Belgian Waffle Recipe

Stack of Belgian waffles on a white plate with whipped cream, butter, and strawberries

4 from 3 votes

A gluten-free and dairy-free classic Belgian Waffle Recipe that is light, fluffy and crispy! These perfect waffles are amazing with fresh fruit and whipped cream for an otherworldly breakfast.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: Large Waffles

Calories: 621kcal

Author: Julia

Ingredients

2 ⅓ cups gluten-free all-purpose flour*
2 tsp baking powder
3 Tbsp sugar optional**
½ tsp sea salt
1 tsp ground cinnamon optional
2 large eggs yolks separated from whites
2 cups oat milk or milk of choice**
½ cup avocado oil
1 ½ tsp pure vanilla extract

Instructions

In a large bowl, combine the flour, baking powder, cinnamon, and sea salt and stir well until combined (dry ingredients).
In a separate mixing bowl, whisk together the oat milk, oil, vanilla extract and the egg yolks, (separating the egg whites into a separate large bowl or a stand mixer) until well combined (wet ingredients).
Use a stand mixer or electric hand mixer to fluff the egg whites until they are very frothy and form stiff peaks.
Pour the wet ingredients into the bowl with the dry ingredients and stir well until all the clumps of flour are out.
Fold in the egg whites until incorporated into the waffle batter.
Plug in your Belgian waffle iron and make waffles according to the manufacturer instructions for your maker. Pour the waffle batter onto the hot waffle iron, place the cover, and cook until golden brown. My BELLA waffle maker takes about ¾ to 1 cup of batter per waffle and I set it on the highest heat setting.
Repeat for the remaining waffle batter (my waffle maker makes 4 large Belgian waffles out of the batter). If you'd like, you can store finished waffles on a baking sheet while the rest of the waffles are cooking.
Serve waffles immediately with butter, pure maple syrup, whipped cream, and strawberries.

Notes

*If you don’t follow a gluten-free diet, use regular all-purpose flour or a combination of all-purpose flour and whole wheat flour and increase the amount of baking powder to 1 Tablespoon.

*Use cane sugar, maple sugar, sugar-free sweetener, coconut sugar, or omit the sugar altogether. For waffles that turn out nice and golden-brown, use honey.

**You can use almond milk, coconut milk, cashew milk, or regular cow’s milk. Full-fat canned coconut milk will yield rich and decadent waffles.

Store any leftover waffles in an airtight container in the refrigerator for up to 5 days.

Nutrition