These gluten free waffles are crispy on the outside, fluffy on the inside, and everything a homemade waffle should be. They're made with simple pantry staples, freeze beautifully, and taste just as good as traditional waffles. This is one of my favorite gluten free breakfast recipes! If you're looking for another weekend breakfast favorite, be sure to try my Gluten Free Pancakes too.
For more gluten free breakfast recipes, check out my honey and blueberry scones, air fryer French toast, and gluten free pancakes.
Confession: I'm a total breakfast person. It's definitely my favorite meal of the day and, while most mornings I will have a quick bowl of oatmeal with some berries, I do love whipping up a bigger breakfast on weekends.
This recipe comes together in about 30 minutes, and it's flexible too: make them dairy free, freeze for later, or add your favorite mix-ins like chocolate chips or blueberries. Below, I'll walk you through exactly how to make them step-by-step, plus share my best tips for crisp edges, storage, and troubleshooting so you'll get perfect waffles every time.
Jump to:
- Why You'll Love This Gluten Free Waffle Recipe
- Ingredient Notes and Substitutions
- Why This Recipe Works
- Why Resting the Batter Matters
- Equipment Recommendations
- How To Make Gluten Free Waffles
- Expert Tips For The Best Waffles
- Variations You Can Try
- Freezing & Reheating Instructions
- Troubleshooting Gluten Free Waffles
- Serving Suggestions
- Frequently Asked Questions
- More Gluten Free Breakfast Recipes
- ๐ Recipe
Why You'll Love This Gluten Free Waffle Recipe
- Perfectly crispy outside and fluffy inside. Everything you want in a homemade waffle.
- Made with simple pantry staples. No complicated ingredients required.
- Freezer friendly. Make a batch once and enjoy homemade breakfasts all week.
- Easy to customize. Add chocolate chips, blueberries, cinnamon, or your favorite mix-ins.
- Naturally gluten free without sacrificing texture. They're just as crisp and fluffy as traditional waffles.
Ingredient Notes and Substitutions
Here's more information on the ingredients you will need. The good news is, you likely already have these in your kitchen!
Gluten Free Flour
My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you're using a different blend, make sure it contains xanthan gum. This is a cup for cup flour, meaning you can swap in AP flour if you are not following a gluten free diet.
Sugar
This recipe uses just a small amount of granulated sugar to lightly sweeten the batter and encourage better browning. The waffles won't taste overly sweet, making them perfect for both sweet and savory toppings.
Baking powder
Baking powder is what gives these waffles their light, fluffy texture. Make sure yours is fresh, as expired baking powder won't provide the same lift.
Whole milk
Whole milk adds richness and helps create waffles that are crisp on the outside and tender inside. Lower-fat milk will also work if that's what you have on hand, although the waffles may be slightly less rich. For dairy-free waffles, simply substitute your favorite unsweetened non-dairy milk.
Oil
Oil helps create crispy edges while keeping the inside soft and fluffy. I usually use canola oil, but any neutral-flavored oil, such as vegetable or avocado oil, should work well. I don't recommend coconut oil because I haven't tested it and it may slightly change the texture and flavor.
Vanilla
A little vanilla extract adds warmth and enhances the buttery flavor of the waffles. Use pure vanilla extract if possible for the best flavor.
Substitutions & Variations
For dairy free waffles, feel free to swap in your favorite non-dairy milk.
We're not using much sugar at all, but if you prefer sugar free waffles, you can just omit the sugar without making any substitutions. It will alter the flavor, but not by much.
Why This Recipe Works
- The gluten free flour blend creates structure without a gritty texture.
- Oil keeps the waffles crisp even after cooling.
- Resting the batter hydrates the flour for fluffier waffles.
- A hot waffle iron gives crisp edges every time.
Why Resting the Batter Matters
Resting the batter for 10 minutes might seem like a small step, but it makes a big difference. During that time, the gluten free flour absorbs the liquid, which helps thicken the batter and creates waffles that are lighter, fluffier, and crispier. It's one of my favorite tricks for getting consistently great results, so don't skip it!
Equipment Recommendations
My favorite waffle iron to use for homemade waffles is this mini waffle maker. You can definitely use this recipe with a standard waffle iron, too. The one I use makes 4-inch waffles.
Can I use a Belgian waffle maker?
Yes! This batter works well in both standard and Belgian waffle makers. Since Belgian waffle irons are deeper, they'll require a little more batter and may take slightly longer to cook. Instead of relying strictly on the clock, look for waffles that are deeply golden brown and release easily from the waffle iron.
Ensure that you really grease the waffle iron well before adding your batter. I also preheat mine before starting.
The waffle iron does get very hot, so I recommend using potholders or oven mitts to open and close it for each waffle.
How To Make Gluten Free Waffles
STEP ONE: Start by greasing your waffle iron and allowing it to preheat for a few minutes.
