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Gluten-Free Pancakes made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Pancakes made with baking mix Recipe

Easy, delicious pancakes for the gluten-free crowd! If you don't have baking mix, see our recipe for Gluten-Free Pancakes using our flour blend.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

Prep
Bake
Total
Yield
eight 4" pancakes.

Ingredients

Choose your measure:

Instructions

  1. Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F.
  2. Whisk together the baking mix and sugar.
  3. Whisk the egg, oil, milk and vanilla together.
  4. Whisk the liquid mixture into the dry ingredients until blended. Allow the batter to sit for 10 minutes, to thicken.
  5. Lightly grease the griddle.
  6. Pour or scoop the batter onto the griddle. A tablespoon cookie scoop works great here.
  7. Spread the batter out with the back of a spoon. To ensure fluffy pancakes, the batter should be thicker than that used for conventional pancakes. If you like thinner pancakes, add a small amount of milk; but the batter should still stay fairly thick.
  8. Cook until the edges are firm, bubbles form, and the tops lose their gloss. Turn over to finish cooking. Note: gluten-free pancakes take slightly longer to cook than wheat-based pancakes do.
  9. Serve warm, with butter and syrup.
  10. Yield: eight 4" pancakes.