Basic Preparation Instructions for Gluten Free Pancake Mix

Make mornings a breeze with our Gluten Free Pancake Mix.

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Votes: 70
Rating: 2.83
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Servings 4servings
Prep Time 5minutes
Cook Time 10minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 70
Rating: 2.83
You:
Rate this recipe!
Servings 4servings
Prep Time 5minutes
Cook Time 10minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Pancakes
  1. Preheat skillet to medium-high heat.
  2. In a bowl, whisk together milk, eggs, and melted butter or oil. Add pancake mix and whisk until smooth.
  3. For each pancake, pour 1/4 cup batter onto hot skillet. Cook until the top is bubbly, about 3 minutes. Adjust the temperature as needed. Flip and cook 2 minutes more. Serve immediately or hold in a warm (200°F) oven until ready to serve. Makes 8 pancakes.
Waffles
  1. Prepared and preheat waffle iron according to manufacturer's instructions.
  2. Combine egg and melted butter or oil then whisk in 1 cup milk. Add Gluten Free Pancake Mix and whisk until smooth. Add additional milk until desired consistency is reached.
  3. Portion waffle batter onto preheated waffle iron and cook following manufacturer's instructions or for about 7 - 10 minutes per waffle.
Products Used in this Recipe
Recipe Comments

29 thoughts on “Basic Preparation Instructions for Gluten Free Pancake Mix

    1. Gardenmama

      Made these as waffles with 2 eggs, 1 TB maple syrup, 1 cup milk, 1 cup mix and 1 TB oil and they turned out great. I made a big batch to freeze and reheat and feeling good.

      Reply
    1. Recipe Specialist

      To replace the eggs required to prepare this mix, choose one of the options below.

      Flaxseed Meal: Mix together flaxseed meal and water, let sit for a few minutes, then add as you would egg. 1 Tbsp. flaxseed meal + 3 Tbsp. water = 1 egg.
      Psyllium Fiber Powder: For a vegan egg replacer in baked goods, combine 1 Tbsp. Psyllium Fiber Powder with 3 Tbsp. water for each egg needed. Let sit 5 minutes before adding to your recipe.
      Chia Seeds: To replace a large egg, soak 1 Tbs. chia seeds in 3 Tbs. water for 5 minutes until the mixture has the texture of a raw egg.

      Reply
  1. MM

    I bought this newer version of the gluten free pancake mix a couple days ago thinking it would be close to the same as the original with different packaging. I was very disappointed. They were terrible. I loved the original, and I will never eat these again. The pancakes skinned over and didn’t really cook through the center no matter how long I cooked them for and a different temperature skillet settings. They were flat with no fluff.
    In addition the flavor was bad and tasted so clearly as heavily rice based. I preferred the old one over other gluten free pancake mixes specifically because they didn’t taste so heavily like rice flour.

    I really hope they bring back the original mix. I wonder why they changed it?!

    Reply
  2. Linda Groom

    I had the same experience — didn’t cook through no matter the griddle temperature. Really liked the original version but definitely not this one. Will buy a different brand in the future.

    Reply
  3. Janet W.

    I’m not happy with the change in formula at all. That was how I got my family on board with eating the same pancakes as me. They didn’t taste “gluten-free” and now they do. Is there any way I can get a recipe to make the old mix? These new pancakes are not enjoyable.

    Reply
    1. Recipe Specialist

      Even though we have reformulated our Gluten Free Pancake Mix, our past mix is still considered to be one of our proprietary blends. Due to this, I am unable to provide you with the formulation.

      Please check your email. I have emailed you further regarding your experience.

      Reply
  4. Amy

    I am so happy to hear that others have had the same experience with this new formulation. We have a Sunday pancake tradition in our family – the only day of the week that we have time to make a home cooked breakfast and eat as a family. Well this is the third week in a row that I will be tossing out the pancakes that the kids used to love so much and making frozen waffles instead. Such a disappointment. I’m an excellent cook / baker and no matter what I’ve done to tweak the recipe this new formulation is just terrible. I will be changing brands until you fix this issue.

    Reply
    1. Recipe Specialist

      Amy, I apologize that you had a poor experience with our new Gluten Free Pancake Mix. Please check your email as I would like to further communicate this issue.

