These are the absolute best gluten free waffles! They're made from scratch but are so super easy and much better than store-bought -- perfectly crisp on the outside and fluffy on the inside.
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.
These gluten free waffles have quickly become a staple at our house. Not only are they the perfect Saturday morning treat, they freeze so well!
So, if you make a big batch and freeze them, it's a great gluten free breakfast option that's both fast and absolutely delicious.
Why You'll Love These Gluten Free Waffles
- The texture is everything! From the crisp exterior to the light and fluffy interior, these are seriously perfect.
- There's a hint of sweetness in the batter, but not too much to where it's overwhelming. It's just right!
- This is a great base recipe. You can add your own mix-ins to make different kinds of gluten free waffles. More on that later...
Ingredient Notes and Substitutions
- 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.
- Milk: Whole milk really is best in this recipe, but if you would prefer to use a lower fat milk, that should be OK.
- Oil: I typically use canola oil but you can also use vegetable oil. I have not tested this recipe with any other oils, such as coconut.
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.
STEP FOUR: Walk away! Let your batter sit at room temperature for at least 10 minutes, until it thickens slightly.
STEP FIVE: Cook up your waffles. Pour ¼ cup of batter into your waffle maker and cook for 4 minutes. Carefully remove each waffle and continue cooking until all the batter is gone.
- As always, my top tip is to weigh your flour using a scale. This is always the best way to ensure accuracy, which is especially important in gluten free baking. We'll need 296 grams of flour for this recipe.
- You will want to mix well to fully incorporate the different ingredients, but a few lumps in your batter are totally fine.
- 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!
- The waffle iron does get very hot, so I recommend using potholders or oven mitts to open and close it for each waffle.
- While I used a mini waffle maker for individual waffles, you can definitely use this recipe with a standard waffle iron. The one I use makes 4-inch 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.
Absolutely! In fact, I highly recommend making a big batch just for freezing. Wrap each individual waffle in plastic wrap and store in the freezer for up to 3 months.
You can definitely get creative with this gluten free waffle recipe. Some of my favorite mix-ins are chocolate chips or blueberries.
It should be really easy to make these waffles dairy free. You just need to swap the milk out with your favorite non-dairy milk.
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.
Best Gluten Free Waffles From Scratch
- 2 cups (296g) gluten free flour blend
- 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
- 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 ¼ cup of batter at a time, pour batter onto hot waffle iron. Cook each waffle for 4 minutes. For best results, serve warm.
- 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.
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