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Created by:
Kristy Still
Gluten-Free Homemade Pancake Mix
Course
Recipes
Cuisine
American
Servings
8
-10 Pancakes
Make this easy pancake mix that can be made gluten-free or gluten-filled!
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Ingredients
1x
2x
3x
Dry Ingredients for Mix:
1
Cup
Gluten-Free or Regular All-Purpose Flour
1
Tbsp
Granulated Sugar
3
Tsp
Baking Powder
1/2
Tsp
Salt
Wet Ingredients to Make Pancakes:
1
Egg
3/4 - 1
Cup
Milk or Buttermilk
2
Tbsp
Vegetable or Canola Oil
Instructions
Pancake Mix:
In a medium bowl, combine all ingredients until well combined.
Store in an airtight container or jar with a lid.
To Make Pancakes:
Add the mix to a large measuring cup or mixing bowl.
Add the wet ingredients and whisk until combined. Start with 3/4 cup milk, if batter is too thick add additional milk.
Heat a griddle and spray with cooking spray.
Scoop pancake batter onto hot griddle and cook 4-5 minutes or until golden brown.
Flip and cook on the other side 2-3 minutes or until golden brown.
Serve immediately with toppings of choice.
Notes
The pancake mix can be stored in an airtight container for up to 1 month in the pantry.
Nutrition
Serving:
1
g
|
Calories:
90
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
21
mg
|
Sodium:
327
mg
|
Sugar:
3
g
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