Review: King Arthur Gluten-Free Pancake Mix

KING ARTHURI am writing this while I slowly let my stomach shrink back to its normal size. After trying out the new gluten-free pancake mix from King Arthur Flour Company this morning, I am going to have to skip lunch. I ate too many pancakes.

Everyone in the gluten-free community seems to have the new gluten-free mixes from King Arthur on their mind or in their bellies, so when the company sent us some samples, I had to try out my favorite type of baked good – the breakfast type.

The pancake mix replaces wheat flour with whole grain brown rice flour, potato starch, and tapioca starch. It is “produced in a dedicated gluten-free, allergen-free manufacturing facility,” which basically means King Arthur is awesome. (And they’re even more awesome if you picture the crusader in their logo wearing an apron.)

pancake 3Since it was my first time using this mix, I tried to follow the directions on the back of the box exactly. Next time, I would probably add chocolate chips to my pancakes, which is what I normally do. Let’s face it – I’m never going to grow up enough to eliminate chocolate from my breakfast menu. Also, I would suggest flipping Direction #1 (whisking together the ingredients) and Direction #2 (preheating the griddle), since every set of baking instructions I have seen start with the preheating step. You can ignore that, though, if you have a bionically fast-heating griddle.

In any event, Step One is to whisk together 2 large eggs, 6 tablespoons of melted butter or 4 tablespoons of oil, and 2 cups of milk. I chose to use the oil, because it is healthier (maybe) and also because it is easier. Then stir in the mix.

pancake 4
I'm more of a pancake splatter than a pancake flipper!

The initial result looked very soupy, and my dad looked at it skeptically. It was an easy solve, though: I just cooked the pancakes a full two minutes on each side and used a little less than the suggested ¼ cup of mix per pancake, so that my individual cakes would not spread into one large mass on the griddle. If you prefer, you could also account for this by using a tad less milk or add a bit more tapioca flour.

Another thing to note is that the soupy quality decreased after I had made half of the batch, because the mix thickened after sitting for some minutes. All in all, there was no real problem.

The recipe says it should yield sixteen 4” pancakes, although I ended up making twenty cakes of a smaller diameter. The smaller size is a great excuse to eat six pancakes, which I think I saw someone at the table do.

I served them as the directions suggest and as most people eat them, with butter and syrup. Generally, syrup is gluten-free, but not every brand can guarantee that there has been no cross-contamination. Check out our Grocery Guide to make sure you have a gluten-free syrup brand in the pantry.

pancake 1My parents were my breakfast guinea pigs. My dad said they “taste like pancakes,” which, although a bit under-descriptive, is entirely the point of the mix. My mom said hers tasted “like any other buttermilk pancake mix on the market.” She also noted, “They are a little lighter and fluffier than some brands’ wheat pancakes.” She preferred the lightness to other mixes, which leave a heavy feeling after you have eaten. (Mom is not the one who ate six pancakes.)

Personally, I really enjoyed these pancakes. (I may have been the one who ate six…) Get your own at a store near you, or learn more on King Arthur’s website

What about you? Have you tried any of the new King Arthur mixes yet? What did you think of them?


22 thoughts on “Review: King Arthur Gluten-Free Pancake Mix”

  1. I too tried this mix. I thought it was pretty good, not too dry like some others that I have tried. To me they tasted a bit like syrup even before putting syrup on them- I noticed there is sugar and natural flavors in the mix so it could be the combo of those.

    I noticed the box says to let it sit for 10 minutes after mixing, before cooking to let the mix thicken.

    The only real negative I noticed was the amount of sodium in them- about 25% of your daily value and that is if you only eat the allotted portion size!

  2. I too tried this mix. I thought it was pretty good, not too dry like some others that I have tried. To me they tasted a bit like syrup even before putting syrup on them- I noticed there is sugar and natural flavors in the mix so it could be the combo of those.

    I noticed the box says to let it sit for 10 minutes after mixing, before cooking to let the mix thicken.

    The only real negative I noticed was the amount of sodium in them- about 25% of your daily value and that is if you only eat the allotted portion size!

  3. Hi, Marcia! I thought they were sugary as well, but I’ve got a sweet tooth so that probably only made me like them more.

    I started laughing when you said the box says to let it sit for 10 minutes – so much for my following the instructions “exactly”! Anyone else thinking of trying this mix, take note – be like Marcia, not like me, and actually follow the box!

    Just to see whether the sodium level is unique to the gluten-free pancakes, I checked the King Arthur website, and their Homemade Whole-Grain (oat & wheat) Pancakes have 260 mg of sodium per serving – a lot less than the 648 mg in the gluten-free version. Unfortunately, that’s another hurdle for the gluten-free diner to jump.

  4. Hi, Marcia! I thought they were sugary as well, but I’ve got a sweet tooth so that probably only made me like them more.

    I started laughing when you said the box says to let it sit for 10 minutes – so much for my following the instructions “exactly”! Anyone else thinking of trying this mix, take note – be like Marcia, not like me, and actually follow the box!

    Just to see whether the sodium level is unique to the gluten-free pancakes, I checked the King Arthur website, and their Homemade Whole-Grain (oat & wheat) Pancakes have 260 mg of sodium per serving – a lot less than the 648 mg in the gluten-free version. Unfortunately, that’s another hurdle for the gluten-free diner to jump.

  5. Hi Sarah,

    So glad you enjoyed the pancakes (enough to eat six)! We sure do appreciate the review. And the pancakes in your photo look GREAT!

    As Marcia noticed, the first two steps are in that order so that the batter has time to rest and thicken – we’ll have to clarify that in the instructions when we reprint the packaging!

