7-Ingredient Vegan Gluten-Free Waffles

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Perfectly crispy Vegan Gluten-Free Waffles with fresh fruit

If you’re anything like me you end up having the same thing for breakfast most days without realizing you haven’t branched out in months. Lame.

Not that eating the same thing every day is necessarily a bad thing. But it seems the more simple options I have on hand, the more likely I am to branch out. Enter: these waffles.

Almond milk, oats, olive oil, maple syrup, and other ingredients for our gluten-free vegan waffles recipe

30 minutes, 7 ingredients, and totally customizable.

Cinnamon apple? Add cinnamon and baked apples.
Strawberry chocolate? Add strawberries and chocolate chips.
Banana peanut butter? Add banana slices and a little peanut butter.

This simple base really is the perfect everyday waffle that you can then dress up as you please. You know, for branching out purposes (wink).

Using a wooden spoon to stir ingredients for homemade Vegan Gluten-Free Waffles
Making delicious Vegan Gluten-Free Waffles in a waffle maker

For the gluten free flour blend, I use my go to blend which you’l find in the notes. I find it to provide the perfect amount of crispiness without any grittiness. Maple syrup or agave nectar (or raw honey if not vegan) acts as a natural sweetener, while GF oats add a touch more fiber and texture.

Freshly made Vegan Gluten-Free Waffles with vegan butter and fruit compote

You’re going to love these waffles. They’re

Perfectly crisp
Tender on the inside
Not too sweet
Wholesome
Hearty
Customizable
Simple
Satisfying
& Perfect for everyday breakfast or weekend brunch

For small households these waffles are excellent frozen and toasted up as needed. I like to split my frozen waffles in half and pop them in the toaster. Otherwise, you can heat them up in a 400 degree oven until golden brown and warmed through for a similar effect.

Pouring maple syrup over a stack of our vegan gluten-free waffles recipe
Drizzling maple syrup onto Vegan Gluten-Free Waffles topped with fruit compote

Make these your everyday waffle and customize as you wish! If you do give them a try, be sure to take a picture and tag it #minimalistbaker on Instagram! I absolutely love seeing what you ladies and gents cook up. Cheers!

Stack of gluten-free oatmeal waffles with fruit compote and maple syrup

NOTE: 8/7/19 – Recipe instructions updated for improved recipe texture, less sticking, and waffle iron recommendations.

7-Ingredient Vegan Gluten-Free Waffles

7-ingredient vegan gluten-free waffles that require less than 30 minutes! Wholesome, naturally sweetened, and customizable with spices and fruit!
Author Minimalist Baker
Print
Homemade Freezer Waffles on a cutting board with fresh fruit
4.31 from 189 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (waffles)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1-2 Months
Does it keep? Store in freezer.

Ingredients

WAFFLES

  • 1 1/4 cup unsweetened almond milk
  • 1 tsp white or apple cider vinegar
  • 1/4 cup olive, avocado, or melted coconut oil
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 heaping cup gluten-free rolled oats
  • 1 3/4 cups gluten-free flour blend (we also had success with Bob’s Red Mill 1:1 gluten-free flour blend)
  • 1 1/2 tsp baking powder
  • 1 pinch sea salt

OPTIONAL ADD-INS:

  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 Tbsp flaxseed meal
  • 1/4 cup dairy-free chocolate chips
  • 1/4 cup chopped bananas or other fresh fruit

Instructions

  • Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
  • Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable). If too thick, thin with a bit of almond milk. If too thin, add a bit more flour.
  • Test batter for sweetness and flavor.  Add more sweetener or some vanilla extract if desired. I added a touch more agave.
  • Let set for 5-10 minutes while your waffle iron preheats. NOTE: We also tested these in a nonstick Belgian waffle iron and found that while the waffles did not have any issues with sticking, they didn't always fully cook on the inside. If using a Belgian-style waffle maker, we recommend cooking waffles on the medium heat setting but for a longer time (two rounds) and letting them rest for 5-10 minutes after cooking for best texture.
  • Once waffle iron is ready, generously coat with non-stick spray or oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions, but cook on the longer range of your waffle iron’s suggestion. We find gluten-free waffles tend to take a little longer to cook than gluten waffle. And if you open the waffle iron too early they’re more prone to sticking.
  • Once waffle is cooked, carefully remove from waffle maker and place on a baking rack in a 200 degree F (90 C) oven to keep warm. Do not stack; instead, keep them in a single layer to ensure they remain crispy.
  • Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they’re freshest within the first couple of weeks.

