How to Make Gluten Free Pancakes
If you are trying to make gluten free pancakes you have come to the right place! Follow our easy steps and soon you will be in fluffy gluten free pancake heaven. Josie’s Best GF “The Pancake” mix is a certified gluten-free pancake mix that is perfect for those with food allergies or dietary restrictions.
All of Josie’s Best products are made in a top 9+ allergen free facility and can be made using dairy free and egg free alternatives making them safe for a wide variety of food allergies. Our products are safe for those with peanut and tree nut allergies as well!
You need a great gluten free pancake mix! Enter, Josie’s Best GF “The Pancake” Our certified gluten free pancake mix makes food allergy safe pancake making a snap! We offer serval sizes, including the fan favorite 5lb bulk size! If you like convince you will love our 6oz single- use size bags.
Easy tips to make them perfect!
Using these few key steps will make your gluten free pancakes not just good but perfect. These are easy to learn and they hopefully will soon become part of your pancake making routine.
- Mix your wet ingredients first eggs (or egg alternative), milk of choice, and oil of choice. Whisk them together well, until frothy.
- Gently mix Josie’s Best Pancake mix in to the wet ingredients – do not over mix, let the batter be slightly lumpy!
- Allow you pancake mix to “rest” for 3-5 minutes while your pan heats. You will see bubbles start forming in the batter as it rests.
- Using a non stick style pan is easiest. You can certainly use a stainless steel or cast iron skillet, just make sure it will sell seasoned and preheated when you lay the pancake batter down.
- Gently lay the pancake mix down on your preheated pan. Note: the pan should be warm but not smoking!
- Your pancakes are ready to flip when a few bubbles start forming and popping on the top.
- Gently slide a flipper under your pancake and flip to the other side to cook for 1-2 minutes.
- To test for doneness gently poke the pancake in the middle. A finished pancake will gently spring back. If the pancake does not spring back or has any batter ooze out of the sides let it cook for a few minutes longer.
- Serve immediately with butter and syrup or any of your other favorite toppings.
Troubleshooting:
- If you are not serving your pancakes immediately do not stack them as the steam will make them soggy! Setting them on a cooling rack is a great option.
- If you find the bottom side of your pancake is getting too dark (before the pancake is ready to flip) you need to turn down the heat on your pan.
- If you find that your pancakes are wider on the top than the bottom and a bit dense, then, you most likely flipped them too late! Flipping the pancakes when the top side is still raw ensures an even cook!
More Inspiration:
One of the best things about Josie’s Best GF Pancake Mix is how easy it is to make your own! Our traditional pancake recipe is perfectly delicious but don’t hesitate to get creative! Here are a few ideas to inspire you:
1. Blueberry Pancakes: Add a handful of fresh or frozen blueberries to the pancake batter for a burst of fruity flavor. The sweetness of the blueberries complements the gluten-free pancake mix perfectly.
2. Chocolate Chip Pancakes: Who doesn’t love chocolate chip pancakes? Stir in some chocolate chips into the batter for a decadent treat. You can use dairy-free chocolate chips if you prefer a dairy-free option.
3. Banana Pancakes: Our banana pancakes recipe is perfect for vegan diets and banana lovers alike!
Ingredients
- 2 cups Josie’s Best GF The Pancake Mix
- 1 cup milk of choice
- 1 tsp vanilla
- 1 egg
- ½ cup pumpkin puree
- 1 tsp pumpkin pie spice (or cinnamon)
Insturctions
Mash a banana in a bowl.
Add in oil and milk of choice and mix well.
Gently add your pancake mix and mix.
Allow your batter to rest for 2-5 minutes before cooking.
Heat your pan to medium heat and lightly grease. Reference the instructions above on when to flip and when your pancakes are done. Enjoy!
4. Cinnamon Pancakes: Sprinkle some ground cinnamon into the pancake batter for a warm and comforting flavor. You can also add a touch of nutmeg or cloves for extra depth.
5. Pumpkin Pancakes: During the fall season, why not add some canned pumpkin puree to the mix? It adds a lovely orange hue and a hint of pumpkin spice flavor to your pancakes. You can see our gluten free pumpkin pancake recipe here.
Ingredients
- 2 cups Josie’s Best GF The Pancake Mix
- 1 cup milk of choice
- 1 tsp vanilla
- 1 egg
- ½ cup pumpkin puree
- 1 tsp pumpkin pie spice (or cinnamon)
Instructions
Mix milk, vanilla, egg, pumpkin, and spice well.
Add pancake mix and gently mix in. Let it be slightly lumpy.
Allow the batter to rest while you pan heats up and cook like pancakes!
Top with our favorite whipped cinnamon cream cheese frosting, dash of cinnamon and fork up!
6. Apple Cinnamon Pancakes: Grate an apple and fold it into the pancake batter along with some cinnamon. This combination creates a delightful apple pie-like taste in every bite.
