This is the gluten free pancake recipe mix that's perfect for everything from pancakes and muffins to breakfast bakes. They're light and fluffy, just like a proper pancake should be.
Making them as a dry mix first means you can make sure you always have the mix available for weekend family time. The fact that they freeze so well is why you can make them ahead of time, wrap tightly, and freeze—then defrost in the toaster for busy weekday mornings.
It's time to ditch that box and D.I.Y. a better pancake!
The only gluten free pancake recipe you need
This is an all purpose gluten free pancake recipe that begins with the simplest, well-balanced gluten free pancake mix. It doesn't need to be modified to make anything and everything you might make with Bisquick, but better.
You may even be able to find packaged gluten free Bisquick, but unfortunately it's just not very good. It's gritty, which means that their rice flour must be less refined.
Many of us, before going gluten free, were used to using a packaged pancake mix to make all kinds of dishes. Now, with this recipe, we can do that again.
Plus, I have all the guidance to do it all right here! And of course, this mix makes the lightest, fluffiest, most tender gf pancakes. If you're hoping for a heartier, more filling pancake, try our gluten free oatmeal pancakes.
Which gluten free flour blend is best?
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.
Avoid using too much xanthan gum in your gluten free pancake recipe
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.
A little added xanthan gum can help with “feathering”
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.
Can you make gluten free pancake recipe without xanthan gum?
Yes! You can skip the xanthan gum altogether. Just 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.
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.
How to use this gluten free pancake recipe mix
A pancake mix like Bisquick is generally considered quite versatile, for all sorts of gluten free breakfasts. 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 the available gluten free pancake mixes and come up with a list of my favorite store bought gluten free pancake mixes.
How to make gluten free 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 some toppings.
I like 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. Or maybe you had a favorite recipe that you made with Bisquick before you went gluten free. Use this mix in that recipe.
How to make classic gluten free 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.
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.
Preparing the gluten free pancake recipe mix to store
Not only can you make this recipe in stages, beginning with the dry gluten free pancake mix, and store it in your pantry, it's designed to be used just like that.
You don't need a different gf pancake mix to make a gluten free breakfast bake, gluten free Bisquick-style apple coffee cake, classic light and fluffy gluten free pancakes, or miniature or standard sized gf pancake bites. This mix does it all!
Can I multiply the gluten free pancake dry mix recipe and store it for later use?
Yes! The dry mix makes a total of 1/2 cups + 3 tablespoons by volume, or 235 grams by weight. Multiply the recipe by 2, 3, or even 4 times, whisk it very well in a large mixing bowl, then transfer it to a sealed container stored in a cool, dry pantry.
When you're ready to make gluten free pancakes, measure out 235 grams of the dry mix, add the wet ingredients as directed, and voila! Perfect gluten free pancakes.
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.
Using the griddle or a pan to make pancakes
You can make these gluten free pancakes anywhere and any way you would have made conventional pancakes in the past. They don't behave any differently.
If you have a nonstick stovetop or electric griddle, by all means use that. A griddle is especially good for making big batches of pancakes at once.
If you don't have a griddle, any nonstick pan will work. But whether you use a pan or griddle, make sure it's nonstick or you'll end up having to use so much grease that you're basically frying the pancakes not just cooking them.
If your nonstick surface is new enough that it's still really nonstick, you don't have to grease it. You can just make lovely, fluffy pancakes with an even, golden brown color on both sides.
But if you'd like to make pancakes with the slightly darker edges, be sure to grease the nonstick pan. You can greasing it with some cooking oil spray, a pat of butter, vegan butter, or even coconut oil.
Freezing gluten free pancakes for hassle free mornings
If you have leftover pancakes, or you just want to make a big batch (or two!) ahead of time, this recipe is perfect! Just let the pancakes cool completely, and wrap them in stacks of 2 or 3.
If you use a freezer-safe wrap or container, and wrap them tightly or squeeze all the air out of the container, you can freeze them for at least 3 months. Defrost them at room temperature, overnight in the refrigerator, or in the microwave for about 20 seconds.
Then, separate the pancakes in the stack, and place them in your toaster. Toast them on low until they're warm and ready for your syrup!
Yummy mix-ins and toppings for gluten free pancakes
Here's a list of my favorite toppings and mix-ins for the perfect, slightly fancier pancakes every child (and adult, let's be honest!) loves:
- Miniature semi-sweet chocolate chips mixed in or sprinkled on top as the first side cooks
- Thinly sliced ripe bananas on top or chopped ripe bananas mixed in gently
- Chopped fresh strawberries on top or mixed in gently
- Granola on top or mixed in to the batter
- My favorite: place pure maple syrup in a squeeze bottle, and swirl some on top while the first side is cooking
Gluten free pancake recipe 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:
How to make gluten free dairy free pancakes
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.
How to make gluten free egg free pancakes
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 like we do here.
