Gluten-Free Pancake Mix

GFVDF

Stack of Fluffy Gluten-Free Pancakes topped with syrup and vegan butter

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 flours for making our homemade gluten-free pancake mix recipe

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.

Whisking together flours for DIY gluten-free pancake mix

Tall jar of Gluten-Free Pancake Mix

Cutting board with freshly made Gluten-Free Pancakes

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

Just add roughly:

1 1/2 cups 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.

Stack of Multigrain Gluten-Free Pancakes topped with a slab of vegan butter

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!

Drizzling honey onto a stack of Fluffy Gluten-Free Pancakes

NOTE: Recipe updated January 8, 2016 to include: Added note about raw buckwheat flour, not toasted buckwheat flour. I buy raw buckwheat groats from the store and grind them into flour!

Gluten Free Pancake Mix

A wholesome gluten-free pancake mix for everyday use. Customizable, simple, and so delicious you'd never guess they're gluten-free.
Author Minimalist Baker
Print
Maple syrup dripping off a stack of pancakes made with our GF Pancake Mix
4.63 from 45 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Course Breakfast
Cuisine Gluten-Free
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

PANCAKE MIX*

  • 1 cup brown rice flour
  • 3/4 cup white rice flour
  • 1 cup GF oat flour
  • 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat))
  • 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*

FOR PANCAKES*

  • 1 cup Gluten-Free Pancake Mix
  • 1 large egg
  • 1 Tbsp butter, melted
  • 1 - 1 1/2 cups low-fat buttermilk* (or non-dairy milk)

Instructions

  • 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.
  • To make pancakes (according to the amounts as original recipe is written // adjust if altering batch size), 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.
  • 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.
  • 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.
  • 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.

Notes

*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.
*If you'd rather not use granulated sugar, you can alternatively grind raw sugar to a fine consistency.
*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.
*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.
*Recipe makes ~4 1/4 cups pancake mix
*Nutrition information is a rough estimate for 1 pancake of a 10-pancake batch made with 1 cup gluten-free pancake mix, 1 egg, 1 Tbsp butter, and 1 cup buttermilk.

Nutrition (1 of 8 servings)

Serving: 1 pancakes Calories: 84 Carbohydrates: 12.1 g Protein: 2.6 g Fat: 2.9 g Saturated Fat: 1.4 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 1 g Trans Fat: 0 g Cholesterol: 24 mg Sodium: 167 mg Potassium: 81 mg Fiber: 0.9 g Sugar: 2.6 g Vitamin A: 100 IU Vitamin C: 0 mg Calcium: 50 mg Iron: 0.4 mg

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  1. Melody says

    Thank you for this best ever GF pancake mix! I used store bought Buckwheat flour though because that’s what I have on hand. I was low on white rice flour so added more brown rice flour instead. I made the dairy free pancakes and just can’t believe how fluffy they are! No one in my family even noticed they were gluten free. I also used this mix to make Japanese Taiyaki, worked beautifully too!

  2. Dee says

    I made this and substituted the buckwheat for sorghum flour. Since we didn’t have any oat flour, I increased both the brown rice and sorghum by a half a cup. The pancakes came out fluffy and not to sweet – it’s a family hit – this is awesome since my daughter’s super picky. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad your family enjoyed it! Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Suze says

    Thank you – these are definitely the best GF pancakes I have made so far with the kids giving them 5/5! Can I ask how long you would keep the dry pancake mix? Would you suggest keeping it in the pantry or freezer?

    Thanks again for a wonderful recipe, I shall be checking out your other GF recipes for sure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they enjoy them! The dry mix would be best stored in the fridge. It should keep several months.

  4. Pamela says

    I LOVE this recipe. I’ve been using it and playing with it for years. I’ve also given it as a gift several times and it always gets rave reviews. Recently I’ve been playing with subbing in some ground pepitas for some of the flour and adding extra coconut. I’m living this. I always double it, which fits perfectly in a half gallon jar. Oh, also, I’ve been using it to make scones lately too with good success. Thank you for this one!!

