Great choice!

These gluten-free pancakes turned out absolutely delicious—soft, warm, and full of flavor in every bite. You’d never guess they were gluten free because they’re light, fluffy, and have that perfect golden crisp edge that makes breakfast feel special. We loaded them with fresh fruit and berries, and it took the whole stack to another level. The sweetness of the strawberries and blueberries mixed beautifully with the warm pancakes, adding bursts of freshness in every forkful. A generous swirl of whipped cream on top made them feel like a treat, almost like dessert disguised as breakfast. The cream melted slightly over the berries, creating the dreamiest combination of textures—pillowy pancakes, juicy fruit, and silky whip. Each bite was comforting and flavorful, and honestly, we could have eaten the whole plate ourselves. These are pancakes we’ll definitely make again, gluten free or not!

I recently went gluten free and have been looking for the perfect pancake mix. This one was by far the best when made as directed but not great. Then one day my husband mentioned having lemon ricotta pancakes when he was growing up so I subbed the same amount of ricotta for the milk (did not add any milk) and added some jarred lemon curd and omg they were amazing! Light and fluffy! Now when I make these I always sub ricotta for the milk to make them fluffy. This morning we added a tsp of vanilla, half of a mashed banana and some mini chocolate chips and my family couldn't get enough of them. Try it!

I don't typically use this to make pancakes. I'm allergic to potatoes and this is one of the few mixes that doesn't have potato starch. I use it to make so many different items. For example, I used it in place of flour for corn bread casserole. Or I made these devine butterscotch cookies from it. Sure you could use GF flour but this has some special ingredient that makes them a much better texture. Please don't ever stop making this.

Makes a good pancake and a wonderful waffle. Wish they sold it in the club!