Gluten-Free Buttermilk Waffles | Jump to Recipe
I am supposed to be packing us up for the summer–sorting through summer clothing, washing laundry, and making a list for the woman who has bravely decided to take on my two crazy cats, one skittish dog, and umpteen dozen tomato plants in my garden while we summer in Cape Cod. Instead, I sit here thinking about waffles. Gluten-free buttermilk waffles, to be precise.
You see, buttermilk waffles are just the thing to have for dinner when you are too busy to make a proper one. It also uses up the last bits of buttermilk, butter and maple syrup and aids in cleaning out the fridge. As a bonus, they are just about the one thing that all my kids will eat without complaining. In fact, my middle one says that they’re his favorite food, and he’s not even the picky one.
I remember well the summer before his second birthday when he learned the word for the crisp, buttery breakfast he adored. Most mornings, he would pad around the kitchen, his tan, chubby hands pulling at my legs. Waffos, waffos, WAFFOS!!! His plaintive cries frankly drove me nuts, but I understood his obsession. Waffles are delicious, after all.
I tried all sorts of recipes for them, easy ones (meh), whole grain ones (not quite what I was looking for), and complicated ones (like the kind where the egg white are beaten separately then folded carefully into the batter-who has time for that?). Finally, in my old Fanny Farmer Cookbook, I came across Marion Cunningham’s recipe for Buttermilk Waffles. They were a revelation–easy enough to prepare on a busy morning, but with a crisp and airy texture that rivaled the recipes that called for whipped egg whites.
I was sold, but the amount of butter required (a stick and a half) horrified me. I gradually reduced the butter each time I made the recipe until the waffles were still crisp, but slightly less buttertastic. And I was thrilled to learn after I went on a gluten free diet, that my all purpose, gluten free flour blend worked perfectly. Yes. Perfect gluten-free buttermilk waffles do exist after all!
Waffles for breakfast are a given, waffles for dinner are a real treat, and waffles when your world (and house) is upside down is a no brainer. Hooray for Waffos, waffos, WAFFOS!!!
Love breakfast for dinner? Try these other scrumptious recipes!
- Orange Blossom Buttermilk Waffles
- Gluten-Free Buttermilk Pancakes
- Gluten-Free Pumpkin Spice Pancakes
If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!
- 1½ cups gluten free all-purpose flour blend
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum (omit if your flour blend already contains it)
- 2 tablespoons sugar
- 3 large eggs, lightly beaten
- 1½ cups buttermilk
- ½ cup melted butter, cooled (1 stick)
- ¼ cup milk
- Spray waffle iron with gluten free cooking spray and preheat to a medium heat. Heat oven to 250 degrees.
- Whisk flour with baking powder, baking soda, salt, xanthan gum and sugar. Add eggs, buttermilk, butter and milk. Whisk until no lumps remain. If the batter seems overly thick, add additional milk (up to ¼ cup more) to thin it.
- Bake in a hot waffle iron according to manufacturers directions. You can remove the waffle to a baking sheet and keep warm in the oven, but I think it's best if it's eaten immediately. Serve with additional butter and warm maple syrup or honey.