Ultimate Pancakes using Baking Mix

Last week I got an email from Alexandria and she allowed me to share it with you.   Alexandria said:

“I hope the new year is treating you well. I have a question for you that I can’t seem to find an answer to at the blog site. I am still looking for a really good pancake recipe. One that comes out fluffy and delicious and that can be made with the gluten free baking mix recipe that I found at your site. I LOVE this baking mix, by the way, and want to shower the created with hugs and kisses! Do you or any of the other wonderful people at FD have a recipe for pancakes and/or waffles that uses this mix?”

Well, when she asked I hadn’t tried these pancakes, but I had been thinking that I wanted pancakes for breakfast sometime soon.  Alexandria motivated me to try these and they were wonderful.  Now, cooking GF pancakes can be a bit challenging.  They are so light an fluffy that you have to remember to push them down after you flip them.  I never did that before but I have found that it really helps to get the pancakes to cook through by doing this.  The other thing to remember is to cook the pancakes at a slightly lower temperature and for a longer time.  This helps also.

I’m always happy to hear from my gluten-free blog readers and will work with you if you have questions or recipes that you need help with.  In the meantime, here is the recipe that I shared with Alexandria–Ultimate Pancakes.

Ultimate Pancakes using Baking Mix
  • 2 cups homemade, gluten-free baking mix (recipe posted June 25, 2015)
  • 1 cup milk
  • 1 tablespoon sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons baking powder
  • 2 eggs
  1. Heat griddle to medium-high heat or about 375 degrees. Grease with cooking spray. Griddle is ready when a couple of drops of water dance and disappear.
  2. Stir all ingredients until well blended. I always make sure the baking mix has only small clumps before I add any other ingredients. It's easier to get them small by checking with clean fingers before anything else is added. Once mixed, pour a scant ¼ cup of batter onto the griddle.
  3. Cook until edges are dry and bottom is golden brown. Don't rush this.. Top will become slightly shiny. Flip and press down. Continue to cook until this side is also golden brown.
  4. To keep warm, place in a single layer on a cookie sheet and cover with foil. Place in oven at 220 degrees until all are cooked about 10 minutes. Makes 10-12 pancakes depending on size.