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Ultimate Homemade Gluten-Free Pancake Mix: Your Go-To for Fluffy Pancakes, Waffles, Muffins & Biscuits

Camping season is finally here, and what better way to kick it off than with a versatile, homemade gluten-free pancake mix? This incredible all-purpose blend allows you to effortlessly whip up a batch of fluffy pancakes, tender waffles, savory biscuits, or even moist, sweet muffins. Say goodbye to store-bought mixes and hello to wholesome, delicious options for any meal, whether you’re roughing it in the wilderness or enjoying a cozy morning at home. (Jump to Recipe.)

Reliving Childhood Camping Adventures: The Magic of Simple Meals

Certain foods are inextricably linked with specific memories, and for me, camping always conjures images of canned spaghetti and meatballs, canned peas, and, of course, pancakes made from a mix, lovingly cooked in a trusty cast iron pan over a crackling campfire. Every spring, my mom would meticulously stock our camper with an arsenal of “special” camping foods – items that were strictly off-limits in our home kitchen but became culinary treasures in the great outdoors. These provisions, chosen for their unparalleled convenience and impressive shelf life, held a magical allure for our young minds. They rivaled the most extravagant meals our imaginations could conceive, especially since “real” restaurants were an unknown luxury.

Our camping larder was an exotic wonderland: beef stew in cans, those adorable tiny cocktail sausages, bags of fluffy marshmallows, boxes of Ritz crackers, jars of fluorescent orange Cheez Whiz, and even canned bacon. It was an extravagant display of odd yet captivating foods, each possessing a peculiar charm. Our usual diet of healthy, delicious home-cooked meals, while nourishing, simply paled in comparison to this dazzling array of taste sensations that heralded the joyous beginning of summer’s outdoor escapades in the wilderness.

My dad, an avid and intrepid fisherman, would eagerly lead our family to remote campsites nestled beside pristine lakes. The journey itself was an adventure; us five girls would lounge on the bed in the camper overhang, our faces pressed against the window (seatbelts were a foreign concept back then), watching the road unfold. The moment we arrived at dad’s chosen lake, he’d swiftly get the boat into the water and embark on his fishing quest. We girls reveled in setting up camp, running wild with sticks, and roasting hot dogs over the campfire. I always had a stack of Nancy Drew and Hardy Boys mysteries packed, often sneaking off to a shady forest nook to lose myself in their pages for hours, between turns on the boat with dad and spirited games of hide-and-seek with my younger sisters. After working up a hearty appetite, we’d gather to devour those delicious camping meals, either heated on the camp stove or cooked directly over the open fire. It was pure heaven.

I recognize now that Mom’s memories of those camping trips likely painted a starkly different picture, far less rosy than our idyllic recollections. For her, camping simply meant all the demanding work of home, but in more cramped surroundings and with significantly fewer conveniences. Add to that the immense task of packing and organizing for a family of seven. She juggled feeding us all, distributing bedding, applying bug spray and bandaids, mediating squabbles, hauling water, chasing toddlers, tending the fire, and corralling us older kids to help with chores. And upon returning home, the endless cycle of unpacking and catching up on yard, farm, and garden work she’d fallen behind on during our absence began anew. It was truly no picnic for her.

Modern Camping Ease and the Power of a Versatile Mix

Fortunately, camping has become much more accessible and comfortable these days, thanks to a myriad of helpful conveniences and innovative camping gear. Yet, the necessity of cooking persists, even if simplified. This is precisely where a bag of this incredibly handy gluten-free pancake mix becomes an indispensable asset, making your outdoor culinary experiences even easier and more enjoyable. Imagine waking up to the aroma of freshly cooked breakfast with minimal effort!

If you’re embarking on a rugged backpacking expedition into the wilderness and wish to minimize your load, this versatile pancake mix offers an incredible fallback. While the texture won’t be quite as luxurious or rich, it will even work wonderfully with just water. It’s a fantastic piece of knowledge to have, should you ever find yourself in dire straits and needing a nourishing meal with limited resources.

