Easy to make, and delicious to eat, these gluten free waffles have only 10 simple ingredients and take just 15 minutes to make! These waffles have a soft, fluffy middle and a perfectly crispy outside. Plus, they’re packed with 13 grams of protein per waffle!

a gluten free waffle on a pink plate topped with blueberries and sliced strawberries

What Makes This Recipe Great

I’ve been on a protein recipe kick lately. If you haven’t tried my Protein Pancakes, Vegan Baked Oatmeal, or new Banana Protein Muffins, I recommend you save these recipes and make them soon! They’re delicious, packed with protein, and did I mention delicious?!

Okay, now onto my newest favorite, Gluten Free Waffles! These homemade, from-scratch waffles are dairy-free, gluten-free, and have a vegan option! Add mixins, top with your favorite toppings, make them ahead of time, or freeze them for later! You seriously can’t go wrong with this recipe. Dare I say this is the BEST gluten free waffle recipe I’ve ever tried.

10 ingredients, 15 minutes, and 13 grams of protein per waffle. The ultimate recipe for the ultimate breakfast!

Ingredient Notes

recipe ingredients in small bowls and labeled
  • gluten-free 1:1 flour: I love the King Arthur brand. Bob’s Red Mill also makes a great all-purpose gluten-free flour blend. 
  • baking powder
  • vanilla protein powder: I like the Be Well By Kelly brand.
  • almond milk: or your preferred dairy-free milk. Coconut milk and oat milk work well too. 
  • coconut sugar
  • maple syrup
  • vanilla extract
  • Eggs: Let your eggs get to room temperature.
  • avocado oil: or coconut oil – this will give them more of a coconutty taste!
  • salt

Recipe Step by Step

numbered step by step photos showing how to make the waffle batter
  1. Mix coconut sugar, maple syrup, eggs, avocado oil, and vanilla in a bowl. 
  2. Mix dry ingredients in a separate bowl. 
  3. Combine and then whisk in milk until very smooth (this may take some elbow grease! 
  4. Spray the waffle maker with avocado oil or another cooking spray and preheat. 
  5. For Belgian (4 triangles/large circle) waffles, use a 1 cup measuring cup to scoop out the waffle batter and pour it evenly into the middle of the waffle iron.
  6. Cook waffles according to waffle maker directions. For my Belgian waffle maker, this took about 4-5 minutes total, flipping the machine halfway through.
  7. Enjoy topped with berries and maple syrup!
waffle triangles stacked on a white plate

Expert Tips for The Best Gluten Free Waffles

  • Dairy: If you’re not dairy-free you can swap the non-dairy ingredients for regular dairy. 
  • Waffle Maker: The batter amount and cook time will adjust depending on your waffle maker. Make sure to follow the instructions according to your specific waffle maker. I used this Belgian Waffle Maker.
  • Oil: Don’t forget to grease your waffle maker with oil spray to make sure the batter doesn’t stick. This is super important!

Serving Tips

  • Batter Mix-ins: If you want to jazz up these waffles, you can add chocolate chips, nuts, blueberries, strawberries, or cinnamon to your waffle batter! 
  • All the Toppings: The topping options are endless. You can top it with peanut butter, almond butter, whipped cream, berries, sliced bananas, chocolate chips, maple syrup, and more!

Storage Tips

  • Make Ahead: These gluten free waffles are super easy to make ahead of time. Simply follow the freezing instructions below and you’ll have a protein-packed breakfast ready in no time!
  • Leftovers: If you plan to eat them within a few days, you store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or toaster, or broil for a few minutes!
  • How to Freeze: Let your leftover waffles cool completely, then store them in a freezer-safe container or ziptop bag for up to 6 months.
  • Reheating: Reheat leftover waffles (fresh or frozen) in a toaster oven or broil in the regular oven to get them warm and crispy. 
pouring syrup on to a gluten free waffle topped with berries

Recipe FAQs

Can I make my gluten free waffles egg-free and vegan?

