Fluffiest Gluten-Free Rainbow Pancakes or Waffles Recipe (Two Easy Flour Options)

Ingredients

Choose One Flour Option

Option 1: Individual Gluten-Free Flour Blend

1 cup buttermilk
1 cup plus 2 tablespoons oat flour
1/4 cup plus 1 tablespoon sweet rice flour
3 tablespoons tapioca flour
1 tablespoon granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg
1 teaspoon pure vanilla extract
1/4 cup unsalted butter, melted

Option 2: Plain Gluten-Free Flour Blend

2 cups plain gluten-free flour blend
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum, omitted if the flour blend already contains xanthan gum
1/2 teaspoon kosher salt
1 3/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean paste

Choose a Rainbow Coloring Option

2 to 3 drops food coloring per bowl of batter

Or

Approximately 1 teaspoon food-grade color powder per bowl of batter, plus more as desired

For Cooking

Butter or gluten-free nonstick cooking spray, as needed

Directions

Step 1: Choose the Flour Option

Choose either Option 1 or Option 2 and gather all the ingredients listed for that option. Do not combine the two flour formulas.

Step 2: Combine the Dry Ingredients

For Option 1, whisk the oat flour, sweet rice flour, tapioca flour, granulated sugar, baking powder, baking soda, and kosher salt together in a large mixing bowl.

For Option 2, whisk the plain gluten-free flour blend, granulated sugar, baking powder, baking soda, kosher salt, and xanthan gum, if needed, together in a large mixing bowl.

Step 3: Add the Wet Ingredients

For Option 1, add the buttermilk, egg, vanilla extract, and melted butter.

For Option 2, add the buttermilk, eggs, melted butter, and vanilla extract or vanilla bean paste.

Whisk gently until no dry flour remains. Do not overmix the batter. A few small lumps are fine and will help the pancakes or waffles remain tender.

Step 4: Rest the Batter

Allow the batter to rest for 15 minutes. This gives the gluten-free flours time to absorb the liquid and helps create a smoother batter with a light, fluffy texture.

Step 5: Add the Color or Flavor

For rainbow pancakes or waffles, divide the rested batter evenly among six small bowls. Stir 2 to 3 drops of food coloring or approximately 1 teaspoon of food-grade color powder into each bowl.

For a flavored batch, leave the batter in one bowl and prepare one of the flavor options listed below.

Step 6: Preheat the Cooking Surface

For pancakes, heat a lightly buttered nonstick skillet or griddle over medium heat.

For waffles, preheat the waffle iron according to the manufacturer’s instructions. Lightly grease the waffle plates with butter or gluten-free nonstick cooking spray if needed.

Step 7: Cook the Pancakes

Pour approximately 1/4 cup batter onto the hot skillet for each pancake, leaving enough room for the batter to spread.

Cook for 2 to 3 minutes, or until bubbles appear across the surface and the edges begin to look dry. Carefully flip each pancake and cook for another 1 to 2 minutes, or until lightly golden and cooked through.

Transfer the pancakes to a warm plate and repeat with the remaining batter.

Step 8: Cook the Waffles

Pour enough batter into the center of the preheated waffle iron to cover most of the cooking surface without overflowing.

Close the waffle iron and cook according to the manufacturer’s instructions until the waffle is crisp and golden outside and cooked through inside. Repeat with the remaining batter.

Step 9: Keep Them Warm

If preparing several batches, place the cooked pancakes or waffles in a 200°F oven until ready to serve.

Step 10: Add the Toppings

Stack the pancakes in alternating colors or arrange the waffles on serving plates. Serve warm with maple syrup, whipped cream, fresh fruit, powdered sugar, yogurt, or another favorite topping.

Flavor Options

Choose one flavor option for each complete batch. Do not combine all the flavor options in one batch.

Chocolate

Replace 1/3 cup of the selected flour with 1/3 cup unsweetened cocoa powder. Replace the vanilla extract with chocolate extract and fold 1/2 cup chocolate chips into the batter before the resting period.

Cardamom

Add 2 tablespoons light brown sugar and 1/2 teaspoon ground cardamom to the dry ingredients.

Cinnamon Vanilla

Add 1 teaspoon ground cinnamon to the dry ingredients and increase the pure vanilla extract to 2 teaspoons.

Lemon

Add 1 tablespoon finely grated lemon zest to the finished batter. Serve with fresh berries, whipped cream, or powdered sugar.

Orange

Add 1 tablespoon finely grated orange zest and 1/4 teaspoon ground cinnamon to the batter.

Almond

Replace the vanilla extract with 1/2 teaspoon almond extract. Serve with sliced almonds, fresh berries, or cherry compote.

