Pancakes For All

Give your family all the delicious buttermilk flavor they crave—with none of the gluten.

Gluten Free Buttermilk Pancake

We, the people of this household, in order to form a more perfect family, demand light and fluffy gluten free pancakes on a regular basis.

5
5 out of 5 (2 votes)
Primary Prep, Ingredients & Nutritional Info

Just three easy steps

  1. // Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
  2. // Stir pancake mix, water, milk and egg(s) together with a wire whisk. Batter will be slightly lumpy. (Do not overmix. For best results, use batter immediately). Pour slightly less than 1/4 cup batter per pancake onto griddle.
  3. // Cook pancakes 1 1/2 minutes per side, or until golden brown, turning only once.
4-Inch PancakesMixCold WaterMilkEgg(s)
13-141 3/4 Cups1 Cup1/3 Cup1
26-28Full Box2 Cups2/3 Cup2

Nutrition

Nutrition Facts

Serving Size: 1/3 cup mix (50gg) (amount for 3 4-inch pancakes)

Servings Per Container: about 9

Amount Per Serving MixAs Prepared*
Calories180210
Calories from Fat2540
% Daily Value***
Total Fat3g**5%7%
Saturated Fat0.5g3%5%
Trans Fat0g
Cholesterol0mg0%15%
Sodium540mg23%24%
Total Carbohydrate37g12%13%
Dietary Fiber1g4%4%
Sugars9g
Protein2g
Vitamin A0%0%
Vitamin C0%0%
Calcium4%6%
Iron4%4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

Rice flour, whole grain sorghum flour, sugar, brown rice flour (rice flour, stabilized rice bran with germ), soybean oil, dextrose, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), food starch-modified, salt, tapioca starch, xanthan gum, buttermilk, natural flavors (contains milk derivatives).

CONTAINS: Milk.

May contain eggs and soy.

Refer to the package for the most current ingredient information.

LET'S GET COOKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Apple Ham Pancake Strata

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    Prep 15 min Total Time 1 hr 10 min Servings 8-9

    Ingredients

    6 Krusteaz Gluten Free Pancakes, prepared as directed and cut into 1-inch squares

    1 cup diced apples

    1 cup diced ham

    5 eggs

    1/4 cup half and half

    3 tablespoons maple syrup

    2 tablespoons melted butter, optional

    1. //Preheat oven to 350°F. Lightly grease 8x8x2-inch baking pan.
    2. //Place pancake pieces, apples and ham in prepared pan. In a medium bowl, whisk together eggs, half and half and maple syrup; pour over apple, ham and pancake mixture in pan.
    3. //Bake 40-45 minutes or longer if a firmer strata is preferred. Let stand about 10 minutes before serving. Brush with melted butter, if desired.
  • Easy Gluten Free Buttermilk Waffles

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    Prep 10 min Total Time 25 min Servings Depends on size of waffle maker

    Ingredients

    1 3/4 cups Krusteaz Gluten Free Buttermilk Pancake Mix

    1 cup cold water

    1/3 cup milk

    2 egg whites

    1. //Lightly grease and preheat waffle iron.
    2. //Blend all ingredients together. Batter will be slightly lumpy. Pour batter onto prepared waffle iron.
    3. //Cook waffles until steaming stops or until golden brown. Top waffles with your favorite toppings.
  • Gluten Free Lemon Crepes

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    Prep 20 min Total Time 30 min Servings 8-10

    Ingredients

    1 cup Krusteaz Gluten Free Buttermilk Pancake Mix

    1 1/2 cups nonfat milk

    2 egg whites

    1 tablespoon finely grated lemon zest

    1/2 cup prepared lemon curd

    1/2 cups low fat lemon yogurt, divided

    Powdered sugar (optional)

    1. //Lightly grease a small non-stick skillet and heat over medium heat.
    2. //In a medium bowl, whisk together Krusteaz Gluten Free Buttermilk Pancake Mix, milk, egg whites and lemon zest until well blended. Pour slightly less than 1/4 cup batter per crepe into skillet; tilt pan to spread crepe batter evenly over pan.
    3. //Cook 1 1/4 - 1 1/2 minutes per side. Transfer to serving plate.
    4. //Spread 2 teaspoons lemon curd onto each crepe and fill with yogurt. Sprinkle with powdered sugar, if desired.
  • Gluten Free Pancake Turnovers

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    Prep 20 min Total Time 35 min Servings 6

    Ingredients

    (5-inch) Krusteaz Gluten Free Pancakes, prepared as directed and cooled

    1 cup canned fruit pie filling

    1/4 cup melted butter

    3 tablespoons coarse sugar

    1. //Preheat oven to 375⁰F.
    2. //Spoon about 2 tablespoons pie filling onto each pancake. Fold in half, press edges with fork to seal. Brush top with butter and sprinkle with sugar. Place on slightly greased cookie sheet.
    3. //Bake 10-14 minutes or until heated through.
  • Pancake Cinnamon Buds

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    Prep 25 min Total Time 40 min Servings 13-14

    Ingredients

    1 3/4 cups Krusteaz Gluten Free Buttermilk Pancake Mix

    1 cup cold water

    1/3 cup milk

    2 egg whites

    1/2 cup sugar

    1 teaspoon cinnamon

    Melted butter

    1. //Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
    2. //Stir Krusteaz Gluten Free Buttermilk Pancake Mix, water, milk and eggs together with a wire whisk. Batter will be slightly lumpy. (Do not overmix). Pour slightly less than 1/4 cup batter per pancake onto griddle.
    3. //Cook pancakes 1 1/4 minutes per side, or until golden brown, turning only once.
    4. //To assemble: Preheat oven to 350°F. Combine sugar and cinnamon. Brush pancakes on both sides with butter and sprinkle with cinnamon sugar. Fold pancake in half and roll into a crescent. Place pancake in paper-lined muffin cups. Bake 13-15 minutes or until crispy.
  • Sautéed Banana Pancakes

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    Prep 10 min Total Time 20 min Servings 12 pancakes

    Ingredients

    1 3/4 cups Krusteaz Gluten Free Buttermilk Pancake Mix

    1 cup cold water

    1/3 cup milk

    1 egg

    2 bananas, peeled and sliced

    2 tablespoons butter

    Gluten free chocolate hazelnut spread

    1. //Preheat griddle to 375°F (medium heat).
    2. //In medium bowl, whisk together Krusteaz Gluten Free Buttermilk Pancake Mix, water, milk and egg until blended. (Batter will be lumpy.) Melt butter on griddle and place 3-4 slices of bananas per area of one pancake, slightly brown and turn. Pour slightly less than 1/4 cup batter per pancake onto griddle to cover sautéed bananas.
    3. //Cook 2 minutes, carefully flip pancakes and continue to cook 1 ¼ -1 ½ minutes. Serve with gluten free chocolate hazelnut spread.

So many boxes, so little time

Get adventurous with some of our other delicious mixes.

More Ideas

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