This recipe, using Pamela’s Baking & Pancake Mix, has produced the loveliest gluten free waffles I have had yet. They also freeze and toast up very nicely. Adjust the spices to your taste (I usually use more than indicated).

  • 2 cups Pamela's Baking & Pancake Mix
  • 4 eggs, seperated
  • 1 cup sour cream or whole plain greek yogurt
  • 2/3 cup buttermilk
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 2 T honey
  • 1 T vanilla
  • 6 T melted butter
  • oil for greasing waffle iron (as needed)
  • Combine Pamela’s mix, sour cream or yogurt, buttermilk, spices, honey, and vanilla until smooth.
  • Melt butter and set aside.
  • Preheat waffle iron to med/low (I set mine at 4.25 out of 7).
  • Separate the eggs, dropping yolks into the mix, and setting aside the whites.
  • Stir the egg yolks into the mix, and then the melted butter.
  • With a whisk or blender, whip up egg whites until they form soft peaks.*
  • Fold egg whites gently into mix.
  • Before cooking the first waffle, you may want to spray/brush waffle iron with oil. You may or may not need to oil between subsequent waffles.
  • Pour in 1/2 to 1 cup batter and cook.
  • Remove cooked waffle carefully, and either set aside too cool on a wire rack (if freezing), or serve immediately.
*Check out this handy egg white whipping reference!