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!

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Fluffy Gluten Free Pancakes or Waffles

gluten free pancakes

5 from 1 reviews

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

Ingredients

  • 1 1/2 cups (202 grams) gfJules™  All Purpose Flour
  • 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

Instructions

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:

WaffleBody

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.

Notes

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.

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

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69 thoughts on “Fluffy Gluten Free Pancakes or Waffles

  1. I bought your Pancake-waffle mix and the instructions are for the entire can only! It’s just 2 of us and we can’t eat 20+ pancakes! What do I use to make 4 pancakes?

    • Hi Cheridal, on the pancake mix can it also gives you these instructions for making 1/2 of the mix. You just keep the rest of the mix in the can and re-seal with the rubber top that comes with it:
      For 1/2 can (10 pancakes), use 1 2/3 cup mix, 2 eggs, 3 Tbs. oil & 1 1/4 -1 1/2 cups milk.
      You can also make 1/2 of the can or the whole can and freeze the pancakes after they are made and cooled. This works for waffles, too, and makes it easy to enjoy great pancakes quickly anytime! Hope that helps! Enjoy!
      ~jules

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  3. 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.

  4. 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

  5. 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

        • I made pancake/waffle mix today making waffles. Batter was so thick. Added 3/4 c more milk. Still not a light as I would like. Might try Belgian waffle to see if lighter.

          • Hi Faith, I’m glad you added more milk if the batter was too thick – that’s the right thing to do. Depending on what milk you use, it requires more or less. I’ll be eager to hear what you think of the Belgian Waffles, too. 🙂
            ~jules

  6. 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

  7. 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

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  9. 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

  10. 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

  11. 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