Gluten Free Pancake Mix

Fluffy Gluten Free Pancake Mix! #glutenfree

Pancakes have always been one of my favorite foods. There’s something about a fluffy stack of pancakes covered in butter and syrup that makes getting up just a little bit easier.

And though my preferences for pancakes have evolved over the years to include much healthier versions, I can always go back to enjoy a classic stack with no mix-ins or crazy flavors.

Though John and I are not required to eat gluten free, a number of our friends are, which has not only caused us to be more considerate of their needs but also more aware of how gluten sneaks its way into so many of the foods we enjoy – including pancakes.

Gluten Free Flour Blend

I was inspired to create a gluten free pancake mix not only for gluten free eaters, but also for those who hope to experiment with gluten free eating or are just looking for a more wholesome, homemade everyday pancake mix.

Though I’m not a gluten free cooking expert (yet), I do know one thing about baking gluten free: mixing/blending flours is a must. It provides diversity and complexity, which (hopefully) provides the final product with a density and texture that is similar to that of gluten-containing goods.

For this reason I went with a wholesome mix of brown and white rice flours, buckwheat flour, GF oat flour, cornmeal and a pinch of xanthan gum for binding. The rest is pretty basic stuff: Sugar, salt, baking soda and baking powder.

Gluten Free Pancake MixGluten Free Pancake Mix | #glutenfreeGluten Free Pancakes! Minimalist Baker

You guys, the result was amazing and exactly the GF mix I was hoping for.

Just add roughly:

1 cup milk or buttermilk
1 egg
1 Tbsp melted butter or oil

And voila! You have some seriously fluffy, delicious (and hearty) pancakes on your hands.

Multigrain Gluten Free Pancake Mix |

What do they taste like? Fluffy, not too sweet and perfect under a drizzle of melted butter and honey or syrup.

John and I both agreed that you wouldn’t be able to guess they were gluten free if you didn’t know otherwise. That counts as a massive success in my book. Make this for yourself for quick, weekday breakfasts, or as a Christmas gift for gluten free eaters in your life. They’ll love you forever – promise.

This recipe is also customizable! Add any spices you prefer to the mix, such as cinnamon, cardamom or nutmeg. And if you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate. It should be fairly forgiving. As well, boost their flavor by adding mashed banana, blueberries, peanut butter or chocolate chips to the batter before cooking. And lastly, don’t forget the butter and syrup (or honey, as I prefer). Enjoy!

Fluffy Gluten Free Pancakes | #glutenfree #pancakes |

4.7 from 14 reviews
Gluten Free Pancake Mix
Prep time
Cook time
Total time
A wholesome gluten free pancake mix for everyday use. Customizable, simple and so delicious you'd never guess they're gluten free.
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 8-10
  • 1 cup brown rice flour
  • 3/4 cup white rice flour
  • 1 cup GF oat flour
  • 1 cup buckwheat flour (ground from raw buckwheat groats)
  • 1/4 cup yellow cornmeal
  • 3/4 tsp xanthan gum
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1/4 cup granulated sugar*
  • 1 cup GF Pancake Mix
  • 1 egg
  • 1 Tbsp butter, melted
  • 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*
  1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
  2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
  3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
  4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
  5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.
* If you'd rather not use granulated sugar, you can alternatively grind raw sugar to a fine consistency.
* Sub non-dairy milk for buttermilk if preferred. Start with 1 cup in the batter and if it appears too thick, add up to another 1/2 cup.
* If you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate. However, I would recommend staying away from bean flours as they can give off an offensive flavor.
*I tried making these vegan, subbing a flax egg for the chicken egg, and almond milk + lemon for the buttermilk. The pancakes did cook up but they were a tad more grainy than the egg version. I much preferred the version with an egg, but it is possible to make them vegan.
Nutrition Information
Serving size: 1 pancake Calories: 75 Fat: 2 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 2.6 g Sodium: 41 mg Fiber: 1 g Protein: 2.5 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Whoa- those are some seriously dreamy-looking pancakes, Dana – gluten-free or not. I started making homemade pancake mix a couple years ago and have never looked back – it’s so much fun to be just a few minutes away from homemade pancakes on a weekend morning. We don’t have to eat gluten-free, but these look so good that I might have to try them anyways!

