Gluten-Free Waffles
Published
I make waffles almost every weekend, and these gluten-free waffles are the very best I’ve ever had! This is my family’s favorite tried and true waffle recipe. These homemade waffles always come out fluffy, soft on the inside, and crispy on the outside.
Gluten-Free Waffle Recipe
I have had several readers ask me if they could use my Easy Gluten-Free Pancakes recipe to make waffles. Waffles are a bit different than pancakes, so I recommend using this gluten-free waffle recipe instead. When I was developing this recipe, I knew that I wanted something I could keep around as a dry mix so I could make waffles in a jiffy any time I needed to. I’ve also been playing around with buckwheat flour, so if you’re looking for a subtle nutty flavor, try buckwheat waffles. I usually mix a big batch of the dry ingredients together and keep it in my pantry for easy access.
Ingredients
- Granulated Sugar: Sweetens the waffles.
- Vegetable Oil: Helps keep the waffles moist and tender.
- Pure Vanilla Extract: Enhances the sweetness of the waffles.
- Gluten-Free All-Purpose Flour with Xanthan Gum: I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Baking Powder: Helps the waffles puff up and turn out super fluffy.
- Salt: Enhances the natural flavor of the waffles.
- Milk: Keeps these waffles nice and moist. For a dairy-free option, use unsweetened almond, cashew, or coconut milk.
Tips and Suggestions
- Allow your waffle maker to heat up before pouring on the batter.
- I have found the best way to measure gluten-free flour is the “spoon & level” method. First I use a spoon to scoop the flour into the measuring cup. After I have spooned the flour into the measuring cup, I use the back of a knife to level off the top of the measuring cup.
- This gluten-free waffle mix can be made ahead of time and stored an air-tight container for later. So later, all you will have to do is add the wet ingredients.
- Use gluten-free cooking spray to grease the waffle maker with every waffle you make.
- Use a greased ice cream scoop to portion out the batter. Just scoop the waffle batter and pour onto your greased waffle maker. My waffle maker takes 2 scoops.
- Add your favorite mix-ins like chocolate chips or blueberries!
- If you’re not going to enjoy your waffle straight out of the waffle maker place then on a parchment-lined baking sheet and put them in a preheated oven to 200°F and keep them warm.
- Make sure your syrup is gluten-free. I like pure maple syrup.
Can I Make Them Without Eggs?
My husband recently found out he has an egg sensitivity, so I have been learning to cook and bake egg-free as well. I used Bob’s Red Mill Gluten-Free Egg Replacer, to test out an egg-free version. They turned out great! By using dairy-free milk and the egg replacer, these can be gluten-free and vegan waffles.
What Mix-Ins Can I Add?
Waffles are super versatile, and you can easily add your favorite flavor mix-ins to the batter like chocolate chips, blueberries, brown sugar and/or cinnamon, or chopped cooked bacon.
What Are The Best Toppings For Waffles?
I love these gluten-free waffles topped with fresh berries and whipped cream, but they’re also great with peanut butter, chocolate sauce, maple or fruit syrup, bananas, powdered sugar, or ice cream!
Storage Instructions
Store leftover gluten-free waffles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
More Gluten-Free Breakfast Recipes To Try!
Gluten-Free Waffles
Ingredients
- 2 large eggs
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup vegetable oil
- 2 cups gluten-free all-purpose flour with xanthan gum,
- 1/2 teaspoon xanthan gum, leave out if your flour blend already has it
- 4 teaspoons gluten-free baking powder
- 1/4 teaspoons salt
- 1 3/4 cup milk
Instructions
- In a large bowl whisk the eggs (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
- Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
- Stir in milk and mix until smooth.
- Using a greased ice cream scoop, pour the batter onto a preheated greased waffle machine.
- Cook the waffles according to the directions of the waffle maker, or until they are golden brown.
- Top with butter, syrup or favorite topping. Enjoy! Store leftovers in an air-tight container.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup.
- For dairy-free and Vegan options I used unsweetened almond milk.
- For egg-free and Vegan options I used gluten-free Bob’s Red Mill Egg Replacer.
- Add your favorite mix-ins like blueberries or chocolate chips!
