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5.0 from 36 votes

Gluten Free Waffle Recipe

Learn how to make the fluffiest Gluten free waffles that will have your kids begging for more!  This easy Gluten free waffle recipe is also dairy free. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
8 mins
Servings: 6
Calories: 340 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups All Purpose Gluten Free Flour
  • 1/4 cup sugar
  • 4 Tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 3/4 cup milk

Instructions

    Cup of Yum
  1. In a medium size bowl, mix together the dry ingredients: flour, sugar and baking powder.
  2. Then whisk in the eggs, oil, vanilla and milk. Stir until all the ingredients are just combined and be careful not to over mix.
  3. Preheat a waffle iron and spray it with non-stick cooking spray.
  4. Pour in 2/3-3/4 cup of batter evenly into the waffle iron and cook until golden brown.
  5. Remove the waffle from the hot iron, place on a pan and continue to follow this process until all of the batter is used (ours made approximately 3 large whole waffles).
  6. Top with your favorite toppings and enjoy!

Notes

  • This recipe can easily be doubled or tripled to make waffles for your entire family. 
  • Refrigerate the leftover waffles in an air tight container for up to 5-7 days.  You can also freeze leftover waffles in a freezer safe bag or container.  

Nutrition Information

Calories 340kcal (17%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 12g (60%) Trans Fat 1g Cholesterol 62mg (21%) Sodium 996mg (42%) Potassium 117mg (3%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 194IU (4%) Calcium 586mg (59%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 340

% Daily Value*

Calories 340kcal 17%
Carbohydrates 43g 14%
Protein 8g 16%
Fat 17g 26%
Saturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 62mg 21%
Sodium 996mg 42%
Potassium 117mg 2%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 194IU 4%
Calcium 586mg 59%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.