there, and everywhere. When meal prepping for vacations or camping trips, I add pancake mix to a large mason jar and include instructions for mixing. It is an excellent shortcut for making pancakes at any time. Our MVP on camping trips is our Blackstone griddle. The easiest way to make pancakes for breakfast and chicken fajitas for dinner!
FAQs
The combo gives the perfect rise and fluff while balancing the flavor from the buttermilk powder.
Absolutely. Stack with parchment between each pancake, freeze in a zip-top bag, and reheat in the toaster or microwave for an easy gluten free breakfast any day of the week.
If using Bob's Red Mill gluten free flour blend, it already contains xanthan gum, there's no need to add more.
Homemade pancake mix is often cheaper, customizable to taste, and avoids unnecessary additives. Plus, keeping a batch in the pantry means an easy gluten free breakfast is always just minutes away.
Yes. The batter may need a little extra liquid for waffles, but the mix itself works for both.
The right flour blend, plus baking powder and baking soda, gives lift without gluten. Letting the batter rest for 5 minutes before cooking also helps.
It could be old baking soda or baking powder. Anything older than 9 months is old. Buy a new one! The other possibility is that the gluten-free flour didn't work. Use Bob's Red Mill 1-to-1 for the best results.
Add 1-2 tablespoons of extra pancake mix.
Is your baking powder or baking soda old? Use fresh for best results.
Don't skip the step of letting the batter rest for at least 10 minutes.
Low FODMAP Notes
Buttermilk powder has not been tested at Monash University and may contain lactose. If concerned, use the recipe for low FODMAP pancakes that uses unsweetened almond milk. I have successfully enjoyed this mix on a low FODMAP diet for years.
What To Serve With Pancakes
- Gluten Free Breakfast Sausage Recipe - Homemade patties in savory flavors (maple, classic, or spicy) add protein and balance the sweet pancakes perfectly.
- Gluten Free Scotch Eggs - These crispy, sausage-wrapped eggs bring a fun, protein-packed twist to brunch that's anything but boring.
- Sheet Pan Eggs - A quick and easy way to make eggs for a crowd.
More Loveable Breakfast Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Gluten Free Pancake Mix Recipe
Equipment
Ingredients
Pancake Mix:
- 8 cups gluten free flour (Note 1)
- 1 cup granulated white sugar
- ¼ cup baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk powder (Note 2)
- ½ cup butter powder (Note 3)
How to Make 12 Pancakes:
- 1 ½ cup pancake mix
- 1 cup water
- 1 large egg
How to Make 24 Pancakes:
- 3 cups pancake mix
- 2 cups water
- 2 large eggs
Instructions
How To Make Pancake Mix:
- In an extra-large mixing bowl, add the gluten free flour, sugar, baking powder, baking soda, salt, buttermilk powder, and butter powder. Whisk until all ingredients are combined.
- Use a measuring cup and fill the storage container with the pancake mix. Make a label and include mixing instructions if needed.
How To Make Pancakes With Mix:
- In a bowl, add the water and egg(s). Beat until combined.
- Next, add the pancake mix to the water and egg mixture. Whisk until the pancake mix is combined.
- Let the pancake batter rest for ten minutes. This will help hydrate the gluten free flour and give the pancakes a great texture.
- Preheat the griddle to a high temperature and grease it with butter. Carefully pour ¼ cup to ½ cup of pancake batter on the griddle. If adding toppings, do it now. Flip the pancakes when the edges begin to cook and bubbles form on the surface. Cook the other side until it is golden brown, then remove and place on a platter or a baking sheet kept in the oven on warm. Serve right away.
Anita says
My pancakes turned out runny & flat, not fluffy. I used a gf store flour (Just About Food brand) the baking powder was good. Do I reduce the water to make the batter thicker?
Venessa Mandelkow says
Hi Anita -
I have only ever used Bob's Red Mill 1-to-1 gluten free flour in the blue bag in this mix. I would recommend starting with half the amount of liquid and see if that helps. Does your gluten free flour mixture have xanthan gum? -Venessa
Venessa Mandelkow says
We use this pancake mix to make gluten free pancakes while camping in the summer and on the weekends in the winter! It is always in our pantry!