But this mix isn’t just for adventurers! Keep a well-sealed jar of this gluten-free pancake mix in your cupboard for those hectic school mornings when a quick batch of pancakes or waffles is a lifesaver. It’s also perfect for whipping up fresh muffins for an after-school snack, or baking warm, comforting biscuits to accompany a hearty pot of soup. Once you start baking with it, you’ll undoubtedly discover even more ingenious and convenient uses for this fantastic all-purpose blend, streamlining your kitchen routine and expanding your gluten-free baking repertoire.

Why Choose Homemade Gluten-Free Pancake Mix?

Opting for a homemade gluten-free pancake mix offers numerous advantages, both for health and convenience. First, for those with gluten sensitivities, celiac disease, or simply choosing a gluten-free lifestyle, this mix provides a safe and delicious foundation for a variety of baked goods. You have complete control over the ingredients, ensuring no hidden additives, preservatives, or cross-contamination that can sometimes be found in commercial products.

Beyond dietary needs, making your own mix is often more cost-effective in the long run. Buying individual gluten-free flours in bulk and blending them yourself typically saves money compared to purchasing pre-made mixes. Furthermore, the versatility of this particular mix is unmatched. It’s not just for pancakes; it’s a true multi-tasker, allowing you to create different breakfasts, snacks, or even dinner accompaniments from a single, easy-to-store blend. This means less clutter in your pantry and more time saved when you’re ready to bake.

Finally, the fresh taste and superior texture achieved with a homemade mix are simply unparalleled. You can select high-quality flours and customize the blend to your liking, resulting in baked goods that are consistently light, fluffy, and full of flavor. It brings a sense of accomplishment and culinary creativity to your kitchen, making every meal a little more special.

Key Ingredients for a Superior Gluten-Free Mix

The success of this gluten-free pancake mix lies in the careful selection and preparation of its core ingredients. Each component plays a vital role in achieving the perfect texture, flavor, and rise.

The Magic of Toasted Quinoa Flour

I particularly enjoy using quinoa flour in this pancake mix due to its impressive nutritional profile, boasting a high protein content that adds a healthy boost to your baked goods. However, if you’ve worked with quinoa flour before, you’ll know it can possess a distinct grassy, sometimes even slightly bitter, flavor. The secret to taming this characteristic and unlocking its full potential is toasting the flour. This simple yet transformative step mitigates the bitterness and develops a wonderfully nutty, complex flavor that harmonizes beautifully with the other flours in the mix. Toasting is crucial for creating a well-rounded and delicious end product.

Citric Acid: The Secret to Tenderness and Lift

Citric acid, naturally found in citrus fruits, might not be a staple in every pantry, but it’s well worth seeking out for this pancake mix. You can typically find it in health food stores, specialty baking shops, or even some drugstores. Its inclusion is key because it replaces the acidity that would normally come from buttermilk in traditional pancake recipes, contributing significantly to a more tender dough. When liquid is added to the mix, the citric acid reacts with the baking soda, generating carbon dioxide bubbles. This reaction provides an extra lift, resulting in lighter, fluffier pancakes and other baked goods (think back to those effervescent volcano science projects!).

Psyllium Husks: The Gluten-Free Binder

I’ve experimented with making this pancake mix both with and without psyllium husks. While pancakes alone can turn out quite well without it (though the addition does make them a bit more springy), the psyllium husk powder or whole husks become essential when you want to use the mix for the other variations like waffles, muffins, and biscuits. In gluten-free baking, psyllium acts as a crucial binder, providing a better, more cohesive structure to the baked goods. It helps to prevent crumbling and gives a pleasant chewiness, mimicking some of the structural properties that gluten provides in traditional recipes. This ensures your muffins hold together and your biscuits have a satisfying crumb.

Homemade Gluten-Free Pancake Mix

Ingredients:

1½ cups (225gms) brown rice flour
1 cup (100gms) oat flour
1 cup (120gms) sorghum flour
1 cup (120gms) toasted quinoa flour* (see how to toast it below) or millet flour, or 1 additional cup sorghum flour
1 cup (150gms) sweet rice flour
1 cup (120gms) tapioca starch or arrowroot starch
¼ cup (50gms) granulated sugar
5 teaspoons baking powder
2 teaspoons baking soda
1½ teaspoons citric acid crystals
1½ teaspoons salt
1 tablespoon psyllium husk powder or 2½ tablespoons whole psyllium husks (optional, but recommended for versatility)

Instructions for Making and Storing the Mix:

In a large bowl, whisk all the ingredients together thoroughly until uniformly combined. Alternatively, for even mixing, place all ingredients into a large container with a secure lid and shake vigorously until well blended. Store the finished gluten-free pancake mix in an airtight container for 3 to 4 months at room temperature (assuming you started with fresh flours). For extended freshness, especially if preparing a larger batch, store it in the freezer, where it will last for significantly longer.