FAQs
Are pancakes gluten free?
No! Regular pancakes are not gluten free, as they're made with a wheat based flour. These gluten free pancakes rely on a gluten free flour blend and different ingredient proportions.
Can I freeze the prepared gluten free pancake recipe mix?
Yes! You can freeze the mix for at least 6 months. Just put it in a freezer-safe container, and let it come to room temperature before you use it with the other ingredients to make gluten free pancakes or bites.
How long can I store gluten free pancake mix?
You can store gluten free pancake mix in a sealed container in a cool, dark pantry for at least 3 months.
Why are my gf pancakes flat?
If your pancakes aren't puffing up at all, your chemical leaveners (baking powder and baking soda) are probably out of date. Check those dates before you mix!
How do you keep gluten free pancakes from sticking to the pan?
As long as your pan is nonstick and it's hot enough, your pancake batter shouldn't stick. If you're concerned that your pan or griddle's nonstick coating isn't in great shape, just be sure to grease it well first.
Why are my pancakes burning?
Your griddle or the heat under your pan is probably too hot! You'll know it's too hot if, when you grease the surface, the grease begin to smoke.
Can you use this pancakes recipe to make waffles?
I don't recommend that, as you want a lighter, fluffier recipe for waffles. Luckily, we have the perfect fluffy gluten free waffles recipe that's super easy to make—and they freeze perfectly for busy mornings, too.
What pancake syrups are gluten free?
All pure maple syrup, right from the tap, is gluten free! Some artificial syrups may be gluten free too, but be sure to read your labels!
The best gluten free pancakes recipe, step by step
Gluten Free Pancake Recipe | Homemade Mix
Ingredients
For the Gluten Free Pancakes Dry Mix
- 1 ½ 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)
- ¼ teaspoon xanthan gum optional (See Recipe Notes)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
To make gluten free pancakes
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 ¼ cups (10 fluid ounces) milk at room temperature (See Recipe Notes)
To make gluten free pancake bites
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 ½ cups (12 fluid ounces) milk at room temperature (See Recipe Notes)
- 3 tablespoons (42 g) unsalted butter melted and cooled
Optional toppings
- Miniature semi-sweet chocolate chips
- Thinly sliced ripe bananas
- Chopped fresh strawberries
- Gluten free granola
Instructions
- 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.
Notes
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. To make multiples of the dry mix
The dry mix in the original recipe makes a total of 1/2 cups + 3 tablespoons by volume, or 235 grams by weight. To make a larger batch to have on hand, multiply the recipe by 2, 3, or even 4 times, whisk it very well in a large mixing bowl, then transfer it to a sealed container stored in a cool, dry pantry. When you're ready to make gluten free pancakes, measure out 235 grams of the dry mix, add the wet ingredients as directed, and follow the instructions for making perfect gf pancakes. Recipe originally published on the blog in 2015; updated in 2016, 2019, and 2021. Ingredient proportions revised, text and photos updated, video added. Recipe source: 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!
Gluten Free Pancake Recipe | Homemade Mix
Ingredients
For the Gluten Free Pancakes Dry Mix
- 1 ½ 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)
- ¼ teaspoon xanthan gum optional (See Recipe Notes)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
To make gluten free pancakes
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 ¼ cups (10 fluid ounces) milk at room temperature (See Recipe Notes)
To make gluten free pancake bites
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 ½ cups (12 fluid ounces) milk at room temperature (See Recipe Notes)
- 3 tablespoons (42 g) unsalted butter melted and cooled
Optional toppings
- Miniature semi-sweet chocolate chips
- Thinly sliced ripe bananas
- Chopped fresh strawberries
- Gluten free granola
Instructions
- 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.
Notes
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. To make multiples of the dry mix
The dry mix in the original recipe makes a total of 1/2 cups + 3 tablespoons by volume, or 235 grams by weight. To make a larger batch to have on hand, multiply the recipe by 2, 3, or even 4 times, whisk it very well in a large mixing bowl, then transfer it to a sealed container stored in a cool, dry pantry. When you're ready to make gluten free pancakes, measure out 235 grams of the dry mix, add the wet ingredients as directed, and follow the instructions for making perfect gf pancakes. Recipe originally published on the blog in 2015; updated in 2016, 2019, and 2021. Ingredient proportions revised, text and photos updated, video added. Recipe source: 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!
Christina says
I made the pancake bites and added mini chocolate chips. My kids are not gf, just me and they LOVED them!
Anna Taylor says
Hi Nicole! I have been experimenting with various flours and basic ingredient ratios to get super fluffy light pancakes. Yes, I agree that the tiny bit of xantham is all that is needed, plus the superfine rice flour in? stead of regular. However, I am experiencing difficulty in getting these a little less chewy and more airy. I am thinking it is the baking powder. I have tried Clabber Girl, Rumford aluminum-free, and Bob’s Red Mill aluminum-free. These are all different based on my research and trial and error cooking. But, I can’t figure out which to use specifically for light pancakes. Can you please recommend the best one, or combination? Thank you!
