Fluffy Gluten Free Pancakes or Waffles

Fluffy Gluten Free Pancakes or Waffles

These fluffy gluten free pancakes or waffles make heavenly thick, yet somehow light and fluffy flapjacks like you remember.  They’ve become a morning favorite in my house, as I know they will in yours!

gfJules gluten free pancakes

gluten free pancakes snowmanMake into fun shapes for any occasion or just for fun, write your kids’ names, decorate with chips or berries, icing — get creative with these super yummy gluten free pancakes. You can even let the kiddos decorate their own to get them involved in the making of the meal, not just the eating.

You know, they’re not just for breakfast anymore?!

gluten free pancake hearts

For an even simpler way to put delicious fluffy gluten free pancakes on your table, just grab a bag of my award-winning gfJules™ Pancake and Waffle Mix! It’s pre-measured and made with all the right ingredients to make great fluffy gluten free pancakes easy!

gluten free pancakes

Fluffy Gluten Free Pancakes or Waffles

Yield: Approximately 12 pancakes, depending on size
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


2 Tbs. dry dairy or or non-dairy milk powder (preferred) OR almond meal

  • 1 Tbs. granulated cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs (or egg substitute)
  • 3 Tbs. non-GMO canola oil or other mild cooking oil
  • 1 1/2 (+/-) cups milk (dairy or non-dairy)
  • high heat oil for the pan (if not using non-stick pan)
  • berries, chocolate chips, chopped nuts, etc., if desired


To make Fluffy Gluten Free Pancakes:

In a medium bowl, whisk together the dry ingredients and set aside.

In another larger bowl, combine all the liquid ingredients, using only 11/4 cups of milk at first.

Gradually whisk the dry ingredients into the liquid ingredient bowl until well integrated and only a few lumps remain.  Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all.  You should be able to put a dollop of batter onto the hot oil and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny. Add more milk if needed to thin it as the batter sits. (Depending on the kind of milk you use, you may need more or less milk)

Pour enough oil into a large skillet or griddle to have a thin covering over the entire surface (no need to add oil if using a non-stick pan).   Heat the skillet or griddle to medium-high.

Spoon batter onto skillet and spread the batter with the back of a large spoon to thin the batter - remember, it's going to puff up!  Leave space between each pancake so that you can use a spatula to flip each one easily.  If desired, stir into batter or place berries, chocolate chips, etc.  onto the uncooked side of the pancakes. (Or make into fun shapes like Mickey Mouse or a snowman!)

Cook until bubbles begin to form in the batter or the underneath side is browning, then gently flip, continuing to cook until light brown on the bottom with slightly crispy edges. Cook longer than you might think you need without burning.

Remove to cool slightly then serve warm with maple syrup, or layer with pieces of wax paper between the pancakes, and seal in a zip-top bag once cooled; refrigerate or freeze and reheat for later serving.

To make Gluten Free Waffles:

Spoon 1/2 – 2/3 cup batter onto a preheated waffle iron. Close the lid and cook for approximately 5 minutes. Open waffle iron and remove the lightly browned waffle.

Makes approximately 7 waffles.


Don't eat the hot gluten free pancakes right away because straight off the griddle the middles can be slightly gummy until they cool for a few minutes.

I hope you love this recipe as much as we do!

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This fluffy gluten free pancake recipe makes heavenly thick, yet light and fluffy flapjacks like you remember. It also makes airy gluten free waffles - YUM!

This gluten free pancake recipe makes heavenly thick, yet light and fluffy flapjacks like you remember.

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86 thoughts on “Fluffy Gluten Free Pancakes or Waffles

  1. Hi Jules,
    I just starting to bake, just so you know
    Just started using our products, made waffles with the mix following the instructions.
    I used Oatley oat milk.
    Found they came out a bit to wet and soggy after cooking until brown.
    Cooked off the bowl of batter, cold the waffles and put in fridge.
    Next morning I toasted one and it was delicious!
    Do you have a particular milk substitute that you finds works better than other?
    Oatley is pretty thick, maybe too thick?
    Any thoughts or recommendations are greatly appreciated, thanks,

    • Hi Philip, good for you for diving in and baking, even without having baking experience. Everyone has to start somewhere!!!! I don’t have a lot of experience with oat milks, but if it’s very thick, that could be an issue. So glad they were great the next day though!!!
      I usually use almond or coconut milk, myself, so maybe try one of those next time? Also, my gfJules Pancake and Waffle Mix tends to be pretty fool proof, so you can always give that a try, even with the oat milk, and see if maybe that takes all the guess work out of it? 🙂

  2. am currently working on your gf sourdough starter and would like to know how to incorporate the sourdough starter in your pancake recipe.
    Looking forward to your reply.

    • Hi Helen, my understanding of sourdough starter uses in other recipes is that you can use it in place of liquids in other recipes, so in place of milk or yogurt in other recipes instead. I think it would work well in a pancake recipe like this one, but I haven’t tried it yet; if you try it before I do, let me know how it turns out! I’m super curious now!!!