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!

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

For an even easier way to put delicious fluffy gluten free pancakes on your table, just grab a bag of my gfJules™ Pancake and Waffle Mix!

Fluffy Gluten Free Pancakes or Waffles

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Ingredients:

  • 1 1/2 cups gfJules™  All Purpose Flour
  • 2 Tbs. dry dairy or or non-dairy milk powder 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. canola 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

GF pancake hearts

 

Method:

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

In another larger bowl, combine all the liquid ingredients, using only 1 1/4 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.

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!)

gluten free snowman pancake

While my kids dubbed this one a “weighlifting” snow man pancake, they also put a pink headband on it. Think they’re making me?!

 

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.  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.

Yield: approximately 12 pancakes, depending on size.WaffleBody

 

 

 

 

To make Waffles, simply 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.

62 thoughts on “Fluffy Gluten Free Pancakes or Waffles

  1. I made these pancakes for Ash Wednesday. It has been years since I had pancakes; I’ve been GF for about 7 years. They were delicious, tasty and light. I usually make regular food for my family for things like this (pasta, popovers, pie, etc) and don’t bother making any for myself as most GF products are not very good. This time, I made only this recipe and we both loved them; they tasted non-GF. Based on the Artisan Bread recipe on this site, as well as this recipe, I will continue making Jules recipes. I think she has the chemistry figured out to make delicious products. I still want to make the pie crust, popovers, cinnamon buns, and perogies. Lots of work ahead of me, but when the results are so delicious, it’s gratifying to taste things I haven’t tasted in years, and to trust that the recipes will work out.

  2. I just read comments on here and can’t get over all the questions about replacement of ingredients. Why can’t they just follow the recipe? Once you change the recipe it changes everything. 😠

    • Hi Bonnie, your comment made me smile. Yes, it can be challenging to imagine what might or might not work when changing a recipe, but I do my best to help those with other dietary restrictions enjoy my recipes as well. The real trouble comes in when folks try to switch out the gluten free flours since they’re all SO different and flour is such a critical recipe ingredient.
      ~jules

    • Hi Rachel – yes, you can certainly use olive oil instead. Choose one with a mild flavor so it won’t overpower the light, sweet taste of these yummy pancakes. Enjoy!
      ~jules

  3. I see you have another waffle recipe called Belgian
    Waffles. That recipe has fewer ingredients (no dry milk, baking soda) but has vanilla extract. Which recipe is better? Is one of them an updated & improved recipe?

    • Hi Angie,
      The one with the milk powder makes a thicker, fluffier pancake, but it’s important to spread the batter thinner than you would think so it will cook all the way through. The other recipe produces great pancakes/waffles, too, but they’re less thick and they cook faster. I hope that helps! I’d love to know if you try them both, which you like better!
      ~jules

      • I did make waffles using milk powder. I let the batter sit for awhile, as I have heard that it helps the flours blend & produces air for a fluffier batter. I did notice the batter got much thicker. It would not even pour into the waffle maker. That first waffle looked very doughy when it should have been done. So, I added more milk a couple times. I was able to spread the batter out more. Still thought the waffles were doughy/gooey but not as bad as the first one. Thick batter & layer plus over stirring, I now know may have caused the doughy/gooey texture. I am curious to make pancakes to compare. Adding vanilla extract sounds good.

        • Yes, letting the recipe with milk powder sit for a while can make the batter VERY thick. Adding milk at that point was the right thing to do so it could be spread. Let me know how you like the other recipe (that one you can let sit a bit before you make them!).
          ~jules

  4. I haven’t had waffles in ages. I made these for breakfast this morning and they were amazing! I used 1 cup of heavy whipping cream and 1/2 cup of vanilla greek yogurt in place of the milk, turned out great.

    • I love your substitutions, Staci! Thanks so much for taking a minute to share! Thrilled that you have waffles back on your menu!!!
      ~jules

  5. Hi Jules! Just wanted to tell you I made waffles from scratch (ran out of mix) this weekend and they were fantastic! They were so light and perfectly cooked. I’ve found it helps to let the batter sit for 5-10 minutes before using so it gets bubbly and ‘expands’. Weighing the flour also makes a huge difference. Thanks for all you do! We appreciate the effort.

