Gluten Free Waffles with Almond Flour

You know those mornings when you just need a really good waffle? Not just any waffle, but one that’s crispy on the outside, fluffy on the inside, and doesn’t leave you feeling weighed down. I hear you. And let me tell you, these Gluten Free Waffles with Almond Flour are the answer to your breakfast dreams. They came about after one too many failed attempts at gluten-free baking that left me with hockey pucks instead of waffles. I was determined to create a recipe that felt like a treat but was simple enough for a sleepy Tuesday morning. This is it. It’s become our family’s weekend staple, and I have a feeling it’s about to become yours, too.

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Waffles

Honestly, what’s not to love? These waffles are the full breakfast package.

• Simple Ingredients: Made with pantry staples you probably already have.
• Naturally Sweet & Nutty: The almond flour gives them a delicious, toasty flavor that’s so much better than bland mixes.
• Meal-Prep Friendly: Make a big batch and freeze them for a quick, ready-to-go breakfast all week long.
• Family-Approved: My kids gobble these up, and they never even notice they’re gluten-free. It’s a win for everyone!

What You’ll Need

Here’s your grocery list. The beauty of this recipe is its simplicity. For more tips on working with gluten-free flours, check out our Ultimate Guide to Gluten-Free Baking.

• 2 cups almond flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil (or unsalted butter)
• 1/4 cup milk (dairy or non-dairy both work great)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

How to Make Almond Flour Waffles

It’s as easy as mix, pour, and cook. Let’s get those waffles going!

1. Prep the Waffle Iron: Preheat your waffle iron to a medium-high setting. Giving it a quick spray with cooking oil is always a good idea to prevent sticking.
2. Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and salt. This makes sure there are no clumps and the leavener is evenly distributed.
3. Combine the Wet Ingredients: In a separate bowl, whisk the eggs, then add the melted (and slightly cooled) coconut oil, milk, maple syrup, and vanilla. Whisk it all until it’s smooth and well-combined.
4. Bring It All Together: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. A few lumps are totally fine—overmixing can make the waffles tough.
5. Cook to Perfection: Pour the recommended amount of batter onto your hot waffle iron (this will vary by machine). Close the lid and cook for about 3-5 minutes, or until the waffles are golden brown and crisp.
6. Serve Immediately: The best way to enjoy a waffle is right away! Serve with your favorite toppings and dig in.

My Top Tips for Waffle Success

I’ve made these more times than I can count, and here’s what I’ve learned along the way.

• Don’t Peek! I know it’s tempting, but resist the urge to lift the waffle iron lid too early. Let the steam do its work to cook the waffle through.
• Keep ‘Em Warm: If you’re making a batch for a crowd, keep finished waffles crispy by placing them in a single layer on a baking sheet in a 200°F oven.
• Batter Too Thick? If your batter seems a little thick, add another tablespoon of milk to thin it out. The consistency should be pourable but not runny.
• Get Creative with Toppings: While classic maple syrup is divine, try topping with fresh berries, a dollop of Greek yogurt, or a sprinkle of cinnamon for a delicious change.

Delicious Serving Suggestions

These waffles are a fantastic canvas for so many flavors. Here are a few of our favorite ways to serve them:

• The Classic: A generous drizzle of pure maple syrup and a pat of butter.
• Berry Bliss: A pile of fresh strawberries and blueberries with a dusting of powdered sugar.
• Cinnamon Apple: Top with sautéed cinnamon apples for a taste of fall any time of year.
• Savory Twist: Yes, you can go savory! Try them with a fried egg and avocado for a hearty breakfast.

Your Gluten Free Waffle Questions, Answered

Can I make the batter the night before?

I don’t recommend making the batter too far in advance as the almond flour can absorb the liquid and make the waffles dense. For a make-ahead option, I suggest cooking the waffles completely, letting them cool, and then freezing them. They reheat beautifully in the toaster!

Can I use a different type of flour?

Almond flour is key for the texture and flavor here. While you can substitute the tapioca flour with an equal amount of arrowroot starch or cornstarch, I wouldn’t recommend substituting the almond flour with another gluten-free blend, as the results will be very different. For other gluten-free breakfast ideas, you might enjoy these Fluffy Gluten-Free Pancakes.

How should I store leftover waffles?

Let the waffles cool completely on a wire rack. Then, store them in an airtight container or zip-top bag in the refrigerator for up to 3 days or in the freezer for up to 3 months. They reheat best in a toaster or toaster oven to bring back that crispy exterior.

Are these waffles dairy-free?

They can be! Simply use a non-dairy milk, like almond or oat milk, and make sure to use coconut oil instead of butter. It’s an easy swap that works perfectly.

More Breakfast Favorites to Try

If you loved this recipe, you’ll definitely want to explore more morning inspiration from the kitchen. Whether you’re in the mood for something quick or a weekend project, I’ve got you covered.

• 5-Minute Healthy Breakfast Smoothie Bowl
• Make-Ahead Savory Breakfast Casserole

I hope these Gluten Free Waffles with Almond Flour bring as much joy to your table as they have to mine. They’re proof that eating gluten-free doesn’t mean sacrificing flavor or that classic, comforting breakfast experience. Whip up a batch this weekend and see for yourself. Happy cooking

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