Gluten Free Buttermilk Waffles
These Gluten Free Buttermilk Waffles are light, crisp and tender with a tangy buttermilk flavor. A cozy breakfast favorite, sweet or savory.
Servings: 6
Calories: 332kcal
Equipment
- Waffle Maker
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Non-stick Spray
Ingredients
- 312.5 grams Bob's Red Mill gluten free all-purpose flour about 2 ½ cups
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups buttermilk
- 3 large eggs lightly beaten
- ½ stick butter unsalted and melted
- 3 tablespoon granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
- Preheat your waffle maker, then generously spray with non-stick cooking spray prior to using.
- In a medium bowl, whisk all dry ingredients, then set aside. In a large bowl, whisk buttermilk, eggs, melted butter, sugar and vanilla until incorporated.
- Then add the dry ingredients in and mix until just combined (note: the batter will look thick and slightly lumpy).
- Pour about ¾ cup of waffle batter into your prepared waffle maker and cook according to the manufacturer's instructions until golden brown and crisp (note: this is for a 7" waffle).
- Repeat until all batter is complete, lightly spraying with more non-stick spray as needed.
- Serve immediately and top with butter, maple syrup, fresh fruit (like strawberries or sliced bananas) or a combination of all three.
Notes
- Mix Gently: Gluten free flour can toughen if overmixed, so stir just until the batter comes together. A few small lumps are totally fine.
- Let the Batter Rest: A quick 5-10 minute rest helps the flour hydrate and gives you fluffier waffles with a better structure.
- Preheat the Waffle Iron Fully: Gluten free waffles brown a bit slower, so a well-heated iron helps create that crisp, golden exterior.
- Cool on a Wire Rack: Letting waffles cool on a wire rack instead of stacking them helps keep them crisp instead of steaming into sogginess.
- Want Extra Fluffy Waffles? Separate the eggs and whip the whites to stiff peaks before folding them in. It does make for a fluffier waffle, but honestly, we prefer the simpler one-bowl method here since it gets you to breakfast faster.
- Using a Belgian Waffle Maker? You'll likely need closer to 1 cup of batter per waffle instead of ¾ cup, since the pockets are deeper.
- Refrigerator: Cooled waffles can be stored in an air-tight container in the refrigerator for up to 3 days.
- Freezer: Flash-freeze waffles in a single layer on a baking sheet for about an hour before transferring to a freezer-safe bag. This helps them from sticking together, and keeps them for 2-3 months.
- Reheating: To reheat, avoid the microwave as the waffles will come out soggy. A toaster oven or air fryer would be best to maintain the waffles' crispy exterior.
Nutrition
Serving: 6g | Calories: 332kcal | Carbohydrates: 44g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 793mg | Potassium: 144mg | Fiber: 5g | Sugar: 12g | Vitamin A: 486IU | Calcium: 197mg | Iron: 2mg