  2. says

    What great looking little pancakes! I have to admit, there having definitely been moments of laziness when I’ve wanted pancakes, but not wanted to measure out all the flours. Such a great idea to whip some of this up and have it on hand.

  3. Sage says

    I’ve been making great gf pancakes for years. Have you tried your recipe without the xanthum gum? Not needed and an expensive ingredient. My husband doesn’t like buckwheat so we use quinoa. Otherwise my recipe is pretty similar.

    • says

      Sage, thanks for the tip. I haven’t tried it without xanthan gum as I’m still fairly new to GF baking! I figure a little doesn’t hurt to help bind the batter together. But thanks for sharing! This is especially helpful for people who may have trouble getting a hold of this ingredient.

  4. jenna says

    If I wanted to make another mix, what would you suggest I use instead of regular flour in order to make it gluten-free?

  5. ET says

    According to Wikipedia there are concerns about the safety and production of xanthan gum.
    Have you considered guar or locust bean gum – both of which are ground beans.

    • says

      Indeed! So many gluten free eaters these days. But honestly, I’d make these even if I wasn’t gluten free (which I’m personally not). Hope you enjoy it if you try it!

    • says

      Rachel, great question! It seems I didn’t clearly specify that in the instructions so I’ve amended them to note that. Add 1 cup of mix to 1 cup buttermilk, 1 egg and 1 Tbsp melted butter. Hope that helps!

      • says

        You might add “1 cup baking mix” to the first line of the For Pancakes ingredients list. Just a suggestion for clarity. :)

        Also, how much of a difference does the cornmeal make (for pancakes and the cookies you’ve posted)? Could it be subbed for more of another flour?

        • says

          good tip :D Thanks Abby!

          As for the cornmeal, it was just another way to add variety to the blend but could easily be subbed for something else, such as additional white rice flour, brown rice flour or buckwheat. Hope that helps!

  6. debbie says

    Any ideas for something to use as a binder other than xanthan gum? Xanthan, Gaur and other seaweed derived binders are a problem for me.

      • Samantha White says

        Physillium husk can be substituted for gum. There are a few blogs that use it. I can’t remember their names off the top of my head but if you google gluten free with physillium husk a heap come up. Arrowroot doesn’t really bind it thickens. Also some gluten intolerant people can’t have oats either. Sam

    • Natasha says

      Hi, I use cognac powder instead of xanathan gum and use psyllium husk to most of my baking recipes since I often can’t use eggs either. My entire family of 5 is gluten sensitive with one possible Celiac, so many adjustments have to be made besides gluten.
      Dana, I love your site, keep up the good work! My hubby made your GF pancakes yesterday and he has been scared of GF baking, they turned out fantastic and totally made my day!

    • Iris says

      Try chia seed ,ground flax seed or psyllium. All are good replacements. By the way. I use this mix for waffles. Yummy yummy. Make extra and freeze.

  7. says

    Hi Dana,

    I mixed this up completely because I didn’t have all the ingredients on hand. I am sure your exact mix was much better. But mine came out pretty good using your recipe as a guideline. So thanks for the inspiration.


  8. Melissa says

    Can someone please answer a question for me? I would really appreciate it. I cannot have corn but would like to try the gluten free pancake mix recipe on this site. It calls for 1/4 cup of cornstarch. Can you tell me what I might add instead? Maybe increase one of the other ingredients or add a separate one that isn’t listed? Thank you in advance.

    • Kimberly Askvig says

      Melissa, I didn’t have the cornmeal so I substituted 1/4 cup Almond Flour. I also didn’t have the oat flour. So I just did 1 cup white rice, 1 cup brown rice, 1 cup buckwheat and the 1/4 almond flour. It turned out great! (I used Vitamin D with 1 tsp of lemon just in place of the buttermilk). My children even loved them :-)

  9. says

    This is wonderful, definitely on my to-make list. Many of the other GF mixes I’ve seen have potato starch, tapioca starch, some kind of starch, and apparently that can be just as bad for you as the wheat you’re trying to replace.

