I'm baaaaack.
Second post of 2019 and it's officially June. That's gotta be a personal record of the worst kind.
That being said, I'm very aware that I sort of dropped off the face of the blogging planet and, to be honest, it was semi-intentional. I started off this year not really knowing what direction I wanted to go in with the blog, or really even knowing if I wanted to do anything with it at all. One thing I've realized over the past year is that I don't know how to find the time to work, exercise, get enough sleep, maintain good relationships, have fun, AND keep this blog running on some sort of a consistent schedule. I'm trying to figure it out but I'm not there yet. What I do think I know is that I don't want to give this up, so I'm going to *try* to put a little more effort into this and see how it goes. First item on the agenda - THESE WAFFLES.
You guys, when it comes to the waffle vs. pancake debate, I'm team waffle all the way. But finding a good gluten-free waffle recipe has been a struggle. I was starting to think that my ideal gluten-free waffle just didn't exist and then these came about, and they're literally perfect. The insides are light and fluffy, the exterior is crisp and golden-brown, and they're nice and thick thanks to my amazing Belgian waffle maker (← honestly a game-changer). They're also suuuuper versatile which means you can add just about any mix-in you want to change it up, and you can make the batter ahead of time so you can have fresh waffles in just a few minutes on busy mornings.
Top them with butter, maple syrup, peanut butter, fresh fruit, candied kumquats, berry compote, or whatever else suits your fancy! The possibilities are endless.
I've included two options for making these in the recipe: one with a mix and one totally from scratch. I typically use the mix option just because it's a little faster/less ingredients, and I make these so often that buying the mix is worth it, but if you're not into that, the second option is almost as easy and just as good. I've also had non-gluten-free family & friends try these and everyone seems to agree they're pretty much the best regardless of what your dietary preferences are, so even if you're not GF, give these a try; they're pretty killer :).
Recipe Card
The Best Gluten-Free Waffles
These are THE BEST gluten-free waffles - light and fluffy on the inside with a perfectly crisp golden-brown exterior. Plus, the batter can be made ahead of time for an extra-quick breakfast on busy mornings. Make them with or without a mix - two recipe options included.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 waffles 1x
- Category: pancakes and waffles
- Method: waffle iron
- Cuisine: American
- Diet: Gluten Free
Ingredients
Option 1 (with mix):
- 11 ⅝ ounces (2 ¾ cups, spoon and level) Pamela's Gluten-Free Baking and Pancake Mix*
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- dash cinnamon
- 2 ounces (¼ cup) unsalted butter
- 6 fluid ounces (¾ cup) milk, room temperature
- 6 fluid ounces (¾ cup) buttermilk, room temperature
- 2 eggs, room temperature
- 1 ½ teaspoons vanilla extract
Option 2 (without mix):
- 5 ¼ ounces (1 ¼ cups, spoon and level) gluten-free all-purpose flour
- 5 ⅞ ounces (1 ¾ cups, spoon and level) almond flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- dash cinnamon
- 2 ounces (¼ cup) unsalted butter
- 8 fluid ounces (1 cup) milk, room temperature
- 7 fluid ounces (⅞ cup) buttermilk, room temperature
- 2 eggs, room temperature
- 1 ½ teaspoons vanilla extract
Instructions
In a large bowl, whisk together the dry ingredients.
In a separate, microwave-safe bowl, microwave the butter just until melted. Add the milk, buttermilk, eggs, and vanilla extract and whisk until smooth.
Add the wet ingredients to the dry and stir in until fully incorporated. The batter should be fairly thick but still pourable; add more flour or liquid if needed. Note that it will also thicken slightly as it sits.
Let batter rest at least 10 minutes before using (or transfer to a container and refrigerate for later)**. Meanwhile, heat waffle iron.
Cook according to waffle maker instructions - amount of batter used and cooking time will vary.*** Serve immediately.
Notes
*This particular mix is made with a combination of rice flour and almond flour which is why I find that it works so well here.
**I've kept this batter refrigerated for about a week without any issue. The waffles are best fresh so I typically just cook them as I want them.
***In my experience, the quality of your waffle maker, how much batter you use, and cooking time matter just as much as having a good recipe. I have this Cuisinart Belgian waffle maker and LOVE it. If you want thick waffles with crispy edges, make sure to fill the entire waffle plate and cook until golden-brown.
It's really easy to experiment with this recipe and change it up with mix-ins. I've tried berries of different sorts, cinnamon chips, and chocolate chips so far, and I usually just eyeball the amount I want to add. Sometimes I also leave the sugar out for a more savory waffle that I can eat with eggs.
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Sandra
Keep at it! We all love the recipes and pictures as well as your stories!