Essentially, two options exist for making pancakes:

  1. Make them from scratch; or
  2. Use a store-bought mix

For the purposes of this post, we are going to use a mix.


When it comes to mixes, there are hundreds of brands to choose from. My home is gluten-free so I use a gluten-free mix. Having tried more than a few different gluten-free brands, my top-two favorites are Pamela’s Baking & Pancake Mix and Gluten-Free Bisquick┬ábecause the results are similar to a traditional (glutenous) pancake in terms of texture and taste.

In this post, I am going to use Pamela’s Baking & Pancake Mix and, for the most-part, following the recipe on the back of the package.

Gluten Free Bisquick
Pamelas Baking and Pancake Mix
Pamelas Baking and Pancake Mix


  • 1 cup Pamela’s Baking & Pancake Mix
  • 1 Egg
  • 2/3 cup milk of your choosing (using buttermilk is another option)
  • 1 TBSP oil (I use either olive or coconut oil)
  • 1 tsp ground cinnamon


  1. Preheat your griddle at medium heat
  2. In a mixing bowl, whisk all the ingredients together until smooth
  3. Lightly oil the griddle (I use olive oil)
  4. Pour pancake-sized-portions onto the preheated and lightly oiled griddle
  5. Let the pancakes cook until the edges start to firm up
  6. Using a turner, flip them over
  7. Cook on the other side until fully cooked through – usually about 30 seconds
  8. Remove the pancakes from griddle and keep warm until ready to serve
Gluten Free Pancakes
  1. Top and serve with the butter of your choice, some real maple syrup and fresh fruit.


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