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These homemade gluten-free Belgian waffles are slightly crispy on the outside and light and tender on the inside. These easy-to-make waffles 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.
My family enjoys these Belgian waffles with a waffle bar where we’ll have several different toppings to choose from, like fruits, syrups, or glazes. And serve bacon, sausage, and hash browns for sides. It’s so fun, and everyone can make their waffles the way they want.
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- Ingredient notes
- Instructions
- Storage
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- More gluten-free breakfast recipes to try
- Gluten-Free Belgian Waffle Recipe (Dairy-Free)
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Ingredient notes
Gluten-Free Flour:My favorite gluten-free & dairy-free flour blends to use arePamela’s Gluten-Free 1:1 All-Purpose Flourand 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.
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 waffles warm: If making several batches to be eaten right away, place the waffles on a wire rack in the oven set at a low setting, like 200° to keep warm until they are all ready.
You might like to make smaller waffles than what your waffle makes. Just 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. Or reheat in an air fryer or oven.
More gluten-free breakfast recipes to try
- Gluten-Free Pumpkin Spice Waffles Recipe (Dairy-free)
- How to Make Easy Gluten-Free Sausage Gravy (Dairy-Free)
- Gluten-Free Dairy-Free Breakfast Casserole (Easy-To-Make)
- Easy Gluten-Free Blueberry Muffins (Dairy-Free)
Gluten-Free Belgian Waffle Recipe (Dairy-Free)
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 8 reviews
- Author: Robin Brookshire
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2–4 servings 1x
- Category: Breakfast
- Method: Waffle Maker
- Diet: Gluten Free
Description
Easy to make gluten-free waffles with crispy outsides and tender and light insides.
Ingredients
Scale
- 1 cup gluten-free flour mix*
- 2 tablespoons sugar
- 1 teaspoonbaking powder
- ¼ teaspoonsalt
- 1 cup unsweetened almond milk
- 2eggs
- 3 tablespoons dairy-free butter, melted**
- ½ teaspoonvanilla
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 arePamela’s Gluten-Free 1:1 All-Purpose Flourand 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.
You may also like
- Gluten-Free Double Chocolate Muffins (Dairy-Free)
- Easy Air-Fried Spiced Apples (Gluten-free)
- Gluten-Free Lemon Loaf with Lemon Glaze (Dairy-Free)
- Bacon Tomato Stuffed Waffles (Gluten-Free, Dairy-Free)
Reader Interactions
Comments
Michelle D
Delicious!!!
Reply
MamaShire
So glad you enjoyed them!
Reply
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!
Reply
MamaShire
Awww, thank you! I glad you enjoy them and that you found them easy to make!
Reply
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.
Reply
MamaShire
That sounds great! Good for your daughter!
Reply
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??
Reply
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.
Reply
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.
Reply
MamaShire
So glad you’re enjoying this recipe! And great ideas for variations.
Reply
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.
Reply
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.
Reply
Renee
Very good. I used cup4cup gluten-free blend. I added an extra egg white and some cinnamon. They turned out delicious.
Reply
MamaShire
So glad you enjoyed them! Thanks for the variations for the recipe.
Reply
D Cook
Delicious! They are light and fluffy – don’t taste like gluten free. You could serve these to anyone
Reply
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