STEP TWO: Combine all of the dry ingredients in a large bowl, including the granulated sugar.
STEP THREE: Add the milk, oil, and vanilla extract and give it a good mix until it's combined. You will want to mix well to fully incorporate the different ingredients, but a few lumps in your batter are totally fine.
STEP FOUR: Walk away! Let your batter sit at room temperature for at least 10 minutes, until it thickens slightly.
Pro tip: It's so important to let your batter sit, not only because all of the flavors meld together really nicely, but it also allows the batter to thicken and somehow yields a fluffier waffle. Trust me on this!
STEP FIVE: Cook up your waffles. Pour ยผ cup of batter into your waffle maker and cook for 4 minutes. Every waffle maker is slightly different, so use the color and texture as your guide. The waffles are done when they're deeply golden brown, crisp around the edges, and release easily from the waffle iron. Carefully remove each waffle and continue cooking until all the batter is gone.
Expert Tips For The Best Waffles
How to Get Crispy Edges
For that irresistible crunch, make sure your waffle iron is fully preheated before pouring in the batter. A hot iron helps the outside set quickly, giving you crisp edges while the inside stays fluffy. You can also let the waffles cook for an extra 30-60 seconds after the steam stops for maximum crunch.
How to Keep Waffles Fluffy Inside
Over-mixing is the biggest culprit behind dense gluten free waffles. Stir the batter until the flour is just combined, then stop. Resting the batter for 5-10 minutes before cooking also allows the flour to hydrate, creating a tender, airy center.
Preventing Sticking in the Waffle Iron
To prevent sticking, always grease your waffle iron lightly before adding the batter, even if it's nonstick. If your waffles are still sticking, check your gluten free flour blend: a mix with xanthan gum or a little starch helps hold everything together.
Don't Stack Hot Waffles
As tempting as it is to stack waffles as they come off the iron, doing so traps steam and softens the crispy exterior. Instead, place cooked waffles in a single layer on a wire rack until you're ready to serve.
Keep Waffles Warm While You Finish Cooking
If you're making a large batch, place cooked waffles on a wire rack set over a baking sheet in a 200ยฐF oven. This keeps them warm and crisp while you finish cooking the remaining batter.
Variations You Can Try
Dairy Free Gluten Free Waffles
It's super easy to make dairy free gluten free waffles. Simply use this recipe and swap out the whole milk for your favorite non-dairy milk. Oat, almond, or soy milk should all work.
Flavor Mix-Ins
For a fun twist on classic waffles, why not add some of your favorite mix-ins? Fold in mini chocolate chips for a dessert-like treat, fresh or frozen blueberries for a fruity burst, or a sprinkle of cinnamon for warm spice. Mix-ins add variety without changing the base recipe, so you can customize each batch to suit your cravings.
Here are a few of my favorite combinations:
| Mix-In | Amount |
| Chocolate chips | ยฝ cup |
| Blueberries | ยฝ cup |
| Cinnamon | 1 tsp |
| Lemon zest | 1 tsp |
| Chopped pecans | ยฝ cup |
Savory Gluten Free Waffles
For a savory twist, stir shredded cheese, fresh herbs, or even cooked bacon into the batter. These savory gluten free waffles would make a delicious base for fried chicken, eggs, or a hearty breakfast sandwich. They're crisp, flavorful, and perfect for brunch when you want something a little different from syrup and berries.
Freezing & Reheating Instructions
One of the best things about these gluten free waffles is how well they freeze. Make a big batch on the weekend and you'll have easy breakfasts ready to go all week long.
To Freeze:
- Let waffles cool completely on a wire rack (this prevents sogginess).
- Arrange them in a single layer on a baking sheet and place in the freezer for 1-2 hours until firm.
- Transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Waffles keep well for up to 3 months.
To Reheat:
- Toaster: Pop frozen waffles straight into the toaster for the crispiest edges.
- Oven: Bake at 350ยฐF for about 8-10 minutes if reheating several at once.
- Air Fryer: Reheat at 350ยฐF for 3-4 minutes for waffles that taste freshly made.
- Microwave: Quick, but not recommended if you want crisp edges.
Troubleshooting Gluten Free Waffles
Why Are My Waffles Soggy?
Soggy waffles usually result from too much moisture or not enough heat. Make sure your waffle iron is fully preheated and don't stack waffles right after cooking, as the steam will make them soft. Place them on a wire rack in a single layer to keep them crisp.
Why Do My Waffles Stick to the Iron?
Sticking happens when the batter isn't cooked enough or when the iron isn't properly greased. Always spray or brush the plates with oil before each batch, and resist the urge to peek too early.
Why Are My Waffles Too Dry or Crumbly?