  10. Dave says

    I mixed a batch of this mix and the pancakes were wonderful. Also used it to make biscuits using the recipe on the side of one of the Bob’s Red Mill flour packages. Theirs starts with plain gluten free flour mix and then adds some of the ingredients already found in your mix (e.g. baking powder, soda, gum), so I left them out. The results were fantastic. Have you tried using it as a bread using yeast?

  11. says

    THANK YOU!! I’ve been trying to make gluten free pancakes and this was my last attempt….I said I was quitting if this mix didn’t work. But…I figured it would work, I’ve liked anything else I’ve tried from you site- including the vegan biscuits, which were amazing…except we are gluten free (some of us) now. I did use the flax egg and almond/coconut milk (I ran out of almond milk) mix instead of the dairy. They turned out!! I almost cried. Thank you!!

    • Dana Shultz says

      This made my day! So glad you enjoyed them. And I love that they’re pretty wholesome and healthy! Don’t forget to try it in my other GF recipes, like the GF Vegan gingerbread men and the GF chocolate chip cookies!

  12. Sam says


    There are recent concerns about elevated arsenic in rice products both grown in US and abroad. Do you have any recs without rice flour?


    • Dana Shultz says

      Sam, I haven’t tried the recipe any other way than as it is stated. But if I were you I’d sub another grain, such as quinoa flour. And then just compensate with extra amounts of the other flours. Hope that helps!

  13. Patp says

    These are amazing pancakes! My kids loved them so much they came back for seconds, plus they do not taste like they’re gluten free. They are allergic to brown rice and oatmeal so I just substituted by using more white rice flour and millet flour. Didn’t have any sour milk so used half cup yogurt and half cup water. Turned out beautifully! :) thanks for sharing this recipe, it will be my staple going forward!

  14. Carey says

    I was wondering if the cornmeal can be replaced with anything? We have corn allergy as well as wheat in our house. Thanks!

  15. Carey says

    I should have added buckwheat as well. I’m wondering if maybe we aren’t going to be able to have baked goods…

    I guess really I’m wondering about the ratio of the flours used, if the amounts can be changed/eliminated or will they change the texture/flavor, etc…

  16. rachel says

    These were amazing! Its so hard to find a good pancake mix, let alone a GF one. Thank you for posting!
    I edited the recipe because I did not have white rice flour. For that portion I substituted 1/4 cup coconut flour 1/4 cup additional corn meal and 1/4 cup additional oat flour.
    I used 1 egg, 1 cup of milk and 1 tbs of sunflower oil, and they came out AMAZING.
    I also sliced a banana and put the bits in the batter as they were cooking, they kind of taste like banana bread!
    Thanks again!

  17. maria says

    Hello, I just found all this entirely world of GF recipes. But I´m from Mexico and it´s a little bit hard to find all those ingredients, so I was looking for a easy way to do this. so I found a mix of GF (Red Mill´s: Hard White-Whole wheat flour). Does that flour would help me to try the recipes you post here? for example the cookies? Please help :)

  18. Melissa says

    Love, love, love this mix…can’t thank you enough! I’ve even used coconut flour in place of the white rice flour and chia seeds in place of the xantham gum, and it’s amazing! I use this mix all the time for all my baking and pancakes! Thank you!

  19. cathy rae says

    I a very new to GF and love the way it feels, so I’m sticking to it! I am looking for the Baking Mix you refer to. I found the mix for pancakes. I’m looking at the recipe for the soft sugar cookies.
    Cathy Rae

  20. Michaelene Haines says

    I have a grown daughter who is gluten free(Celiac). When she comes to visit I like to make her cookies. I am going to make her a large container of the baking mix so that she can have pancakes with the rest of her family,
    I would like some of the other ways to use this mix, How can I use this baking mix for sugar cookies or Chocolate chip. She does not bake GF since her family can eat gluten but some of the store made cakes and cookies are either terrible to eat or VERRRY expensive.

    Thanks for your reply!!