Notes

*Adapted from my Vegan Gluten-Free Oatmeal Waffles.
*Nutrition information is a rough estimate. It may fluctuate if you use a different flour blend.
*These are excellent frozen and toasted up as needed. I like to split mine in half and heat them in the toaster. Otherwise, you can heat them up in a 400-degree F (204 C) oven until golden brown and warmed through for a similar effect.

Nutrition (1 of 6 servings)

Serving: 1 waffle Calories: 301 Carbohydrates: 53 g Protein: 5 g Fat: 9.7 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Fiber: 5.7 g Sugar: 10 g

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  1. Heather says

    I really like this recipe (I’ve made it more than once), but yes, these waffles come out hard in a Belgian waffle maker, and I’m not sure if my oats are extra thirsty or what, but my second time around I added somewhere between 1/4 and 1/2 C extra almond milk.
    To help combat the stiffness of the Belgian waffle, in addition to the extra almond milk I realized that I could put 85% of the maple syrup on top instead of in the batter and that worked great! To give the waffle more flavor I decided to go savory and added something like a 1/2-1 tsp baking soda and salt and loved the soda/savory flavor. Then I added the maple syrup on top with some fresh berries and was happy as a clam! :-)

    Thanks for all of the great recipes!

  2. Chantal says

    When I made this the first time, my son commented that it reminded him of a bubble waffle. Today I made it in a well oiled cucinapro bubble waffle and it was as close as I will get to a bubble waffle For my egg free and gluten free kid. He has severe allergies and I never thought he’d ever have a buble waffle.

    I add the vanilla, cinnamon and flax seed as well as extra maple syrup and sugar to sweeten it up.

    Outside of waffle is crispy crunchy and inside is custurdy.

    Thank you!

  3. Hana says

    What a lovely and easy recipe for the perfect weekend waffles! These were so fluffy and delicious, I will definitely be making these again ?

    I went ahead and added the recommended amounts of vanilla extract, cinnamon, and vegan chocolate chips. I also added half a tablespoon of coconut sugar, although I don’t think it really needed it. I was craving a slight sweeter waffle though, and the extra sugar helped with that!

    For the topping, I tossed chopped apple in pumpkin pie spice and heated it over the stove. I also topped it with sliced banana and sprinkle of coconut flakes. Made for the perfect brunch!

  4. Angie Boyd says

    Could you make these with regular flour, whole wheat flour or cake flour? I’d love to have that version also! Everything on this site is divine and my go to for every baking recipe! :)
    Thank you for your work and sharing ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angie, we haven’t tried that, but some other readers have! To see what they have tried, press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as all purpose flour) in the post and comments. Hope that helps! xo

  5. Shelaki says

    Turned really well – light and crispy, held together well. I added a teaspoon of psyllium husk in place of flax add-on, so my batter was a bit firmer which actually worked well.
    Also if you are using melted coconut oil, warm up the plant milk a bit first (microwave?) as the oil will solidify into hard chunks the minute it hits cold liquid and be impossible to combine properly.

  6. Ana says

    These waffles were amazing!! The batter is absolutely delicious! They turned out fluffy and crispy and absolutely perfect! Curious if this same batter would work for pancakes too?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad to hear it, Ana! Typically pancakes have less oil than waffles, but it might work!

  7. Aaron says

    The batter is delicious, but I can’t get the waffle to stay together in the waffle maker. I have one of those little dash waffle irons, so that could be it. They kind of come out like funnel cakes(which is still awesome!). Would Xanthan Gum work with the binding?

  8. chloé says

    These tasted so good! My entire family loved them without realizing that they were vegan and gluten-free. I recommend adding vanilla extract to the batter and coconut whip on top.

