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Gluten-Free Pancakes or Waffles

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Pancakes or Waffles Recipe Gluten-Free Pancakes or Waffles Recipe

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

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At a glance

Prep
Bake
Total
Yield
16 medium (4") pancakes; or 10 full-size waffles
Nutrition information

Ingredients

Choose your measure:

  • 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.

Instructions

  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.
  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).

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.