  5. Lisa says

    I use the gluten-free flour mix for a lot of things, and it works well. But when I mix it with the rest of the ingredients to make these pancakes, these pancakes do not look anything at all like in the picture. They look more Brown and like buckwheat pancakes which isn’t very appetizing, and they don’t smell really like pancakes either. I used everything fresh and I’m not sure that I will be making these again unless you can recommend something.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, are you using buckwheat flour that you grind from buckwheat groats? Or bagged buckwheat flour? We find the type that comes in the bag is darker because it is toasted.

  6. Sarah says

    OMG! Definitely THE pancake recipe for me, it’s going on the refrigerator! Thank you so much for sharing this! I learned I was allergic to wheat, a little over a year ago, and it has been SO hard to find decent recipes worth doing over and over again. I mixed up all kinds of flours to your ratio of dry vs. other ingredients (white rice, coconut, almond and even some flaxseed and hemp powders) and it still came out fluffy and perfect. Thanks again!

  7. Gaby says

    Awesome recipe. They came out light and fluffy and so very tasty.
    I used an ice-cream scoop and 150 g of flour mix with 1 egg yielded 10 pancakes.
    Also, used ghee instead of butter, and only 20 g, and used almond milk (1 cup).
    I just need to figure out how to replace the sugar….
    Thanks for sharing!

  8. Nancy says

    Delicious ! I put in coconut sugar and used half the amount for what it called for. I did not put in cornmeal. I instead used rice flour and white rice flour in place of the corn meal

    Super fluffy !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nancy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Nancy says

        I meant to rate this recipe ! Just amazing ! I was so surprised they were fluffy and light and delicious ❤️

        Oh yes forgot to mention that we ended up putting raw milk instead of buttermilk or almond milk. ?

  9. Karin says

    YEP!
    FA-BU-LOUS!!

    I didn’t have white rice flour so I used 1/2 cup tapioca starch as a substitute.
    Thank you so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Karin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Laura says

    I would love to use this flour blend to make your cookie recipe but can I not add in the sugar? Can’t have to much sugar, and cookie recipe calls sugar also. Please advise me.
    Thank you, laura

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we haven’t tried that, but it might work. If the dough appears too wet, you may need to add more of the mix to compensate for the lack of sugar. Let us know if you give it a try!

  11. Kaloyana says

    Although I strictly followed the recipe, my pancakes never cooked right, they stayed raw inside, no matter how low was the teperature and how long I fried them . What am I doing wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kaloyana, was your baking powder fresh and did you use a full 1 Tbsp? That should help them rise and cook in the middle. Otherwise, is it possible that the low temp on your stove isn’t very low?

      • Kaloyana says

        I am sure I don’t do it right, because the same happened with the pizza dough, but yes, the temp was low, they were cooking for liek 30 min each, and it was still moist in the middle. The baking powder is ok, it works with normal dough with gluten. Will see what else can I try with this mixture. Love this blog.

  12. regi says

    This is seriously amazing!
    I am wondering – could a person use buttermilk powder in the mix so she could just add water later on? ( I rarely have buttermilk on-hand) I know I could do the vinegar + milk thing, but, you seem to be a genious, so, thought I would ask??
    Thanks! love your site!!

  13. Danabee says

    These are the bomb! So much better than GF recipes calling for all those different (nutritionless) starches. These are thick and fluffy and kind of nutty (thank you, buckwheat). I subbed almond meal for the white rice flour. I use about 25% more mix than directed when making the pancakes and they are very thick and fluffy. I also stirred in a handful of fresh raspberries and mashed them a little then added cinnamon. This is our new favorite GF pancake mix. Thank you!

  14. Amy says

    I’ve made this recipe twice now, and they’re delicious, especially when I add a few blueberries on top while they cook! One question though, would this recipe also work in a waffle maker? We usually make your vegan/gluten free waffle recipe, but since we have a fair bit of this mix leftover (stored in the freezer), my hubby wondered if it would be equally as successful in our waffle maker…your thoughts, Dana? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but if you want to make it into waffles, we would recommend increasing the amount of butter! Hope that helps!

