Professor Torbert's Orange Corn
Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Yield: 16 pancakes | Servings: 4

Gluten-Free Corn Pancakes & Waffles

Made with Orange Corn Flour, these pancakes are 100% gluten-free. The corn lends itself to the pancakes’ buttery flavor and golden color. Use the batter in a Belgian waffle-maker if you prefer waffles over pancakes.


  • 2 cups Professor Torbert’s Orange Corn Flour
  • 4 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 6 tbsp maple syrup
  • 3 eggs
  • 1 tsp vanilla extract
  • 4 tbsp melted, unsalted butter, room temperature
  • vegetable oil for cooking

Professor Torbert's Orange Corn

Method of Preparation

  1. Combine all dry ingredients and whisk together until combined.
  2. Add the liquid ingredients one at a time until the batter is smooth.
  3. On a non-stick pan or griddle, heat up a small amount of oil on medium high heat. Once the oil is hot, ladle about ¼ of a cup into the pan/griddle. Allow the pancake to cook until the surface is full of bubbles (about 2 minutes) and flip. Adjust the heat accordingly if the pancake is too dark or not dark enough. Cook until both sides are golden brown. 
  4. Keep a plate warm in the oven to put the finished pancakes while you are cooking. Once you are done, the pancakes are ready to serve.
  5. Serve with maple syrup, butter, berries, whipped cream, or anything else you like.
  6. If you prefer waffles, this batter also works great in a Belgian waffle maker!