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D.I.Y. Mix for Gluten Free Pancakes

D.I.Y. Mix for Gluten Free Pancakes

Gluten free pancakes mix that’s perfect for everything from pancakes and muffins to breakfast bakes. Ditch that box and D.I.Y. a better pancake!

This easy mix for gluten free pancakes is perfect for everything from pancakes and muffins to breakfast bakes. Ditch that boxed mix and D.I.Y. better!

Can you make gluten free pancakes without xanthan gum?

Gluten free pancakes are one of the few recipes that simply are better made with a super-simple 3-ingredient blend of gluten free flours (superfine white rice flour + potato starch + tapioca starch/flour). And even a wee bit of xanthan gum if you’re willing.

You can make pancakes with one of my all purpose gluten free flour blends, but they all have way more xanthan gum than we need here. That leads to a less delicate result than you’d expect from good pancakes—and pancake batter that is difficult to pour or spread into a round pancake shape.

Plus, the process of making pancakes with a lot of xanthan gum becomes a race against the clock. Xanthan gum absorbs lots of moisture and will continually cause the pancake batter to thicken as it stands. You’ll need to keep adding more milk.

This easy mix for gluten free pancakes is perfect for everything from pancakes and muffins to breakfast bakes. Ditch that boxed mix and D.I.Y. better!

A little added xanthan gum can help with “feathering”

So you have two choices to make a lovely mix for gluten free pancakes. You can add 1/4 teaspoon xanthan gum for every 1 1/2 cups of the 3-ingredient flour blend (technically, 1/6 teaspoon per cup of flour blend), and have essentially the most perfect pancake mix ever that can be used anywhere you’d use a pancake mix like Bisquick. 

You can skip the xanthan gum altogether, use a bit less milk in general and have thinner, slightly more delicate pancakes. I’ve made this recipe every which way. I believe that using the optional xanthan gum in the basic 3-ingredient flour blend is the way to go.

This easy mix for gluten free pancakes is perfect for everything from pancakes and muffins to breakfast bakes. Ditch that boxed mix and D.I.Y. better!

That bit of xanthan gum makes for the perfect, pourable pancake batter that isn’t too thick and isn’t too thin. The pancakes hold their shape with no “feathering” around the edges, and they’re not too thick, not too thin.

If you prefer thinner pancakes, add more milk by the tablespoon until you get the batter just the way you like it. 

This easy mix for gluten free pancakes is perfect for everything from pancakes and muffins to breakfast bakes. Ditch that boxed mix and D.I.Y. better!

How to use this mix

A pancake mix like Bisquick is generally considered quite versatile, for all sorts of recipes like gluten free cookies, crackers and even scones. And this mix works just like the store-bought kind. Bisquick does make a gluten free mix, actually, but it’s gritty and really awful. 

I’ve tried nearly all of the available gluten free pancake mixes and come up with a list of my favorite store bought gluten free pancake mixes

Gluten free pancakes mix that's perfect for everything from pancakes and muffins to breakfast bakes. Ditch that box and D.I.Y. a better pancake!

How to make pancake bites or muffins using this mix

Use it to make these little pancake bites, which are simple but delicious mini muffins. You can leave the pancake bites plain, or scatter each with a teaspoon of chopped fresh strawberries, sliced bananas, miniature chocolate chips (!) or a simple granola-type mix. They all bake at the same rate whether they have toppings or not, so you can alternate toppings—or even make them into larger muffins.

They all bake at the same rate whether they have toppings or not, so you can alternate toppings—or even make them into larger muffins. Oh how I love a grab-and-go breakfast. Or maybe you had a favorite recipe that you made with Bisquick before you went gluten free. Use this mix in that recipe.

This easy mix for gluten free pancakes is perfect for everything from pancakes and muffins to breakfast bakes. Ditch that boxed mix and D.I.Y. better!