This recipe yields approximately 7 cups of versatile pancake mix.

*Gluten-Free Buckwheat Pancake Mix Variation:

For a delicious alternative with a distinct nutty flavor, replace both the sorghum flour and the quinoa (or millet) flour with 2 cups of buckwheat flour. This creates a robust and flavorful mix perfect for those who enjoy the unique taste of buckwheat.

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Bringing the Mix to Life: Versatile Creations

To ensure maximum convenience, always label your gluten-free pancake mix container with these simple mixing instructions for its various applications. This way, whether you’re at home or camping, delicious homemade treats are just moments away.

To Prepare Fluffy Pancakes:

For each 1 cup (140gms) of the homemade gluten-free pancake mix, add the following:

1 large egg
1 tablespoon oil (neutral flavored such as canola, vegetable, or melted coconut oil)
½ to ¾ cup (120-180ml) milk, non-dairy milk (like almond or soy), or water

(Vegan Option: The pancakes can also be made with ¼ cup of applesauce to replace the egg, or surprisingly well without the egg entirely, though they may be slightly less rich.)

Instructions:

Whisk together the egg, oil, and the lesser amount of liquid (½ cup) in a bowl. Gradually add the pancake mix, whisking until you achieve a smooth, slightly thick batter.
If the batter appears too thick, add more liquid, a tablespoon at a time, until it reaches your desired consistency. If it’s too runny, incorporate an extra spoonful of the dry mix.
Heat a lightly oiled griddle or skillet over medium heat. Drop large spoonfuls of the batter onto the hot surface.
Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping. Cook the other side until browned and cooked through.

Each 1 cup of pancake mix, prepared with the recommended additions, typically yields six delightful 4-inch pancakes.

Optional Add-ins to Elevate Your Pancake Batter:

When preparing your pancake batter, consider these delicious additions to customize your morning feast:

Spices: Add ½ teaspoon of cinnamon, nutmeg, or 1 teaspoon of vanilla extract per cup of pancake mix for a fragrant boost.
Sweet Treats: Stir in a handful of chocolate chips, plump raisins, or other finely chopped dried fruits for bursts of sweetness.
Fresh Fruit: Incorporate a handful of grated or finely chopped fresh apple, or a handful of fresh or frozen berries (no need to thaw), or chopped fresh strawberries.
Nuts: Add a handful of chopped nuts such as pecans or walnuts for a delightful crunch and nutty flavor.
Banana Slices: Place thinly sliced bananas onto the top side of the uncooked pancake before flipping and cooking.
Healthy Boost: Sprinkle the top side of the uncooked pancake with chia seeds before flipping to cook, adding extra fiber and omega-3s.

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To Make Crispy Waffles from the Pancake Mix:

This mix effortlessly transforms into light and crispy gluten-free waffles, perfect for a special breakfast or brunch.

2 large eggs
2 tablespoons oil (canola, vegetable, or melted coconut oil)
1 cup (240ml) milk (or your preferred non-dairy milk)
1½ cups (210gms) of the homemade gluten-free pancake mix

Instructions:

In a medium bowl, whisk together the eggs, oil, and milk until well combined.
Gradually whisk in the pancake mix until no lumps remain and the batter is smooth. Be careful not to overmix.
Preheat your waffle maker according to the manufacturer’s instructions, ensuring it is lightly greased to prevent sticking.
Pour large spoonfuls of the batter onto the hot waffle maker. Close the lid and bake until the waffles are golden brown and crispy, following your waffle maker’s guidelines (typically 3-5 minutes).

This recipe yields approximately six delightful 6-inch waffles, ready to be topped with your favorite syrups and fruits.

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To Make Moist Muffins from the Pancake Mix:

Turn your versatile gluten-free pancake mix into a batch of wonderfully moist and flavorful muffins, perfect for snacks or breakfast on the go.

