Growing up, Sunday mornings smelled like waffles. Not just any waffles—big, golden, crispy-on-the-outside, fluffy-on-the-inside waffles stacked high with butter melting into every square.
But when I had to switch to a gluten-free diet, I thought those perfect waffles were gone forever. Turns out, I was wrong.
After lots of trial and error (and some very sad, floppy waffles), I finally nailed a recipe that even my gluten-loving friends beg for. And the best part?
It’s made with simple, fresh ingredients you can find at any local grocery store.
If you miss REAL waffles—fluffy, crispy, slightly sweet, and loaded with juicy blueberries—this recipe is about to be your new favorite.
Tips for the Best Gluten-Free Waffles Ever
✔ For Extra Crispiness: Add a tablespoon of cornstarch to the dry ingredients.
✔ No Buttermilk? Just mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes.
✔ Make Ahead: Freeze leftovers in a single layer, then pop them in the toaster for a quick breakfast!
✔ Dairy-Free Swap: Use almond or oat milk and replace butter with coconut oil.
✔ Vegan Option: Swap eggs for flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).
Crispy Gluten-Free Blueberry Waffles
- Total Time: 0 hours
- Yield: 4-5 waffles 1x
- Diet: Gluten Free
Description
Golden, crispy gluten-free waffles packed with juicy blueberries and a hint of vanilla. Perfect for slow weekend mornings!
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1)
- 2 tablespoons almond flour (for extra crispiness)
- 1 tablespoon cornstarch (helps with texture)
- 1 tablespoon sugar (or honey)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional, but adds a warm touch)
Wet Ingredients:
- 2 eggs
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries (or frozen, but don’t thaw!)
Instructions
In a large bowl, whisk together all the dry ingredients. In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla. Slowly mix the wet ingredients into the dry ingredients until just combined. (Don’t overmix—lumps are totally fine!)
Let the batter sit for 5-10 minutes while you preheat your waffle iron. This helps the gluten-free flour absorb the liquid and makes the waffles fluffier.
Heat your waffle iron to medium-high and lightly grease it with butter or non-stick spray.
Right before cooking, gently fold in the blueberries. This keeps them from sinking to the bottom of the batter.
Pour the batter into the waffle iron, close it, and cook according to your waffle maker’s instructions (usually 3-5 minutes). You’ll know it’s ready when the waffle is golden brown and crisp.
Top with butter, maple syrup, extra blueberries, or a dusting of powdered sugar. Want to get fancy? Add a dollop of Greek yogurt or a drizzle of honey.
Notes
Freeze leftovers and reheat in the toaster for an easy weekday breakfast.
- Prep Time: 10 minutes
- Cook Time: 5 minutes per batch
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: ~250
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
