I love my gluten-free Belgian waffles. They're crispy on the outside and fluffy on the inside. And my recipe makes it easy to customize with your favorite toppings. Whether you eat them for breakfast or dessert, they're delicious and as decadent as you want to make them!
Gluten-free waffle lovers, you can enjoy a variety of delicious options such as classic waffles with the gluten-free waffle mix recipe, indulgent gluten-free chocolate waffles, tangy gluten-free sourdough waffles, or these seasonal gluten-free pumpkin waffles.
Gluten-Free Belgian Waffles Recipe
If you're looking for a delicious breakfast or brunch option, then these gluten-free Belgian waffles are a must-try. Not only do they taste amazing, but they are also easy to make and can be customized with your favorite toppings.
One of the best things about these gluten-free Belgian waffles is their texture. Their crisp exterior gives way to a light and fluffy interior, making for the perfect waffle texture.
These gluten-free Belgian waffles are also incredibly versatile. You can customize them with your favorite toppings. They are perfect for a weekend breakfast or brunch but can also be enjoyed any time of day. These waffles are sure to become a favorite in your household.
Why You’re Going to Love Them
Taste so good and have a great texture - They taste so good with a fluffy interior and a crispy exterior.
Easy to make - Follow my easy step-by-step directions to recipe success. Once you have made them, trust me, it won't be the last time you have them for breakfast!
So many topping choices - You can select really whatever toppings you enjoy. From the traditional syrups to cinnamon and sugar, or go all out and add berries and cream. The choice is yours.
Ingredients in Gluten-Free Belgian Waffles
- Eggs - 2 large eggs at room temperature. The eggs bind the mixture together and contribute to the fluffy texture.
- Yeast - 1 ½ teaspoons instant yeast. (Yes, yeast is gluten free).
- Butter - ¼ cup melted butter.
- Sugar - 3 tablespoons of granulated sugar.
- Extract - 2 teaspoons vanilla extract. Using a good-quality extract makes such a difference to any recipe.
- Buttermilk - 2 ¼ cups buttermilk. This helps make a tender crumb.
- Gluten-Free Flour - 2 cups gluten-free all-purpose flour.
- Cornstarch - ⅓ cup cornstarch.
- Baking powder - ½ tablespoon baking powder.
- Salt - ¼ teaspoon salt.
- Toppings - Powdered sugar for serving and fresh fruit like bananas or berries or whatever you choose.
As for optional ingredients, you'll have the most flexibility with toppings. I like bananas for potassium and fresh strawberries if they're in season. You might also want to serve them with whipped cream, nutella, or ice cream (depending on whether you want them for breakfast or dessert).
Equipment Needed
This recipe is pretty simple. You'll just need a few things to make it perfectly!
- Waffle iron - Use a good quality non-stick waffle iron.
- Mixing bowls - The mixing bowls are used to mix and combine the ingredients for the batter and toppings.
- Plastic wrap - The plastic wrap is used to cover the mixing bowl so that the dough rests for 45-60 minutes. This allows the yeast to activate and the flavors to develop.
- Pastry brush - You can use a silicone pastry brush to oil the waffle iron. Be sure to read the manufacturer's guide.
If you have any questions about making Gluten-Free Belgian Waffles, please leave a comment. I read every comment and try to respond within a day or two. I'll also try to answer the most common questions people have about my Belgian waffle recipe below.
How to Make Gluten-Free Belgian Waffles
The full instructions are on the recipe card below, but it's easy to describe exactly how to make them. First, mix your dry ingredients. That means the flour, cornstarch, baking powder, and salt. Mix those until everything is incorporated.
Then, set your dry ingredients aside. We'll mix our wet ingredients next! That means the eggs, instant yeast, melted butter (the melted part is important), and buttermilk.
You'll also add the sugar and vanilla at this stage. Mix them until the sugar is fully dissolved. Then start adding the flour mixture into the egg mixture. This happens in batches. A little bit at a time, you'lll whisk these together until a batter forms.
Cover that with plastic wrap and let it sit for 45 minutes to an hour. Near the end of that time, preheat your waffle iron.
Once it's sizzling hot, you can add the batter to the waffle iron. If your machine has its own instructions, follow those. Usually you cook until a light turns on or off. The key is to look for golden brown when you open it!
We serve ours simply, with powdered sugar or fresh fruit. But they're also delicious with maple syrup or fresh fruit compote.
Tips for Making the Best Gluten-Free Belgian Waffles
Let the batter rest - The batter needs to rest for 45-60 minutes for it to rise.
Use the correct waffle iron - Belgian waffles are known for their deep pockets. Those are the indentations where all the yummy toppings are held. Also, try and get a non-stick waffle iron this helps the batter not stick and makes for easier cleanup.
Don't overmix - Overmixing the batter will lead to tough and dense waffles, which are not great to eat. Whisk the ingredients together at a low speed if you're using a stand mixer.
Cook them until they are golden brown - You want waffles that are not pale but nice and crispy and brown. A good Belgian waffle maker will automatically determine the cooking time.
Serve them hot - We like to eat them immediately as nothing beats a waffle straight off a waffle iron. You can store them in the freezer, but honestly, it's much better to make them fresh.
Frequently Asked Questions
How Do I Store Gluten-Free Belgian Waffles?
Let them cool, and then store them in the refrigerator. They can be stored for 3-4 days. Or freeze them and thaw before toasting them in a toaster.
If you need to store my Belgian waffle batter, it can last a day in the refrigerator.
Do I Need to Separate the Egg Whites from the Egg Yolks?
You don't need to separate the whites from the yolks in my Belgian waffles recipe. Some people like to separate out the egg whites, then fold them in later. That's not necessary here.
