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 12 reviews
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.


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!!!


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!


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!"