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–+ servings
Overhead view of a plate of round, fluffy, Belgian-style gluten-free waffles topped with butter, syrup, and fresh red raspberries with silverware.

Gluten-Free Waffles

Made with a handful of pantry-staple ingredients and easy to make dairy-free or vegan if needed, these gluten-free waffles are everything you could ever hope for.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield:4 servings

Equipment

  • Large bowl
  • whisk or hand mixer
  • Medium bowl
  • ladle or cookie scoop with release handle
  • waffle maker see Notes
  • gluten-free cooking spray
  • Fork
  • Plate

Ingredients

  • 2 cups gluten-free all-purpose flour see Notes
  • 3 tablespoons sugar see Notes
  • 2 teaspoons double-acting baking powder see Notes
  • ¼ teaspoon salt
  • ¼ cup butter melted, see Notes
  • 1 ¾ cup milk of choice at room temperature, see Notes
  • 2 large eggs at room temperature, see Notes
  • 1 teaspoon pure vanilla extract

Instructions

  • Add gluten-free flour, sugar, gluten-free baking powder, and salt to large mixing bowl. Whisk ingredients together until well incorporated. Set dry bowl aside.
    Overhead view of dry ingredients for gluten-free waffles in a large glass mixing bowl with a silicone spatula.
  • Add melted butter, milk of choice, eggs, and pure vanilla extract to medium bowl. Whisk ingredients together until thoroughly combined.
    Overhead view of wet ingredients for gluten-free waffles in a large glass mixing bowl with a silicone spatula.
  • Slowly add wet ingredients to large bowl with dry ingredients, whisking or mixing well to thoroughly incorporate both mixtures before adding more. Continue process until entire mixture of wet ingredients has been incorporated into dry ingredients to form smooth waffle batter.
    Overhead view of prepared waffle batter in a large glass mixing bowl on a white countertop.
  • Preheat waffle maker. Let waffle batter sit while waffle maker preheats.
  • When waffle maker is preheated, lightly spray waffle maker with gluten-free cooking spray. Use ladle or cookie scoop with release handle to portion batter into greased waffle maker. Amount of batter used will depend on size of waffle maker.
  • Close waffle maker and cook according to waffle maker instructions, or until waffles are golden brown and cooked through. Use fork to carefully lift cooked waffles out of waffle maker, and transfer waffles to plate. Set plate aside and repeat process until all batter has been used.
    Overhead view of gluten-free waffles stacked on a plate. The waffles are large and round, divided into 4 wedges still connected.
  • Serve waffles warm with desired toppings and desired sides. Alternately, let waffles cool completely then refrigerate or freeze waffles for later (see Notes).

Notes

Note that the number of waffles made will depend primarily on the type and size of waffle maker you use. The number of servings this recipe yields will depend on the size and number of your waffles and your preferred portion sizes.
 
  • Flour: Every gluten-free flour behaves a little differently, but you should be fine with any cup-for-cup gluten-free flour blend. Make sure you're using a gluten-free flour that contains xanthan gum.
  • Measuring Flour: For the most accurate measurements, spoon the flour into your measuring cup (rather than scooping the flour out of its container with the measuring cup) and then level off the top.
  • Sugar: Granulated white sugar, brown sugar, coconut sugar, Swerve, erythritol, and monk fruit sweeteners will all work here. You may need to adjust the amount used depending on the sweetener.
  • Baking Powder: Most brands of baking powder are gluten free, but there are a few that aren't. Check that your baking powder is certified gluten free so you know there's no risk of cross-contamination. Also, use a brand that's free from aluminum so there's no metallic aftertaste.
  • Make it Dairy-Free: Use a dairy-free milk and a plant-based butter.
  • Make it Vegan: Use a dairy-free milk, a plant-based butter, and your favorite egg substitute.
 

Make-Ahead Options

  • Prepared Batter: The batter can be made up in advance and refrigerated in an airtight container up to 48 hours. Let it come to room temperature before using it to make waffles.
  • Refrigerated Waffles: Let waffles cool completely, then place waffles in airtight container. Refrigerate up to 3 days. Reheat waffles in toaster, air fryer, or microwave.
  • Frozen Waffles: Let waffles cool completely. Line baking sheet with parchment paper. Place waffles on parchment paper in one even layer, not touching or overlapping, then place baking sheet in freezer. Freeze waffles 30 minutes, then transfer to airtight container or food-safe sealable freezer bag. Freeze up to 3 months. When ready to eat, heat waffles in toaster or air fryer.
 

Suggested Toppings & Mix-Ins

  • pure maple syrup & diced, cooked bacon
  • butter or ghee
  • honey & sliced peaches
  • strawberries & whipped cream
  • blueberries
  • chocolate chips
  • cinnamon & brown sugar
  • melted peanut butter
  • sliced bananas
  • raspberries & chocolate syrup
  • vanilla ice cream & sprinkles (trust me!)

Nutrition

Serving Size: 1serving | Calories: 440cal | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 555mg | Potassium: 200mg | Total Carbs: 63g | Fiber: 4g | Sugar: 14g | Net Carbs: 59g | Vitamin A: 662IU | Calcium: 407mg | Iron: 5mg
Recipe By:Sam Guarnieri