Gluten-Free Dairy-Free Pancake Mix in a Jar Recipe

Looking for a quick, simple gluten-free pancake recipe? Here are two jar-method options: one for thin crepe-style pancakes and one for thicker American-style pancakes. The only real difference is the flour type (or added raising agent) and the amount of milk.

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This jar method makes pancake batter easy, tidy and fun — perfect for busy mornings or cooking with kids. You only need gluten-free plain or self-raising flour, an egg, milk (dairy or plant-based), a little sugar if you like, a knob of coconut oil or butter for frying, and a clean jam jar to mix in.

For crepe-style gluten-free pancakes

Use a plain gluten-free flour blend for delicate, thin crepes. Half-fill a clean, dry jam jar with flour. If you want a touch of sweetness, add a small spoonful of sugar, though this is optional. Crack in one medium free-range egg, then pour in milk until the liquid reaches about 1 cm from the top of the jar.

Screw the lid on very tightly, lie the jar on its side and shake it vigorously up and down and side to side until the batter is smooth with no lumps. If some flour sticks to the base, use a knife or spatula to loosen it and shake again.

To cook: heat a frying pan until very hot (this is important for thin pancakes), add a little coconut oil or butter and let it melt. Pour a small amount of batter into the centre of the pan and immediately tip and swirl the pan so the batter spreads to cover the base. Cook for about a minute or until the edges lift away, then flip and cook for another minute. Repeat with the remaining batter.

For American-style gluten-free pancakes

For thicker, fluffier American pancakes use a self-raising gluten-free flour blend. If you only have plain flour available, stir in 1 teaspoon of baking powder per 100 g of plain flour to make it self-raising.

Half-fill the jam jar with self-raising flour, add an optional spoonful of sugar, crack in one egg and add milk until the jar is about three-quarters full. Screw the lid on securely and shake vigorously until smooth.

Heat a frying pan until hot and add a little coconut oil or butter. Drop tablespoonfuls of batter into the pan — I usually fit three or four at once. Leave them until bubbles form across the surface, then flip and cook for about one more minute until golden and cooked through.

Troubleshooting tip: if your pancakes turn out flat, reduce the milk next time. A thicker batter produces thicker pancakes — aim for a consistency similar to cake batter for American-style pancakes.

This method is deliberately forgiving — you don’t need scales or precise measuring. Children can safely join in with the mixing (with supervision for handling hot pans). You can make the batter the night before and refrigerate it, or cook a large batch and freeze extras for quick breakfasts.

Other ‘free from’ pancake ideas

If you want variations, try these styles (titles only):

• Grain-free marzipan-style pancakes (dairy-free, refined sugar-free)
• Banana & nut pancakes (grain-free, dairy-free, refined sugar-free)
• Paleo pancakes
• Gluten-free gingerbread pancakes (dairy-free)
• Gluten-free & dairy-free breakfast pancakes

Don’t lose this recipe — pin or save it for Shrove Tuesday or everyday breakfasts

I’ve shared this recipe with a few friends and it’s always a hit — simple, adaptable and great for family breakfasts.