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Crispy gluten-free buttermilk waffles made with Pamela's Pancake & Baking Mix

Buttermilk Waffles

on May 25 2025
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    A great buttermilk waffle is crisp on the outside, light and tender inside, with that gentle tang only buttermilk gives. The best part of making them with our Pancake & Baking Mix is that the cultured buttermilk is already in the bag, so there is no buttermilk to buy or fake with a lemon-and-milk substitute. Separate a couple of eggs, whip the whites, fold them in, and you get bakery-crisp gluten-free waffles from a handful of ingredients. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

    Why you'll love them

    • Crisp outside, light inside, thanks to whipped egg whites folded through the batter.
    • The buttermilk is already in the mix, so there is nothing extra to buy.
    • A handful of ingredients and about twenty minutes.
    • A quick egg-free option below for mornings you want to skip the whipping.
    • Made with our GFCO-certified Pancake & Baking Mix, a best-seller for a reason.

    The buttermilk is already in the mix

    Most buttermilk waffle recipes send you out for a carton of buttermilk, or have you fake it with milk and vinegar. Pamela's Pancake & Baking Mix has real cultured buttermilk blended right in, so the tang and tenderness are built into every batch. That is what gives these waffles their old-fashioned flavor with none of the fuss, and it is the same mix that makes pancakes, biscuits, and more. Shop the Pancake & Baking Mix

    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time about 22 minutes
    Yield two 7 to 8-inch waffles
    Serving Size 1 waffle

    Ingredients

    Shop Gluten-Free Pancake & Baking Mix, 4 lb.

    Directions

    1. Preheat and grease your waffle iron, and heat it fully before the batter goes in.
    2. In a clean bowl, whip the egg whites until stiff peaks form.
    3. In a separate large bowl, combine the Pancake & Baking Mix, egg yolks, water, and oil, and stir until there are no lumps.
    4. Gently fold the stiff egg whites into the batter, keeping as much air in as you can. Do not overmix.
    5. Pour the batter onto the hot greased iron and bake immediately. Cook until most of the steam has stopped coming from the iron and the waffle is golden and crisp. For crispier waffles, leave them a little longer.
    6. Grease the iron again before each waffle. Serve warm.
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    Recipe Tips & Notes

    Bake right after folding in the whites. The air you whipped in is what makes the waffles light, and it starts to deflate as the batter sits, so do not let it wait.

    To keep them gluten-free: Pamela's Gluten-Free Pancake & Baking Mix is GFCO-certified. Note the mix contains cultured buttermilk and almond meal, so these waffles are not dairy-free or nut-free.

    How to get crispy gluten-free waffles

    Crispness comes from three things. Whip the egg whites to stiff peaks and fold them in gently, since that trapped air is what lifts and crisps the waffle. Get the iron fully hot before the batter goes in. And let each waffle cook until the steam slows to almost nothing, because the steam is moisture leaving the batter, and a waffle pulled too early will be soft. A little extra oil on the iron helps the outside crisp and release.

    Quick eggless version

    For an egg-free waffle, or simply a faster one, skip the eggs and the whipping. Combine 1/2 cup Pancake & Baking Mix, 1 tablespoon oil, and 2/3 cup water, stir smooth, and bake as above. These are a little denser and less crisp than the whipped version, closer to a pancake in waffle form, but they are quick and completely egg-free.

    Toppings and variations

    • Classic: butter and pure maple syrup.
    • Berry: fresh berries and a dusting of powdered sugar.
    • Cinnamon: whisk 1/4 teaspoon cinnamon into the batter.
    • Chocolate chip: scatter a few chips onto the batter once it is on the iron.
    • Savory: skip nothing sweet and top with fried chicken for chicken and waffles.

    Make ahead and freezing

    • Waffles freeze beautifully. Cool completely, then freeze in a single layer and transfer to a bag for up to 2 months.
    • Reheat straight from frozen in a toaster or oven, which re-crisps them far better than a microwave.
    • This makes a double or triple batch on the weekend a genuinely useful weekday breakfast.

    Gluten-Free Pancake & Baking Mix, 4 lb.

    Featured Product

    $22.49

    View full details

    Size: 4 lbs

    Pack Size

    The same Pamela's Gluten-Free Pancake & Baking Mix families have trusted since 1988, in a 4 lb. bag that makes about 90 pancakes. GFCO-certified, made with cultured buttermilk and almond meal, with 8 grams of whole grains per serving and no added sugars.

    Built for pancake households

    If weekend pancakes are a tradition in your house, the 4 lb. bag keeps up. Make a double batch: cooked pancakes freeze beautifully and reheat in the microwave in under a minute, straight into school mornings. It covers the muffins, biscuits, and banana bread in between too, at a lower cost per serving than the 24 oz. bag.

    Never run out

    Add Subscribe & Save and your next bag arrives on your schedule with 10% off every order. Pause or cancel anytime.

    Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.

    Contains Milk and Almonds.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, and Soy.

    We've Got Answers

    Whip 2 egg whites to stiff peaks, combine 1 1/2 cups Pamela's Pancake & Baking Mix with the yolks, 3/4 cup water, and 1 tablespoon oil, then fold in the whites and bake immediately in a hot greased waffle iron. The buttermilk is already in the mix.

    No. Pamela's Pancake & Baking Mix has cultured buttermilk blended in, so you get the buttermilk tang and tenderness with nothing extra to buy or substitute.

    Whip the egg whites to stiff peaks and fold them in for lift, heat the iron fully before adding batter, and cook each waffle until the steam nearly stops. A little oil on the iron helps them crisp and release.

    Yes. For an egg-free version, combine 1/2 cup Pancake & Baking Mix, 1 tablespoon oil, and 2/3 cup water and bake as usual. They are a bit denser than the whipped-egg version but quick and fully egg-free.

    No. The Pancake & Baking Mix contains cultured buttermilk and almond meal, so these waffles contain dairy and tree nut. They are gluten-free and made with our GFCO-certified mix.

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