These homemade gluten-free Belgian waffles are slightly crispy on the outside and light and tender on the inside. They’re easy to make and don’t take long to make, so you can make them through the week or make them ahead and reheat them for an extra quick and easy breakfast. Be sure to also try my Gluten-Free Chocolate Chip Waffles for another delicious breakfast.
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My family enjoys Belgian waffles with a waffle bar, where we’ll have several different toppings to choose from, like fruits, syrups, or glazes. We also serve bacon, sausage, and hash browns for sides. It’s so fun; everyone can make their waffles how they want.
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Ingredient notes
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-free butter: Suggested brands are Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
Instructions
Preheat your Belgian waffle maker and spray with non-stick spray if needed.
In a medium-sized bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
Add in milk, eggs, melted butter, and vanilla. Stir together until combined.
Measure out the amount needed for your waffle maker and pour this amount into the waffle maker.
Cook per your waffle maker’s directions.
Remove waffles after cooking to a wire rack. This will help the bottom side not to get soggy.
To keep the waffles warm, place them on a wire rack in the oven set at a low setting, around 200°, to keep them warm until they are ready.
You might like to make smaller waffles than what your waffle makes. Add less batter to the center of the waffle maker to get smaller waffles. They’re just so cute.
Storage
Refrigerate leftover waffles for 3-4 days.
To freeze: After completely cooling, layer the waffles with parchment paper between each one and place them in a freezer bag. Squeeze out as much air from the bags as possible before completely sealing. Waffles can be frozen for up to 3 months.
To reheat: You can reheat directly from the freezer or place frozen waffles in the refrigerator overnight to thaw. Depending on the thickness, these can be heated in a toaster on low for a few settings to get them heated thoroughly without burning. You can also reheat them in an air fryer or oven.
Tools used:
More gluten-free breakfast recipes to try
Gluten-Free Belgian Waffle Recipe (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2-4 servings
- Category: Breakfast
- Method: Waffle Maker
- Diet: Gluten Free
Description
Easy to make gluten-free waffles with crispy outsides and tender and light insides.
Ingredients
- 1 cup gluten-free flour mix*
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsweetened almond milk
- 2 eggs
- 3 tablespoons dairy-free butter, melted**
- ½ teaspoon vanilla
Instructions
- Preheat your Belgian waffle maker and spray with non-stick spray if needed.
- In a medium-sized bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Add in milk, eggs, melted butter, and vanilla. Stir together until combined.
- Measure out the amount needed for your waffle maker and pour this amount into the waffle maker.
- Cook per your waffle maker’s directions.
- Remove the waffle after cooking to a wire rack. Don’t stack on plates until ready to eat so they will stay crispy.
To keep waffles warm: If making several batches to be eaten right away, place the waffles on a wire rack in the oven set at 200° to keep warm until they are all ready. To keep them crispy, do not stack the waffles.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
**Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
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Michelle D
Delicious!!!
MamaShire
So glad you enjoyed them!
Kathy
I tried about five different gluten and dairy free waffle recipes this weekend in search of a tasty, simple recipe. This one was the winner! It is easy, quick to make and delicious! I would like the waffles to be a little more crispy on the outside which is why I gave them four instead of five stars. That said, I would absolutely make them again and recommend them. Good flavor, fluffy and tender on the inside with a light crisp on the outside. Robin, this recipe achieves your mission statement to “give you easy, delicious, and reliable gluten-free and dairy-free recipes”. Thank you so much!
MamaShire
Awww, thank you! I glad you enjoy them and that you found them easy to make!
Maitlyn
My 8 year old daughter made this recipe and we all loved it. We used almond flour, added lillies dark chocolate chips and replaced the sugar with Pyure sweetener.
MamaShire
That sounds great! Good for your daughter!
Jamie
This are SO good! Best waffles I’ve ever had!! I do have one question though. I’d like to make them for my nephew who has an egg allergy as well, what do you think that I could sub the eggs with to keep them so perfect??
MamaShire
I haven’t made them without eggs but a good egg substitute is a “flax” egg. For each egg needed take one tablespoon ground flax meal and mix with 2.5 tablespoons water and let sit for 5 minutes. Mix in the recipe in place of an egg.
Jinn Jacobson
Great recipe for GF and DF waffles! I changed the milk to Oat milk and at times toss in some blueberries. On a couple of occasions I used an egg replacement so my vegan friends are able to enjoy waffles as well! Great recipe and so easy to use.
MamaShire
So glad you’re enjoying this recipe! And great ideas for variations.
Alina
I used regular milk and it didn’t work so well. The batter was too runny. Maybe it would be different if I used a milk alternative.
MamaShire
I haven’t used regular milk with this recipe so I’m not really sure what to tell you. If you want to use regular milk you may try using a smaller amount at first and then add small amounts if necessary to get to a good consistency.
Renee
Very good. I used cup4cup gluten-free blend. I added an extra egg white and some cinnamon. They turned out delicious.
MamaShire
So glad you enjoyed them! Thanks for the variations for the recipe.
D Cook
Delicious! They are light and fluffy – don’t taste like gluten free. You could serve these to anyone
Anonymous