7. Lemon Poppy Seed Pancakes: These pancakes are perfect for a bright and sunny breakfast. We have a great recipe you can look at here!
Ingredients
- Pancakes
- ● 3 eggs
- ● ¼ cup butter, melted and cooled
- ● ⅓ cup ricotta
- ● 1 cup milk
- ● 1 tsp vanilla extract
- ● 2 lemons, zested and juiced
- ● 1 tbsp sugar
- ● ½ tbsp poppy seeds
- ● 2 cups Josie’s Best Pancake Mix
Garnish
● Lemon zest – optional
● Honey drizzle – optional
Instructions
1. In a large bowl, whisk together the eggs, melted butter, ricotta, milk, vanilla, lemon juice and zest, and sugar.
2. Once combined, whisk in the poppy seeds and pancake mix until the batter is smooth.
3. Heat a skillet over medium low heat. Once hot, add ¼ cup of pancake batter to the pan. Carefully flip when bubbles start to form and pop on the top. Flip and cook for another 1-2 minutes. Repeat with the remaining batter.
4. Make the whipped cream by using an electric mixer to whip the cream, powdered sugar, and vanilla together until stiff peaks form.
5. Top the pancakes with the whipped cream and more lemon zest if desired. For extra sweetness, add a little honey drizzle.
6. Gluten Free Protein Pancakes. Adding more protein to our pancakes really make them a power breakfast that kids (and adults) will EAT. I always make a double batch and keep some in the freezer for busy mornings or even snacks!
Ingredients
- 2 cup batch Josie’s Best GF Pancake Mix made with what works for you! (we used ghee, oat milk, and 3 chicken eggs)
- 1 serving of your favorite protein powder (for ours that’s 2 scoops)
- Equal portion (same amount as the protein powder) of water.
- Chocolate Chips (optional)
Instrcutions
Add the protein powder and water to a large mixing bowl and mix well.
Add the wet ingredients (milk, egg, oil) per the instructions on the pancake mix and mix well.
Gently fold in your pancake mix & let the batter rest while your pan heats up.
Cook per the instructions above and enjoy!
7.Gluten Free Savory Egg Pancakes. This recipe is a great option to add some extra protein to your breakfast and if you love savory this one is of you.
Ingredients
- 1 cup Josie’s Best GF Pancake Mix
- 2 large eggs (or proportionate egg alternative)
- 2 TBSP oil
- 1/2 cup of milk of choice
- 1 TBS green onions
- 1TBS chives
- 1/2 tsp cumin
- 1/4 tsp red pepper
Toppings:
- Eggs
- More Herbs
Instructions
Mix wet ingredients in a bowl.
Add in Pancake Mix, green onions, chives, cumin and red pepper.
Cook like regular pancakes and top with eggs and more herbs!
Enjoy!
8. Gluten Free Pineapple Upside-Down Pancakes. This recipe is so dang fun and easy to make!
Ingredients
- 1 Josie’s Best single-use Pancake Packet
- 2 large eggs
- 2 TBS oil
- 1/2 cup milk of choice
- Pineapple Slices
- Optional Topping Ideas:
- Dairy Free Yogurt
- Dried Coconut
- Cherries
Instructions
Mix: Eggs, oil, milk of choice until frothy. Add the entire single-use Pancake Packet and gently mix in.
Allow the batter to rest 5 minutes.
Heat: lightly greased skillet to medium heat.
Add: a pineapple ring first to the skillet, then follow with 1/4 cup of batter over the top of the pineapple. Cook the first side well or the pancake will fall off of the pineapple when you flip it.
- Top with your favorites and enjoy!
Why Pancakes?
From her childhood watching her culinary father whip up breakfasts, Josie has always appreciated good food—especially if that food was fluffy, round, and drizzled with syrup. When she was diagnosed with food allergies in her 20s, she set out to find a pancake mix that could stand up to her cravings.
When she couldn’t find it on the market, she spent hours in her kitchen tinkering with ingredients and measurements until she created what we now simply call “the pancake.” From there, we’ve grown Josie’s Best Gluten Free to include the waffle, the muffin & more, and the crepe.
What started as a personal mission has grown into a larger one—to bring back breakfast for everyone. Today, our customers are revived breakfast enthusiasts, home bakers, and well-loved restaurants looking to provide delicious options for all. And, just like a plate of pancakes or fresh-baked bread, Josie’s is best served with warm smiles and a side of family connection.
For the sleeves rolled up, flour on the nose messes that are the beginning of lifelong memories. We’re there on Sundays when you want to pile the pancakes higher than little hands can reach them. Or when you’ve declared “breakfast for dinner” and, somehow, it’s the best night of the week. Josie’s Best Gluten Free is there for all the moments you should never miss out on because of a food allergy.