    • Hi Jen, that is wonderful to hear! Thanks so much for letting me know – I love the tip about letting the batter sit for a few minutes before baking!
      ~jules

  6. Pingback: Easy Summer Meals in 20 Minutes or Less - My Plant-Based Family

  7. We have made these a few times, and each time, they’re not “fluffy” in the middle, but chewy and underdone— but they’re brown on the outside? We made it exactly as the recipe said— and even tried putting them in the oven while finishing the batch. We also read through all of the comments— do you have any suggestions? Excited to have the same experience as the others that have left so many positive comments. 🙂

    • Hi Miriam, thanks so much for writing and I’m happy to do what I can to help. There are some FAQs on Pancake Mix at the top of the page if you click the “?” icon. Read through those and see if any of the questions apply to your experience. The three main reasons anyone has had difficulty with my mix seem to center around egg and milk substitutes, type of oil used and how thick the batter is when cooking. Can you tell me whether you used an egg substitute or not (and if so, what kind), what type of milk you used and how thick the pancakes were when you spread the batter out? This should help me figure out how best to get this mix to work for you! Send an email to me at Jules@gfJules.com with this information and we’ll work through it together!
      Thanks much, Miriam!
      ~jules

  8. Can I use water in place of milk? I also have Vance’s df powder so could I make that into the “milk” and use that? I have tried flax milk and rice milk and turned out okay but wanted to know if water would work too

    • Hi Sarah,
      I think the milk would work better — reconstituting the Vance’s should work well. Rice milk doesn’t have much body and is pretty akin to using water, so the results would be similar between rice milk and water. Since you said the results were okay with the rice milk, I guess the water would be satisfactory, but a milk with more body (protein, fat …) should be even better. Hope that helps!
      ~jules

  9. It seems like one should stick to the exact recipe. I used almond flour instead of powdered milk, which I had on hand but wanted a healthier version. I also substituted flax eggs for the eggs. We ended up with a spongy, tasteless pancake. I have great gf pancake recipes but since I just bought a box of your 5lb flour bags, I thought I’d use your recipe. Sounds like they turn out great when you don’t make substitutions. Just wanted to post this so others will follow your instructions and end up with yummy pancakes!

    • Thanks for letting others know, Lisa! I hope you get to make them again soon without subs. If you want to substitute some flaxseed meal in place of some of my flour, but still use the recipe as it’s written otherwise, that will add some health for you, without compromising the recipe.
      Happy 2015!
      ~jules

  10. Do you have a recipe for a homemade bisquick mix using your flour? Thank you for helping me adjust to a gluten free lifestyle!

    • Sure, Shaunda. Here you go:
      6 cups Jules Gluten Free All-Purpose Flour
      3 tablespoons baking powder
      1 tablespoon salt
      1 cup vegetable shortening

  11. I’ve been making pancakes with GF bisquick for so many years, that I pretty much forgot what pancakes are “supposed” to taste like. These are great! Light and fluffy, just as advertised. Here’s two things I did to help the recipe along. I whisked the dry and wet ingredients together using my kitchen aid and the whisk attachment. After each batch of pancakes browned on both sides in the pan, I put them on a plate in the oven at 200 degrees, this bakes them a bit while the rest of the batter is cooking and eliminates that “gooey on the inside” or “not cooked in the middle” issue. Thanks for the great recipe!

    • Wonderful tips, Rachel! I’m so glad you’re back to being able to enjoy REAL pancakes again!!! I’ll definitely try your oven trick next time, too! :)

  12. Hi Jules,

    I just ordered three bags of your flour and made pancakes for breakfast. This is the first time in two years of being gluten-free my family has enjoyed homemade gluten-free pancakes. My 11-year-old daughter actually made the pancakes. That tells you how user-friendly the recipe is.

    The texture of the pancakes reminded me of buttermilk pancakes made with gluten. Thank you so much for a great recipe and all the hard work you put into make gluten-free eating and cooking so much easier for the rest of us.

    • Hi Helena, you don’t know how great that makes me feel to hear that your 11 year old is baking and having delicious success!! I hope you all have a wonderful holiday season filled with fun memories made together in the kitchen!

  13. Hi Jules, I just received your flour last week and am thrilled with the results so far. My granddaughter made beer-battered chicken tenders that turned out better than anything you could get anywhere.

    I made these pancakes this morning and couldn’t be happier. I used flax meal instead of the dry milk and cooked them in coconut oil. I also used Truvia instead of sugar. The batter was thick, but I just added more milk as I went along. Honestly, I felt like I was eating a forbidden donut. I didn’t even put anything on the pancake, just enjoyed the texture and taste.

    I am so happy to have found your site. My many health issues are clearing up since going gluten free, and I look forward to trying many more of your recipes. God bless you for helping so many of us.

    • Oh Patti, that is music to my ears! I’m thrilled that you are trying all kinds of recipes and enjoying the results so much! I know what you mean about the pancakes, by the way. After years of no pancakes and then what I would consider quite yucky ones (!), I was so excited to finally make delicious ones again that I forgo the syrup every time! I end up making big batches of them for my family and I jus pick one up of the stack once in awhile and munch away while I’m baking the rest. No syrup necessary!!!
      Enjoy baking again and reaping the gluten-free rewards that your body apparently is loving!!!

  14. I am trying to find a GF Yeast pancake recipe to reduce the sodium. Do you think replacing the baking powder and soda with yeast in this recipe would work??

    • Hi Debbie, I honestly have no idea if yeast would work in this recipe in place of the chemical leaveners. I suppose there is only one way to find out! Let me know if you try!