- Make sure your syrup is gluten-free. I like to pure maple syrup.
- Store leftovers in an air-tight container.
- These waffles can be frozen and reheated in the microwave. To freeze the waffles, allow them to completely cool and place them on a parchment-lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once they are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Waffles Step-by-Step
In a large bowl whisk 2 large eggs (or egg replacer), 1/4 cup of granulated sugar, 2 teaspoons of pure vanilla extract, and 1/2 cup of vegetable oil together.
Add 2 cups of gluten-free flour, 1/2 teaspoon of xanthan gum (leave out if your flour already has it), 4 teaspoons of baking powder, and 1/4 teaspoon of salt to the egg mixture and mix until fully combined.
Stir in 1 3/4 cup of milk and mix until smooth.
Using a greased ice cream scoop, pour the batter onto a preheated greased waffle machine.
Cook the waffles according to the directions of the waffle maker, or until they are golden brown. Top with butter, syrup, or your favorite topping. Enjoy! Store leftovers in an air-tight container.
These are so easy and fantastic!! I did spoon the GF flour into a 2 cup measure…then weighed it..it was way over!! The measurement is 120g per cup…240g for this recipe! Turned out perfect, never changed a thing except added 1 tsp cinnamon (we love cinnamon!!) I did beat eggs in my Kitchenaid 1st til foamy added the rest of liquids, mixed, add flour, bp, mix, add milk, mix..do not overmix…lovely!
Great recipe. Spot on. Made a few subsitutions bc I think I know food science 😉. This recipe is very forgiving and delicious, thank you!!
This was my first time making gluten free waffles, I’m ” trying ” to eat healthier. These were delicious. I recommend weighing your flour for best results. One cup of flour weighs 120 grams.
This recipe was perfect! I will say I did a little less sugar than the recipe called for, but it still turned out wonderful. So crispy on the outside and light and fluffy on the inside!! Would definitely recommend!
I never comment on online recipes, but I made “breakfast for dinner” tonight with these waffles, and we all thought they were incredible! The batter volume was not enough to fill a round waffle iron six times (I was able to squeeze out four waffles). The flavor and texture, however, were perfect! We will absolutely be using your recipe again. Thank you!
Thank you Brian! SO glad you loved the gluten-free waffles!
My wife and I found this to be the best gluten free recipe for waffles that we have tried. The waffles were fluffy, tasty, and moist. Thank you.
I rely on your recipes as I’m new to the gluten free way of life. We absolutely love your zucchini loaf! However, I’m having trouble with biscuits- mine crumble and seem too soft. Any suggestions?
Hi Linda, I’d suggest cutting back the liquid slightly if using King Arthur. Pillsbury Gluten Free Flour (what the recipe was tested with) and King Arthur Measure for Measure do not absorb liquid the same way. King Arthur tends to need a bit less liquid, so using the same amount of buttermilk can make the dough overly wet and sticky. Reduce the buttermilk slightly (about 3/4 cup) and aim for a soft dough that can be gently patted without adding a lot of extra flour.
These are so good and fluffy!!! The last time I tried to make GF waffles they were little bricks. These are fluffy and crispy on the outsides. I made these exactly as written except with King Arthur measure for measure flour. Next time I think I’ll try them with butter instead of oil since I bet that will be even more delicious!
Adding the milk last went against ALL of my cooking/baking instincts. I should have added them to the eggs and oil and gradually added the flour afterwards, like I felt I should.
This was one of the stiffest batters I’ve ever made.
Even after adding more milk, it didn’t spread well at all in the wafflemaker.
at least they tasted alright
I had oiled my waffle maker, and my batter was thick, as well…I just took my time, filling it and smoothing out the batter to the edges, and so they had started cooking on the bottom, closed the lid.. no oozing out the sides..easier clean up and no wasted batter!! yay!! They cooked up perfectly and were delicious. I really like this thick batter….
I rarely leave comments on blogs but had to for this recipe. Made this tonight and it’s definitely going in the recipe binder. It was so easy and delicious. I used Bob’s Red Mill 1:1 gluten free flour and it was perfect. Thank you for this recipe!