How to make classic pancakes using this mix

Making pancakes from this mix is as easy as making pancakes using any mix. Just add milk and an egg to the dry ingredients, pour on a hot, greased griddle and wait to flip. 

If you’re adding a touch of xanthan gum to the recipe, as I prefer to do, you’ll need a bit more milk as directed in the recipe instructions below. The recipe doesn’t call for enough xanthan gum to thicken the batter so much that it’s no longer pourable, but you’ll still find that the batter thickens as it stands. 

Gluten free pancakes mix that's perfect for everything from pancakes and muffins to breakfast bakes. Ditch that box and D.I.Y. a better pancake!

If you prefer slightly thicker pancakes, continue to whisk the batter and wait about 7 or 8 minutes before pouring the batter onto the griddle. For thinner pancakes like you see in the photo just above, have the hot, greased griddle waiting and begin to pour it soon after everything is fully combined. 

Looking for more gluten free baking mixes?

Did you know that my second book, GFOAS Quick & Easy, with a whole chapter on Make-Your-Own mixes for everything from gluten free cakes and cookies to muffins, scones, and brownies? 

Here on the blog, we’ve made a Jiffy-style gluten free corn muffin mix that is super versatile, too. And the recipes for gluten free cupcake mixes, chocolate and vanilla, are also published here on the blog. 

Since I believe in the power of easy breakfast ideas, not to mention a good breakfast-for-dinner night now and again, this recipe for a simple mix for gluten free pancakes comes in very, very handy. Make the easy dry mix ahead of time, add just two ingredients and you’ll have simple, classic pancakes in minutes.

Gluten free pancakes mix that's perfect for everything from pancakes and muffins to breakfast bakes. Ditch that box and D.I.Y. a better pancake!

Ingredients and substitutions

Luckily, this recipe only calls for a few ingredients: a 3-ingredient flour blend (white rice flour, potato starch, tapioca starch/flour), (optional) xanthan gum, baking powder, baking soda, salt, granulated sugar (just a touch, but you can actually leave it out if you prefer), milk, eggs, and butter (if making pancake muffins/bites). Here are my suggestions for how to replace some of those ingredients, if you have additional dietary restrictions:

Dairy-free: In the pancake recipe, the only dairy is cow’s milk. Simply replace the cow’s milk with your favorite non-dairy milk from a carton (not a can). My favorite is unsweetened almond milk. 

In the pancake bites, there is also some melted butter. That can easily be replaced with Earth Balance buttery sticks, Spectrum brand butter-flavored nonhydrogenated vegetable shortening, or virgin coconut oil, each melted and cooled. 

Egg-free: If you’re egg-free, I’d actually recommend that you use a different pancake recipe. You can of course still use the dry mix, as it’s naturally egg-free.

For egg-free pancakes, I think you’ll really love my vegan gluten free pancakes recipe. You could also use that vegan recipe to make pancake bites in a similar matter to that directed here. 

 

This easy mix for gluten free pancakes is perfect for everything from pancakes and muffins to breakfast bakes. Ditch that boxed mix and D.I.Y. better!

Like this recipe?

Prep time: Cook time: Yield: 1 1/2 cups pancake mix/9 pancakes/24 pancake bites

Ingredients

For the Gluten Free Pancakes Dry Mix
1 1/2 cups (210 g) basic gum-free gluten free flour blend (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)

1/4 teaspoon xanthan gum (optional)*

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons (24 g) granulated sugar

For Pancakes
1 egg (50 g, weighed out of shell) at room temperature, beaten

1 1/4 cups (10 fluid ounces) milk, at room temperature*

For Pancake Bites
2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 1/2 cups (12 fluid ounces) milk, at room temperature*

3 tablespoons (42 g) unsalted butter, melted and cooled

Optional toppings:

  • Miniature semi-sweet chocolate chips
  • Thinly sliced ripe bananas
  • Chopped fresh strawberries
  • Granola

*If you don’t use the optional xanthan gum in the dry pancake mix, you should only use 1 1/3 cups (10 2/3 fluid ounces) of milk in the pancake bites, and 1 cup (8 fluid ounces) of milk in the pancakes.

