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


    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)

    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.

Customer Reviews

Based on 15 reviews
Robin Johnson

I had made a different recipe with this flour and found out afterwards that I needed to sift the flour into the measuring cup instead of sifting after measuring. The batter comes out thinner. I used my little Dash waffle maker and they came out great.

Andrew Burdick
Don’t use a vertical waffle maker

Recipe is great, the batter is just too thick for a vertical waffle maker. Recommend you use a conventional flat one.


I followed the recipe but doubled it.
The batter was thick like muffin mix. I added more water but having read Tyler’s review (below) I tried not adding too much. I cooked these twice the timer of my waffle iron to get them to cook fully. They came out spongy and soft. My last waffle I made I cooked longer and still it was soft and not appetizing.

Kim N

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.


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.