These fluffy gluten free pancakes or waffles make heavenly thick, yet somehow light and fluffy flapjacks like you remember. They’ve become a morning and a dinner 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?!
We love “upside-down night” in our house. You know, breakfast for dinner?
Gluten free pancakes or waffles are a great Meatless Monday idea, or just a quick I’m too tired to make a real dinner, and it makes everyone happy dinner … because it does. Especially as waffles, there’s just something about gluten free waffles. They really do make everyone happy (for breakfast OR for dinner!).
For an even simpler way to put delicious fluffy gluten free pancakes on your table, just grab 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 OR waffles, for breakfast OR dinner, easy! Plus, each mix makes enough to feed a family of four TWICE! (that’s breakfast AND dinner, in case you’re counting.)
Or, put another way, each full mix makes THIS many pancakes …
The mix makes it easy, so what’s stopping you from making incredibly light and fluffy gluten free pancakes or waffles any time of day?
Everyone will love them and meal planning just got a lot simpler!
Pancakes = love, don’t you think?
Fluffy Gluten Free Pancakes or Waffles
Fluffy gluten free pancakes or gluten free waffles are back on the menu! And who says you have to wait for breakfast? These pancakes or waffles make a great dinner, too!
Ingredients
From Mix:
- 1/2 of one gfJules Pancake and Waffle Mix (1 2/3 cups) -- follow package instructions
OR From Scratch:
- 1 1/2 cups (202 grams) gfJules Gluten Free All Purpose Flour
- 2 Tbs. dry milk powder OR gluten free vanilla pudding mix OR or almond meal
- 1 Tbs. granulated cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (optional)
Plus
- 2 eggs (or egg substitute) - {I like using 1/2 cup applesauce or mashed banana as an egg sub here}
- 3 Tbs. 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:
From scratch, whisk together the dry ingredients in a large bowl 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 (or Mix) 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)
Heat the skillet or griddle to medium-high. 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).
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 a bit longer than you might think you need without burning.
Remove to cool slightly, then serve warm with maple syrup, or layer with pieces of parchment 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 or according to your waffle iron directions. Open waffle iron and remove the lightly browned waffle.
Makes approximately 3 large 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.
Nutrition Information
Yield 12 pancakes Serving Size 1Amount Per Serving Calories 186Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 38mgSodium 371mgCarbohydrates 23gFiber 1gSugar 16gProtein 4g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe.
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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
I want to make cinnamon rolls in my food processor can I use the new flour instead of bread flour?
Hi Marge, are you asking if you can use a regular wheat flour recipe and just sub with my Jules Gluten Free Flour?
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!
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!
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!!!
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!
Ran out of our usual pancake mix so I thought I’d try to make them from scratch. These were fabulous.
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!
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!
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!
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!
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!
Fantastic Jen! So glad you all loved the pancakes!!!!
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!
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.
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 [email protected] 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!
Is the oil added to the pancake batter. I am having problems with my batter very runny.
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!
Could these be made as waffles?
Hi Penny – yes, these can be made as waffles. Enjoy!
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 .
I made these pancakes this morning. Everyone loved them. They are the best pancakes I have had in over 2 years!!!
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
You can always feel free to use regular milk powder if you can tolerate dairy – that should be in any grocery store. Enjoy!
I made these this morning with just oat flour (ground up oats in a pinch) in place of powdered milk, and they turned out great!
That’s brilliant, Cindy!!!! Way to go!
Kimberly over at GlutenFreeIsLife posted a great review of these pancakes. She topped them with butterscotch chips and syrup – totally yum! Thanks for sharing, Kimberly!
http://www.glutenfreeislife.com/?p=2425