I use to think of waffles as pretty much the same thing as pancakes (and both very easy gluten-free recipes to make). I mean, they’re both breakfast foods that you spread butter on and pour syrup over, right?
It wasn’t until Gabriel told me that he preferred waffles that I really started thinking about the difference. Good waffles are a tad bit crispy on the outside, but soft and fluffy on the inside. You can’t roll them up the way you can a pancake (my mom use to serve our pancakes rolled up when we were little, and we ate them like burritos).
So there is a difference, and while I don’t know that I can say I prefer one over the other, I can say that I have come to appreciate waffles for what they are. Crispy, fluffy, and with little pockets so your syrup can’t escape. 🙂
You can use gluten-free pancake mix to whip up a really fast batch in a pinch, but as you can see, this waffle recipe is just a little bit different, and in my opinion, better for it’s specific purpose.
I always like to say that if you’re new to using gluten-free recipes, waffles are a really good place to start. It’s hard to mess up waffles! As far as the waffles themselves are concerned at least – I found out the hard way that if you have a scratched up waffle iron, it’ll take a crowbar to get them out!
- Mix dry ingredients together.
- Beat eggs
- Add eggs, oil, and milk to dry ingredients.
- Mix until batter is fairly smooth.
- Pour batter on waffle iron according to manufacturer’s directions (mine uses 1/2 cup of batter per waffle)
- Bake until done (again, use your manufacturer’s directions here)
- Top with your choice of toppings (strawberries and honey is our current favorite – as you can see in the pictures!)
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