  9. Reesa says

    These turned out fantastic! Great taste and texture. Used the Golden Malted waffle iron and they were a lot like what I had growing up. Thank you!!

  10. Danielle Metcalfe says

    Made these and a non gluten free version from another site. These turned out so much better! They were seriously amazing. Definately add cinnamon, yum. Definately more dense than fluffy, but honestly perfect.

  11. Julie says

    We used this recipe for a large breakfast gathering (approximately 25/30 people). Everyone loved the waffles! My one recommendation if you’re cooking for a large group (so you don’t run out of waffles early) is to overestimate the amount of batter you’ll need and how many servings people will take. definitely make more batter if your waffle maker is larger and requires more batter to fill the pan. Definitely will make these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Julie. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Ana Teresa Forjaz says

    Hi Dana, i love mininalistbaker, thank you so much for the detailed explanations :) !
    I would like to know if it is possible to substitute the almod milk by rice milk in this waffle recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much! We think that would work! You may need to compensate with a little additional oil though. Let us know how it goes!

  13. Diana says

    I followed recipe, GF flour the batter was Thick. I scooped on to Belgian waffle maker and cooked on Medium for longer and didn’t taste good.

    I added more almond milk and still was a big fail.

    I have no idea where I went wrong.

  14. JB Ward says

    This is my go-to waffle recipe! I use avocado oil, maple syrup, oat flour instead of rolled oats and MB’s gf flour blend; although, I have used bobs red mill all-purpose baking flour before. A little dense but totally works! It’s so quick and simple — they always come out yummy! This morning I made a half batch and mixed in 1/4 cup of Kite Hill almond milk ricotta, lemon zest and wild blueberries…??

    Ps, I use a Belgian waffle maker and haven’t had an issue with them
    not cooking fully through. ?

  15. CC says

    Me and my spouse made these three times already and we LOVE them!
    We ate them with vegan butter, chocolate and peanut butter and they quickly became our favorite breakfast ☺️

  16. Daniel Kolansky says

    My mom can’t eat dairy, eggs, or gluten. So I’ve been challenging myself to create foods for family gatherings that are both delicious and something we can all enjoy.

    These waffles worked surprisingly well. I could taste the oats, but it wasn’t bad just difference. They were delicious. We made them in our Belgian waffle maker. This recipe made about 4-5 Belgian waffles.

    I put syrup, strawberries, and whip cream on mine. Delicious!

  17. Zoe says

    What a delicious and healthy waffle recipe! Followed the recipe as written and used coconut oil for the oil, added flax meal, and added vanilla. It was perfect and easy! Thank you!

  18. Amber says

    Is this flour mix comparable to the Cup4Cup flour mix? Trying to make some gluten free vegan waffles and recently discovered the Cup4Cup flour mix I used has milk in it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber, we aren’t familiar with that product and can’t say for certain. Let us know if you give it a try!

  19. Wendy says

    I just made these with some subs due to using what I had on hand. Soy rather than almond milk and coconut oil in place of o/o. I used a mix of Teff and Millet flour since we’re not gluten free (maybe an odd combo!). The first one didn’t turn out so well- tasted good but it stuck to the waffle maker. The next one was perfect! I wish I could add a picture!
    thank you for the simple and delicious recipe:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Wendy! We’re so glad you enjoyed them! Feel free to tag #minimalistbaker on instagram to share the picture.

  20. Elissa says

    Followed this recipe to a T, and it was like glue. My husband had to help me get it off the waffle maker. Had to throw it away and that’s not cheap because we use all organic groceries.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear that, Elissa! Would you mind sharing the type of waffle iron you used? We wonder if that could be the issue? Did you make any other modifications?

  21. Eftihia says

    My son is allergic to eggs and I can’t wait to try this recipe! What do you suggest I substitute the GF blend with? I would rather not use all purpose flour and much prefer whole wheat or almond, oat flour?

    Thank you!

  22. Aimee says

    I am in love! Feeding my vegetarian toddler who is allergic to egg, dairy, and has celiac disease can be challenging. THIS recipe is perfection. I added flax seed and chopped apple. DELICIOUS!