  15. Donna MP says

    My pancakes don’t look like your picture. They are buckwheat colored – a brownish color. How did yours come out so light? Also, if I wanted them to be fluffier, could I add a pinch more baking powder or baking soda?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A pinch more baking soda should help, yes! Depending on the pan you use and length of time cooking, and the temperature, the color of the pancakes will vary a bit.

  16. LJM says

    I had a half of a cup of the Gluten Free DIY flour blend, so I used that with a half of a cup of this pancake mix. To veganize it, I used Ener-G egg replacer instead of the egg, grape seed oil instead of the butter (I was going to melt some Earth Balance but just got lazy!) almond milk, and I added a bit of apple cider vinegar to mimic buttermilk. They seem fluffier than the last time I made them with straight G free pancake mix and no apple cider vinegar. Everyone loves them!

  17. Lhmelk says

    Received this mix for Christmas packed in pretty jars. Just had my first waffles made with the mix and they were awesome!

  18. Di says

    Wanted to mention that the ingredient list indicates 1-1 1/2 cups of milk while the descriptions indicate 1 cup. I actually misread the ingredients and thought it said 1 1/2 and started out with 3 cups to double. Way too much! =). I also like pure maple syrup for sweetener bc it seems to stick less.

  19. Collette says

    First I’d just like to say that I know we have never met but you have become my best friend!.. thank you for all the amazing recipes with a minimal shopping list!.. also I’d like to ask regarding your pancake mix what would you recommend using in place of the Corn for a corn free pancake mix?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Collette! The cornmeal 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!

  20. Shelly says

    Hi Dana,
    I was wondering if you have any other recipes for this mix besides cookies and pancakes? Maybe a coffee cake? Thank you!

      • Shelly says

        Are there any recipes BESIDES cookies and pancakes? Are there any coffee cake or muffin recipes? Anything to use up this mix? I made a big batch of it and have never been able to get the cookies to turn out right. They are either too hard and crumbly or taste great, but fall flat. I have tried adjusting the xanthan gum, and the baking powder or baking soda on different occasions, which I think was left out of the recipe for the cookies. I just can’t get them to come out right, so I thought that maybe I could use this for something else that would be easier to work with. In any case, I thought this would be a great recipe, but the treatment of the dough is problematic at best. If the dough has to rest in order for the cookies to come out right, and I refrigerate them, it is impossible to scoop out cookies because it is cold and hard. If I don’t, they fall flat. Is there any way to make this recipe work AT ALL? I have been trying to contact you on here, but other than these comments, there is no way for me to get in touch with you. Look at the comments I posted on the cc cookie recipe a year ago! I am a blogger myself, so I understand not wanting every person to contact you, but when we wait over a year to get answers, I give up!

  21. RH says

    I just made these and they were great! I made them as per the recipe and used rice milk with a tlb of lemon juice. The texture and colour were very appealing. Delicious topped with applesauce and chopped, toasted pecans, maple syrup and a cinnamon sprinkle.

    Thanks for another great recipe!

  22. Libby Hughes says

    Hi, I’m wondering how necessary salt is to this recipe. I’m extremely sensitive to sodium because of kidney disease, so much so that any more than 20-25% of the rda causes problems. Thanks.

    btw, I’ve enjoyed many of your recipes, thanks for posting them. <3

    Libby

  23. Janice says

    Well I made them for hubby who cant have the gluten. Didn’t have buckwheat so I used quinoa flour instead. Not the greatest and looked nothing like the picture. Tossed out the remainder and went back to Bobs GF Pancake mix. I will keep searching.

  24. Sarah says

    I think I might have already commented on this but I’m doing it again! This is my FAVORITE THING EVER! I make huge batches (like grinding 25 cups of flour in an afternoon…thank you Vitamix) and keep it in the freezer. We’re a camping family and this is the best thing to throw in the camper and take with us. We recently just drove from Cali to FL and then flew overseas (where we moved) and what was with us the whole time?!?! This pancake mix. I use it for banana bread, muffins, of course pancakes, I put flax in it and some pumpkin and its so healthy and my boys love it. Thank you so much! Its the greatest!

  25. bianca says

    Hi! i have a bag of organic buckwheat flour form arrowhead mills. It doesn’t say if its raw or toasted. How can I tell? I’ve looks online to no avail.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You should be able to tell just from the color! Toasted buckwheat will be a darker brown, while raw buckwheat will have a slightly lighter appearance!