1 large egg
½ cup (120ml) oil (canola, vegetable, or melted coconut oil)
½ cup granulated sugar, brown sugar, coconut sugar, or ¼ cup (60ml) honey for a different sweetness profile
1 cup (240ml) mashed banana, applesauce, or yogurt (plain or vanilla)
½ teaspoon cinnamon or 1 teaspoon vanilla extract (or both!)
1½ cups (210gms) of the homemade gluten-free pancake mix
Optional add-ins: ½ cup of your choice of chopped nuts, chocolate chips, plump raisins, shredded apple, or shredded carrot. Feel free to combine your favorites!

Instructions:

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper muffin liners.
In a large mixing bowl, whisk together the egg, oil, sugar (or honey), mashed banana (or applesauce/yogurt), and cinnamon/vanilla until well combined.
Gradually stir in the gluten-free pancake mix, mixing just until most lumps are gone. Be careful not to overmix the batter; a few small lumps are perfectly fine.
Gently fold in any optional add-ins you’ve chosen.
Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The top of a muffin should spring back lightly when gently pressed.
Let the muffins cool in the pan for 5 minutes before carefully removing them to a wire rack to finish cooling completely.

This recipe yields a dozen delicious, wholesome muffins.

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To Make Flaky Biscuits from the Pancake Mix:

Your gluten-free pancake mix is also the perfect base for creating light and flaky biscuits, ideal with soup, stew, or a smear of butter and jam.

2 cups (280gms) of the homemade gluten-free pancake mix
½ cup (113gms) cold butter (preferably salted), cut into small cubes
½ cup (120ml) milk (or your preferred non-dairy milk), also cold

Instructions:

Preheat your oven to 425°F (220°C). Lightly grease a baking pan or line it with parchment paper.
In a large bowl, combine the gluten-free pancake mix and the cold, cubed butter. Use two knives or a pastry blender to cut the butter into the mix until the butter chunks are approximately pea-sized. It’s important for the butter to remain cold and in pieces for flaky biscuits.
Pour in the cold milk. Mix with a fork until just moistened. Then, quickly and lightly use your hands to bring the mixture together into a ball. Try not to overmix or break up all the butter pieces; you should still be able to see some distinct chunks. The dough will be quite stiff, but resist the temptation to add more milk, as an overly moist dough will prevent the biscuits from holding their shape and achieving the desired texture.
On a lightly floured surface (using gluten-free flour), gently pat the dough into a ¾ inch (2cm) thick circle.
Using a 2 to 2¼ inch (5-6cm) biscuit cutter or the rim of a drinking glass, cut out the biscuits. Place the cut biscuits onto the prepared baking pan. Gather and gently reroll the scraps to make any final biscuits, minimizing handling as much as possible.
Bake for 20 to 25 minutes, or until the edges are golden brown and the biscuits are cooked through.
Let the biscuits cool in the pan for about 5 minutes before carefully transferring them to a wire rack. Serve warm.

This recipe typically yields 9 delicious, tender biscuits.

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How to Toast Quinoa Flour for Best Flavor

Toasting quinoa flour is a simple but essential step to enhance its flavor and eliminate any bitterness. It transforms the flour into a nutty, more palatable ingredient for your gluten-free baking.

Instructions:

Spread the quinoa flour into a thin, even layer, about ¼ to ½ inch (1cm) thick, on a rimmed baking sheet. Use a baking sheet size appropriate for the amount of flour you are toasting.
Place the baking sheet in a preheated oven at 225°F (107°C).
Toast the flour for approximately 2½ hours, stirring it several times during the baking process to ensure even toasting.
The flour is ready when it achieves a golden color and emits a pleasant, toasty aroma.
Once toasted, remove the pan from the oven and let the flour cool completely in the pan before transferring it to an airtight container for storage. This toasted quinoa flour can then be used in this pancake mix and a variety of other gluten-free baking recipes.

Guten Appetit!

We hope this homemade gluten-free pancake mix becomes a staple in your kitchen, offering convenience, versatility, and delicious results for all your baking adventures. Whether you’re making breakfast for a crowd, preparing for a camping trip, or simply craving a quick and easy treat, this mix has you covered!

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