Gluten-Free Waffles

Gluten-Free Waffles


"So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired."
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20 m servings 278 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat a waffle iron according to manufacturer's instructions.
  2. Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
  3. Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.


Read all reviews 9
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Very versatile and infinitely forgiving recipe. The description is right on, the waffles do get a great crispy outer shell even if you change up the ingredients, they are definitely for people ...

These were amazing! My first attempt at gluten free waffles. Used combination of buckwheat, rice and coconut flours and used buttermilk, olive oil and coconut sugar. My family liked these even ...

Very good waffles. I substituted a few tablespoons of coconut flour instead of almond flour. T

I have been cooking gluten free for decades and I like buckwheat. I substituted coconut milk for the milk and erythritol for the sugar to comply with my food intolerances. These were very good a...

I'm staying at an Airbnb, and my host had buckwheat flour and a waffle iron, so I looked up this recipe and adjusted it both to my needs and what I had available. First of all, I QUARTERED the r...

used Pillsbury gluten free flour...brown sugar...added cinnamon, vanilla and pecans

I never thought I would be able to enjoy pancakes again after learning I was sensitive to wheat and gluten. I found this recipe and decided to give it a try. I am also sensitive to eggs and dair...

what a great recipe .I altered to my taste but still wonderful.

Yes, the result is very nice, but definitely needs more sugar I added 1/4 cup maple syrup. Yes I'll make it again.

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