Gluten-Free Waffles Recipe

There's just something about Saturday morning waffles that make weekends so much sweeter! Hot, fresh off the waffle iron, waffles covered in syrup (or whatever your sweet topping of choice) start the day off right. And when you can make waffles that will be ready to eat in 20 minutes or less, that's a recipe you'll want to keep on repeat! So if you're looking for an easy waffle recipe, you'll love these gluten-free waffles!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings Medium Waffles

Calories 290kcal

Author Christine McMichael

Equipment

Waffle Maker

Ingredients

1 cup non-dairy milk
3 Tablespoons maple syrup
1 teaspoon vanilla
1 large egg
2 Tablespoons melted butter (dairy or non-dairy) or coconut oil
1 1/2 cups gluten-free all-purpose baking flour
4 teaspoons baking powder
1/2 teaspoon salt

Instructions

Whisk together all wet ingredients.
Whisk in the dry ingredients. The batter will be fairly thick, which helps keep the waffles become thick and fluffy.
Heat and grease the waffle iron. The batter will continue to thicken and almost puff up a bit as it sits because of the baking powder. Give it a good whisk before adding it to the waffle maker.
Once hot, pour batter into the waffle maker and cook until golden brown, about 3-5 minutes.
Place the cooked waffles on a wire rack while the others cook to prevent the bottoms from getting soggy.
Serve with fresh fruit and maple syrup and enjoy!

Video

Notes

Let these Gluten-Free Waffles cool completely, then store them in an airtight container (or freezer bag) at room temperature for 2-3 days. They can also be stored in the refrigerator for 3-5 days, or frozen for up to 3 months!

Tasty Tip – You can treat these just like store-bought frozen waffles, which makes for an easy weekday breakfast. Just take them out of the freezer, pop them in the toaster, and enjoy!

Nutrition