Gluten Free Pancake and Waffle Recipe

Gluten Free Pancake and Waffle Recipe

If there were two universally loved foods, they just might have to be pancakes and waffles.

That’s why I created my gfJules Pancake and Waffle Mix! This mix makes making fluffy gluten free pancakes and waffles easy, so there’s no excuse not to do breakfast right!

pancakes v6Follow the directions to bake from scratch or use my mix and make delicious homemade gluten free pancakes or waffles anytime!

Gluten Free Pancake and Waffle Recipe

Gluten Free Pancake and Waffle Recipe

Yield: 4-6 servings

Ingredients

OR

  • 1 1/2 cups gfJules™ All Purpose Gluten Free Flour (202.5 gr)
  • 3 Tbs. milk powder (dairy or non-dairy) or almond meal
  • 1 Tbs. granulated cane sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

PLUS

  • 2 eggs (or egg substitute)
  • 3 Tbs. vegetable oil of choice
  • 1 1/2 (+/-) cups milk (dairy or non-dairy)
  • berries, chocolate chips, chopped nuts, etc., if desired
  • food coloring (optional) – for natural food colorings, try Seelect or India Tree

Instructions

In a medium bowl, combine all the liquid ingredients, using only 1 1/4 cups of milk at first.  Gradually whisk in the packet of gfJules™ Pancake Mix OR the dry ingredients listed, 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 pan and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny.

To make pancakes: If not using a non-stick pan, pour enough oil into a large skillet or griddle to have a thin covering over the entire surface; with a non-stick pan, no oil is necessary. Heat skillet or griddle to medium.

Spoon batter onto skillet and spread the batter with the back of a large spoon so that it's not thick -- it will puff up when baking.  Leave space between each pancake so that you can use a spatula to flip each one easily.  If desired, drop berries, chocolate chips, etc. onto the uncooked side of the pancakes. (Or make into fun shapes like hearts, flowers or your kids’ names)

If you’d like colorful pancake batter, divide batter between bowls and add food coloring to each one. For best results, use a Pancake Pen, or try using cleaned honey, jam or ketchup squeeze bottles.

Cook until bubbles begin to form in the batter, then gently flip, continuing to cook until light brown on the bottom.  the thicker the pancakes, the longer they will take to fully cook on the inside, so make sure your pan isn't so hot that the pancakes burn while cooking. 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.

1/2 canister serves 4-6.

To make waffles: Follow directions above to mix the batter, then spoon out 1/2 - 2/3 cup of batter onto heated waffle iron. Spread with a silicone spatula to ensure the mixture is evenly distributed. Close the lid of the waffle iron and cook for 5 minutes. Open waffle iron cover and loosen the waffle, if necessary, with silicone spatula.

Remove to a plate to serve or cool while cooking remaining waffles. Makes approximately 6-7 waffles.

I hope you love this recipe as much as we do!

Pin this recipe to save it for later!

Gluten Free Pancakes and Waffles by gfJules are simple, versatile, and fun!

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22 thoughts on “Gluten Free Pancake and Waffle Recipe

  1. Wow, I like your gluten-free waffle recipe and thank you for sharing the steps on how to do it. I have been craving for delicious waffles since yesterday. My boyfriend and I will look for restaurants that have gluten-free waffle in the area. And I’ll make sure to save your article so that I can have a cooking guide when I have time to cook one. Thanks!

  2. I have been making your pancakes for a couple of years now and I love them! My question is how do I get the inside of the pancakes to cook all the way? No matter how I cook them (as waffles or pancakes) or how long the insides are always doughy. Do you have any tips for me?

    • Hi Jacqui – so glad you love them, but that would be frustrating if the centers didn’t cook all the way through! Are you using any substitutions like for the flour, eggs or milk powder? That can always make a difference in results. If you haven’t made changes to the ingredients or the recipe, and you’re baking for longer on a lower heat, I would recommend trying my Pancake/Waffle Mix. There are always variables like the kind of milk people choose to use and things can get thrown off, but using a mix specifically made for that application and measured exactly right can reduce the variables and you can see how they should turn out, then decide if you prefer using the mix or continuing to make it from scratch. You shouldn’t have any gooey middles on waffles, so I’m wondering what’s off when you’re making from scratch; I have re-formulated my pancake mix recently to be even better (definitely no gooey middles!), so I’d love to see what you think!
      ~jules

  3. What does the drymilk powder do for this recipe? It also calls for liquid milk. Also, I believe your chocolate chip cookie recipe calls for refrigeration before baking. Why is this? Thank you for your response.