Directions

  • To make the dry mix, place all of the ingredients in a large bowl and whisk to combine well. Store in a sealed container in a cool, dry location or in the freezer for longer storage.

  • To make pancakes, heat a griddle to medium-high or large nonstick omelet pan over medium heat. Place the egg and milk in a small bowl and whisk to combine well. Place the dry mix in a large bowl, whisk to break up any lumps, and and create a well in the center. Add the wet ingredients and whisk until smooth. The batter should be thickly pourable. Pour or ladle as many pancakes onto the hot griddle or pan as you can fit without crowding, each about 1/4 cup of the batter. Allow to cook until bubbles break through the surface of the pancakes, about 2 minutes. Flip and continue to cook for another minute, or until the underside is browned. Remove from the griddle and repeat with the remaining batter. Serve warm.

  • To make pancake bites, preheat your oven to 375°F and grease or line a 24-cup miniature muffin tin or standard 12-cup muffin tin and set it aside. Place the eggs, milk and melted and cooled butter in a small bowl and whisk to combine well. Place the dry mix in a large bowl, whisk to break up any lumps, and and create a well in the center. Add the wet ingredients and whisk to combine well. The batter will be pourable. Divide the batter among the wells of the muffin tin. Sprinkle the batter in each well with about 1 teaspoon of the optional toppings (a bit more for full-sized muffins), or leave them plain. Place the tin in the center of the preheated oven and bake until the pancake bites/muffins are puffed and the tops spring back when pressed gently and a toothpick inserted in the center comes out with a few moist crumbs attached (about 10 minutes for bites; about 15 minutes for standard muffins). Remove from the oven and allow to cool in the pan for about 5 minutes before removing and serving. Repeat with any remaining batter. Serve warm. 

  • Recipe originally published on the blog in 2015; updated first in 2016 and again in 2019. Ingredient proportions revised, text and photos updated, video added.

    Adapted from the recipe for Gluten Free Make-Your-Own Pancake and Waffle Mix on page 197 of Gluten Free on a Shoestring Quick and Easy: 100 Recipes for the Food You Love—Fast!

Love,
Nicole

Comments are closed.

  • Deb M
    April 28, 2019 at 3:31 PM

    Have you tried to add any maple syrup to the pancake bite mix before baking? I’m wondering if the added moisture would require further changes?

    • Nicole Hunn
      April 29, 2019 at 8:47 AM

      Good question, Deb! I wouldn’t add it to the batter, since as you suspected the extra moisture would be a problem. But you could poke a few holes in the bites after they’re baked and pour a bit of syrup on top so they soak it up. The other thing I love to do (don’t know why I didn’t mention this in the post!) is to pour maple syrup in a squeeze bottle and add it to pancakes as they’re cooking, before the flip. So I let them cook until almost set on the underside, squeeze a thin spiral of syrup like a snail shape 🐌on the pancake, let cook another few seconds, and then flip. It bakes right in without affecting the integrity of the pancake and will make truly the best pancakes you’ve ever had!

  • Carolyn Mars
    November 1, 2016 at 1:32 AM

    I have made these a few times now-awesome. Will make again, as they were wolfed down by the whole family!! Will also go through the other pancake options as I spied another fab looking one. The best thing though? Knowing that these recipes will just “work” without having to worry-so I know I’m not wasting expensive ingredients!! That is just wonderful. (some of the ingredients in Aus are incredibly expensive!) Thank you Nicole! So looking forward to my recipe books arriving! Just ordered the latest & 2 others….feel like I’m waiting for Santa!!! :)

  • youngbaker2002
    July 9, 2016 at 10:27 AM

    Today was my sisters B-Day so I made these for breakfast and added chocolate chips and everybody loved them. This is my favorite pancake recipe Nicole. thank you for creating one that works perfectly every time!

