Gluten-Free Buttermilk Waffles


gluten free buttermilk waffles

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!

Gluten Free Buttermilk Waffles

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!

If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!

5.0 from 4 reviews
Buttermilk Waffles
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Cook time
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These waffles are buttery and crisp with a slight hint of tang from the buttermilk. Serve them for breakfast with warm maple syrup or honey, or for dessert, topped with fresh fruit and whipped cream. If you are not GF, then replace the gluten free flour blend with regular all-purpose flour and omit the xanthan gum.
Recipe type: Breakfast
Serves: 6-8 waffles
  • 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
  1. Spray waffle iron with gluten free cooking spray and preheat to a medium heat. Heat oven to 250 degrees.
  2. 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.
  3. 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.


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  1. Those waffles look delicious! What GF flour blend do you use? I have my own, and I like to use a pastry flour blend for waffles. Yum! It’s been a while since I’ve had buttermilk waffles… I may have to try these! Thanks for the recipe.

    1. Hi Gina! The flour blend is my own. I believe I added the link in the recipe posted at the bottom of the page. It’s a blend of brown rice flour, sorghum flour, tapioca flour, sweet rice flour, potato starch, corn starch and xanthan gum. And the waffles ate amazing. Better than any I made with regular, glutinous flour. 🙂

  2. I used Cup4Cuo flour and ended up using 3/4 cup of buttermilk because I was worried they were too think. I spooned them in the waffle maker and spread them out a bit. They were so fluffy and light! Best gf waffle recipe! Thank you!

    1. Could you use almond milk instead of buttermilk if the person is dairy free too? Any suggestions?

      1. Yes, but add 3 teaspoons of cider vinegar, white vinegar or lemon juice to the almond milk and let it sit for 10 minutes before you stir it into the dry ingredients. 🙂

  3. I just made a batch of these over the weekend and they tasted delicious. Crispy, buttery, light and very much like the gluten homemade ones from long ago. Only 2 changes: I used Better Batter (210g) and 2 tsp. of vanilla extract, as I think gf flour’s flavor can always use the boost of flavor. Thanks for another easy and tasty keeper!

  4. Love gluten free waffles! Thank you for the recipe! I wasn’t sure the ratio of Xatham Gum to use. I mix Greek yogurt and water instead of buttermilk. Easier for my husband to digest.

  5. I live in the UK so what is baking soda called in the UK?

  6. Looks lovely but i am wondering how long will the waffle batter mixture keep for? Can I make a lot of batter mix and cook waffles through out the day for a party?

  7. Have you ever frozen these and reheated? Wanted to make a batch for the week…

  8. Have you ever put these in the freezer? Wanted to make a batch for the week….

    1. Yes! I freeze them all the time. Separate each waffle with parchment. Reheat in the toaster. 🙂

  9. Hi just a short note from Australia to thank you for a GR8 buttermilk recipe. My first waffle on my new Breville bm640 turned out so, so,good.
    I have now made 4 batches & all GR8


  10. Okay, so I haven’t made the recipe yet, but had to comment – ABSOLUTELY LOVE YOUR BLOG NAME!!!!

  11. Excellent Recipe! Very, very good. A few alterations I made – I added about 1/4 cup of almond meal, 1 tsp of vanilla extract and separated out the egg yolk and egg white. If you add the yolks to the wet ingredients and then beat the whites until they have peaks, then add them to the batter by folding them in as the last step, you will get super fluffy waffles. Yum!

  12. Been making this recipe for a while now. Love it. Thank you!

  13. These are wonderful! I used a homemade GF flour mix with Xanthum incl. Scaled back the butter by 2Tbsp and sugar to 1Tbsp. Texture was great and especially good with real maple syrup! Kid approved!

  14. I must admit I was a not sure but after making these they were better than regular waffles. My new go to waffle recipe.

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