  23. Selma says

    I love, love, love this recipe! I would make the waffles every weekend and keep them in the fridge for the week. On weekday mornings, I would put one in my toaster and voila – a quick and yummy breakfast! Not too long ago, my waffle iron died and I haven’t had the chance to buy a replacement. I missed the waffles so much that I started using this recipe to make pancakes (I added a bit more almond milk (about 1 1/2 cups or a bit more) and 1 tbsp of apple cider vinegar). Perfect! I still do the same thing – keep the extra pancakes for the week and pop them into the toaster for a quick breakfast. Thanks for the great recipes!

  24. Donna says

    Made these for the first time today. My husband enjoyed them!!! I am working on eliminating all animal products from his diet. Thank you Nora!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glad you enjoyed these, Donna! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  25. Amy says

    Hi ! Absolutely in love with this recipe as I’m crazy about waffles but hadn’t had any since I turned vegan and gluten free.
    Just had one question- I don’t have a waffle maker, but I have a silicon waffle mould. If I were to make these in the oven, what time and temperature settings should I use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, we haven’t used a silicon waffle mould and aren’t sure on the specifics. Perhaps there is an instruction manual that might have recommendations for cooking time? We would say these waffles tend to require a little more cooking than a standard waffle, so we would just say to keep that in mind. Let us know if you give it a try! Happy cooking!

  26. Kate says

    These look amazing! Could I use this recipe to make waffle cones? I am not GF, but would love a vegan waffle cone recipe that I can make package free ☺️
    Thank you! I love your site!

  27. LBJP says

    Sooo good and easy! Delicious flavor, spot-on texture. Thank you for giving vegans and gf folk such wonderfulness in their lives!

  28. Izzie Roberts says

    I used this recipe as a base but wanted savoury ones for tea not dessert. I omitted the maple syrup, used the avacado option for the emulsifier added spinage and nooch salt and pepper and they worked amazingly on a stove top waffle iron.

  29. Laura says

    Wow, this recipe is spot on! I am not GF, so subbed 1 c white flour and 3/4c whole wheat flour. I used avocado oil and agave (though slightly less because my almond milk was slightly sweetened). I added 1 c chopped walnuts and 1 c frozen wild blueberries. Had to add a minute or so to cooking time on account of frozen blueberries, but the end result is fantastic. I’m freezing the leftovers and this recipe will be in regular rotation. Thank you for sharing, Dana!

  30. Rosie says

    I’ve made multiple GF/DF waffle recipes and this by far is the best! They come out crisp and delightfully brown. No soggy mush like all the others. Thank you for a great recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! As for sticking, was your waffle iron greased? That is usually our first tip. Otherwise, you can cook on a medium temperature for longer vs. a higher temperature for shorter time. I also find that opening the waffle iron prematurely can contribute to sticking (patience is key). Hope that helps!

  31. Liam says

    Wow – stunning waffles. My son has allergies and my wife is coeliac – so when we got a waffle iron I was looking for a suitable recipe.

    We used Doves Farm self rasing gf flour, soy milk and then I used golden syrup so as to save the maple we have to serve them with.

    I mixed the recipe in my blender, and turned out great – everyone loved them!

  32. Carolin says

    Ok so I was absolutely determined to treat myself to some of my favourite (healthy) waffles for dinner when I realised I forgot to buy the eggs. What a shame! Quite disappointed I made this recipe with some slight changes (I substituted almond milk for oat milk and some of the flour & oats for a banana as that is what I normally use in my recipe as well). I have to say that this turned out absolutely amazing! I almost couldn’t believe how nicely it browned and got out of the waffle iron without me even having to use any oil. Tasted stunning as well, plus it is so satisfying and filling. I highly recommend making this recipe and will definitely make it again with the slight changes. :)

    My tip: I topped the waffles with some of the homemade 4-Ingredient Nutella from Minimalist Baker. They are practically made for each other.

