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If you love our easy gluten-free waffles, then this almond flour variation will quickly become another favorite way to start the day. These almond flour waffles are fluffy, crispy, and made using simple pantry ingredients in three steps. I’m sure you’ll love them just as much as I do!
Almond Flour Waffles Recipe
Waffles are my family’s favorite breakfast and brunch option. They’re easy to customize with different toppings and always a crowd-pleaser. This recipe for almond flour waffles is perfect for me as someone who follows a gluten-free diet, but they’re also delicious for anybody craving a protein-packed morning meal! Equal parts sugar and butter and a sprinkle of vanilla make these waffles irresistible.
See how quickly they come together below in the recipe!
Ingredients
- Almond Flour: Use fine, blanched almond flour, not almond meal. You can make your own almond flour or buy it at the store.
- Baking Powder: Helps the waffles rise and get fluffy.
- Granulated Sugar: Adds a hint of sweetness.
- Melted Butter: Acts as a binding agent and adds richness.
- Eggs: These are the main binding agent for the dry ingredients.
- Vanilla: For a fragrant aroma.
- Milk: Helps thin out the batter.
- Salt: For taste.
Tips and Suggestions
- Don’t overmix the batter! Whisk until the ingredients are just combined. Like almond flour pancakes, it’s OK if the batter has lumps.
- Grease the waffle maker well before adding the batter. You may need to grease again after cooking one waffle.
- To add a fun fall flavor or a hint of warmth, you can add a dash of cinnamon to the batter.
- To make this recipe dairy-free, use your favorite dairy-free butter such as Smart Balance, and substitute the milk with plant-based milk such as unsweetened almond milk.
Why Are My Homemade Waffles Not Crispy?
The best waffles have golden, crispy edges. If yours are soggy, the waffle maker may not have heated up all the way. Be sure that it comes to temperature before adding the batter. It needs to be hot!
Is Waffle Batter Usually Thinner Than Pancake Batter?
No, waffle batter is usually thicker than pancake batter since that texture helps the waffles stay light and fluffy.
Can You Overmix the Batter?
Yes, you can overmix waffle batter. Be careful with the mixing since that will result in air pockets in the batter.
Serving Suggestions
All the different topping variations are part of the fun! You can use fresh fruit like blueberries and strawberries or opt for gluten-free syrups, strawberry reduction sauce, or natural honey. You can also top with whipped cream for a decadent treat.
More Almond Flour Recipes To Try!
- Almond Flour Banana Bread
- Almond Flour Banana Muffins
- Almond Flour Chocolate Chip Cookies
- Almond Flour Blueberry Muffins
Almond Flour Waffles Recipe
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ teaspoon salt
Instructions
- In a medium mixing bowl, whisk together the melted butter, eggs, vanilla extract and milk.
- In another bowl, whisk together the almond flour, baking powder, salt and sugar until thoroughly combined.
- Add the dry ingredients to the wet ingredients and mix until the batter comes together. Don't overmix!
- Heat a greased waffle iron and cook according to the waffle maker's instructions.
- Repeat until all batter has been used.
Notes
- Don’t overmix the batter! Whisk until everything is just combined. Like pancakes, it’s OK if the batter has lumps.
- Be sure to grease the waffle maker well before adding any batter. You may need to grease again after cooking each waffle.
- To store: Cooked waffles can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Waffles Step-by-Step
In a medium mixing bowl, whisk together 2 tablespoons melted butter, 4 large eggs, 2 teaspoons vanilla extract, and ½ cup milk.
In another bowl, whisk together 2 cups almond flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons sugar until thoroughly combined. Add the dry ingredients to the wet ingredients and mix until the batter comes together. Don’t overmix!
Heat a greased waffle iron and cook according to the waffle maker’s instructions. Repeat until all batter has been used.
I’m going to make these this morning for my wife and I. After reading through the article and the recipe itself, I’m assuming I’ll use unsalted butter, however that’s not pointed out in the recipe.
Thanks.
Hi Rick, yes, we used unsalted butter!
Hello Audrey. Thank you for this wonderful recipe. I made these waffles for my diabetic, celiac husband. I substituted 3 packets of “Stevia In The Raw” for the sugar, and almond milk for the milk. I used the Dash brand mini waffle maker and cooked them for 7 minutes each. We ended up with 9 mini waffles with a carb count of approximately 4.5 carbs each. They taste amazing. Huge win-win!
We are going to add cinnamon next time for that cinnamon roll flavor.
your recipes sound and look amazing. I have a family member who eats organic, sugar free, gluten free and I want to start eating the same. I have one ?…what best to substitute for sugar? I’ve considered honey or pure maple syrup but wonder about amount compared to sugar. thanking you in advance for any help you can give.
Hi Bonnie, the general recommendation is to use ¾ cup of maple sugar in place of every 1 cup of granulated sugar!
These turned out great! We added some cut up raspberries. Don’t forget the salt, since it’s missing from the directions. Love using almond flour for my daughter’s waffles!