Nicole Hunn says
I have other pancake recipes on the blog that you may prefer, Anna, specifically the buttermilk pancakes recipe which is developed to be fluffy pancakes. I’m afraid I can’t really help troubleshoot, though, when you’re deviating from the recipe as written, and using a flour blend I recommend against.
Sandra Jo says
Thank you! By listing the grams for each ingredient, I was able to make it quickly, using my scale, and not have to worry about if I had enough premade gluten-free flour mix. This is now my go-to pancake recipe, though I add a touch of vanilla. And they actually browned lovely. Not many that I’ve tried do, and I’ve tried a LOT. And I do own your book “Gluten-Free on a Shoe String.”
Bert stauff says
can a safely triple the dry ingredients to make a master mix?
Bert stauff says
sorry, I just found the answer in the description.
Deb says
Great mix for pancakes – could I use this mix to make shortcake biscuits? We used to Love bisquick shortcake biscuits before my husband was diagnosed with celiac disease.
Nicole Hunn says
Hi, Deb, I’m not sure exactly what you mean by “shortcake biscuits.” Do you mean for strawberry shortcakes? I have a recipe for gf strawberry shortcakes, and multiple gf biscuit recipes. I don’t think you should use this mix for biscuits, exactly.
Amber says
Can all tapioca starch be used in place of potato starch? I cannot have potato starch.
Nicole Hunn says
No, Amber, I don’t recommend that, but you can use cornstarch in place of potato starch.
Bestcookhouse says
I used an extra egg and a little less flour (around 1/4 cups). Without these they were a bit too thick. Overall, I would recommend these pancakes.
Nicole Hunn says
It sounds like you used a different flour blend, maybe even one containing xanthan gum? You must make this recipe with the specified blend/individual flours, or it won’t work. I discuss the importance of the flour blend in the post.
Jenny says
Would this be good as a replacement for Bisquick in sausage balls?
Nicole Hunn says
Yes! I discuss that in the post, actually. Perfect anywhere you’d use Bisquick!
Jenny says
Awesome! Thank you for all of your fantastic recipes!
Nicole Hunn says
You’re so welcome. :)
Skye says
I can’t wait to try this. My husband has been going out of town during the week on a job site and has to take all his food. Breakfast has been tricky but the pancake bites is something he will lvoe as he can eat it while he drives.
Also, I really apprediate the explanation of how xantham gum works. I had never really thought about but knew it was in a lot of the GF flours. Since COVID it is getting harder and harder to find the store bought GF flours so I am going to start making my blends and trying your mixes. Being allergic to wheat has been nothing short of hell on earth for me. I had to kill m y 100 year old plus Alaskan sourdough starter, and I stopped baking. It hs been so discouraging but I think the short breads all work out great.
Nicole Hunn says
The pancake bites are perfect for that, Skye! There are also a lot of grab-and-go GF breakfast options here on the blog, including lots of muffin recipes and these hearty oatmeal breakfast cookies.
It is super upsetting to give up baking when you develop an allergy or intolerance. But help is here! :)
Wendy Milmine says
Thank you so much, I can’t eat corn/Cornflour
Rheal Pelletier says
I intend to try it because I do all the cooking home since my wife is handicapped
Your recipes sound delicious.Thanks.
Nicole Hunn says
I’m so glad that you are able to find some recipes here on the blog that help you care for your wife and yourself, Rheal!
Norma Cavazos says
If you want a little more protein, add 1/4 cup almond meal for each 3/4 cup of your mix and 1/2 tsp baking powder. I add some
Maple flavoring to the mix, since regular mixes in Mexico have it. Thank you for all your recipes I have some
of your cook books and I use them all the time.
Make the pancakes with buttermilk indtead of milk and see how fluffy they’ll come out
Nicole Hunn says
I’m glad you found something that works for you, Norma. For others’ benefit, I really don’t recommend adding almond meal to a pancake mix. It’s heavy, very coarsely ground, and has almond skins in it. If you’d like a pancake with protein, I’d try my gluten free protein pancakes recipe.
Stephanie says
What could I use in place of the potato starch? My husband is allergic to white potatoes. Arrowroot? More tapioca starch?
Nicole Hunn says
You can try replacing potato starch with arrowroot or even cornstarch, Stephanie. I wouldn’t use tapioca starch/flour, since that is unique starch.
Astin says
If I make a big batch of the dry mix to keep in the pantry, how much of it do I then need for a single serve of the recipe?
Nicole Hunn says
Good question, Astin! 1 batch of the dry mix is about 1 1/2 cups + 3 tablespoons, by volume, and 235 grams by weight. I’d always recommend measuring by weight! I’ll add this information to the recipe and post, as well.
Deb M says
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 says
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!