Breakfast, Recipes, Waffles & Pancakes

Allyson’s Gluten-Free Pancakes or Waffles


Allyson’s Gluten-Free Pancakes or Waffles

Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American


  • 2 ¼ c Grandpa's Kitchen Flour Blend
  • ½ tsp baking soda
  • ¼ c additional flours*
  • 1 c powdered milk
  • 1 tsp salt
  • 4 tsp baking powder
  • 4 eggs
  • ¼ c oil
  • 3 c water
  • 1 Tbsp sugar
  • 1 tsp vanilla
  • Additional milk if needed


  • Beat together eggs, water, oil and vanilla. Combine dry ingredients and add to egg mixture. Mix together until smooth, add additional milk to desired consistency if needed.


Note: This makes a large batch that will keep in the fridge for a week. Batter will thicken overnight so add more milk the next day. Also, the recipe can be halved or quartered as needed.
Additional flours: Buckwheat, flax, teff, almond flour, oatmeal flour, etc.

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