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
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
*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.
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!