  26. Ashton says

    We’ve made this recipe a few times now and today had to substitute for a bunch of the flours yet it still worked! Thanks, Dana, for a great recipe that works! We do usually substitute coconut milk with apple cider vinegar in place of the buttermilk and it works very well. We also replace the buckwheat flour with millet or anything else (other than amaranth which we don’t like the flavour of too much) as I can’t eat buckwheat. Regardless of the substitution, things work out. Thanks again, this is a winner!

  27. Lillian says

    I made it this morning and the pancakes turned out delicious. I had buckwheat flour on hand (didn’t grind raw buckwheat), but I have no idea if they were toasted or not. The pancakes were a hit with my two little nephews and husband. They aren’t gluten free, but I am, and they didn’t even notice they weren’t wheat based pancakes. I think using buckwheat is healthier than wheat. I also added a dash of cinnamon and teaspoon of vanilla to the batter. Love the idea of having my own pancake mix ready to go for next time.

  28. hajerita says

    I’ve made this about a dozen times now, and I’ve gotten great results every time, even when I goof and make the batter a little too thick or a little too runny — it’s still always delicious. My fiance prefers these to regular flour pancakes now. And once you’ve made the flour mix, you can store in a jar in the fridge for weeks, and just throw in the wet ingredients on the mornings you wake up craving pancakes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Renata! The cornmeal 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie! I haven’t tried it with this recipe, but that should work! Report back on how it goes!

    • Lillian says

      You could try a flax egg, instead of a regular egg. I haven’t done it with this recipe, but have tried it with others, and it works great!

  29. Andrea says

    I made these this morning. My husband and I polished off about 5 pancakes each. So yummy! I served them with a blueberry compote. They don’t taste gluten free, just taste like regular pancakes. Thanks for the awesome recipe!

  30. Anita says

    Hi there!

    This recipe looks amazing. Just wondering if it’s possible to replace the sugar with a liquid sweetener like honey? If so, how would that affect the measurements of the other ingredients? Thanks!

  31. Diane says

    Hi Dana,

    I LOVE these pancakes and the fact that it leaves me with GF pancake flour on hand! Fantastic! I modified a bit by using 1/4 cup applesauce in place of the egg, blue corn meal, almond milk, omitted the xanthan gum and of course added the blueberries. Serious Comfort Food! Thanks SO much.

  32. Suji says

    Dana, while searching for a recipe for gluten free chocolate cookies I came across this recipe and I am excited to try it out! Thank you for doing the experimentation for all of us! ;) By the way, I also own a Canon 5d and absolutely love the the way a 50 prime makes each photo look. Thanks again!

  33. Andrea says

    When using this to make cookies, do you use the entire recipe listed including baking soda, salt, sugar for the baking mix? Most cookie recipes call for baking soda, salt, sugar, etc, so I’m wondering if I should make the flour mix minus those items to bake cookies with, since those items will be in the cookie recipe. Can you please clarify this for me? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Andrea! I would just modify by still adding those ingredients but decreasing the amounts. Hope that helps!

    • Alison says

      I have a similar question, I have a guest coming for the holidays who can use no refined sugar at all. I was planning to make this mix to make your gingerbread cookies, but can I leave the sugar out of the baking mix and still have it work?

        • Betty Dotson says

          That was my question, also. I have liquid Stevia & can buy dry Stevia. I REALLY want to make the wheat-free gingerbread cookies with Stevia. How much Stevia can I substitute for the sugar in your recipes?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Betty, stevia sweetness varies by product, so we would recommend adding to taste. Let us know how it goes!

  34. Paige says

    I was pleasantly surprise by these pancakes! I made a couple changes for my finicky stomach: only 1/2 tsp salt to the mix, 2 egg whites instead of a whole egg, earth balance for the butter, 1 cup rice milk for the milk. The buckwheat flour I purchased was quite black, so my pancakes looked like sand pancakes haha! Delicious nonetheless!

