Gluten-Free Pancakes or Waffles
Gluten-Free Pancakes or Waffles
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| dairy free, gluten free | |
| Hands-on time: | |
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| Yield: | 16 medium (4") pancakes; or 10 full-size waffles |
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 water or 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.
Directions
1) Whisk together the eggs, melted butter or oil, water or milk (milk will make a richer pancake), 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 (32 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).
Reviews
- 05/22/2012
- I loved these! I make them with Almond milk, egg beaters, and margarine and they came out great. I usually hate gf pancakes, so this was a great find. My only gripe is that the flour is so high in calories.
Kudos to you for counting calories - it's one way to practice restraint and still enjoy a pancake treat! Happy Baking! Irene @ KAF
05/07/2012- These are by far the best waffles I have ever had. And i'm not talking just gluten free here.... they are amazing, I tried the recipe with the official King Arthur mix and that was better than making the blend on the recipe. I also tried this recipe with other pre mixed AP gluten free flour mixes from other brands. They worked out ok, some better than others, but not nearly as good as with the KAF gluten free AP flour.
05/06/2012- Texture, tough. Flavor, so blah they had to be drowned in butter, peanut butter and syrup. I don't have to eat gluten free but am trying GF recipes. This is one I won't be making again... back to my fantastic light, fluffy sourdough whole wheat waffles that are so good I eat 'em plain with just a bit of butter.
Sorry to hear of the difficulty. Baking gluten-free can be a challenge. One very important thing that I have learned from all the g-f testing I have been doing is that ingredients do matter. If you happen to use a different g-f flour that the specific one the recipe calls for results can change dramatically. We are happy to assist as you explore g-f. Just give us a call on the Hotline if you have questions, 800-827-6836. Frank @ KAF.
- 04/01/2012
- I used mike, olive oil, left out the xanthan gum, added 1 TBS Lopino flour, made waffles, so good my wife could not tell they were Gluten free. Love this recipe.
- 03/31/2012
- These are hands down the best waffles I've ever made- not the best gluten-free waffles- the best waffles, period. I make them with KAF gluten free blend almond milk and oil and they are tender inside, crisp outside and yummy all over. The only negative is that the flour is so expensive I cannot afford to make them that often. I made my own blend as per their directions, but it's just not the same.
- 03/22/2012
- I use this recipe to make waffles all the time and the results are consistently super delicious. I've made these for family and friends who typically eat gluten and they actually like these better. As a baker who has recently become gluten free, I can't thank you enough for this recipe and your flour!
03/04/2012- I found these pancakes to be rather good in taste but they came out a little gummy and flat. I did not have any buttermilk powder on hand though. Would this affect the texture in any way or just the taste? I followed the directions to a tee, measured my flour as recommended, but the batter came out quite thin even after resting for 10 minutes. Any recommendations as to what I might have done wrong? I will certainly try again as this is one of the better gluten-free pancake recipes I have tried.
If you handled the batter too vigorously, the end result may be a tougher texture. Buttermilk will help to further tenderize the batter. Elisabeth
- 02/21/2012
- These were quite easy to make and were delicious. In fact, everyone in the family enjoyed these pancakes and the recipe is a staple in our GF cookbook.
- 01/21/2012
- We all love these pancakes! We add some chocolate chips otherwise make them exactly like the recipe states.
- 11/16/2011
- I made these for my husband and myself. They have have been a bit gummy but not so bad that I wouldn't make them again. They are still pretty darn good. I find that baking soda make my pancakes better so I think I used a tsp. of baking soda and a tsp of baking powder, added a tsp. of cider vinegar to react with the baking soda to make them lighter. They browned very nicely unlike other gluten free pancakes I've made before. I think the gumminess is from using real buttermilk. I think I will pick up the buttermilk powder and see if that solves that problem. I will definitely make these again.
