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.
Option 1 (with mix):
Option 2 (without mix):
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.
*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.