My daughter loves pancakes, she asks for them every Saturday morning, but for long time I couldn’t find a gluten-free pancake mix in stores. When I could finally find a mix we could use, the pancakes usually went to waste, because they didn’t taste the best, or the texture was off. So with all of that combined, I decided to just come up with a recipe we could use.

These are so fast and easy to mix up from scratch, you won’t worry about a box mix again. You can also pre-mix the dry ingredients and keep them in an air tight container, then add the wet ingredients right before you cook them. I cook mine on our electric skillet, because I don’t have a griddle, and I can control the temperature setting better than a skillet. However, you can cook them with whatever you feel comfortable with.

I always seem to make too many for us to finish on the weekends, so I like to lay them out on a parchment lined cookie sheet to fully cool. I then put them in freezer paper, and finally seal them in a plastic freezer storage bag. That makes week days easier. You can cook a frozen pancake in the microwave in about 30-45 seconds.

This mix also works well as a waffle mix, if you have a waffle iron.

Gluten free pancake Ingredients

• 2 cups gluten-free measure for measure flour*
• 1/4 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1 tsp gluten-free vanilla extract
• 1 egg
• approximately** 2 1/2 cups milk (I have tried almond and regular milk, both work fine)

*For the measure for measure gluten-free flour (I mention this flour a lot, it is not a specific brand, you are looking for a gluten-free flour mix that will essentially replace regular flour with the same measurements)

**These pancakes will be fairly thick. You can add more milk to thin out the pancake batter if you prefer them thin. However, most gluten-free flour mixes contain xanthan gum, which is a thickener. So if it appears your batter isn’t thinning, that could be the reason.

Gluten-free pancake cooking steps

1. Add all dry ingredients to a mixing bowl. (Flour, baking soda, sugar, and cinnamon)
2. Stir the dry ingredients together until mixed.
3. Add the vanilla extract.
4. Add the egg.
5. Add the milk.
6. Mix the dry and wet ingredients together with a whisk (or fork) until fully incorporated.
7. I like to let the batter rest a couple minutes, this helps it rise easier. During this time I get my electric skillet pre-heated to 350°F.
8. Use whatever you like to pour batter into the skillet of your choice, or onto a pre-heated griddle. I use a 1/4 cup measuring cup for dry measuring so they are all about the same size. I also find it less messy than a liquid measuring cup. These can be any size you like. Mine are usually small to medium, I have not tried to freeze large pancakes.
9. Cook on the first side until the batter begins to loose it’s glossy look, and air bubbles begin to form.
10. Flip the pancake and cook for an additional 2-5 minutes. (My time varies as I’m at a high altitude)

I hope you enjoy these as much as my family! Enjoy!