  35. Melissa says

    These are great. My husband tried one and immediately said, “This one’s a keeper!” I substituted millet flour for the buckwheat. And quick oats for the oat flour. They did just fine. Also I made them vegan using ground flax seed to replace the egg and oil instead of butter. Thanks for a great recipe! I will definitely use it again.

  36. Adam says

    A great recipe! In order to make the flour a little smoother, I put the pancake mix through a high powered blender and then sifted out the large bits. Then to make it vegan, I substituted banana for the egg and coconut milk with apple cider vinegar for the buttermilk. They turned out perfect!!

  37. R. Musson says

    Hi Dana

    Due to need to avoid corn do you have suggestion of a replacement for it in the pancake mix recipe, or just leave it out?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Don’t forget to check out the previous comments for questions concerning substitutions! The cornmeal can easily be subbed for another flour, such as additional white rice flour, brown rice flour or buckwheat. :)

  38. Cecilia Teh says

    Yes, these came out great. Although my batter was runny and I just added 1 1/2 more tablespoon of tge baking mix. Which leads me to my question, is it possible to have the measurements in weight?

  39. Pauline says

    Truly delicious for gluten free. Previously I tried coconut flour, but it had a cookie effect, and a strange texture. My husband liked this recipe, which definitely gives them a five star rating. The secret must be the combination of flours.

  40. Goodspear says

    good day,

    I made this pancake mix and added buttermilk powder. 12 Tbsp Do I need to adjust the baking soda and powder?

  41. Ant-on-knee says

    Hi Dana,

    Thanks for being awesome and sharing your wonderful recipes with the world! ☺ I really appreciate it!
    So, I was wondering if you know what I could substitute the buckwheat flour with as I am highly allergic to it? ☺

  42. Alexa says

    Oh deliciousness. Popping these bad boys into our mouths right now!! My son commented on how tender and moist they were. No hockey pucks, here. Nice blend!

  43. Martha says

    Hi Dana I’ve enjoyed your blog since I recently discovered it. I am going to make this mix – but like the viewer with guests from the UK – I prefer thinner pancakes to fluffy ones (although if the taste is delicious, it won’t matter!) So I guess I’ll try fiddling with the leavening agents to get that result. Yours do look beautiful though. Thanks for posting.

  44. Luli says

    Hi! I am from Argentina. I love your recipies! I replaced the oat flour with amaranth flour and they came out delicious!! Unfortunately there is no gluten free oat flour in my country.
    Do you think this mix could be used to cook other gluten free things or just pancakes?? Because I made a lot of mix!!
    Thank you very much!

    • Alexa says

      1 cup milk was enough for our mix. 1-1/2 would have made the batter too runny and would have likely caused the pancakes to be flat.

  45. Chris says

    I’ll make test tomorrow, look great !!! I’m celiac, also can’t have dairy, eggs, mustard among many others. These sites are an answered prayer for me!!! I too am learning to blend flours and starches for baking. I’m going to an Asian market for my flours as they are supposed to be much cheaper, and trying to figure this whole diet out. So thankful my mother taught me to cook well, you have to be a chef to eat properly with this illness.. thanks so much for taking the time and energy to put up and maintain this site, it is such a blessing to others..
    Chris

  46. Nora says

    Would this “flour mixture” work for bread recipes as a substitute for wheat flour or almond flour? I want to go wheat-free, but not “grain free” so I’m looking for tasty flour mixtures other than going to all almond flour that so many recipes call for.

  47. Rebecca says

    I love this mix, I make it all the time! I am allergic to egg as well as flaxseed, so I use half a banana to substitute the 1 egg and it works amazing! Just wanted to let you know of another option for these pancakes!

  48. Vyk says

    You are a nourishing food angel!
    Perfect, fluffy pancakes!
    This is my favourite pancake recipe yet….thank you so much. :)

  49. Elena Olivares says

    I followed this recipe carefully enjoyed the flavor of the pancakes. However, mine do not look like this – the buckwheat flour made them turn out gray, and they were also a bit flat.

  50. Stephanie says

    So yummy, I love the texture, it was perfect! Followed the recipe exact, just ground up corn kernels for the corn meal.

