Baker’s Formulas

Baker’s Formulas

Gluten-Free Pancakes

Gluten-Free Pancakes

Make mornings better with our quick and easy mix made from the best ingredients. Whip up tender, fluffy pancakes (or waffles): extra maple syrup optional! Pancake batter will thicken as it sits. To maintain fluffy texture, do not add extra liquid; instead, spread the batter on the grill to desired size. If you prefer thinner pancakes, a small amount of extra liquid may be added.

You'll Need Ounces Grams Baker's % 5 lbs of mix 25 lbs of mix 50 lbs of mix
1 1/3 cups King Arthur Flour Gluten-Free Pancake Mix 7.5 213 100 5 lbs 25 lbs 50 lbs
1 large egg 1.8 50 23.5 1 lbs, 3 oz 5 lbs 11 lbs, 12 oz
1 cup milk 8 227 107 5 lbs, 6 oz 26 lbs, 12 oz 53 lbs, 9 oz
3 tablespoons butter, melted / 2 tablespoons vegetable oil 1.5 / 0.875 43 / 25 20 / 11.7 1 lb / 9.3 oz 5 lbs / 2 lbs, 15 oz 10 lbs / 5 lbs, 3 oz

Directions

1. Whisk together eggs, milk, and butter or oil. Whisk in mix. Allow batter to sit for 10 minutes to thicken.

2. Preheat griddle to medium (350°F).

3. Scoop 1/4 cup of batter onto lightly greased griddle.

4. Cook for 1-2 minutes, until bubbles form on top and bottom is golden brown.

5. Flip and cook for 1-2 minutes more. Serve hot, with butter and syrup.

Yields

7.5 ounces of mix bakes eight 4" pancakes

5 pounds of mix bakes 7 dozen 4" pancakes

25 pounds of mix bakes 34-35 dozen 4" pancakes

50 pounds of mix bakes 70-72 dozen 4" pancakes

Tips from our Bakers

  • For waffles: Prepare batter as directed. Make according to waffle iron instructions.
  • King Arthur Flour recommends the GFCO's Certified Gluten-Free Food Service Training and Management program for professional gluten-free baking instruction. For more information, please visit GFFoodService.org.