      Reply
  5. sue

    I also like the old formula without the rice flour in it.
    Ours came out gummy and tasted heavily rice based.
    I was also surprised that it was reformulated but used the exact same name— why? WHen I called stores to ask if they carried the Pancake mix they didnt even know that the ingredients were different
    I prefer the older formula with out the rice flour and wont be purchasing these anymore–
    maybe you should produce both formulas and give them different names

    Reply
    1. recipe specialist

      Hi Sue,
      I apologize for any issues you’ve had with our new Gluten Free Pancake Mix. I’ve emailed you directly to address your concerns.

      Reply
  6. Faith

    I’ve had the same “not all the way cooked through the center” experience. I don’t know what the reason was for the change but it’s bad. They taste gummy and doughy no matter how long I cook them. Did you guys test this new recipe before putting it on shelves?? I’m really disappointed b/c this was the first and only brand we used for gluten free pancakes. The old recipe didn’t have the gluten free taste and that’s why it was easy for our family to go gluten free with our pancakes. What can be done? “Don’t fix it if it ain’t broke” is what my family is saying about the old mix. If I can find the old recipe mix I will buy many. I want the old mix back!

    Reply
  7. Kristi

    Are you sure the waffles ingredients are correct? With more milk than mix it is too runny. Referencing the pancake ingredients, maybe you accidentally reversed the amounts?

    Reply
    1. recipe specialist

      Hi Kristi,
      Thank you for your comment. We’ve tested the waffle recipe with good results, but if you’re finding the batter too runny, we may suggest only using 1 cup of Milk instead of 1.5 cups.

      Reply
  8. Chuck

    I haven’t tried this, but I make excellent pancakes with the biscuit mix. I add some apple cider vinegar and they come out very light and fluffy. And delicious.

    Reply
  9. C. Hill

    I have had the same negative experience as others here – no browning (with a cast iron pan and butter), not pancake flavor and doughy in the center. Unfortunately I brought my own large container to fill from the bulk bins at the Milwaukie store. Bob’s Gluten free pancakes have been a weekend staple; and I stocked up, not seeing that it was a new blend. Such a bummer, now I’ll have to figure something else out.

    Reply
  10. Gary

    We are having the same “not all the way cooked through the center” experience. I don’t know what the reason was for the change but it’s bad. They taste gummy and doughy no matter how long I cook them.
    Why the change?

    Reply
    1. recipe specialist

      Hi Gary,
      I apologize for any trouble you’ve been having with our Gluten Free Pancake Mix, but thank you for letting us know. I’ve emailed you directly to better address your concerns.

      Reply
  11. Valeri

    My non-GF teenage son and I tried the pancake mix for the first time last week. I’m not sure if the formulation has been changed over the past year, but they were thick, fluffy and delicious! I have only recently needed to be GF and have been struggling with the change. I have always made pancakes from scratch so purchasing a mix was difficult for me. I finally gave in and bought it, and am SO glad I did! I bought and tried the GF Brownie mix and that is what sold me on trying the GF pancake mix. Thank you!!

    Reply
  12. Dawn W

    I too stocked up. I had a running order with Amazon to deliver the box of 4 packets every month. unfortunately I didn’t cook any for quite a while, when I did I was really disappointed. The new recipe is horrible, the taste is foul. I now have a number of 4packet boxes of a product that is disgusting. I wouldn’t recommend this product to anyone. This is such a shame, usually Bob’s red mill products are great, but since they have revamped a number of products (including the bread mix) the quality isn’t there, now I need to start looking around for a new brand.

    Reply
  13. Jessi R.

    I am glad I finally visited this page. We have had the same experience with the gluten free pancake mix. My kids would beg for pancakes all the time. Now no one will eat them. I thought they tasted different too but never thought the recipe changed as there was no indication on the bag. I stocked up on 6 bags of it months ago and still sit here with over 4. I didn’t realize there was a formula change so that explains a lot. Very disappointed too.

    Reply
  14. Bryan Tobiason

    I’m not sure why so many people have issues with this mix. I’ve used both, been gluten free for almost six years now. This formulation (in my opinion) is WAY BETTER than the original. Not that the original was bad, but this is much more like traditional pancakes. I am very, very pleased. Amazon too sends me a box of four each month. Just wanted to throw at least one more positive comment in here.

    Reply
    1. recipe specialist

      Hi Bryan,
      We’re so happy that you enjoy this mix! Thank you for letting us know- we appreciate the feedback!

      Reply

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