Gluten Free Pancake Recipe

Gluten Free Basic Pancake Mix Recipe- a simple make-ahead gluten-free pancake mix that stores well in the pantry until you’re ready for a quick batch of delicious, light, fluffy pancakes.

You’ll Need:
1 1/2 cups (240 g) brown rice flour
1/2 cup (96 g) potato starch
1/4 cup (40 g) white rice flour
1/4 cup (30 g) tapioca flour
optional: 1 tsp xanthan gum (not necessary)
4 tsp baking powder
1 tsp salt
1/4 c. Sugar

Combine dry ingredients, blend well. Store in Vacuum Seal or Zip lock bags until ready.

To Use:
Add:
1 1/2 cups milk or buttermilk
1 egg
1 Tbsp melted butter or oil
1 tsp vanilla extract

Mix and panfry the pancakes in a bit of melted butter. These are incredible, light, fluffy, not too sweet.

If you’d like you can boost the flavor by adding fresh blueberries, finely minced apples and a teaspoon of cinnamon, or chocolate chips!

* Caution: Read labels. *
Some products have hidden wheat or gluten ingredients.

Gluten Free Pancake Recipe

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 15 minutes mins

total timeTotal 25 minutes mins

This make-ahead gluten free pancake mix turns rice flour, starches, and a few pantry basics into light, fluffy pancakes with a mild sweetness. One batch makes about 12 medium pancakes, or 6 servings, with an estimated total cost of $4.17 and about $0.70 per serving.

ServingsServings 6 servings

CourseCourse Breakfast

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $4.17

Ingredients

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• ▢ 1 ½ cups brown rice flour
• ▢ ½ cup potato starch
• ▢ ¼ cup white rice flour
• ▢ ¼ cup tapioca flour
• ▢ 1 tsp xanthan gum optional
• ▢ 4 tsp baking powder
• ▢ 1 tsp salt
• ▢ ¼ cup sugar
• ▢ 1 ½ cups milk or buttermilk
• ▢ 1 egg
• ▢ 1 Tbsp melted butter or oil plus extra for pan
• ▢ 1 tsp vanilla extract

Equipment

Large Mixing Bowl

Whisk

Measuring Cups

Measuring Spoons

Skillet or griddle

Spatula

Airtight container or zip-top bag

Instructions

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1. In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, tapioca flour, xanthan gum if using, baking powder, salt, and sugar until evenly blended.
2. Transfer the dry mix to an airtight container or sealed bag if making it ahead.
3. When ready to cook, place the full batch of dry mix in a bowl and stir in the milk or buttermilk, egg, melted butter or oil, and vanilla extract just until combined.
4. Heat a lightly buttered skillet or griddle over medium heat.
5. Pour about 1/4 cup batter per pancake onto the hot surface.
6. Cook until bubbles form and the edges look set, then flip and cook the second side until golden and cooked through.
7. Serve warm.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is 12 medium pancakes, based on using about 1/4 cup batter per pancake.
Prep and cook times are practical estimates based on mixing one batch and cooking 12 medium pancakes.
Store the dry mix in an airtight container in a cool, dry pantry for up to 6 months.
Refrigerate cooked pancakes within 2 hours and use within 3 to 4 days.
Freeze cooked pancakes for up to 2 months for best quality.

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