  33. Ilona Ecott says

    Made this this morning for my (not vegan) (hungry) brother and he loved it!! Batter was a little thick so the first waffle was yummy but dry, then I added another 50ml almond milk and it was perfect. Thanks Dana. Another winner xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ilona. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  34. Rhett says

    Darn, I tried making this 2 times in a row, and both times it came out way too thick. This is my first time making waffles… so I may be doing something wrong… I did learn from watching another youtube video to not scoop out the flour with your measuring cup directly from the bag as it will pack it too tightly… just to scoop it out with a spoon and then use a knife to level it off… that definitely made it less thick the second time around… but it was still too thick. I used Red Mill 1:1 Baking Flour… so maybe that was the problem?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried it with that flour so we’re not sure without testing! If it was too thick, maybe add more dairy-free milk next time?

      • MisoKitty says

        I tried this recipe using Bob’s Red Mill 1:1 Baking Flour and it turned out great! I didn’t have any avocado or coconut oil to use and instead just added some organic applesauce. Love this recipe! Thanks!

  35. Ana says

    So I was really hoping these would work out but I had so many issues! Firstly when I mixed the wet and dry ingredients together it was more of a dough than a batter consistency? I added some water to get the consistency right but when I checked the waffle after a while of cooking it literally split through the middle (half stuck to the top of the waffle iron, half to the bottom). I ended up making pancakes from the batter, after another failed attempt in the waffle iron, and the kids ate them happily. So I guess that’s the silver lining, haha!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ana, sorry to hear these didn’t turn out as expected for you! But glad to hear you were able to make them into pancakes. Did you make any modifications to the recipe? Which gluten-free flour blend did you use?

      • Ana says

        I used the Orgran brand of gluten free flour and added some chia seeds and cinnamon, but otherwise stuck to the recipe.

      • haley says

        Same thing happened with me. The waffle Split down the middle. And was a horrible mess to clean up. I used nut flour so that must have been 1 of my mistakes. As well as I didn’t see any instructions to blend the oats into flour so I was a little confused. The dough was so thick as well. O well, maybe I have to try a chai egg?? Feel discourage after that horrible mess…..

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Haley – thanks for sharing your experience. This recipe is at the top of our list to retest and add improvements! Stay tuned and sorry for any inconvenience.

      • Christine says

        I absolutely love the flavor and texture of these waffles but they stick like crazy to my waffle iron (older Villaware from William Sonoma) every time! I’ve tried everything I can think of. I use a ton of oil – usually coconut or grape seed – and brush it on heavily. I use your great flour blend, too, just as written. I always thin the batter just enough to be able to scoop it out of the bowl, but that’s the only thing I change. I’d make these more often if this sticking issue wasn’t so frustrating. Any ideas?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear that, Christine! Our only other suggestion would be to try adding more oil to the batter? Hope that helps!

  36. Beth says

    They got sooooo stuck in the waffle, even with much coating of coconut oil, vegan butter and added vegan butter to the mix! After scraping them out, they tasted good with a lot of fresh toppings but not sure I’ll make them again because of the gluey consistency that made them stick so bad.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, OK! Did you change any of the ingredients? We’ll revisit as this doesn’t seem to be a common issue…

  37. Coleen says

    These waffles are amazing. Non gluten free waffle lovers would not know the difference. Thank you.

  38. Amanda Wong says

    These are WON-DER-FUL!!
    I used bobs red mill GF flour blend and added 1 T. Arrowroot (as well as 1 tsp of vanilla like she’s mentioned). I used half coconut oil half mild tasting olive oil. MY DEFINITELY gluten eating husband who I typically cannot get to eat my stuff had no idea and even complimented them !! (Food compliments from him are rare)! So good!! Definitely making again! My batter was not too thick as some have mentioned. Perfect!! Thank you so much!

  39. Sara says

    I just made this today and it was delicious!! It was my first time making homemade waffles and I was very pleased with how it came out. I don’t see myself purchasing frozen waffles that often anymore. I can’t wait to try a bunch of variations of it now (used vanilla extract and dairy free chocolate chips, but definitely want to try them with berries!)

  40. kachhetiya says

    Made waffles this morning! They turned out great! Made just few changes – used unsweetened soya milk instead of water, swapped whole wheat flour for oat flour and added some apple cider vinegar. Simple, quick and tasty. Crispy on top and soft inside. And 7 min baking time is very accurate! Thank you! This will be our ‘go to’ waffle recipe!

