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 am now a believer – Fluffy and good pancakes without gluten! I will try the pizza crust mix next. Your flour is now my flour! ❤️
SO happy you’re a believer and now know you can make delicious gluten free baked goodies without compromise!!!
~jules
Left you a glowing review.
Many thanks, Jonann!
Hi Jules, Have been having such great luck using your recipes to make my own GF flour mix. But today I tried to make the pancakes. I did follow your whole from scratch recipe. they looked great when I first started cooking them. But flattened out when out of the pan. They were cooked 4 minutes each side and gummy inside. Even if I let them cool. Help.
Hi Carol, it’s hard to tell since all the individual raw ingredients you’d be buying would be different (from different manufacturers) and the blend you’d make could vary because I give so many choices in that recipe. My gfJules Flour blend isn’t like the recipes I give for homemade blends anyway, and the food that’s pictured is always made with my pre-made Flour or mixes. I find pancakes can be super finicky with gluten free flours and often do sink or get rubbery and gummy — the milk powders can help. My gfJules Flour and especially my gfJules Pancake Mix are developed to work around that issue with special ingredients that react instantly to the heat and set up so that they give the pancakes the structure they need not to collapse.
Check out this information on different flours and see if it helps to make more sense as to why they’re all so different, but I would say that gluten free pancakes can tend to do that if they’re not made with the right ingredients. If you want no-fail gluten free pancakes and waffles, I urge you to try my Pancake Mix! I’ve fixed the problem for you!! 🙂
~jules
Hi Jule. What does the dry milk do to the recipe? Just curious.
Hi Patti, in this recipe it helps with structure so that the pancakes won’t collapse or become gummy. Hope that helps answer your question!
~jules
I have such good luck with all of your recipes until this one. First time I made this, they were amazing. 2nd, they were so thick and no matter how much milk I added they just stayed the same thickness. It was the craziest thing, threw batter away. Tried again, fine, still thick but could thin. 4th, so thick, I ran out of milk, tried water, then oat milk. Same thickness no matter how much liquid I added … Help
Wow – that is SO weird, Julie!! Was this all in the same sitting, or different days? Different milks?? What kind of milk powder did you use?
~jules
Are these freezer friendly? I recently had a baby and would love to make some in advance and then freeze them for an easy quick grab and heat up for me and my toddler.
Yes they do, Sara! I put them in a ziplock and they are great reheated. ENJOY!
~jules
I love the n
Glad to hear it!
~jules
Love the GF pancake mix. I am going to try the pancake recipe next. Love the mix but I should be able todo it myself.
Hi Jules,
I just starting to bake, just so you know
Just started using our products, made waffles with the mix following the instructions.
I used Oatley oat milk.
Found they came out a bit to wet and soggy after cooking until brown.
Cooked off the bowl of batter, cold the waffles and put in fridge.
Next morning I toasted one and it was delicious!
Do you have a particular milk substitute that you finds works better than other?
Oatley is pretty thick, maybe too thick?
Any thoughts or recommendations are greatly appreciated, thanks,
philip
Hi Philip, good for you for diving in and baking, even without having baking experience. Everyone has to start somewhere!!!! I don’t have a lot of experience with oat milks, but if it’s very thick, that could be an issue. So glad they were great the next day though!!!
I usually use almond or coconut milk, myself, so maybe try one of those next time? Also, my gfJules Pancake and Waffle Mix tends to be pretty fool proof, so you can always give that a try, even with the oat milk, and see if maybe that takes all the guess work out of it? 🙂
~jules
am currently working on your gf sourdough starter and would like to know how to incorporate the sourdough starter in your pancake recipe.
Looking forward to your reply.
Hi Helen, my understanding of sourdough starter uses in other recipes is that you can use it in place of liquids in other recipes, so in place of milk or yogurt in other recipes instead. I think it would work well in a pancake recipe like this one, but I haven’t tried it yet; if you try it before I do, let me know how it turns out! I’m super curious now!!!
~jules