Dry, crumbly waffles can be a sign of too much flour or not enough fat. I always recommend weighing your flour using a kitchen scale if possible to ensure accuracy. Adding a touch more oil may also keep the texture soft and moist.
Serving Suggestions
Whether you're making a cozy weekend breakfast or a fun brunch spread, here are some of my favorite ways to serve gluten free waffles:
Sweet Toppings
- Classic maple syrup and butter
- Fresh fruit like berries, banana slices, or peaches
- Whipped cream or yogurt
- Chocolate chips or a drizzle of chocolate spread or granola butter, for a dessert-style waffle
- Warm air fryer apples in the fall months
For a fun breakfast bar, set out fresh fruit, whipped cream, maple syrup, chopped nuts, and chocolate chips so everyone can customize their own waffles.
Savory Toppings
- Crispy fried chicken for a Southern-inspired meal
- Scrambled or fried eggs with bacon or sausage
- Smoked salmon and cream cheese for a unique brunch twist
- Avocado slices with everything bagel seasoning
If you're serving a crowd, set out a variety of sweet and savory toppings so everyone can customize their own waffles.
Frequently Asked Questions
For me, each waffle takes exactly 4 minutes in my mini waffle maker. You'll know the waffles are done when the outside is golden and crisp.
I don't recommend it. Baking powder begins working as soon as it's mixed with the wet ingredients, so you'll get the fluffiest waffles if you cook the batter the same day. If you want to save time, freeze the cooked waffles instead.
Absolutely! In fact, I highly recommend making a big batch just for freezing. You can store in the freezer for up to 3 months.
I would go for a flour that contains xanthan gum for the best gluten free waffles. It helps bind everything together, and I have not tested this recipe without it.
No, this recipe cannot be made using almond or oat flour. You really will need a gluten free flour blend, like Bob's Red Mill 1 to 1 (my favorite flour).
Usually it's because the waffle iron wasn't fully preheated or the waffles were removed too early. Let them cook until they're deeply golden and the steam has mostly stopped escaping.
Yes! Simply substitute your favorite unsweetened non-dairy milk, such as oat or soy milk. The waffles will still turn out crisp and fluffy.
These waffles were developed to be made without eggs, so there's no need to add them. The recipe already produces crisp, fluffy waffles as written.
Love easy gluten-free breakfasts? My cookbook includes 60+ exclusive gluten-free baking recipes, including breakfast treats, cakes, cookies, and desserts you won't find on the blog.
Did you try my gluten free waffles? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
More Gluten Free Breakfast Recipes
๐ Recipe
Best Gluten Free Waffles From Scratch
Ingredients
- 2 cups (296g) gluten free flour blend (I use Bob's Red Mill 1 to 1 Flour)
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 cups (480ml) whole milk*
- 5 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Grease your waffle iron and preheat for about 3-5 minutes.
- In a large bowl, whisk the flour, sugar, baking powder, and salt together.2 cups (296g) gluten free flour blend, 3 tablespoons granulated sugar, 4 teaspoons baking powder, 1 teaspoon fine sea salt
- Add the milk, oil, and vanilla and stir until incorporated. A few lumps in the batter is OK. Allow the batter to sit at room temperature for at least 10 minutes.2 cups (480ml) whole milk*, 5 tablespoons canola or vegetable oil, 1 teaspoon vanilla extract
- Using ยผ cup of batter at a time, pour batter onto hot waffle iron. Cook each waffle for 4 minutes. For best results, serve warm.
Notes
- Feel free to use any milk you like, including non-dairy milk.
- This recipe yields 12 mini waffles (measuring 4 inches each). You can use this recipe with a standard waffle iron for larger waffles, you will just end up with less of them.
Matthew McCauley says
These waffles taste delicious. The flavor is so good and they are crispy/soft. My trouble is that only one of them came out beautiful. The rest ripped in half when opening the waffle iron. I lubricated the waffle iron between each waffle and it continued to stick the rest of the time I cooked.
Geneva says
This was such an easy and tasty recipe! I used it for my inaugural waffle iron batch. I'm allergic to eggs and wheat but no one else in my family is. This recipe was safe for me and yummy for all of us!
Taleen Benson says
I'm so glad to hear that Geneva, thank you!
Shirley Brown says
I made these GF waffles today, they are delicious. I had to tweak it out a bit, I may even add an egg next time. It was crispy on the outside but a little chewy on inside, so I left them in a little longer ( I used my Griddler w/waffle inserts) I think they could be a bit fluffier in the center but had good flavor. They didnโt stick bc I sprayed the trays really well each time. Thank you for sharing your recipe.
Taleen Benson says
So glad to hear that, thank you Shirley!
Allie says
These are amazing!! I used coconut milk, coconut oil, maple syrup, and added banana. Best GF waffle recipe Iโve tried. My toddler is obsessed. Thank you!
Taleen Benson says
I'm thrilled to hear that, thank you Allie!