    • Yay, RoseAnne!!! So happy you found an alternative, and guess what? Making from scratch with All Purpose GF Flour is always less expensive! Nice info to keep in your back pocket! ;)

  15. I feel to have to copy 9 pages to get a recipe is a bit over the top! One gets much of the repeated material there is a lot of open space that could be reduced. Ink is so very expensive. sorry.

    • Phyllis – thanks for pointing that out. There was a code missing but it should be fixed now. It’s supposed to only print the recipe itself, not the info before the recipe, so thanks for telling me that wasn’t working! Enjoy the recipe!

  16. I am new to GF living, made these this morning. The mix was thick with the original 1 1/4 milk , but I kept adding milk till I was happy. I also added choco chips, vanilla and extra sugar, to taste and I was over all very happy with the results.
    Thanks so much.

    • Dede – I made these this morning too! My kids’ favorites! I find that the longer the mix sits, the thicker it gets, so I keep some extra milk handy to keep adding as necessary. Sounds like you figured it out just right! Enjoy!

  17. I’ve always used a pancake mix for ease of use, but I prefer to make my own mix. If I mix all the dry ingredients together (in a large quantity) will it store and then I can add liquid ingredients when ready to use? I just don’t want it to go bad. Thanks!

    • Lissel – I do the same thing for pancakes and even for scones! And the answer is yes, just mix all the dry ingredients up and store it in the fridge – you can even store in pre-portioned bags to make it even easier! :)

  18. We tried this recipe for the first time today and LOVED it! I used original flavor (puresilk) Almond milk as we are GF and dairy free- my 2yo son is on his 3rd pancake!
    Thanks for a great recipe which was easy to follow- I usually hate making things from scratch due to time constraints, but this is the best! (and less expensive too)
    Thanks Jules!

  19. I made these pancakes but i did not have the non-dairy milk powder. I also dont use oils so I used butter instead. My pancakes came out spongy and doughy. They browned very nicely and had a great tast but a little more doughy than I am used to. My batter was a little thick. I only used 1 cup of milk because it looked like It would be too much liquid if I had used all of the milk that the recipe called for. What did I do wrong? I am going to try them again but this time I will use the non-dairy milk powder and maybe all of the milk this time. Please give me your advice.

    • Barbara – any time substitutions are made to vary the recipe, they will change the results. I’m glad they tasted great for you though! Milk powder helps to keep them from being spongy/doughy. Add a bit more milk next time as well, and you may find that you need to add more milk as the batter sits and thickens. What did you use in place of the oil? Definitely try it again with as few modifications as possible, because it’s a great recipe!

  20. I made these at the first time. So delicious!! Even my not-glutenfree boys loved to eat them :). Thanks Jules, again! Love your recipes, they are so good.

  21. I’m sorry to say but this recipe was a sad sad disappointment. I’m not a novice to Gf baking. And I did follow this recipe exactly without variance. But it was very very thick & required about an extra cup of milk. The first pancakes stuck like glue so I added extra oil which helped. But this batter was gooey & sticky inside no matter how long they cooked. I’m talking inedible. I wasted a huge amount of batter (which is a lot of expense flour) trying this recipe. I do love Jules flour (I’ve ordered a lot) but I won’t be using this recipe ever again. If someone has any idea to what happened, please let me know. I’m used to using the Bisquick all purpose flour mix for my pancakes & they come out beautiful every single morning (I eat pancakes probably 5-6 morning a week) so really disappointed this morning.

    • Hi Holly, I’m sorry you had trouble with this recipe. If you ever have questions or want to walk through recipe difficulties, please email us at Support@JulesGlutenFree.com so we can walk through it with you.
      My only thought based upon your description is that there was too much milk powder – what kind did you use, as some make things thicker than others! Please email so we can go over the possible problems and figure it out with you. In the meantime, I’m glad you have a pancake that you like, and that you have been happy using my flour in other recipes. It’s all about finding what works for each of us and enjoying our gluten-free lives in a tasty way! :)

      • Thanks Jules, I think I’ve got it figured out now. I made the mistake with the egg replacer. Now that I’ve got that figured out, they are coming out perfect. Now how to I amend my original review?

        • Holly – I’m so happy to hear you’ve got it figured out! Yay for Pancakes!!! (They are one of life’s necessities, in my opinion!). Egg replacer acts alot like milk powder and can certainly make a recipe too thick and gooey if not used in exactly the right proportion. Thanks so much for letting me know! No worries about your prior review; I’m just glad to know it’s working now that you’ve gotten it figured out! My recipes are a little like my babies – I worry about them if they’re misbehaving! :)

    • Hi Pam, yes, the oil is added to the batter. If your batter is too runny though, just cut back on the milk. Add only a little, stir and add more if you need to. Hope that helps!

  22. i have used almond milk and coconut milk to make the pancakes they came out great plus i don’t use canola oil i use coconut oil all organic .

  23. is there an alt to the non-dairy milk powder? That is going to be VERY challenging to find here :(
    Will it be ok if I just omit it? Thanks :)

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