Gluten-free fermented products remain technologically challenging due to the absence of gluten, which plays a key role in stabilizing batter structure and gas retention. This study proposes a mixture design-driven approach to develop gluten-free Algerian pancakes based on rice and teff formulations enriched with legumes and seeds, aiming to restore techno-functional properties while improving nutritional quality. Two formulations, a teff-based (TBF) and a rice-based (RBF) system, were optimized using a simplex centroid mixture design and evaluated in comparison with durum wheat pancakes. The results demonstrated that formulation strongly influenced batter rheology and final structure. The TBF system exhibited superior technological performance, with higher specific volume (1.77 cm³/g), lower density (0.56 g/cm³), and enhanced porosity, associated with improved protein and fiber content. In contrast, the RBF formulation showed higher antioxidant activity. The findings highlight the critical role of component interactions in modulating batter viscosity and foam stability, which directly affected pore development and product airiness. Both optimized formulations successfully reproduced the characteristic “light and airy” structure of traditional pancakes, achieving good sensory acceptability. Overall, this study demonstrates that mixture design can effectively guide the development of gluten-free fermented systems by linking composition, rheology, and structural properties, providing a strategy for improving the quality of traditional gluten-free foods.