Easy Gluten Free Waffles
These gluten free waffles are crispy on the outside, soft and fluffy on the inside and so easy to make. They’re perfectly sweet and delicious with maple syrup and fresh berries on top!
I’m generally more of a pancake kind of girl, but lately I can’t get enough of these gluten free waffles. They’re super easy to make, naturally dairy free and perfect with all sorts of toppings. Nutella and banana anyone?!
While Eggo does make gluten free waffles, it’s so much more fun and delicious to make them from scratch.
These can be prepped in advance for easy breakfasts throughout the week, and are so easy to whip up completely from scratch. Try my gluten free blueberry scones next!
Before we get started…
- I used regular gluten free all purpose flour that has xanthan gum, which is what I recommend. I do not suggest subbing for oat, almond, coconut or any other kind of gluten free flours. If you wan’t a paleo and vegan friendly option, try my almond flour waffles!
- Yes, you can definitely add in chocolate chips or blueberries right into the batter! I suggest about 1/2 cup of whichever you prefer. Also delicious with a mix of both!
How to make gluten free waffles
Step 1: First, whisk the wet ingredients in a bowl. This includes the eggs, milk, oil, vanilla and maple syrup.
Step 2: Whisk in the dry ingredients until a batter forms. It’s ok if there are a few lumps, but the batter will be fairly thick.
Step 3: Preheat your waffle maker and let the batter rest while it heats up.
Step 4: Cook the waffles according to the instructions on your waffle maker. I suggest turning it to one of the higher settings for best results.
Step 5: Let the cooked waffles rest on a wire rack while the others cook, then serve and enjoy!
Key ingredients
Eggs. You need two eggs for these gluten free waffles which help bind the ingredients together and make them nice and fluffy. I do not recommend subbing for a vegan replacement here, I’d try my vegan waffles instead!
Flour. I used the Bob’s Red Mill gluten free all purpose baking flour, which is what I recommend here. You can try any GF all purpose flour, just make sure it has xanthan gum in the mix!
Milk. I used almond milk, but any kind of milk will work here. Oat, soy, almond or regular cow milk.
Oil. I used refined avocado oil, but you can sub for melted butter if you prefer a richer flavor.
Maple syrup. I opted for maple syrup over granulated sugar for a slightly healthier option, but really any sweetener you like will work here.
Serving suggestions
Banana and nutella. I love using my homemade vegan nutella with sliced bananas and strawberries on these waffles for a little dessert for breakfast action!
Caramelized banana and maple syrup. Homemade caramelized bananas are so easy to make and perfect on these gluten free waffles. Add a little extra cinnamon and maple syrup on top and you’re in for a treat!
Berries and cream. A little coconut whipped cream and fresh berries are seriously amazing on waffles. You can also use your favorite vanilla yogurt for a healthier alternative.
Savory waffle. Decrease or omit the maple syrup, then serve these with a fried egg, avocado, pesto, whatever you like!
How to store and freeze
These gluten free waffles can be frozen. They will keep in the fridge for about 3 days, but if you want them to last for up to 1 month, store in the freezer! Let them cool completely, then transfer to a freezer safe bag.
I like to defrost/reheat them in the toaster, but you can also use the microwave or oven if you prefer. This makes busy mornings so easy!
DIY Waffle mix
To make a DIY waffle mix, just mix together all of the dry ingredients in a container, then when you’re ready to cook, add it to a bowl and whisk in the wet ingredients.
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Gluten Free Belgian Waffles
by: claire cary
These gluten free waffles are crispy on the outside, soft and fluffy on the inside and so easy to make. They're perfectly sweet and delicious with maple syrup and fresh berries on top!
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Instructions
Whisk together all wet ingredients in a large mixing bowl.
Whisk in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag.
Preheat your waffle maker and let the batter rest while it heats up. The batter should be fairly thick, but if you notice it is too thick, just thin it out with a bit more milk.
Add the batter to your waffle maker and cook according to the instructions on the machine.
Place the cooked waffles on a wire rack while the rest cook.
Serve warm with maple syrup and fresh berries. Enjoy!
Notes
I used refined avocado oil, but you can use vegetable oil or melted butter as well.
Serving: 1waffle / Calories: 489kcal / Carbohydrates: 48g / Protein: 11g / Fat: 21g / Saturated Fat: 3g / Fiber: 7g / Sugar: 9g