You can try an egg replacement like Bob’s Red Mill egg replacer, a liquid egg substitute, or a flax egg. Let me know if you try this and how it turns out in the comments. Make sure your milk, protein powder, mixins, and toppings are also vegan. 

More Gluten-Free Breakfast Recipes

Sausage Breakfast Casserole 

Homemade Breakfast Sausage

Roasted Veggie Breakfast Casserole

Spinach and Feta Breakfast Bites

Gluten-Free Quiche

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

a gluten free waffle on a pink plate topped with blueberries, strawberries and maple syrup with a fork taking a bite out
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Homemade Gluten Free Waffles (Dairy Free!)

Yield: 4 7″ Belgian waffles
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Easy to make, and delicious to eat, this gluten free waffle recipe has only 10 simple ingredients and takes just 15 minutes to make! These waffles have a soft, fluffy middle and a perfectly crispy outside. Plus, they’re packed with 13 grams of protein per waffle!
5 from 10 votes
Leave a Review »

Ingredients

  • 2 tbsp coconut sugar
  • 1 tbsp maple syrup
  • 2 eggs, room temperature
  • ½ cup avocado oil, or coconut oil – this will give them more of a coconutty taste!
  • 1.5 tsp vanilla extract
  • 1 ¾ cups Gluten Free 1:1 Flour, I love King Arthur brand
  • 3 tsp baking powder, be sure to look for gluten free
  • 2 tbsp vanilla protein powder, I like Be Well By Kelly brand
  • ¼ tsp salt
  • 1 ⅔ cups almond milk, or coconut milk / oat milk!

Equipment

  • Belgian waffle maker You can use another type – you may just need to measure out less batter and adjust cooking time!

Instructions
 

  • Mix coconut sugar, maple syrup, eggs, avocado oil and vanilla in a bowl.
  • Mix dry ingredients in a separate bowl.
  • Combine the two while simultaneously whisking in the milk. Mix until very smooth (this may take some elbow grease!)
  • Spray waffle maker with avocado oil and preheat.
  • For Belgian (4 triangles/large circle) waffles, use 1 cup measuring cup to scoop out the batter and pour it evenly into the middle of the waffle iron.
  • Cook waffles according to waffle maker directions. For my Belgian waffle maker, this took about 4-5 minutes total, flipping the machine halfway through.
  • Enjoy topped with berries and maple syrup!

Notes

Expert Tips

  • Dairy: If you’re not dairy-free you can swap the non-dairy ingredients for regular dairy. 
  • Waffle Maker: The batter amount and cook time will adjust depending on your waffle maker. Make sure to follow the instructions according to your specific waffle maker. 
  • Oil: Don’t forget to grease your waffle maker to make sure the batter doesn’t stick. This is super important!

Serving Tips

  • Batter Mix-ins: If you want to jazz up these waffles, you can add chocolate chips, nuts, blueberries, strawberries, or cinnamon to your waffle batter! 
  • All the Toppings: The topping options are endless. You can top it with peanut butter, almond butter, whipped cream, berries, sliced bananas, chocolate chips, maple syrup, and more!

Storage Tips

  • Make Ahead: These gluten free waffles are super easy to make ahead of time. Simply follow the freezing instructions below and you’ll have a protein-packed breakfast ready in no time!
  • Leftovers: If you plan to eat them within a few days, you store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or toaster. 
  • How to Freeze: Let your leftover waffles cool completely, then store them in a freezer-safe container or ziptop bag for up to 6 months.
  • Reheating: Reheat leftover waffles (fresh or frozen) in a toaster oven to get them warm and crispy. 

Nutrition

Serving: 1waffle, Calories: 529kcal, Carbohydrates: 50g, Protein: 13g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Trans Fat: 0.01g, Cholesterol: 96mg, Sodium: 661mg, Potassium: 73mg, Fiber: 6g, Sugar: 10g, Vitamin A: 119IU, Calcium: 390mg, Iron: 3mg
Course: Breakfast
Cuisine: American
Calories: 529
Author: Mary Smith