  41. Kirsty says

    These were delicious! Used all purpose flour as we didn’t need gluten free. Used more milk though as it was very thick, but it does spread. Didn’t grease the iron as recommended because I’ve never done that before with this iron and didn’t have a problem with it sticking. Would make again.

  42. M. Sanders says

    These delicious waffles are our Sunday ritual! I add also 1 tbsp chia seeds & 1 tsp hemp seeds to boost nutrition. Love adding fresh fruit – mashed to the batter. Blueberries are a favorite.
    I highly recommend this recipe. It’s quick, easy and soooooo satisfying.

  43. Hailey Lonergan says

    I made this recipe and subbed almond flour for gf all purpose! The flavor was amazing but the dough did not work In the waffle iron! Is there a way to use almond flour with this recipe?

  44. suresh says

    These were fantastic!! My kids were not fans of other vegan waffle recipes I tried but absolutely loved this one! My pickiest eater asked while making them, “What smells so good?!” I subbed avocado oil instead of coconut oil (due to said picky eater’s discriminating taste buds), and I added a flax egg. Just perfect, and easy to freeze and reheat in the toaster for a quick breakfast. Easy, quick, simple ingredients. This recipe came out perfect for me, and I love reading comments about all the substitutions and additions that have worked out so well. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review! We are so glad everyone enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  45. Karen Cecil says

    I’ve made these many times. Almost every weekend, really. So it’s high time I leave a review. Delicious and easy to prepare. I’ve made them with Bob’s red mill gf blend. I’ve also used 2 different homemade gf blends. All had good results. I add vanilla, cinnamon, and ginger. I’ve made them for guests who are not gluten free and they loved them. Very good recipe. Thank you.

  46. Kimia says

    This is actually good I made for my mom on her birthday and she loved it she was surprised it was so good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kimia. What a great daughter you are! We are so glad your mom enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  47. Chef Patty says

    I made these for a group lunch this week. I made two versions, a savory one with lemon and thyme, and a sweet version with dried blueberries. This is a very good recipe and it it customizable as mentioned. I’ll make these again and freeze them.

    Based on feedback from several people I made sure the waffle iron was really hot before starting and I let the batter sit for at least 15 minutes before I started. I used Bob’s Red Mill Gluten Free baking blend and I sprayed the waffle iron for each waffle.

    Thanks for the great recipe!

  48. Lisa says

    Hello! Thanks for the vegan gluten-free option! I have one question, when I make the batter it comes out too thick to blend dry with wet ingredients. I have been adding more milk but wondering if something else I’m doing might be off?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, adding more milk is perfect! One idea is that we may have different definitions of heaping. Typically, we use about 1/2 cup + 1-2 Tbsp for “1/2 heaping cup oats”. Hope that helps!

  49. Zara Jones says

    The taste was amazing but I used the metric measurements that were given and the batter was the consistency of bread dough. Put it in the waffle maker and it just didn’t work. Could do with amending the metric measurements of flour I think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zara! Thanks for your feedback – I will pass this along and we’ll double check the measurements!

  50. Nastassia says

    Instead of using apple cider vinegar and almond milk to make the buttermilk, would lemon and almond milk yield the same results?

  51. Jennifer says

    I loved the crispy outside! Very flavorful! This is my first attempt at any vegan gluten-free waffles. I used the Arrowhead Mills gluten free baking mix and it had a great flavor. My coconut oil solidified I suppose because my maple syrup had been refrigerated. Also, my almond milk never curdled. I added more vinegar and it still did not. Went ahead with recipe anyway. End result were very crispy not much “cake” texture inside. Still tastes good!

  52. Cynthia says

    I followed the recipe exactly but the batter was too thick. So, I added more milk. Please check to see if there’s a typo. Suspect the measurements for the flour and the milk should be reversed. Perhaps it should read 1 3/4 cup milk and 1 1/4 cup flour.

  53. Kristin Bieri says

    Hello! I cannot eat Oats. Is there a function in the baking process that requires them? Wondering if there would be a substitute. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristin! We haven’t tried it any other way. Perhaps you could try a blend of rice flours (white and brown) and potato flour/starch?

