Gluten-Free Pancakes or Waffles

These gluten-free pancakes or waffles are buttery, fluffy, and moist for pancakes, or crisp and golden for waffles. The recipe is adaptable (classic or chocolate version), and can be made dairy- or gluten-free for a delicious breakfast treat!

Total time: 40 min • Active: 25 min • Inactive: 15 min

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Ingredients

4 ea egg
90 g butter
90 g vegetable oil
480 ml milk
480 ml soy milk
480 ml almond milk
480 ml rice milk
4 tsp vanilla extract
180 g gluten-free all-purpose flour
2 tsp baking powder
0.5 tsp salt
35 g cocoa powder
1 tsp chocolate extract
85 g chocolate chips
0.25 cup pancake or waffle batter

Timeline

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Gluten-Free Pancakes or Waffles

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In a separate bowl, whisk together gluten-free all-purpose flour, baking powder, and salt.

Crack eggs into a bowl. Melt butter if using, or measure oil. Measure milk (or dairy-free alternative) and vanilla extract.

Whisk together the eggs, melted butter or oil, milk (or dairy-free alternative), and vanilla extract to create the wet mixture.

Stir the dry mixture into the wet mixture until just combined. Do not overmix.

Let the batter rest for 15 minutes at room temperature for fluffier pancakes or waffles.

Preheat waffle iron and lightly grease for waffles.

Pour rested batter into hot, greased waffle iron per manufacturer's instructions. Cook until waffles are crisp and golden brown.

Preheat griddle to medium (about 350°F/175°C) and lightly grease for pancakes.

Scoop about 1/4 cup of rested batter per pancake onto the hot griddle. Cook for 1-2 minutes until tops lose their shine and bottoms are golden brown. Flip and cook for 1-2 minutes more.

(Optional for chocolate version) For chocolate pancakes or waffles, substitute about 1/3 cup cocoa powder for an equal amount of flour, add chocolate extract, and fold in chocolate chips to the batter.

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Adapted from www.kingarthurbaking.com