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Crispy Belgian Waffles Without Gluten — Light and Fluffy Recipe

Being gluten-free, one of the traditions I missed most was Saturday morning breakfast at the local diner — slipping into a booth, wrapping my hands around a warm cup of coffee, and digging into giant waffles piled with fresh fruit. This gluten-free waffle recipe recreates that experience: light, fluffy waffles with perfectly crispy edges, just like a diner’s.

Overhead view of gluten-free waffles garnished with butter and blueberries, is drizzled with syrup.

Katie’s Recipe Notes

After testing many batches to perfect my gluten-free pancakes, I discovered a few small changes that make waffles exceptional. Swapping butter for a neutral oil keeps the interior tender, and adding cornstarch to the flour blend gives a light, airy crumb with crisp edges. My family — including the gluten-eating kids — now declares these the best waffles I’ve made.

Serve them with fresh whipped cream or a homemade strawberry sauce for a special touch.

Ingredients

Ingredients for gluten free waffles measured out in bowls on white marble surface.
  • Gluten-free flour blend: Use an all-purpose blend that already contains xanthan gum for best results.
  • Cornstarch: Adds extra lightness and helps create a crisp exterior. Arrowroot or tapioca starch can substitute.
  • Baking powder: Make sure it’s fresh to provide the lift that keeps waffles fluffy.
  • Oil: A neutral oil (avocado, vegetable, or canola) keeps the waffles tender.
  • Whole eggs: No need to whip egg whites separately.
  • Sugar: Adds a touch of sweetness and tenderizes the batter.
  • Milk: 2% works well; dairy-free milks also work fine.

*See the recipe card below for exact measurements.

Two Belgian waffles topped with strawberry sauce, whipped cream and strawberry cut in half.

What Gluten-Free Flour Blend Should I Use?

I prefer blends formulated for a 1:1 swap with wheat flour that include xanthan gum. Choose a reliable all-purpose gluten-free blend for the best texture and flavor.

My Favorite Waffle Irons

I’ve tested this batter in different waffle irons and it performs well in both large Belgian makers and smaller, toaster-sized irons. Follow your machine’s guidance for batter amounts and cooking time.

How to Make Gluten-Free Waffles

Ingredients for gluten-free waffles measured into small white bowls on a marble surface, including gluten-free flour blend, eggs, oil, milk, sugar, vanilla extract, baking powder, and salt.
  1. Whisk the dry ingredients (gluten-free flour, cornstarch, sugar, baking powder, and salt) in a large bowl. In another bowl, whisk the eggs, milk, oil, and vanilla until combined.
  2. Pour the wet ingredients into the dry and stir until just combined. Do not overmix; a few small lumps are fine.
  3. Let the batter rest while the waffle iron preheats for 5–10 minutes. Resting hydrates the starches and improves crispness.
  4. Cook in a preheated waffle iron according to the manufacturer’s instructions. Waffles are done when steam slows and the edges turn golden brown.
Gluten-free Belgian waffles on a gray plate topped with butter, maple syrup, and powdered sugar, served with fresh blueberries.

Can You Freeze Leftover Waffles?

Yes. Cool completely, then freeze in a single layer before transferring to a freezer bag or airtight container. Reheat in a toaster, toaster oven, or air fryer to restore a crisp exterior.

More Recipes For Your Gluten-Free Breakfast

  • How To Make Strawberry Sauce: Fresh or Frozen Fruit
  • Vanilla Sweet Cream Cold Foam: Starbucks Copycat Recipe
  • Starbucks Copycat Iced Shaken Espresso: Only Four Ingredients!
  • Easy Gluten-Free Cinnamon Raisin Biscuits with Icing

Recipe

Overhead view of a gluten-free Belgian waffle on a white plate topped with whipped butter, maple syrup, and fresh blueberries, with a bite taken out on a fork.

Gluten-Free Belgian Waffles

Katie Olesen

The perfect blend of gluten-free flour and cornstarch makes these waffles light and fluffy on the inside with crispy edges. Easy to make and loved by the whole family.
Servings:4 large waffles
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins

Ingredients

  • 1 1/4 cups gluten-free flour blend (1:1 blend with xanthan gum)
  • 1/4 cup cornstarch
  • 3 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 large eggs
  • 3 Tablespoons oil
  • 1 teaspoon vanilla extract

Instructions

  • Whisk together the gluten-free flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, oil, and vanilla.
  • Pour the wet ingredients into the dry and whisk until just combined. Do not overmix.
  • Let the batter rest 5–10 minutes while you preheat the waffle iron.
  • Cook the batter in your preheated waffle iron until golden brown, typically 3–5 minutes depending on the iron.
  • Serve immediately with butter, maple syrup, fresh berries, or a fruit sauce and whipped cream.

Notes

Batter amount and yield: The amount of batter per waffle depends on your iron. A Belgian waffle maker often uses about 3/4 cup of batter per waffle and yields four large waffles; mini irons use less and yield more pieces.

How to know when waffles are done: Steam will slow or stop and the edges will be golden brown. If the waffles stick, close the iron and cook an extra minute or two.

Non-stick and ceramic irons: These usually do not need additional greasing; cooking spray can damage the coating.

To keep waffles warm and crisp: Place cooked waffles in a single layer on a wire rack in a 200°F oven. Stacking traps steam and makes them soggy.


Did You Make This Recipe?Please leave a comment and star rating below.

Estimated Nutrition

Serving: 1waffle
Calories: 377kcal
Carbohydrates: 47g
Protein: 11g
Fat: 17g

* Nutritional information is an estimate and provided as a courtesy.