    • Hi Bonnie, dry milk powder (unreconstituted) can help the batter puff up and hold its structure; totally different than adding in liquid milk. As for cookie dough and refrigeration, it often helps cookie doughs to sit and absorb the liquid and fats added in the dough before baking so that there’s not as much of a tendency to spread or get thin and lacy — usually not a problem when using my gfJules Flour, but can be a good rule of thumb for cookies in general. I hope that helps!
      ~jules

  4. Hi Jules,

    I tried making these (without the almond meal/milk powder and a little bit extra flour to compensate) but when I put them in pan they never cooked! The outside got crisp and the inside stayed dough…no matter how long I left them on there, I tried 5-6 pancakes trying to troubleshoot, but to no avail. What am I doing wrong? Is that almond meal/milk powder that important? I love the taste of your flour, now I want it to cook! Thanks!

    • Hi Lakey, it’s funny that an ingredient like that would make such a difference but in this recipe it really does! If you don’t have milk powder, there are a couple options: you can put that batter into a waffle iron and it will cook up just fine, or you could try this recipe that another reader told me she loves with my flour:
      1½ cups gfJules Flour
      ½ tsp. salt
      2 tsp. baking powder
      2 Tbsp. sugar
      3 egg whites (beaten separately until stiff, then folded into batter)
      1 cup milk (dairy or non-dairy)
      ¼ cup butter (or vegan butter), melted
      3 egg yolks
      2 tsp. vanilla
      Also, of course, you could just use my gfJules Pancake/Waffle Mix. 🙂
      I hope one of these solutions works for you!
      ~jules

  5. Pingback: Mother's Day Gluten Free Recipe Roundup! - Gluten free recipes - gfJules - with the REAL Jules

  6. Great, heart ones coming up nice just in time for valentines day! Im sure they would sit really nicely for breakfast next to the Michael Korrs purse she wants. Im not the best cook, but your instructions seem so straight forward ill definitely give it a go!
    Thanks

  7. Jules,

    I think I am missing something. I do apologize but how much of your all purpose flour do I use or does it matter? Also, I am wanting to print off the recipes that I am going to use and I am unable to print them off. Do you have any suggestions? I’ve also tried to copy and paste and for some reason I am unable to paste it so that I am able to print it out.

    Thank you for all of your help!

    • No worries at all, Sherri! In case you missed my earlier answer, if you don’t have my Jules Pancake Mix, then use this recipe to make pancakes from scratch with my flour. About printing, at the top of each recipe is a little green leaf icon and the words “Clean Print.” Click on that and it takes you to a print screen function where you can remove images or copy from the beginning of the recipe to save you paper. Let me know if you’re still having troubles!

  8. This is my first attempt at making anything gluten free. I don’t have the pancake mix so can I just use your all purpose flour? If so how much would I use?

    Wish me luck! :)

    Thank you!

    • Hi Sherri, just use this pancake recipe to make awesome pancakes with my flour instead of my pancake mix. Good luck and enjoy those fluffy pancakes!!!

  9. Jules-
    Can the pancakes be made with your flour? I can’t buy the mix locally and don’t want to wait for shipping. Your picture on facebook this morning looked so delicious that I want to make pancakes today! I didn’t even know I missed pancakes until I saw yours this morning!

    • Hi Heather – the pancakes can absolutely be made with my flour. Make sure to use dry powdered milk or almond meal in the recipe where it calls for it, though – it helps to make them fluffy and flap-jacky! Here’s the scratch recipe: Pancakes!

  10. I got my box of pancake mix and pancake pen the day before my grandkids came to spend the weekend. I added a touch of cinnamon to the mic but otherwise made it by the directions. The kids LOVED the shapes and the taste. I loved how well they cooked…I usually burn pancakes or have the middle raw. The only complaint from my granddaughter Kellyn was that she didn’t get a star pancake. The only complaint from my son was he did not get enough. My only complaint was that they didn’t leave me any.

    • Sandi – that’s fantastic! So glad that you’re finally enjoying making pancakes!!! Next time you need to be official taste tester so you can get some too!!! :)

    • That’s fantastic, Sandi! Next time make sure to get a taste-test before everyone else gets theirs!!! You deserve it, for doing the work of making those gorgeous pancake creations! So glad to hear that you are finally enjoying making pancakes! :)