  • Christine Plummer
    June 12, 2016 at 11:06 AM

    Excellent!!!! Best I’ve ever made

  • pqcbb
    May 8, 2016 at 12:10 PM

    O & Happy Mother’s Day!

  • pqcbb
    May 8, 2016 at 12:07 PM

    Great mix! Haven’t had pancakes in years, but woke up this Mother’s Day with a hankerin’ for them. Did not disappoint. Excellent recipe Nicole!

  • Laila Sena
    April 24, 2016 at 2:30 PM

    OMG! Just LOVED this recipe. Does it works on waffles too? Pardon my english, but to make the pancakes we will need to add only egg and milk, is that correct? Can I use almond or any similar vegetable milk? Thanks! :)

  • suzeyg3
    April 13, 2016 at 3:54 PM

    I think this would work for our English Yorkshire puddings. I will try it and let 8 know.
    Would it work for waffles? Xx

  • Lori Schoofs
    April 7, 2016 at 8:19 AM

    This recipe is a little different than your quick & easy book. Which recipe makes better pancakes? Thanks, Lori

  • Lisa | Mummy Made.It
    April 4, 2016 at 4:56 PM

    Thanks! These will be great to take when we go camping.

  • J'Marinde Shephard
    April 4, 2016 at 2:39 AM

    Hi Nicole;
    ‘ I don’t remember ever seeing any info on your Bread book. Can you share a link? Thank you.

  • Pat Downing
    April 3, 2016 at 7:13 PM

    Hi Nicole. I recently purchased your bread book and I have been baking up a storm! LOL! I highly recommend your bread cookbook to anyone eating gluten free, especially those with Celiac Disease like myself. I have tried so many gluten free recipes from other gluten free cookbooks that ended up in the trash! But, everything I have baked in your Bread Cookbook has turned out so wonderful! My hubby has started eating gluten free with me because he loves everything I am baking now. I made your pancake recipe last week and they were so fluffy and delicious! I also made a loaf of the Soft Sandwich bread and the two of us ate the entire loaf in a week! I have the thick pizza dough in my refrigerator rising right now and I cannot wait to sink my teeth into our pizza tomorrow night. I have tried a few times eating gluten free pizza at some restaurants and they all tasted horrible. Just looking at the picture of your pizza lets me know it will taste like the pizza I remember, except better than wheat pizza! Thank you again dear! I look forward to your emails with new recipes for me to try. You rock!!

    • April 6, 2016 at 10:31 AM

      That’s so amazingly wonderful, Pat! Thank you so much for letting me know your story. I love how your husband is on board now, and I agree that if you want great gluten free pizza, you really do have to make your own. No one else has caught up yet!!

  • acs18
    April 3, 2016 at 5:49 PM

    Have to help plug the chapter of “make your own mixes” in GFOASS “Quick & Easy”. Took inspiration from another (full of gluten) baking blog but used the yellow cake mix from “Q&E” to create a whimsical Easter dessert! Added lemon extract to both cake and frosting for the holiday, but it was by far the BEST cake I have made from scratch.

    • April 6, 2016 at 10:32 AM

      Gorgeous, acs! So fancy and adorable. :)

  • Brenda Greer
    May 17, 2015 at 1:01 PM

    Sounds good and easy. I love the mini bites for breakfast. However i don’t have a scale to weigh things. Is there a place I can get the changes from weight to cups? I really don’t want to purchase a scale at this time. I’ve had to buy so many things learning to bake and cook.

    • April 1, 2016 at 3:49 PM

      I’m afraid you really can’t make a blend without a scale, Brenda. The weight amounts just don’t translate readily into volume measurements, and volume measurements are simply not standardized. You can try using 1 1/2 cups of a simple gum-free blend like King Arthur’s blend, but it’s rather grainy. Sorry!

