Gluten Free Pancake Mix Recipe
A budget-friendly way to keep an easy gluten free pancake mix ready and waiting for weekend mornings!
Servings: 96 Pancakes Total
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.
Notes
Note 1: This recipe was tested with Bob’s Red Mill Gluten Free Flour 1-to-1, in the blue bag. Using other flours may not have similar results.
Note 2: Choose a high-quality buttermilk powder that doesn’t require refrigeration for easy pancake mix storage. We have used Hoosier buttermilk powder and love it.
Note 3: Using butter powder eliminates the need to add melted butter to the pancake batter as an additional ingredient. We love Hoosier butter powder, and it doesn’t require refrigeration.
Storage For Pancake Mix: Keep pancake mix in an airtight container in the pantry - UNLESS the buttermilk powder requires refrigeration after opening. Then store it in the refrigerator.
Storage For Leftover Pancakes: Keep leftovers in the refrigerator. Place a piece of parchment paper between pancakes to keep them from sticking together.
Nutrition Information
Serving: 2 PancakesCalories: 143kcalCarbohydrates: 23gProtein: 5gFat: 3gSugar: 6g
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