Gluten-Free Waffles
These Gluten-Free Waffles are made with oat flour, buttermilk, and maple syrup for a classic waffle texture without gluten-free flour blends or gums.
Ingredients
- 2 cups oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 eggs
- ¼ cup butter, melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions so it’s fully heated before adding the batter.
- In a large mixing bowl, whisk together the oat flour, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. The batter should be thick with a few small lumps, avoid over mixing.
- Lightly grease the waffle iron if needed, then pour the batter into the hot iron. Cook according to your waffle maker’s instructions until the waffles are golden and crisp.
- Carefully remove the waffles and serve warm with your favorite toppings.
Nutrition
Notes
- Preheat the waffle iron fully: A hot waffle iron helps the waffles cook evenly and develop a crisp exterior.
- Do not over mix the batter: Stir just until combined; over mixing can lead to dense waffles.
- Let the batter rest briefly: Allow the batter to sit for 3–5 minutes before cooking so the oat flour fully hydrates, which helps improve texture.
- Expect a slightly thick batter: Oat flour absorbs liquid differently than wheat flour, so the batter will be thicker than traditional waffle batter.
- Grease as needed: Even nonstick waffle irons may need a light coating of oil or butter to prevent sticking.
- Serve immediately or re-crisp: Waffles are best fresh but can be re-crisped in a toaster if needed.
- Serving Suggestions: We love having these waffles with Crockpot Breakfast Casserole and Turkey Breakfast Sausage.
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