High-Protein Gluten-Free Hemp Seed Crepes
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Recipe Type
Pancakes & Waffles Recipes
23 recipes
Curated by
Evelina Melnikova
Pancakes and waffles are honestly the easiest gluten free swap in all of breakfast cooking. The batter is already loose and pourable, the cooking time is short, and the texture depends more on technique than gluten structure. I have served our pancakes to people who had no idea they were gluten free, and I mean that sincerely. The flavor and texture are that good.
The secret to fluffy gluten free pancakes is threefold. First, let the batter rest for 5 to 10 minutes after mixing. The starches need time to absorb the liquid, and resting produces noticeably fluffier results. Second, do not overmix. Lumps are fine. Overmixing develops a gummy texture that no amount of technique can fix. Third, cook on medium heat. GF pancakes brown faster than wheat ones, and medium heat gives the inside time to cook through before the outside burns.
Waffles follow the same principles but benefit from a higher fat content for crispiness. Adding an extra tablespoon of melted butter or oil to waffle batter produces a crisper exterior. Separating the eggs and folding in whipped whites creates a lighter, airier waffle that holds toppings without getting soggy. These small adjustments make a huge difference.
Our sourdough discard pancakes deserve a special mention because they are probably the most made recipe in our house. Tangy from the discard, fluffy from the resting, and they use up something that would otherwise go to waste. Sunday morning pancakes have become a ritual, and the discard is the reason they are always available.
These 15 recipes include buttermilk pancakes, protein pancakes, pumpkin pancakes, sourdough discard pancakes, classic waffles, and several creative variations.
Editor's Picks
Editor's Pick
Fluffy Keto Sourdough Pancakes
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Editor's Pick
Fluffy Pumpkin Oat Pancakes
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Buckwheat Cacao Pancakes
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Pumpkin Spice Crepes
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Oat & Chia Crepes High-Protein High-Fiber
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Buckwheat & Carob Crepes High-Protein High-Fiber
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Black Sesame & Poppy Seed High-Fiber High-Protein Crepes
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Beetroot Crepes High-Protein High-Fiber
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High-Protein Oat & Buckwheat Crepes with Cottage Cheese & Berries
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High-Protein Savory Oat Waffles
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High-Protein Cottage Cheese Oat Pancakes
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Protein Pancakes (Gluten-Free & Fluffy)
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Fluffy Keto Sourdough Pancakes
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Frequently Asked Questions
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Rest the batter for 5 to 10 minutes before cooking, do not overmix (lumps are fine), and cook on medium heat rather than high. Adding a tablespoon of vinegar or lemon juice to the milk creates a buttermilk effect that reacts with baking soda for extra lift.
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A 1-to-1 GF flour blend works perfectly for pancakes. King Arthur Measure for Measure and Bob's Red Mill 1-to-1 both produce excellent results. Oat flour also makes wonderful pancakes with a slightly nutty flavor. For the lightest texture, a blend with tapioca starch is ideal.
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Yes, and you should. Cook a double batch, let them cool completely, stack with parchment paper between each pancake, and freeze in a zip lock bag. Toast from frozen for 2 to 3 minutes. They taste nearly as good as fresh and make weekday breakfasts effortless.
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Not enough fat in the batter or the iron is not properly seasoned. Add an extra tablespoon of oil or melted butter to the batter. Make sure the waffle iron is fully preheated and brushed with oil before the first waffle. GF batters tend to stick more than wheat batters, so do not skimp on greasing.
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Extra fat in the batter, a fully preheated iron, and not opening the iron too early. Cook until steam stops escaping from the edges, which means the water has evaporated and the waffle is crisping. Separating eggs and folding in whipped whites also helps create a lighter, crispier waffle.
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Absolutely, and it produces some of the best pancakes you will ever eat. The discard adds tangy flavor and tenderness. Use about half a cup of discard per batch, reducing the flour and liquid slightly to compensate. Our sourdough discard pancake recipe is one of the most popular on the site.
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