Fluffy Pancakes & Waffles
- Oct 4, 2025
- 2 min read
Updated: Apr 4
Light and golden, these pancakes and waffles rise tender and fluffy on the griddle.
Forage Baker's Notes
Flour matters.
Gluten-free flours—and even wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale for best results. If measuring by volume, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser pancake or waffle, while spooning may under-measure.
Working the Batter
This batter is intentionally flexible. For thicker pancakes or waffles, use slightly less liquid; for thinner pancakes, add a splash more. A brief rest before cooking allows the flour to hydrate, resulting in a fluffier texture. Dairy milk, cream, nut milks, or even water may be used depending on preference.
Optional additions such as vanilla, cinnamon, citrus zest, blueberries, chocolate chips, or a touch of melted butter can be folded in just before cooking.
Recipe
Makes: 12–16 (4-inch) pancakes or approximately 6 waffles
Ingredients
1⅔ cups Heritage Baker’s Flour (208g)
1 tsp baking powder (optional, for extra lift)
4 large eggs (200g)
1 cup milk (240g)
Directions
In a medium bowl, whisk together flour and baking powder (if using).
Add eggs and milk; whisk until smooth.
Let batter rest a few minutes while the pan or waffle iron heats, then whisk briefly again.
For pancakes, spoon 2–3 tablespoons of batter onto a lightly greased or non-stick skillet.For waffles, portion batter according to your waffle iron’s instructions.
Cook over low to medium heat until pancakes are set in the center and golden, about 3–4 minutes per side, or until waffles are crisp and cooked through.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour — crafted to organic standards and designed for balanced structure, and everyday heritage baking.