    I also checked the sodium content on our other gluten-free mixes, and it’s much lower – all 200mg or less – so I guess they just needed extra in the pancakes to give them that great flavor. :-) I’ve asked our mix developer to give me some more info on that and will let you know what I find out.

    Best,
    Allison@KAF

  6. Hi Sarah,

    So glad you enjoyed the pancakes (enough to eat six)! We sure do appreciate the review. And the pancakes in your photo look GREAT!

    As Marcia noticed, the first two steps are in that order so that the batter has time to rest and thicken – we’ll have to clarify that in the instructions when we reprint the packaging!

    I also checked the sodium content on our other gluten-free mixes, and it’s much lower – all 200mg or less – so I guess they just needed extra in the pancakes to give them that great flavor. :-) I’ve asked our mix developer to give me some more info on that and will let you know what I find out.

    Best,
    Allison@KAF

  7. Hi Allison!

    Thanks for clearing up the instructions. I’m sure it said it on the package; I was just too excited to go ahead and cook the pancakes!

    Also, thanks for checking about the sodium content. We’ll be happy to hear what the mix developer has to say.

  8. Hi Allison!

    Thanks for clearing up the instructions. I’m sure it said it on the package; I was just too excited to go ahead and cook the pancakes!

    Also, thanks for checking about the sodium content. We’ll be happy to hear what the mix developer has to say.

  9. Those pictures looked amazing! I showed them to my SO and he thought they were KA’s photos and didn’t believe they’d look that good in real life. I enjoyed telling him they were taken by a GF product reviewer, *not* KA.

    It is a shame that so many GF food mixes and prepared products have such high sodium. But given this product is made in a dedicated facility, is certified GF, *and* got such a rave review, I can definitely put it on my “treat” list to try – a once in awhile food. I’ve started to make my own soups from scratch, to avoid all the sodium there, but I am hardly a baker so I love that this product is out there. If a low sodium version is possible, know that the GF community would embrace it KA!

  10. Those pictures looked amazing! I showed them to my SO and he thought they were KA’s photos and didn’t believe they’d look that good in real life. I enjoyed telling him they were taken by a GF product reviewer, *not* KA.

    It is a shame that so many GF food mixes and prepared products have such high sodium. But given this product is made in a dedicated facility, is certified GF, *and* got such a rave review, I can definitely put it on my “treat” list to try – a once in awhile food. I’ve started to make my own soups from scratch, to avoid all the sodium there, but I am hardly a baker so I love that this product is out there. If a low sodium version is possible, know that the GF community would embrace it KA!

  11. I’m flattered! Thanks for your comments about the pictures. I thought I needed to work on not letting the pancakes fall so hard on the griddle because they ended up with the second side being a little messier.

    I’m impressed you make your soups from scratch! Gluten-free or not, those always tend to have such high sodium levels. What ingredients do you like including?

  12. I’m flattered! Thanks for your comments about the pictures. I thought I needed to work on not letting the pancakes fall so hard on the griddle because they ended up with the second side being a little messier.

    I’m impressed you make your soups from scratch! Gluten-free or not, those always tend to have such high sodium levels. What ingredients do you like including?

  13. Yep most store-bought soups, GF or not are full of sodium. :( Right now my favorite soup that I make is butternut squash. I use butternut squash and a little bit of carrots, garlic and onions. Optional ingredients include pepper and/or earth balance (or other butter substitute to make it creamy). I’m milk-free (at least for this first year of diagnosis) so all my soups are all milk-free too. I store them in the fridge in mason jars. I’d like to take your kudos, but it is really all the vitamixer doing the work! :-) I just “make-up” my recipes based on what I have in the fridge/freezer!

  14. Yep most store-bought soups, GF or not are full of sodium. :( Right now my favorite soup that I make is butternut squash. I use butternut squash and a little bit of carrots, garlic and onions. Optional ingredients include pepper and/or earth balance (or other butter substitute to make it creamy). I’m milk-free (at least for this first year of diagnosis) so all my soups are all milk-free too. I store them in the fridge in mason jars. I’d like to take your kudos, but it is really all the vitamixer doing the work! :-) I just “make-up” my recipes based on what I have in the fridge/freezer!

  15. Thanks for sharing your soup tips with us. Your favorite soup sounds delicious! I love butternut squash cooked with brown sugar and maybe cinnamon on top, and now I think I’ll have to try a soup. Yours sounds great!

  16. Thanks for sharing your soup tips with us. Your favorite soup sounds delicious! I love butternut squash cooked with brown sugar and maybe cinnamon on top, and now I think I’ll have to try a soup. Yours sounds great!

  17. Hi Sarah,

    I heard back from Sue Gray, our amazing product developer, and she says the baking powder we use in the mix is very effective but has a high sodium content. So that’s how it is for now! I guess we just have to practice moderation – though I know that was hard for you this time! :-)

    Thanks,
    Allison

  18. Hi Sarah,

    I heard back from Sue Gray, our amazing product developer, and she says the baking powder we use in the mix is very effective but has a high sodium content. So that’s how it is for now! I guess we just have to practice moderation – though I know that was hard for you this time! :-)

    Thanks,
    Allison

  19. Hi Allison! Thanks so much for getting back to us. My pancakes were on the smallish side but next time I’ll have to show some restraint :)

  20. Hi Allison! Thanks so much for getting back to us. My pancakes were on the smallish side but next time I’ll have to show some restraint :)

  21. I used a 1/2 batch of the panacake mix this morning to make a belgium waffles…. it made two perfect waffles! I love this mix!

  22. I purchased the glutenfree pancake mix. Just wondering how much mix should I use? The recipe says 2 eggs, 6 tablespoons butter/4 oil, 2 cups milk but no amount for the dry mix. Could you clarify?
    Thanks,
    Karen

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