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.





  • Linda Crawford says:

    Hello! I am new to your site and and interested in your discount for newbies. Am I in the right area? I have been wheat/gluten free since before I was diagnosed, some 30 years ago. Not fun, but sooooo much better than not knowing. Now I can choose with conviction to be gluten-free, knowing I will FEEL sooooo much happier! The diagnosis was important also, because other family members did not have the long search and could find out so much earlier, so have lived a healthier life. My 8-year old nephew was so tired of having a tummy ache, and even though he came out negative, so far…he said, I don’t want to eat bread anymore. I think it hurts my stomach. So, here we go! So glad he was on board. It makes it so much easier to introduce him to gluten-free now that there are better alternatives. Luckily, he is not big on desserts/sweets but he adores his pizza, burritos and submarine sandwiches, so he really needs to give it a go and the better-tasting the better chance of success!

    • Kathleen Andrews says:

      I agree that is sounds like you are on the right track. Check out recipes on my blog for every day things you can bake gluten-free. Last summer I posted hot dog rolls and hamburger rolls. Also English muffins are fun and interesting to make. I try for recipes that are quick and easy. The baking mix keeps on the shelf for up to a month (I do freeze in in the summer, just to be careful). The recipes using baking mix are very popular. Good luck and I hope everything works out for you and your nephew.

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