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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!
Make 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?!
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!Print
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.
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.