If you’re on the hunt for a breakfast that feels indulgent but is secretly good for you, you’ve just hit the jackpot. These Easy Gluten Free Sweet Potato Waffles are my absolute favorite way to transform a humble sweet potato into a crispy-on-the-outside, fluffy-on-the-inside masterpiece. They’re perfect for those busy mornings when you need a nutritious start that actually excites your taste buds. Trust me, your family won’t believe they’re gluten-free.
Table of Contents
Table of Contents
Why You’ll Love This Gluten Free Sweet Potato Waffles Recipe
- Nutrient-Packed: Sneak in a serving of veggies first thing in the morning for a healthy boost.
- Meal-Prep Friendly: Make a big batch and freeze them for a quick, reheat-and-eat breakfast all week.
- Naturally Sweet: The sweet potato lends a gorgeous, natural sweetness, so you can go lighter on the syrup.
- Incredibly Versatile: Perfect for a lazy weekend brunch or a grab-and-go weekday meal.
Gluten Free Sweet Potato Waffles Recipe
- Total Time: 35 minutes
- Yield: 4 waffles 1x
Description
Crispy Gluten Free Sweet Potato Waffles super easy recipe Learn the secret tech for perfect golden healthy breakfast or brunch Just
Ingredients
- 1 cup mashed sweet potato
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Fire up your waffle iron and let it get nice and hot. This is key for that perfect crispy edge!
- In a large bowl, whisk together the wet ingredients: the mashed sweet potato, eggs, milk, maple syrup, melted oil, and vanilla. Mix until it’s smooth and well-combined.
- In a separate bowl, whisk together the dry ingredients: the gluten-free flour, baking powder, cinnamon, and salt.
- Gently pour the dry ingredients into the wet ingredients. Stir until just combined. A few lumps are totally fine—overmixing is the enemy of fluffy waffles!
- Lightly grease your waffle iron if needed. Spoon the batter onto the iron, close the lid, and cook according to your machine’s instructions, usually about 4-5 minutes, until golden brown and crisp.
- Serve immediately with your favorite toppings and enjoy the deliciousness!
Notes
Crispy-on-the-outside, fluffy-on-the-inside gluten-free waffles made with nutrient-packed sweet potato. A perfect, healthy breakfast or brunch that’s great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 waffles
- Calories: 280 kcal
- Sugar: 12 g
- Fat: 10 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 7 g
Gathering Your Ingredients
Here’s what you’ll need to make these delicious waffles. The beauty of this recipe is its simplicity!
- 1 cup mashed sweet potato (cooled)
- 2 large eggs
- 1/4 cup milk (dairy or unsweetened non-dairy both work great)
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil (or avocado oil)
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
How To Make Sweet Potato Waffles
- Fire up your waffle iron and let it get nice and hot. This is key for that perfect crispy edge!
- In a large bowl, whisk together the wet ingredients: the mashed sweet potato, eggs, milk, maple syrup, melted oil, and vanilla. Mix until it’s smooth and well-combined.
- In a separate bowl, whisk together the dry ingredients: the gluten-free flour, baking powder, cinnamon, and salt.
- Gently pour the dry ingredients into the wet ingredients. Stir until just combined. A few lumps are totally fine—overmixing is the enemy of fluffy waffles!
- Lightly grease your waffle iron if needed. Spoon the batter onto the iron, close the lid, and cook according to your machine’s instructions, usually about 4-5 minutes, until golden brown and crisp.
- Serve immediately with your favorite toppings and enjoy the deliciousness!
Essential Equipment
You won’t need anything fancy for this recipe! The main star is a reliable waffle maker. A good set of mixing bowls, a whisk, and a measuring cup will get the job done perfectly.
Tips for Waffle Perfection
Here are a few secrets I’ve learned in my kitchen to make sure your waffles turn out amazing every single time.
- Cool Your Sweet Potato: Make sure your mashed sweet potato is cooled before mixing it with the eggs to avoid accidentally cooking them.
- Batter Consistency: If your batter seems too thick, add a tiny splash more milk. Gluten-free flours can vary in absorbency.
- Keep Them Warm & Crispy: If you’re making a large batch, keep finished waffles crisp by placing them in a single layer on a baking sheet in a 200°F oven while you finish cooking the rest.
- Get Creative with Toppings: While classic maple syrup is divine, try them with a dollop of Greek yogurt, a sprinkle of nuts, or even a fried egg for a sweet and savory twist!
What to Serve With Your Waffles
These waffles are a complete meal on their own, but they love company! For a full brunch spread, pair them with some crispy gluten-free or a fresh fruit salad. A drizzle of nut butter adds a fantastic hit of protein, making this breakfast both satisfying and delicious.
A Note on Nutrition
While I’m all about flavor first, it’s a wonderful bonus that these waffles are a healthier choice. Sweet potatoes are loaded with vitamin A and fiber, and using gluten-free flour makes them easier to digest for many. It’s a win-win!
Your Gluten Free Sweet Potato Waffles Questions, Answered
Can I make these waffles ahead of time?
Absolutely! These waffles freeze like a dream. Let them cool completely after cooking, then place them in a single layer on a baking sheet to freeze solid before transferring to a freezer bag. They’ll keep for up to 3 months. Reheat them straight from the freezer in a toaster or oven for a quick breakfast.
What’s the best way to cook a sweet potato for mashing?
My favorite, hands-off method is roasting. Poke a whole sweet potato a few times with a fork, bake at 400°F for about 45-60 minutes until tender, then scoop out the flesh. You can also steam or boil chunks of peeled sweet potato until soft. Just be sure to let it drain and cool completely so your waffle batter isn’t too wet.
I don’t have a waffle maker. Can I make pancakes instead?
You sure can! This batter works beautifully for pancakes. Simply drop spoonfuls onto a lightly oiled griddle or non-stick pan over medium heat and flip when bubbles form on the surface. You might need to add a tiny bit more milk to get the right pancake batter consistency.
Can I use a different type of flour?
I highly recommend a good gluten-free all-purpose blend for the best texture. While you could experiment with almond or oat flour, the results will be denser and may require more binding agents. Stick with a blend for guaranteed fluffy waffles.
There you have it—a simple, satisfying recipe for gluten free sweet potato waffles that’s destined to become a new classic in your home. It’s the kind of meal that turns an ordinary morning into something a little more special. I’d love to hear how yours turn out, so be sure to share your creations with me. Happy cooking!