Who doesn’t love pancakes, right? Especially when they’re easy. And these gluten-free pancakes in a jar are super easy. So, what’s a pancake lover to do? Get cooking, of course!
Modifying the original recipe to be gluten-free!
There was only one problem with gluten-free pancake recipe conversions. Whether it was the recipe itself or the actual conversion, our flapjack forays fell flat. Until my wife found a recipe for Pancakes in a Jar from Hallmark Channel. After our previous pitiful pancake performances, I was skeptical. And delightfully surprised by the results.
Bring on the substitutions!
We had two issues to deal with in converting this recipe. First, the original recipe called for all-purpose flour. We did a straight substitution with Bob’s Red Mill 1-1 Baking Flour. The other issue was that the recipe calls for oat flour. We stopped stocking a variety of flours years ago after we discovered Bob’s Red Mill. We knew just adding more flour would not work, so we measured out a cup of gluten-free oats and put them into a mini-food processor. Thirty seconds later, voila! We had oat flour. (By the way, you can do the same thing with rice if you need rice flour.)
Let’s make gluten-free pancakes from scratch!
With all of our ingredients sorted out, Kathy made up the mix. The recipe calls for buttermilk and we decided to be purists and buy the real deal. Since we only needed one cup and the buttermilk came in a quart container, we divided the quart into four containers and froze three.
We like to add a few blueberries to each pancake and let them bake in. We serve either with yogurt or syrup. Add your own toppings! Make them healthy, make them decadent, these gluten-free pancakes from scratch are all about you!
Want to see more gluten-free recipes? Check them out at on my Recipes page.
Gluten-free pancakes in a jar
The original recipe for these pancakes came from hallmarkchannel.com. With a couple of quick substitutions, we turned these into a gluten-free and delicious treat. Quite possibly, these pancakes are the best we've ever made!
The Mix
- 3 cups gluten-free flour
- 1 1 ⁄2 cups fine cornmeal
- 1 cup gluten-free oat flour
- 2 ⁄3 cup sifted powdered sugar
- 3 tbsp baking powder
- 2 tsp baking soda
- 2 tsp kosher salt
The Batter
- 1 cup pancake mix
- 1 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp melted butter (plus more for the pan)
Make the mix
- In a large bowl, whisk together the gluten-free flour, oat flour, sugar, baking powder, baking soda, and salt. Make sure the mix is well-blended. Store the mix in jars or air-tight containers for up to 6 months.
Make the batter
- Whisk together milk, egg, and vanilla in medium bowl.
- Melt the butter and slowly whisk it into the mixture.
- Sprinkle one cup of pancake mix into bowl with wet ingredients and stir to combine. Some lumps are fine.
Preheat a skillet or griddle over medium heat. When surface is hot, add a small amount of butter to the skillet and swish it around with a silicone brush to coat the entire surface.
- Make each pancake with about 1/4 – 1/3 cup of batter. The pancakes will spread, so be sure to leave plenty of space between them.
- The pancakes are ready to be flipped when the bottoms are golden, bubbles appear in the center, and the edges are a little dry. (About 3 minutes). Flip carefully and cook on the second side for another couple of minutes.
We use a large stainless steel pan to make these pancakes, but we still wind up making them in batches. To keep the first batch warm while the second is cooking, we heat the oven to 250 degrees and put the first batch in, uncovered, on a plate. When the last batch is ready, use oven mitts to take the plate out of the oven.
