Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
2 mins. to 4 mins.
Total time:
20 mins. to 45 mins.
Yield:
16 medium (4") pancakes; or 10 full-size waffles
Make buttery, fluffy, moist pancakes, or crisp, golden waffles — gluten-free!
Volume Ounces Grams

  • 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.

Directions

  1. 1) Whisk together the eggs, melted butter or oil, milk, and vanilla.
  2. 2) In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.
  3. 3) To make pancakes: Preheat the griddle to medium (350F), greasing it lightly. Scoop the batter by -cupfuls onto the griddle.
  4. 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. 5) Serve hot, with butter and syrup.
  6. 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.
  7. Yield: 16 medium (4") pancakes; or 10 full-size waffles
  8. *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).

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.