Gluten-Free Waffles

There’s something about waffles that just makes a weekend feel complete. Around here, it’s kind of become a tradition — a lazy Sunday morning, hot coffee brewing, and the waffle maker sizzling away in the corner of the kitchen. These gluten-free waffles have become a real favorite in our home. Light and crisp on the outside, soft and fluffy inside — just how I like them.

When I first started making gluten-free versions, I’ll admit, I had a few flops. Either they were too dry, too dense, or just plain disappointing. But after a few tweaks and lots of breakfast trials, this recipe has stuck. Now, it’s the only one I turn to when I want waffles that don’t taste gluten-free — they just taste good.

What Makes These Waffles Work So Well

I wanted a waffle recipe that could double as a quick mix, something I could stash in a jar and whip up on busy mornings. This one ticks all the boxes — reliable texture, easy ingredients, and flexible enough for mix-ins or substitutions.

Here’s a quick look at what goes into it:

• Granulated Sugar – Just enough to bring out the flavor without overpowering the toppings.
• Vegetable Oil – Keeps the inside tender without making them greasy.
• Vanilla Extract – A little splash adds a lovely warmth and rounds out the flavors.
• Gluten-Free All-Purpose Flour (with Xanthan Gum) – I usually use Pillsbury, but honestly, I’ve tried others too. Just make sure your blend already includes xanthan gum — it helps hold everything together.
• Baking Powder – Gives the waffles that lift and puff.
• Salt – Not to be skipped! It makes the sweet flavor pop.
• Milk – Any milk works, but I often use almond milk if I’m making them dairy-free.

Real-Life Tips From My Kitchen

Over the years, I’ve picked up a few small things that make a big difference when making these waffles:

• Let your waffle iron get properly hot. If the first one comes out pale or sticks, your iron probably wasn’t ready.
• Don’t scoop flour directly from the bag. I spoon it into the cup and level it off with a knife. It keeps the texture consistent.
• Mix up a big batch of the dry ingredients. I keep a jar in my pantry so I can make waffles on a whim — just add the wet ingredients and go.
• Always grease the waffle iron between batches. Gluten-free batter tends to stick a little more than regular, so don’t skip this step.
• Use an ice cream scoop to portion the batter. It keeps the size even and cleanup easier. My waffle maker takes two scoops per batch.
• Keep finished waffles warm in a 200°F oven if you’re feeding a crowd — that way everyone eats hot waffles together.
• Try mix-ins. Blueberries are a big hit in our house, but I’ve done mini chocolate chips, chopped strawberries, and even a sprinkle of cinnamon sugar in the batter.

Egg-Free and Dairy-Free Options

We recently had to adjust for egg sensitivity at home, and let me tell you — I wasn’t ready to give up waffles. I tested this recipe using Bob’s Red Mill egg replacer and almond milk, and they still came out golden and crisp. So yes, you can definitely make these gluten-free waffles vegan too. Just make sure your waffle iron is greased well, as egg-free batter can be slightly stickier.

Mix-In Ideas You’ll Actually Want to Try

You can take this basic waffle batter and make it your own. Here are some fun combinations we love:

• Mini chocolate chips + a touch of cinnamon
• Fresh blueberries + lemon zest
• Chopped cooked bacon + a tiny bit of maple in the batter
• Shredded coconut + brown sugar for a toasty twist

Sometimes I even split the batch and let everyone customize their own waffle mix. It’s a fun weekend thing if you have kids around.

Favorite Toppings (Beyond Syrup)

Sure, maple syrup is always welcome at the table — but we like to play around with toppings too:

• A handful of fresh berries and a dollop of whipped cream
• Peanut butter and banana slices
• Chocolate sauce and crushed nuts
• Greek yogurt and honey drizzle
• A scoop of vanilla ice cream if it’s dessert-for-breakfast kind of day

I’ve even used these waffles as a base for savory toppings like scrambled eggs and cheese. Works surprisingly well when you leave out the vanilla and sugar.

Storing Leftovers (If There Are Any)

Honestly, we rarely have leftovers unless I double the recipe. But when we do:

• Store waffles in an airtight container in the fridge for up to 3 days.
• For longer storage, lay them flat in a freezer-safe bag and freeze for up to 3 months.
• Reheat in a toaster or oven — never the microwave if you want that crispy edge back.

Sometimes I make a double batch on Sunday and freeze half for busy weekday breakfasts. They go straight from freezer to toaster, and they’re just as good.

Yield: 6

Gluten-Free Waffles

Print

There’s nothing quite like a crisp, golden waffle fresh off the iron—and this gluten-free version has become a staple in my kitchen. These waffles have a light, fluffy inside with a satisfying crunch on the outside. Whether you’re piling them with fruit, drizzling them with syrup, or just enjoying them warm with butter, they always hit the spot.

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 2 minutes

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum, or add separately)
• 4 teaspoons gluten-free baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup vegetable oil
• 1 3/4 cups milk (dairy or non-dairy)
• 1/2 teaspoon xanthan gum (only if your flour blend doesn’t already include it)

Instructions

1. Start by whisking the eggs, sugar, vanilla, and oil in a large mixing bowl until everything looks smooth and glossy.
2. In a separate bowl, combine the flour, baking powder, salt, and xanthan gum (if needed). Add this dry mix to the egg mixture and stir to combine—it’ll look thick and a little shaggy at this point.
3. Pour in the milk and stir again until the batter becomes smooth and pourable.
4. Heat your waffle maker and lightly grease it. Use a ladle or greased scoop to portion the batter onto the hot plates, then close and cook until the waffles are crisp and golden.
5. Serve warm with butter, maple syrup, or any toppings you love.

Notes

• If using a flour blend without xanthan gum, don’t skip adding it separately—it helps with structure.
  
• For dairy-free waffles, almond milk works beautifully.
  
• For egg-free or vegan waffles, a good egg replacer like Bob’s Red Mill Egg Replacer does the trick.
  
• Stir in chocolate chips, fresh blueberries, or chopped nuts for extra flavor.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 411Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 68mgSodium 471mgCarbohydrates 45gFiber 1gSugar 12gProtein 9g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thoughts

This gluten-free waffle recipe has become a staple in our house, and I’m glad to share it with you. Whether you’re new to gluten-free cooking or just looking for a waffle that doesn’t disappoint, give this one a try. It’s easy, it works, and most importantly — it tastes like home.

Try Other Gluten Free Recipes: