Easy Gluten-Free Waffles
Fluffy on the inside and crisp at the edges, these easy gluten-free waffles bring comfort to your plate with minimal fuss.
The gluten-free waffles recipe is endlessly adaptable, perfect for weekday breakfasts or weekend brunch.
Whether you’re dairy-free, vegan, or just experimenting with gluten-free eating, this recipe accommodates all. With pantry staples and simple steps, it’s a reliable favorite.
Key Ingredients for Gluten-Free Waffles
Gluten-free all-purpose flour – A cup-for-cup blend with xanthan gum ensures structure and chew without gluten.
Sugar – Adds a touch of sweetness and helps the waffles brown beautifully. Use your preferred type or substitute.
Double-acting baking powder – Creates light, fluffy waffles by giving them an extra rise as they cook.
Salt – Balances the sweetness and enhances flavor depth.
Butter – Provides richness; use plant-based butter for dairy-free or vegan versions.
Milk of choice – Adds moisture and smoothness to the batter. Dairy or plant-based options both work well.
Eggs – Essential for structure and lift. Replace with a vegan egg substitute if needed.
Pure vanilla extract – Rounds out the flavor with a warm, aromatic note.
How to Make the Best Gluten-Free Waffles
Start by mixing your dry and wet ingredients separately for a smooth, lump-free batter. Preheat your waffle maker while the batter rests to ensure even cooking.
Ladle the batter into a lightly greased waffle maker, close the lid, and cook until golden brown. Repeat until all the batter is used, then serve warm with your favorite toppings.
Tips for Perfect Gluten-Free Waffles Every Time
For best results, use a gluten-free flour that includes xanthan gum. Letting the batter rest while the waffle maker preheats improves texture.
Avoid overfilling the waffle iron—stick to the manufacturer’s suggested amount.
To enhance the flavor, try folding in a handful of chocolate chips, blueberries, or chopped nuts before cooking.
How to Store
Let any leftover waffles cool completely, then store them in an airtight container in the refrigerator for up to three days.
For longer storage, freeze waffles between parchment layers in a sealed bag. Reheat in the toaster or oven to restore crispness.
Frequently Asked Questions
Can I make the batter ahead of time?
It’s best to cook waffles immediately for fluffiness, but the batter can rest up to 30 minutes before cooking.
What if I don’t have xanthan gum in my flour blend?
Add about ½ teaspoon per cup of flour to help mimic the elasticity of gluten.
Can I freeze these waffles?
Yes! Freeze them in a single layer, then transfer to a bag or container. Toast straight from frozen when ready to eat.
Which waffle maker works best for this recipe?
Any standard or Belgian-style waffle maker will do—just follow the instructions for batter quantity and cook time.
Easy Gluten-Free Waffles
Ingredients
- ¼ cup melted butter
- 2 teaspoons double-acting baking powder
- 1 ¾ cups milk of choice room temperature
- ¼ teaspoon salt
- 2 cups gluten-free all-purpose flour
- 2 large eggs room temperature
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt until fully integrated. Set aside. In a separate medium bowl, combine the melted butter, milk, eggs, and vanilla extract, blending until smooth. Gradually incorporate the wet mixture into the dry ingredients, mixing continuously to ensure a lump-free batter. Preheat the waffle maker and allow the batter to rest during this time. Once preheated, lightly coat the waffle plates with gluten-free cooking spray. Portion batter using a ladle or cookie scoop, adjusting the quantity to fit your specific waffle maker. Close the lid and cook as per appliance instructions, or until waffles are evenly golden and fully cooked. Carefully extract the waffles using a fork and place them on a plate. Repeat with the remaining batter. Serve warm with toppings of your choice, or allow to cool before refrigerating or freezing for future enjoyment.