  54. Jess says

    Made a batch of these tonight for a group of non-vegan friends…they all raved about how good they were! I used all purpose instead of a gluten free mix (none of us have a gluten intolerance) and added some cinnamon (to the dry ingredients) and vanilla (to the wet ingredients) before mixing. I had no problems with doughy centers or sticking to the waffle maker (but i thoroughly sprayed the waffle makers first). I would probably double the recIpe next time as it made just enough for one each and we all would have had a second! Highly recommend this recipe though!

  55. Marna says

    Okay, I am savoring each bite of one as I write, these are delicious! My husband is in heaven…..I used flax seed meal, vanilla, coconut oil and maple syrup as you suggested. I only had soy milk and it worked just fine. I did put just a tad more milk in after reading some of the comments, but I really don’t think it was necessary. I just got the same waffle maker as you have and this is my first time making waffles in all my 62 years of life. They came out perfect! I am so pleased! I have one question. Could a double batch of batter be made and then kept in the fridge to keep on hand for the morning? Or is it just better to freeze them. I love how crispy they are outside and want to make sure if they are frozen they will be equally, delectably crispy out of a toaster. At any rate, thank you so much!!

  56. Karen says

    This is a great recipe. They are so easy to make, and taste great! I love that this and so many of your recipes are made with ingredients I have on hand. My gf flour blend wasn’t quite the same as I already had a blend that I had made. It worked fine. I added vanilla, cinnamon, chopped pecans. The batter seemed a bit thick, maybe because of the flour blend difference, so I added some extra almond milk.

  57. Melissa says

    Hi there,
    I am unable to have apple cider vinegar, or citrus fruits (since lemon juice is often used as a substitute).

    Would it be fine to omit the ACV altogether? What would you recommend as a gf + vegan egg alternative?

    I know there’s the flax seed egg option but it takes awhile… waiting 10 min for it to thicken. I will use it as a last resort :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa! Yes, I’d omit the ACV in that case. As for a gf + vegan egg alternative, if you aren’t wanting to use a flax egg, you could try using a mashed banana or some applesauce in place? Good luck!

  58. Golly says

    I used all the ingredients except the last two on the addon list. I found the batter was a little too thick, but adding some water made it perfect. I could have made five waffles instead of four. I had one for my breakfast and put the rest in the fridge. Reheat in the toaster and they look better than store-bought, brown and crispy. It’s the first time I have made and ate waffles because store-bought are made with eggs. Thank you for this recipe. I will make a cranberry raisin sauce for the rest.

  59. karen says

    Forgot to mention—take Alton Brown’s advice when making any waffles, including these: Always spray the waffle maker with non-stick spray to between EACH waffle made ( i use coconut non-stick spray), or you will have a waffle that splits in half and is tedious to peel from the top and bottom of the waffle maker. Non-stick spray resolves this completely.

  60. karen says

    This is my go-to recipe for waffles. Tastes great and perfect texture. BUT, like others have pointed out, the batter is far too thick. I have to believe there is an error in the recipe. I simply add more almond milk to fix the issue. The default amount is for 6 waffles—which calls for 1.25 C plant milk. I added 3/4 C to that amount for the desired consistency I was looking for. I also added a tablespoon of ground flax, to help hold it all together. Don’t rule out this recipe just because batter is thick—just add more milk. Yum!!

  61. Anthony and Ariel says

    Made this recipe multiple times…everytime these waffles have crisped and completely stuck to the waffle iron! We’ve also made other waffle recipes and had no issue- so we cannot figure out what is causing this. Each time we end up making pancakes with the batter instead. That being said, we have made several of your other recipes and love them!

  62. Mountain mom says

    These are the best! Consistently tasty and better yet, they don’t stick to the waffle iron! Our family’s current holiday variation is subbing part soy egg nog, adding some fresh nutmeg and cinnamon, and using some almond meal in place of all purpose. Thank you!!

