Make your own gluten free pancake mix to have on hand for quick and easy breakfasts. This mix produces amazing fluffy gluten free pancakes!
This recipe for gluten free pancake mix is basically the dry ingredients from my popular recipe for gluten free pancakes. I mix this up frequently to have on hand for quick breakfast or even dinner.
I’ve also brought this mix with us when camping or staying at hotels with a kitchen in the suite. When traveling with this mix, I usually just store the dry mix in a zip lock bag and then mix the wet ingredients up ahead of time and keep the wet ingredients in a mason jar.
Once the dry mix is mixed with the wet ingredients, it produces the most amazing thick and fluffy gluten free pancakes. There’s seriously nothing better than hot pancakes covered in butter and maple syrup!
You may be wondering why make my own gluten free pancake mix when I can easily buy it at the store. Because honestly, don’t really buy pre-made mixes anymore.
I love my pancakes and it’s cheaper for me to make it myself. Plus, I have complete control over the ingredients used. Homemade really is better even when it comes to cakes, brownies, and muffins.
I use my own flour mix which is made up of brown rice flour, white rice flour, tapioca flour, and arrowroot. So, if you have a nightshade sensitivity or potato allergy, this is a great mix for you!
Potato starch is in so many mixes and pre-made flour blends, many people are struggling to find mixes and flour blends that they can eat. If that’s you, be sure to give this one a try!
This gluten free pancake mix is a great staple to keep in your pantry. Any time you’re in the mood for pancakes, it makes it that much faster to get them on the table.
And fast is an absolute must in the mornings, along with a huge mug of coffee, of course. Enjoy!
PS: this gluten free pancake mix can also be used to make gluten free waffles too!
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- 2 cups Sharon’s Nightshade-Free Gluten Free Flour Blend
- 1/2 teaspoon Xanthan Gum
- 4 teaspoons Baking Powder
- 1 teaspoon Fine Sea Salt
1. Add all ingredients to a medium bowl and whisk together to completely combine. Transfer to an airtight container, such as a mason jar, and store at room temperature until ready to use.
2. When ready to use, combine the mix with 2 eggs, 1 1/2 cups milk, 1/4 cup oil (avocado, canola, or vegetable), 2 Tablespoons pure maple syrup, and 1 teaspoon vanilla extract.
3. Cook ¼ cup of batter per pancake on a hot buttered skillet.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 254mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 2g
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
This gluten free pancake mix recipe can also be found on Food Fanatic where I am a regular contributor.