Maple syrup dripping off a stack of pancakes made with our GF Pancake Mix
4.61 from 38 votes

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
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Category: Breakfast
Cuisine: Gluten-Free
Freezer Friendly No
Does it keep? 3-4 Days



  • 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*


  • 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)


  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 (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.

  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 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 Per Serving (1 of 8 pancakes)