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!
Oh, that 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.
Plus, the process of making pancakes becomes a race against the clock. The extra 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. No bueno.
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 in all the land.
Or 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, and for my money, 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 have a thing for thinner pancakes, add more milk by the tablespoon until you get the batter just the way you like it.
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.
Looking for more mixes?
By the way 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? 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 make classic pancakes in minutes. Betty Crocker does make its own boxed gluten free version of Bisquick, but I’m afraid it’s gritty and grainy and overall just not very well done.
No worries, though. This D.I.Y. version couldn’t be easier. No wonder I love a good copycat recipe.
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
Miniature semi-sweet chocolate chips
Thinly sliced ripe bananas
Chopped fresh strawberries
Granola mix (approximately equal parts certified gluten free old fashioned rolled oats, brown sugar, chopped almonds and coconut flakes)
*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 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* 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. Fill the prepared wells of the tin about 3/4 of the way full. Sprinkle the batter in each well with about 1 teaspoon of the optional toppings, or leave them plain. Place the tin in the center of the preheated oven and bake until the pancake bites 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). Remove from the oven and allow to cool in the pan for about 5 minutes before removing and serving. Repeat with any remaining batter.
*To make in a standard 12-cup muffin tin, follow the same directions, but add about 1 1/2 teaspoons optional toppings to each and bake for closer to 14 minutes.
Recipe originally published on the blog in 2015. Ingredient proportions revised, text and photos updated.