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.
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.
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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-By-Step Instructions
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.
Expert Tips
- 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.
📖 Recipe
Best Gluten Free Waffles From Scratch
Ingredients
- 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
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 ¼ cup of batter at a time, pour batter onto hot waffle iron. Cook each waffle for 4 minutes. For best results, serve warm.
Notes
- 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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