Gluten-Free Pancakes or Waffles Recipe
Introduction
These gluten-free pancakes and waffles are easy to make and delightfully fluffy, perfect for a cozy breakfast. They use a reliable gluten-free flour blend and simple ingredients to deliver great texture and flavor. Whether you prefer pancakes or waffles, this recipe has you covered.
Ingredients
- 2 large eggs
- 4 tablespoons (57g) melted butter or vegetable oil (add 2 additional tablespoons (1 ounce) for waffles)
- 2 cups (454g) milk
- 1 teaspoon gluten-free vanilla extract
- 2 1/3 cups (364g) King Arthur Gluten-Free All-Purpose Flour
- 1/4 cup (36g) buttermilk powder (optional)
- 2 tablespoons (25g) granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon table salt
- 3/4 teaspoon xanthan gum
Instructions
- Step 1: Whisk together the eggs, melted butter or oil, milk, and vanilla extract in a medium bowl until combined.
- Step 2: In a separate large bowl, whisk together the gluten-free flour, buttermilk powder (if using), sugar, baking powder, salt, and xanthan gum.
- Step 3: Stir the egg mixture into the dry ingredients until just combined; avoid overmixing.
- Step 4 (for pancakes): Preheat a griddle to medium heat (350°F) and lightly grease it. Pour batter by 1/4-cupfuls onto the griddle.
- Step 5: Cook pancakes for 1 to 2 minutes, until the tops lose their shine and bottoms turn golden brown. Flip and cook for another 1 to 2 minutes on the other side.
- Step 6: Serve pancakes hot with butter and syrup.
- Step 7 (for waffles): Prepare the batter as above, adding the extra 2 tablespoons of melted butter or oil for crispiness. Cook according to your waffle iron’s instructions.
Tips & Variations
- For richer waffles, use melted butter instead of oil and add the extra fat as directed.
- If you don’t have buttermilk powder, you can omit it or substitute with regular buttermilk (reduce milk slightly).
- Add fresh fruit like blueberries or mashed banana to the batter for a fruity twist.
- Make sure not to overmix the batter; lumps are okay and help keep pancakes tender.
Storage
Store leftover pancakes or waffles in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or oven at 350°F for a few minutes until warm and crisp. For longer storage, freeze in a single layer with parchment between, then reheat directly from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe dairy-free?
Yes, you can substitute the milk with your favorite non-dairy milk such as almond or oat milk, and use oil instead of butter to keep it dairy-free.
Is it necessary to add xanthan gum?
Xanthan gum helps provide structure and elasticity in gluten-free baking. Since this recipe includes it, it’s best not to omit it unless your flour blend already contains it.
PrintGluten-Free Pancakes or Waffles Recipe
These Gluten-Free Pancakes or Waffles offer a delicious and versatile breakfast option for those avoiding gluten. Made with King Arthur Gluten-Free All-Purpose Flour and simple pantry ingredients, these recipes produce fluffy pancakes or crisp waffles with a tender crumb. Featuring a combination of eggs, melted butter or oil, milk, and a subtle hint of vanilla, this recipe is straightforward and easy to customize for pancakes or waffles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 to 10 pancakes or 4 to 6 waffles 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 large eggs
- 4 tablespoons (57g) melted butter or vegetable oil (add 2 additional tablespoons (1 ounce) butter or oil to make waffles)
- 2 cups (454g) milk
- 1 teaspoon gluten-free vanilla extract
Dry Ingredients
- 2 1/3 cups (364g) King Arthur Gluten-Free All-Purpose Flour
- 1/4 cup (36g) buttermilk powder (optional)
- 2 tablespoons (25g) granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon table salt
- 3/4 teaspoon xanthan gum
Instructions
- Mix wet ingredients: In a large bowl, whisk together the eggs, melted butter or oil, milk, and gluten-free vanilla extract until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the King Arthur Gluten-Free All-Purpose Flour, buttermilk powder (if using), granulated sugar, baking powder, table salt, and xanthan gum to ensure even distribution of leavening and binding agents.
- Make the batter: Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the pancakes or waffles tender.
- Prepare for pancakes: To make pancakes, preheat a griddle or non-stick skillet to medium heat (about 350°F). Lightly grease the surface with butter or oil.
- Cook pancakes: Scoop the batter onto the griddle by 1/4-cupfuls. Cook for 1 to 2 minutes, until the surface loses its shine and the bottom is golden brown. Flip and cook the other side for another 1 to 2 minutes until golden and cooked through.
- Serve pancakes: Serve hot with butter and your choice of syrup or toppings.
- Prepare batter for waffles: When making waffles, add 2 extra tablespoons (1 ounce) of melted butter or oil to the batter to help create a crisp exterior.
- Cook waffles: Preheat and grease your waffle iron according to its manufacturer’s instructions. Pour the batter into the waffle iron and cook until golden and crisp, following the specific timing for your appliance.
Notes
- Adding buttermilk powder is optional, but it adds a subtle tang and richness to the batter.
- For crispier waffles, be sure to add the extra butter or oil as directed.
- Use a non-stick or lightly greased griddle/skillet to prevent sticking when making pancakes.
- You can substitute dairy milk with plant-based milk if desired, but this may slightly alter texture.
- Ensure the waffle iron is fully preheated before cooking for best results.
- Check pancakes or waffles visually for doneness; cook times may vary slightly depending on equipment.
Keywords: gluten-free pancakes, gluten-free waffles, breakfast, easy pancake recipe, easy waffle recipe, King Arthur gluten-free flour, gluten-free baking
