Gluten Free Pancakes can be quick and easy to make and taste great. This gluten free pancake mix recipe makes pancakes for breakfast or breakfast for dinner quick and easy! It is a meal your whole family will enjoy!
Saturday morning pancakes is a tradition at our house. We make it a priority. As our kids have gotten older it has become harder to make happen, but as often as we can, we all sit down for a family breakfast on Saturdays. And breakfast at our house on Saturdays is almost always pancakes.
One of the things that I struggle with after going gluten free was to find a pancake recipe that my whole family loved. I needed both the gluten free eaters and the non gluten free eaters to enjoy it. I wanted it to taste as close to the real thing as possible.
It took a lot of tweaking and adjusting and more adjusting to get the recipe right. Over the last few years though I have found several recipes that we love and make all the time.
I recently took one of my favorites and made it into mixes. It makes homemade pancakes so easy. I can make a large batch of this to keep on hand in the cupboard. It makes Saturday mornings easy, but it also makes pancakes for dinner easy.
If you have never made a homemade pancake mix you should give it a try. It is so much better than what you can buy at the store. Really it is! Plus, you know what goes into it.
I like to make these in a large batch, but I make one batch per bag instead of in a big jar. I just put the ingredients for one recipe in a zip top type bag. I take that bag and dump the dry ingredients in the bowl with the wet ingredients to make it up. I save the bag and reuse it next time I am making the mix.
You could easily make this recipe and times it by four or five and keep it in a large bowl or jar. Either way will work.
For mix in a zip top bag or container combine:
- 1 ½ cups white rice flour
- ½ cup potato starch
- 1/3 cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
Wet ingredients when ready to make pancakes
- 2 eggs
- 3 cups buttermilk
- ¼ cup butter, melted
- Add dry ingredients from bag to wet ingredients. Batter will still be slightly lumpy.
- Ladle batter on to hot griddle or pan using about 1/3 cup per pancake or ½ cup for a larger pancakes.
- Cook for about 2 minutes or until bubbles on top start to pop.
- Flip over and cook 1-2 minutes more or until done.
If you make this in a large batch in a container or jar use 2 1/2 cups mix when making a batch of pancakes.
Amount Per Serving: Calories: 280Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 657mgCarbohydrates: 44gFiber: 1gSugar: 10gProtein: 8g
Nutritional values are approxomite and aren't always accurate.