Coconut

Replace 1/2 cup of the buttermilk with 1/2 cup canned coconut milk. Fold 1/2 cup sweetened or unsweetened shredded coconut into the batter.

Banana Cinnamon

Reduce the buttermilk by 1/2 cup. Fold 1 cup mashed ripe banana into the batter and add 1/2 teaspoon ground cinnamon to the dry ingredients.

Blueberry

Gently fold 1 cup fresh or frozen blueberries into the batter after it has rested. Do not thaw frozen blueberries before adding them.

Strawberry

Fold 1 cup finely chopped fresh strawberries into the rested batter. Serve with additional strawberries and whipped cream.

Apple Cinnamon

Fold 1 cup peeled and finely diced apple into the batter. Add 1 teaspoon ground cinnamon and 2 tablespoons light brown sugar to the dry ingredients.

Pumpkin Spice

Reduce the buttermilk by 1/2 cup and whisk 1/2 cup pumpkin puree into the wet ingredients. Add 1 teaspoon ground cinnamon and 1/2 teaspoon pumpkin pie spice to the dry ingredients.

Funfetti

Fold 1/3 cup gluten-free rainbow sprinkles into the rested batter. Check the package to confirm that the sprinkles are gluten-free.

Birthday Cake

Prepare the Funfetti option and use vanilla bean paste instead of vanilla extract. Serve with whipped cream and additional gluten-free rainbow sprinkles.

Tropical

Fold 1/2 cup finely chopped pineapple and 1/3 cup shredded coconut into the rested batter. Serve with sliced mango and toasted coconut.

Maple Pecan

Add 1/2 teaspoon maple extract to the wet ingredients. Fold 1/2 cup finely chopped toasted pecans into the rested batter.

Naturally Colored Options

Fruit and vegetable ingredients can change the moisture and consistency of the batter. Add them gradually and adjust with a small amount of additional flour or buttermilk, if needed, until the batter is thick but pourable.

Naturally Colored Red

12 ounces strawberries, pureed
1/2 teaspoon beet powder

Naturally Colored Orange

1 cup orange juice
2 carrots, pureed

Naturally Colored Yellow

1 cup pineapple juice
1/2 teaspoon turmeric powder

Naturally Colored Green

1/4 cup lime juice
3/4 cup milk
1 1/2 teaspoons matcha powder

Naturally Colored Blue

12 ounces blueberries, pureed
3/4 cup milk

Naturally Colored Purple

6 ounces blackberries, pureed
3/4 cup milk

Topping Ideas

Warm maple syrup
Whipped cream
Fresh strawberries, blueberries, raspberries, or sliced bananas
Powdered sugar
Gluten-free rainbow sprinkles
Vanilla yogurt
Chocolate sauce or mini chocolate chips
Toasted coconut
Fresh pineapple or sliced mango
Chopped toasted nuts

Notes

Choose only one flour option. Combining the two complete formulas will change the ingredient balance and consistency of the batter.

Allowing the batter to rest for 15 minutes gives the gluten-free flours time to absorb the liquid, creating a smoother batter and a lighter texture.

Mix the batter only until the ingredients are combined. A few small lumps are normal. Overmixing can produce dense pancakes or waffles.

When using Option 2, check whether the plain gluten-free flour blend already contains xanthan gum. Add the listed xanthan gum only if it is not included in the blend.

Cook the pancakes over medium heat. If the skillet is too hot, the exterior may brown before the center cooks completely.

Wait until bubbles appear and the edges begin to set before flipping the pancakes. Flip each pancake only once and do not press it down with the spatula.

Food-grade color powders create vibrant colors without adding much liquid. Liquid food coloring is another excellent option for bold rainbow shades.

Fruit purees, fruit juices, and other flavor additions can change the consistency and cooking time. Add them gradually, adjust the batter as needed, and make sure the pancakes or waffles are fully cooked before serving.

The batter may be prepared several hours in advance and stored covered in the refrigerator. Stir it gently before cooking.

Allow leftover pancakes or waffles to cool completely before storing. 

Refrigerate them in an airtight container for up to 3 days.

For longer storage, separate the pancakes or waffles with parchment paper and freeze them in a freezer-safe container or bag for up to 2 months.

Reheat refrigerated pancakes in the microwave for 20 to 30 seconds or warm them in a toaster oven. Reheat frozen pancakes or waffles directly from frozen in a toaster, toaster oven, conventional oven, or air fryer until heated through.

Check all flour, oats, flour blends, baking powder, xanthan gum, extracts, color powders, cooking sprays, chocolate chips, sprinkles, and other packaged ingredients for appropriate gluten-free labeling. Prevent cross-contact when preparing this recipe for someone with celiac disease or gluten sensitivity.