Best Gluten-Free Pancakes, Waffles and Crepes
Flaxseed Buttermilk Pancakes
While we love that gluten-free foods are becoming more widely available in supermarkets, nothing beats breakfast from-scratch—and with flavor combinations like coconut-strawberry and pumpkin-almond, we’re not complaining about the extra time in the kitchen.
In fact, these gluten-conscious twists on breakfast favorites may be even tastier than the originals. In this first recipe, the beloved buttermilk pancake gets a nutritious makeover with the addition of nutty flaxseed meal. Tapioca flour and potato starch keep the cakes light and fluffy, while brown rice flour adds whole grains and fiber.
Toasted Coconut-Strawberry Pancakes
Diced strawberries are folded into a creamy coconut-milk batter in this delightful pancake, which gets topped with sugared strawberries and coconut flakes. Toasting the coconut brings out its nutty, caramel flavor, which perfectly complements the berry-dotted pancakes.
Ginger, cinnamon, and allspice make a welcomed appearance in these golden cakes, and whole-grain corn flour gives them a cakier texture and added fiber. Serve with warmed apples and fresh cream for a comforting morning meal.
Sour-Cream Blueberry Pancakes
These tender blueberry pancakes are simple enough for weekday mornings yet tremendously crowd-pleasing for weekend entertaining. For maximum flavor and a burst of blueberry in every bite, use deep-blue, plump berries for mixing into the batter and sprinkling over top.
Peanut Butter and Banana Pancakes
With creamy peanut butter and chopped banana folded straight into the batter, these pancakes are a satisfying breakfast treat for kids and adults alike. Freeze extras to enjoy for multiple mornings.
Buckwheat Belgian Waffles
Beaten egg whites keep these waffles from feeling dense or heavy, and the buckwheat flour adds an earthy flavor. Drizzle with warm maple syrup and fresh fruit for a truly decadent experience.
Craving crepes? This classic flavor combo won’t disappoint. Bananas and strawberries are given a dose of Grand Marnier and a teaspoon of sugar before being spooned on top of paper-thin crepes. Finish them off with a dollop of Greek yogurt, then let each bite melt in your mouth.
Sweet Potato Crepes with Caramelized Peaches and Pecans
These crepes are filled with sweetened cream cheese and tossed back on the skillet, allowing the filling to warm. Each crepe is topped with buttery brown sugar peaches and chopped toasted pecans for a breakfast experience you won’t soon forget.