  • May 17, 2015 at 12:54 PM

    Nicole, you are a rock star!! Thanks for all of the hours you spend perfecting your recipes and being so generous in sharing!

  • Laura
    May 13, 2015 at 11:31 PM

    Yay!!! I’ve been waiting for a mock bisquick!! I knew you would have it for me some day! The day has come!! Thanks!!!

  • Amber Henry
    May 13, 2015 at 7:44 PM

    Do you have any suggestions for a family that also has to avoid tapioca products?

    • May 13, 2015 at 8:35 PM

      I’m afraid I haven’t tested this with anything other than the specific blend I recommend, Amber. Unfortunately, tapioca flour is a very unique flour in baking. You could try arrowroot in its place, but I’m honestly not sure how it would turn out. Sorry!

      • Amber Henry
        May 13, 2015 at 8:46 PM

        That’s okay! It’s an unusual struggle that we’re learning to work our way around!

      • Patricia L
        July 17, 2016 at 8:17 PM

        My daughter, too, has a newly diagnoses tapioca allergy. Did you end up finding a good flour blend or pancake recipe? Thanks!

  • Sheri Lubbers
    May 13, 2015 at 6:45 PM

    Can you use the Krusteaz gluten free flour for this?

    • May 13, 2015 at 8:34 PM

      You need the particular gum-free blend that I specify in the recipe, Sheri.

  • Margaret Anderson
    May 13, 2015 at 6:14 PM

    Hi Nicole, Love this recipe. But, why do you have the copy/paste function disabled? Makes it a bit hard to write everything down and then re type it :-( ;-)

    • May 13, 2015 at 8:31 PM

      Margaret, there is a print option for each recipe. I recommend using that.

  • Carole
    May 13, 2015 at 3:06 PM

    WOW !!!! I’m going to be a very popular Grandma when we do our family camping trip next month with this recipe. Many Thanks.

  • youngbaker2002
    May 13, 2015 at 2:14 PM

    what a fantastic idea!!! great job nicole! the mix in itself was a great idea but making them into on the go muffins was pure genius.

  • Jennifer S.
    May 13, 2015 at 10:53 AM

    Can this mix be used for breading/batter for chicken/steak strips, nuggets?

    • May 13, 2015 at 2:56 PM

      Definitely, Jennifer! You might want to add some spices to it, but it should work really well.

  • Anna Z
    May 13, 2015 at 10:16 AM

    When you use “milk”, is it ‘real milk’ or can we use almond, coconut/almond milk?

    • Kat
      May 13, 2015 at 12:08 PM

      I know from experience with Nicole’s recipes you can use a non-dairy milk to substitute for milk in any of her recipes. Generally I use either coconut or almond milk in them.

    • May 13, 2015 at 2:56 PM

      Any milk, as long as it’s not nonfat, Anna, should work fine!

  • Lucy
    May 13, 2015 at 9:28 AM

    Wow, these are soooo cute! Can’t wait to make them!

  • May 13, 2015 at 9:08 AM

    Fantastic! What a wonderful treat – I’m printing this one out for our Saturday morning brunch. Thank you! :-)

  • Mare Masterson
    May 13, 2015 at 8:45 AM

    Oh wow! I decided to check the blog upon awakening while hubby is in the shower, and I see D.I.Y. For a second there, I thought it was Friday! Oh well. I am over that disappointment and now able to focus on this amazing D.I.Y. recipe gift! What did we do to deserve this D.I.Y. on a Wednesday?

    • May 13, 2015 at 8:52 AM

      LOL, Mare, I know! This really could be a D.I.Y. Friday recipe, so much so that I even “tagged” it D.I.Y. Friday so it will show up in that collection on the blog. It’s really just because I have another very exciting D.I.Y. Friday recipe planned for this Friday, and this one couldn’t wait. Sorry about the false Friday alarm. At least it’s hump day? ;)

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