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Fluffy Gluten-Free Blueberry Waffles

Two golden-brown Gluten-Free Blueberry Waffles loaded with melted, juicy blueberries served on a white plate.

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A simple recipe for making light and crispy blueberry waffles using a gluten-free flour blend.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (dairy or unsweetened almond milk for dairy-free)
  • 2 large eggs
  • 1/2 cup unsweetened applesauce or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Cooking spray or oil for the waffle iron

Instructions

  1. Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the plates with spray or oil.
  2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the milk, eggs, applesauce (or melted butter), and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries.
  6. Pour the batter onto the hot waffle iron, using the amount specified by your iron’s instructions (usually about 1/2 to 3/4 cup per waffle).
  7. Cook until the waffle is golden brown and crispy, and the steam stops escaping, typically 4 to 6 minutes.
  8. Carefully remove the waffle and serve immediately, or keep warm in a single layer on a wire rack in a 200F oven while you cook the remaining batter.

Notes

  • For extra crispness, use melted butter instead of applesauce and let the batter rest for 5 minutes before cooking.
  • If your gluten-free blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • You can substitute oat flour for the GF blend for a different texture, but you may need to slightly increase the liquid.

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