  21. Raquel says

    I just wanted to share that this has been my go to pancake recipe! Even my young son diggs it. We’ve experimented adding in blueberries and mini choc chips. Both have been very good! Thank you!

  22. Karen K says

    My daughters are allergic to gluten but also corn and oats, even gf oats. The flour mix I usually use is equal parts teff, sorghum and tapioca flours. I’d be interested to see how your recipes work using the flours they can have, or also if you tried some recipes with them.

  23. Dan R. says

    made this recipe. They came out good but never seemed cooked through the middle no matter how long they cooked. Any ideas? is that due to the buttermilk?

  24. Brenda G says

    Been trying different recipes with no success. This one turned out perfect! This will be my go to from now on! Thank you!

  25. Becky says

    I’m curious about this mix. I made it but it’s a dark grey color and I’m assuming it was from the buckwheat. Do they sell a white buckwheat? I could only find a darker color. I would like for mine to look like yours…easier to convince my husband they’re no different than what we used to make! :)

  26. Michele says

    Thanks so much for this recipe! I didn’t have brown rice flour, so I substituted coconut flour for it and also added vanilla and cinnamon to the batter. I’m so glad to have a scratch gf pancake mix that we actually like…I doubled the recipe using organic flours for about the same cost as 1 box packaged mix. Pancakes for breakfast (and sometimes dinner) are simple again! :)

  27. Zuzana says

    Best pancakes ever! I didn’t have GF oatmeal flour, so I added a cup of GF quick cooking oats, oil instead of butter, organic powder sugar, almond milk as a liquid, and skipped any thickening agent. First two pancakes fall apart a bit. After I added about 1/4 cup of dry mix into already prepared batter, the pancakes turned out soft, fluffy and not single one fall apart again. I love a hint of nuttiness the buckwheat flour adds. Thank you!

  28. Maria says

    I’ve been looking for a good wheat-free baking blend. I have just found it!!! I used quinoa flour in place of the white rice (same amount — 3/4 cup). I also used almond milk. I have REALLY missed pancakes! They were great with blueberry syrup! They also got a thumbs up from my almost 14 year old daugther, and she’s picky! Thank you for sharing your recipes with us!!!

    All the best,

  29. Hillary says

    These are THE FLUFFIEST PANCAKES! EVER! I forgot to add the sugar but they tasted just fine without it. I was skeptical at first because my batter was a bit thick so u had to add more milk and stir it more, which can make the pancakes tough, but these were incredible.

  30. rahmah says

    These pancakes were too delish! I swapped the white rice flour with garbonzo bean flour, bulgur wheat flour to replace the buckwheat flour, flax egg for egg and apple sauce for the oil. Dare I say that I ate them as they came out of the pan. I really like this recipe! these pancakes will be my mainstay! Thank you so much!

  31. Stephanie says

    My daughter has a medical condition that keeps her from having a lot of things. How could I make this gluten, rice, egg, nut and dairy free?

  32. Ann says

    Just tried this pancake, but omitted the cornmeal and added more white rice flour.Its my first gluten free pancake Ive ever eaten,and its a keeper! My son ate 3 and hes not gluten intolerant and a picky eater. 1 piece is actually quite filling.. Thank you..

  33. says

    Unbelievably good! When I read the reviews, I knew I needed to make these pancakes for young visitors from the UK who have a Celiac condition. I couldn’t fry them up quickly enough, they inhaled them! As did my grandchildren (non-celiac) who are pancake aficianados. We like thinner pancakes so I added more buttermilk and an additional egg. (Didn’t measure, just eyeballed it)
    Thank you Dana, I just found your blog, looking for GF recipes. Excellent recipes, fantastic photography.

  34. Trisha says

    Amazing! Best GF pancake mix I’ve tasted…so worth the hunt for flours (really not hard if you find a complete selection of Bob’s Red Mill). Mine turned out darker, maybe due to the type of buckwheat, but very “pancake” fluffy tasting which is what I’ve been missing. My Sunday breakfast is BACK!

  35. Peggy Fera says

    Dana I am anxious to try your pancake recipe. I wondered if I could substitute buttermilk for almond milk? Would this type of milk affect the fluffiness.

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