  51. Steffanie says

    I had some leftover butternut squash in the fridge and pancakes on the brain. This recipe was just what I had in mind. The flavor was awesome! But they didn’t cook all the way in the middle. Any suggestions? I often have this problem with gluten free pancake recipes.

  52. Sheryl says

    Thank you for this delicious recipe! I mixed the flours last night, and my husband and I made the pancakes this morning – they are better than non-gluten-free pancakes – so much more flavorful! We love them! Thank you, thank you, thank you!!!

  53. 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.

  54. 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!

  55. Vicki P 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.

  56. Ann says

    Hi,
    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..

  57. 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?

  58. 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!

  59. 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.

  60. 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,
    Maria

  61. 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!

  62. 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! :)

  63. 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! :)

  64. 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!

  65. 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?

  66. 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.

  67. 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!

  68. 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!!

    Mickey

  69. 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.
    Thanks,
    Cathy Rae

  70. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh yay! So glad you’ve enjoyed it. Thanks for sharing your substitutions, too! xo

  71. 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 :)

  72. 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!

  73. 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…

  74. 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!

  75. 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!

  76. Sam says

    Hi

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

    Thanks,
    Sam

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  77. Annie 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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  78. 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?

  79. Karla 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.

  80. 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 :-)

  81. Bettina Abascal 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.

    Thanks,
    Bettina

  82. debbie says

    Dana,
    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.

      • Abby 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?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  83. Brie @ Entrée the Giant says

    Great to know – love the idea of having this mix handy just in case a gluten-free house guest is by for breakfast or brunch. You never know, with all the dietary restrictions kickin’ around nowadays!

  84. Lee @ The Value Geek says

    This look sooooo goooood.

    Related question, what signs would there be that one shouldn’t be eating gluten?

    Also, the picture are amazing. Keep up the good work.

    • DrBob Childree says

      Read or get Audible versions of Wheat Belly and Grain Brain- both great and informative in spite of their names! Short answer, gluten initiates Leaky Gut, allowing too large digestive particles into the blood and causing various problems with long term health. Celiac disease is really nasty, but glutin has been implicated in lots of other things. There is a long list in Grain Brain. Most people who have not read the list do not think they have a problem with gluten. Read the list.

  85. 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.

  86. 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?

  87. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

    • Annie says

      Xanthan gum is like gluten. It holds it together. If you don’t use Xanthan gum then it’s a big old mess. I hate paying the price for it too.

  88. autumn 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.

  89. Jess 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!

    • Linda says

      These look really good and I will most likely try this, but I would substitute something else for the oat flour (perhaps ground flax, quinoa flour, or buckwheat).

      Oatmeal is not gluten free.

      • Tammy says

        Oatmeal is gluten free if you buy Bob’s Red Mill gluten free oats. Otherwise, it could possibility be cross-contaminated.

      • g simon says

        Oats and therefore oatmeal is gluten free by nature. It can get contaminated in processing. Hence, the recipe calls for GF oat flour.

        • Hannah says

          Hi in Australia Oats are deemed unsafe for people with Coeliac disease. Oats contain a very similar protein to wheat and therefore may cause the same immune response and hence damage to the bowel. We have very strict labelling laws with regard to GF. The Coeliac Organisation of Australia has a position statement on their website that will explain further. So for us this recipe isn’t gluten free even if the oats are “clean”.

          • David says

            I guess Australians are smarter than we Americans because I learned the hard way that Oat anything causes me the same reaction as wheat. Oats and oat flour are totally off-limits for me and I would imagine many people who don’t realize this are getting sick after eating it. Beware!

      • Annie says

        You can get gluten free oat flour and gluten free oatmeal. That’s why the recipe says, gf. That stands for gluten free oat flour

        • Lucy Kennedy says

          Not in Australia. It’s against our packaging laws to say oats are gluten free. Because they aren’t. And the only reason you can call them gluten free in the US is that they have only very very very tiny amount of gluten in them, an amount which some health experts deem not to be of concern for ceoilacs and there is some evidence this is true.

          • Lois Milner says

            Yes Lucy I am in Australia as well. Still confusing though as Bob’s Red Mill Oats are sold here as free from wheat but do not claim to be gluten free!