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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i made these for the first time this morning and everyone in my family (2 with Celiac, one vegetarian, and me) agreed that they were the best pancakes ever – GF or not. Thank you for such a fantastic flour and recipe!!
Oh my! That’s truly high praise! I’m thrilled to hear it and I’m sure you’re thrilled to know you can make everyone so happy with this recipe!
~jules
Jules, I finally used your flour and made your pancake recipe. Made exactly except left the dry milk powder out since I had none. It turned out very thick and gloppy and didn’t cook all the way through. Not sure I’ll ever try them again.p
Hi Cathy, with this recipe the dry milk powder is an essential ingredient. If you want to try again, make sure you have that ingredient on hand. The absolute easiest way to make great pancakes without adding any funky ingredients is just to use my gluten free pancake mix — you’ll never want for delicious pancakes again!
~jules
Recently ordered your flours, can’t wait to try the pancakes.
Wonderful! I can’t wait to hear what you think!
~jules
Had such a hard time with this batter – ended up throwing it out. Pancakes would not cook through even after I diluted the batter several times. Used a cast iron skillet…but will not use this recipe and flour again for gluten free pancakes!
So sorry to hear you had troubles with this recipe. Not sure what might have gone wrong, but I’d like to help for next time! Would you like to try my gfJules Pancake Mix instead? Send an email to me jules at gfJules dot com and we can continue the conversation to get you great gluten-free pancakes!
~jules
Wonderful pancakes!
We love these pancakes!! Thank u!! I just can’t figure out how many calories per pancake. Do you happen to know?
Thanks again…my picky eaters really enjoy it…
Hi Jana, I don’t currently have a nutritional calculator on my site, but I’m looking into adding one. In the meantime, you can find free versions on line and just copy and paste the ingredients and amounts to figure out what a serving should be. So happy you all love the pancakes!!!
~jules
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
This is my husband’s favorite gluten free pancake recipe. Thank you so much! I’m off to make hamburger buns from your recipe.
So glad, Sandra!! Enjoy those hamburger buns, too – they’re so soft and fluffy!
~jules
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.
Thanks so much for taking the time to leave a comment, Anna. I’m thrilled that you have enjoyed delicious success with these recipes and are looking to make more!
May all your baking be happy, from here on out!
~jules
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
These look awesome! Can I use olive oil instead of canola oil?
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
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
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
can buttermilk be substituted for regular milk? if so, is there a different measurement (more or less)? thanks!
Hi Geri, buttermilk (in the same amount) would be delicious in these pancakes!
~jules
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
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 [email protected] with this information and we’ll work through it together!
Thanks much, Miriam!
~jules
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
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