If you choose to separate your egg whites, beat them separately until they form stiff peaks. Then, prepare the rest of your ingredients and fold in the egg whites just before you pour them into your waffle iron.
Can I Freeze Gluten-Free Belgian Waffles?
Yes, and you should. Store them in the freezer for up to 3 months. We like to individually wrap them in plastic wrap or aluminum foil and then take them out as needed. I suggest you reheat them once they have thawed in the toaster so they can crisp up again.
Can You Make These Waffles Ahead of Time?
Yes, you can. You can make the batter 24 hours before and keep it in the refrigerator covered with plastic wrap. Alternatively, make them all and then allow them to cool and place them in the fridge for 3-4 days. Or freeze them and thaw them as needed.
What Substitutions / Replacements Can I Make in These Gluten-Free Belgian Waffles?
Buttermilk - If you don't have buttermilk on hand, you can make a DIY version by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. Alternatively, you can use dairy-free milk such as almond milk, soy milk, or coconut milk.
Egg-free - You can try an egg replacer. I have not as yet.
Dairy-free - Use butter and buttermilk alternatives. Again, I have not tested these.
Toppings - Adjust the topping according to what you like. Scroll down for some ideas!
What Is The Difference Between A Waffle And A Belgian Waffle?
There are 3 main differences size, shape, and texture. Belgian waffles are bigger in size. The grid pattern is deeper, and they are thicker and fluffier than regular waffles. The reason for the difference in texture is due to the yeast batter.
Why Are My Belgian Waffles Not Crispy?
Here are a few tips to get crispy waffles
- The waffle iron is not hot enough - Make sure your waffle iron is hot enough.
- Too much moisture - If you have not measured the liquid ingredients correctly, the Belgian waffles will not crisp up.
- Cooking time too short - Follow the manufacturer's guide on how long to cook the waffles.
- Using the incorrect flour - I would suggest you use the flour I have used.
Note that microwaves are another common reason for soggy waffles. If you freeze them and then head them in the microwave, they won't turn out crispy. Use a toaster or bake them on a baking sheet in the oven to reheat them instead.
How Many Carbs Are In A Gluten-Free Belgian Waffle?
These have 55 grams of carbohydrates in them, but if you change out ingredients, this will change.
Is This Breakfast or Dessert?
I eat Belgian waffles for breakfast. But that doesn't mean you can't have them as part of a decadent dessert.
If they're crispy and browned (exactly how I like them), try adding a dollup of Nutella and serving them with vanilla ice cream and powdered sugar. Yum!
What Toppings Can I Place On These GF Waffles?
- Fresh Fruit - Top your waffles with various fruit, such as sliced bananas, strawberries, blueberries, raspberries, or blackberries.
- Nut Butter - Spread some peanut butter, almond butter, or cashew butter on top of your waffles for a delicious and healthy topping.
- Maple Syrup - Drizzle some maple syrup over your waffles for a classic sweet and flavorful topping.
- Whipped Cream - Top your waffles with a dollop of whipped cream, either dairy-based or non-dairy-based depending on your dietary needs.
- Chocolate Chips - Sprinkle some chocolate chips over your waffles for a decadent and indulgent topping.
- Honey - Drizzle some honey over your waffles for a natural and sweet topping.
- Yogurt - Spoon some dairy-based or non-dairy-based yogurt on top of your waffles for a creamy and tangy topping.
- Cinnamon and Sugar - Sprinkle a mixture of cinnamon and sugar over your waffles for a warm and comforting topping.
- Nutella - This is one of my latest additions to my homemade belgian waffles. It's gluten-free, of course!
Gluten-Free Belgian Waffles
These gluten-free Belgian waffles are crispy on the outside and fluffy on the inside. They are easy to make and customize them with your favorite toppings.
Ingredients
- 2 large eggs
- 1 ½ teaspoons instant yeast
- ¼ cup melted butter
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups buttermilk
- 2 cups gluten-free all-purpose flour
- ⅓ cup cornstarch
- ½ tablespoon baking powder
- ¼ teaspoon salt
Toppings :
- powdered sugar for serving
- fresh fruit
Instructions
- In a bowl, mix together flour, cornstarch, baking powder, and salt. Mix until incorporated. Set aside.
- In a large mixing bowl, add eggs, instant yeast, melted butter, granulated sugar, buttermilk, and vanilla extract. Mix well until the sugar is fully dissolved.
- Add the flour mixture to the egg mixture in batches. Mix well and cover with plastic wrap. Let the dough rest for 45-60 minutes.
- Preheat the waffle iron.
- Add the batter to your waffle maker and cook according to the instructions on the machine.
- Serve warm with powdered sugar and fresh fruit. Enjoy!
Notes
- Let the dough rest for 45-60 minutes
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 353mgCarbohydrates: 32gFiber: 1gSugar: 25gProtein: 4g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Did you make this Gluten-Free Belgian Waffles recipe? Please leave me a comment below, letting me know what you think.
DID YOU MAKE THIS RECIPE?
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Rachel Nix
Hi, I am making these right now, wanted to point out that in the Directions, nowhere does it say when to add the Buttermilk to the recipe! Also, a pointer to make buttermilk when you don't have any at homeand are in a pinch is to add 1 Tablespoon for every 1 cup of milk called for in the recipe, so for this I added 2 T. to my whole milk. I always make my buttermilk this way because I never remember to by it!
I am assuming I just add the buttermilk to the egg yeast sugar mixture? Thanks
God Bless
Momma Nix
Wendy Stoltz
Hi Momma Nix! Thank you for reaching out and for bringing this to my attention. I apologize for any confusion in the recipe directions. You are absolutely right; the buttermilk should be added to the egg-yeast-sugar mixture. Yes we have the directions in the post to make your own which is such a lifesaver! Happy baking!