Gluten-Free Pancakes or Waffles

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gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 16 medium (4") pancakes; or 10 full-size waffles

Recipe photo

Make buttery, fluffy, moist pancakes, or crisp, golden waffles — gluten-free!

Gluten-Free Pancakes or Waffles

star rating (72) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 16 medium (4") pancakes; or 10 full-size waffles
Published: 02/24/2010

Ingredients

  • 2 large eggs
  • 4 tablespoons melted butter or vegetable oil - add 2 additional tablespoons (1 ounce) butter or oil to make waffles
  • 2 cups milk
  • 1 teaspoon gluten-free vanilla extract
  • 2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1/4 cup buttermilk powder, optional
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • *See recipe for this blend below.

Tips from our bakers

  • For fluffier pancakes, allow the batter to rest at room temperature for 15 minutes before making pancakes.
  • Note: For a dairy-free version of these pancakes, substitute soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
  • Are you chocolate lovers looking for a decadent desserty version? Simply substitute 1/3 cup of cocoa powder for 1/3 cup of flour, chocolate extract for the vanilla, and stir in a 1/2 cup of chocolate chips into the batter before it rests.

Directions

1) Whisk together the eggs, melted butter or oil, milk, and vanilla.

2) In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.

3) To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly. Scoop the batter by ¼-cupfuls onto the griddle.

4) Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.

5) Serve hot, with butter and syrup.

6) To make waffles: Prepare the batter as directed, adding the extra fat; this will help make the waffles crisp. To cook, follow the directions that come with your waffle iron.

Yield: 16 medium (4") pancakes; or 10 full-size waffles

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 4 pancakes, 241g Servings Per Batch: 4 Amount Per Serving: Calories: 374 Calories from Fat: 10 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 106mg Sodium: 648mg Total Carbohydrate: 78g Dietary Fiber: 2g Sugars: 7g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 03/15/2015
  • Dan from Prescott,AZ
  • This recipe did not work for me at all! The dough was so thick and gooey that it would not spread out on the griddle. I added 2 cups more of milk to it. This did not help at all, still too thick. I could not believe the consistency of the batter. added another 2 cups of water to it to see if it would thin it. Pancakes were thin, crisp on the out side and gooey on inside no matter how long they were cooked!

    It sounds like there was a bit too much flour in this one- did you make your own mix, or use ours? Gluten free flour has starches that will continue to absorb liquids as it rests. Give us a call a 1-855-371-2253 and we can help you troubleshoot. Happy baking! Laurie@KAF

  • star rating 03/05/2015
  • Kristen B from Mohrsville PA
  • Ok, these are good, but save yourselves some time and buy the KA PANCAKE AND WAFFLE MIX-over the top YUMMY and EASY!! My family at times isn't warm and fuzzy about our gluten-free change, but they BEG me to make these waffles...I make a huge batch of the waffles and then freeze them after cooling on a rack...into the toaster before school and they are as perfect, if not better than fresh!! I cannot say enough about ALL the KA products....have made my families love of bread and my desire for gluten-free food meld perfectly!!
  • star rating 02/17/2015
  • brewser1 from KAF Community
  • There were definitely some mixed reviews on here... I personally LOVED them! There are not that many great GF pancake options. I did not have regular sugar or buttermilk. Instead of white sugar I used brown sugar and I used egg whites. I also added a banana into the batter =) I thought the recipe was great! Thank you King Arthur =)
  • star rating 02/09/2015
  • NanaTo4 from KAF Community
  • Amazing! Followed ingredients as written, added some chopped pecans, adjusted the waffle iron up one setting higher and waffles browned a bit more. They were delicious!
  • star rating 02/07/2015
  • Nikki from Boise, ID
  • Horrible! Waste of time and ingredients. I followed the recipe EXACTLY and the batter was extremely thick... They wouldn't cook on the middle so I kept adding milk until it was thinner, and then had better luck cooking them, though they were still chewy in the middle (kind of gummy--as another reviewer put it). The consistency wasn't even the worst part- the taste was awful. Nothing good about it. I added chocolate chips to try and mask it but that could only help so much...

    We're sorry this recipe didn't work for you. The batter does need to rest before griddling, and a bit of milk usually loosens it up. Please give the Bakers a call and we'll help you through the next batch. Happy baking! Laurie@KAF 0 stars.

  • star rating 01/11/2015
  • Sarah from
  • I was hesitant to make this based on the mixed reviews, but I am glad I did! I'm not sure why some people had bad results but I followed the recipe exactly (with the use of buttermilk powder and xanthan gum too) and the pancakes turned out slightly crispy on the outside, soft and fluffy on the inside. Delicious!
  • star rating 01/09/2015
  • Dean from BC, Canada
  • The pancakes were full of flavour and quite delicious. We have been GF for quite a while and I'm always looking for variations on pancakes and waffles. I can't give the recipe 5 stars as the batter was extremely thick (even after "watering" it down twice) and the pancakes turned out quite doughy. Any suggestions for making the batter not so doughy and sticky? Thanks! I can say that we froze the left over pancakes and warmed them up when needed and they were still delicious!
    This batter should be thin to start and thicken over time (the 10 minute wait as suggested). While we're glad the taste was good, we're disappointed in the doughy results. It may be a good time to call our Baker's Hotline at 855-371-2253 to chat GF baking! Irene@KAF
  • star rating 01/04/2015
  • Stephanie from Chestnut Hill, MA
  • The best! I add cinnamon and extra vanilla extract, plus a little almond extract. I also like adding bananas or chocolate chips.
  • star rating 09/20/2014
  • Cooking from The city
  • star rating 08/14/2014
  • km from New Castle,PA
  • These had to be the best pancakes I've eaten and I don't have to eat gluten free!
1 2345678  All  
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