Gluten-Free Pancake Mix Recipe


I use to whip up all of my gluten-free recipes from scratch. Every time.

I scoffed at the idea of making mixes to “save time”. I mean really, I already have my cheapest gluten-free flour ready to go, so how much time does it really save? Ten seconds?

Photo shows a plate of pancakes next to a bottle of maple syrup, with text that reads "DIY Gluten-Free Pancake Mix"

Now I scoff at myself for thinking that. Now I realize that even if they only save ten seconds, Tend seconds is a lot of time when there’s a toddler clinging to your leg. Or when you’re late for church (again) but the kids still insist that they want breakfast anyway (the nerve!).

So, I caved. It’s a lot easier to grab a jar of pancake mix, add and egg, a splash of oil, and a cup of milk, than it is to gather up five different dry ingredients and measure each one individually. I admit it.

It also helps that we now live in a larger house where having extra jars of flours and mixes in my pantry isn’t really an imposition.

Fortunately for all of us gluten-free cooks, pancakes are not a picky recipe. You can customize the flour mix almost to your heart’s content without messing it up – really!

I like to use part buckwheat flour in mine (because I love buckwheat pancakes!), some folks like to add a little almond, or sorghum flour.

With this mix, you have two options: You can either have a “just add water” mix, or, mix the first section of ingredients, and you’ll have a mix that you can add egg, milk, and oil to.

Photo shows a stack of pancakes on a white plate next to some butter

Gluten-Free Pancake Mix Recipe

Option A:

  • 9 cups gluten-free flour
  • 2 Tablespoons guar or xanthan gum
  • 7 Tablespoons baking powder
  • 1 Tablespoon salt
  • ½ cups sugar

Mix all ingredients together and store in an airtight container.

To use: Mix together:

  • 1 cup mix
  • 2 tablespoons oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup of milk

Mix all ingredients together, adding more milk if necessary to reach the desired consistency, and pan fry as you would any other pancake.

Option B “Just add water” mix:

Mix all ingredients together and store in an airtight container.

To Use Mix:

  • 1 cup of pancake mix with
  • 1 cup more or less of water to make batter the desired consistency.

Pan fry as you would any other pancake, and serve with your favorite toppings.


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    1. I want to say I’ve seen powdered vanilla in some grocery stores, but I may be misremembering. In any case, you can get it from amazon here.

  1. I LOVE this mix for pancakes. I use Bob’s 1 for 1 GF flour and followed your option A directions. I have been looking for a good recipe that can handle being cooked out in my egg bite molds for the Instant Pot since that is my main way of cooking (we travel a lot). 5 min on cake setting and a 3 min natural release results in the BEST pancakes I’ve been able to make so far being gluten free. definitely have to get them out of the molds asap and onto a paper towel to absorb the extra moisture. learning as I go! Thank you so much for your recipe. its fail-proof!!

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