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Waffles
Print Recipe

Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Peanut-Free Corn-Free

12 Review(s)/Comment(s) | Add Your Review/Comment

Make waffles using our All-Purpose Flour Artisan Blend. These can be made dairy-free also!

Ingredients

    Yield: Three 7" waffles

    • 1 cup Pamela's All-Purpose Flour Artisan Blend (140g)
    • 2 tsp baking powder
    • ¾ tsp baking soda
    • ¾ tsp salt
    • ¾ cup milk or alternative milk-unsweetened, or 1 cup carbonated water, or water
    • 1 tsp vinegar (optional, adds a tang like buttermilk)
    • 2 TBSP sugar or agave
    • 1½ TBSP vegetable, or coconut oil
    • 2 eggs, large or equivalent prepared egg replacer
    • Optional: ½ tsp vanilla
    • Optional: ¼ tsp cinnamon
    • Optional: 3 TBSP ground almonds (if adding, extra liquid will be needed)
Directions

    Mix dry ingredients together. In separate bowl mix liquid ingredients. Whisk together wet and dry. Batter thickens as sits, add extra water if needed to thin until batter pours easily.

    Pre-heat waffle iron. Pour batter on greased hot iron. Waffles may take longer to cook to be crispy.

    © Pamela's Products, Inc.
Overall Average Rating:
1 rating
Comment/Review
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Kim N 12/353/2019 12/20/2019
Can you add fresh or frozen fruit to the batter? My grandson loves blueberries in his waffles & pancakes not on top. What oil works best? Thank you for your reply.
Love your recipes.
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Hello Kim,
Yes, you can add fruit. You may want to cut back on the liquid a tad. For oil, you can use coconut oil, sunflower oil, or any other oil that you like.
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Tyler 11/311/2018 11/08/2018
I'm really curious to know what everyone here who got this recipe to work changed. You had to have altered things drastically. I followed the recipe exactly and I got a very, very thick batter. I had to add almost an extra cup of water to get it to a consistency that resembled waffle batter. Once I did, they wouldn't cook. I left them on the heat until they almost burned and they were still basically raw on the inside. This recipe does not work as written.
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    • Guest 01/11/2019 01/12/2019
      Tyler, I separated the whites of the eggs and whipped them. Then fold the whites in to the rest of the ingredients. I also added more milk as I went to make the consistency right. I cook them on my waffle maker's highest setting and longer than usual. They turn out great!
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Cate 12/359/2017 12/26/2017
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I love this recipe and flour. Friends and family have no idea it is GF. I use grapeseed oil or coconut, add the vinegar (white or cider) and vanilla. It works great at high altitude with zero adjustments!!!
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Aliina 03/70/2016 03/11/2016
These are so FREAKING GOOD! We made them about a year or two ago and swear the recipe used to be on the bag, but we could not seem to find it. I just looked up the website and scrolled through a couple pages and HERE IT IS! Soooo PUMPED to make these again. They taste better than the regular buttermilk waffles. So Delishhhh! Thank you!
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    • Aliina 11/307/2016 11/03/2016
      P.S Definitely used the Coconut Oil vs the Veggie Oil and I think it helped tremendously with the taste. I believe we also added the vanilla and cinnamon too!
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Shelly 08/233/2016 08/21/2016
My daughter (age 6) has a gluten, egg, and dairy allergy, so after mistakingly making her waffles with Pamela's Baking & Pancake Mix (ingredients includes buttermilk) I had to find an alternative. With this recipe I used 2T flax seed meal with 6T water for the eggs and unsweetened almond milk (no vinegar) and then added frozen blueberries. The batter was thick and somewhat sticky and my daughter kept eating it raw. I just left it thick and spooned a couple big glops on the waffle iron. They came out thick and cake like, evenly brown and cooked (had to watch and cook a little longer than regular), and delicious! I think they are great. The important review is that my daughter gives them 2 thumbs up and says, "Yes! These are great, Mama!"
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Staci 06/154/2016 06/03/2016
I made these waffles this morning and my husband and I were pleasantly surprised at the taste and texture. I was a little reluctant at first when I made the batter because it seemed a little goopy, but the batter tasted fine, a little starchy, but fine. I had to cook them for about 6.5 minutes for them to get a golden brown color on the outside (and my waffle maker gets hot!)I was diagnosed celiac on Friday so I was eager to find some good recipes and products that will be as good if not better than the gluten ridden foods that I am used to. Thanks for the great flour and recipe! I will make this again.
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    • Cate 12/359/2017 12/26/2017
      I add a little water between waffles, to get the batter back to a smoother, less goopy consistency. :-)
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Susan 01/18/2016 01/19/2016
This is good. I doubled recipe -- Mixed 4 eggs, melted coconut oil/avocado oil, vanilla, and organic Greek yogurt, plus 1/2 cup organic cream and 2 cups whole organic milk. Added 1/4 cup coconut flour, 1/4 cup almond flour & 3/4 cup Namaste Perfect Flour Blend to 1 cup Pamela's Artisan Flour Blend and added pinch of Vietnamese cinnamon. All the teen guys loved it along with husband!
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    • Keri Luiz 01/30/2016 01/31/2016
      This variant sounds wonderful! I will have to try it next time.
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Kassy 01/15/2016 01/16/2016
Awesome. I added vanilla extract. It was great.
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Keri Luiz 10/274/2016 10/01/2016
Great recipe! I doubled it, and similar to what Malaika did, whipped the whites of two of the eggs to fold into the batter. I used apple cider vinegar and grape seed oil. They turned out great! Even better than waffles made with the pancake mix.
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Michelle Conley 12/353/2015 12/20/2015
This recipe has been the best I've tried to date! Love the almond flour addition. Everything about these was fantastic. Easy, fluffy, delicious! Making them again right now & will continue to use this recipe which I've only tried with Pamela s flour blend. Yum.
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