  63. Sarah says

    I’ve made these a few times and had different results based on different GF flour mixes used. Assuming you did not use the suggested homemade GF flour mix recipe, the particular mix you used may have led to very thick batter and waffles that were uncooked in the center. It is probably not your waffle maker. Some flour blends will be more absorbent than others and yield a thicker batter. The first time I made these, I used Bob’s Red Mill 1 to 1 GF Baking Flour mix. The batter was somewhat thick but workable (I added some extra milk), and the waffles were crisp and delicious. I had even added some ground flax seed and unsweetened coconut flakes. The second time I used Namaste GF Perfect Flour Blend and the batter was way too thick. I had to add lots of extra milk, and be sure to spread the batter very thinly on the waffle maker so they would turn out thin enough and somewhat crispy. The third time I used the same Namaste blend but used about 1/2 the amount of flour and they were much better. Batter still quite thick but I spread it on thinly to waffle iron and the waffles were delicious. There was another commenter who doubled the liquid for better consistency so this is a similar method. I used coconut oil, maple syrup, and then soy milk instead of almond (allergies), and added cinnamon and flax seed. Overall this is a great recipe. My family is used to vegan waffles/pancakes (allergies to dairy and egg), and they don’t usually like GF recipes, but they love these waffles.

  64. Bry says

    I made this today and was so excited to have waffles! Sadly my waffle maker did not agree, lost 2 to the machine as they just wouldn’t come unstuck :( I used the remaining batter to make pancakes and they were delicious, so nice and crispy!

  65. Angela Veale says

    This is definitely the best vegan waffle recipe I have made/tried. Admittedly, I am not gluten free so I used regular flour, but all other ingredients were the same.
    I added cinnamon and vanilla which were both great additions! Regarding gluten free flour blends, I almost always find the resulting batters to be much thicker and stickier. Usually using less than flour than a recipe calls for, and then adding more until you get the right consistency is a good way to go about things.
    I’ve been making so many recipes from this site since I went vegan and they never disappoint, so I thought it time to start leaving comments. I’m here to stay :) Thank you minimalist baker!

  66. Oliver Critchfield says

    I was very excited to make these as my first foray into vegan waffle making.

    Oh, how my excitement was mis-placed! I switched the gf flour for regular but left everything else as is & ended up with a weird kind of breakfast gloop.

    Gave up on waffling after the second one & instead made the rest into pancakes after adding a bit more plant based milk. The pancakes turned out okay so I’m glad I managed to salvage something from this.

    Shame as every other recipe I’ve tried from here has been excellent.

  67. Queen says

    Yooo! I’m so happy to share I had 100% success on the first try of this recipe. I will admit that after hours of research in the comments, I made sure I lowered my dosage of specific items. I use gluten free “ArrowHead Pankcake & Waffle Mix”

    This mix had all the flours everyone needs and xanthan gum in it so I only use 1 cup of this mix, 3 tbsp of Olive Oil, Pinch of Salt. I used OAT MILK (same amount recommended in the recipe), Cinnamon and Vanilla Extract that was recommended as well! All my waffles where crispy and fluffy where they needed to be! And came Right out the waffle maker with no trouble.

    Peace And Love!

    Queen

  68. Jeff P says

    Absolutely love this recipe, having a vegan and gluten free household and been making it every week for months now. I wanted to play with it to create a savory dish and produced an awesome Korean sticky “chicken” and waffles: substitute 50/50 Olive and sesame oil for the oil, par cooked brown rice for the oats, and add chopped green onion, coriander and sesame seeds. Serve with Korean fried chicken style cauliflower and broccoli in spicy-sweet sticky sticky sauce and yum! Because the rice does not absorb as much as the oats, it’s a little bit wetter batter so cook on highest/ longest setting on waffle iron

  69. BRIAN HOWARD says

    Honestly, I wasn’t expecting these waffles to taste great, but they sure did! I will recommend to every waffle eater I know from now on. Man, that was one delicious breakfast.

  70. John'ae Davis says

    Hi. I just made this recipe this morning and only altered unbleached Arrowmills all purpose flour fo the GF blend used in the original recipe. This is my 2nd time main these waffles and my batter always comes out gummy and super thick, almost like cookie dough. I had to add a bit of unsweetened applesauce & more almond milk to even get my batter loose enough to add to my waffle maker.
    My main frustration is that my batter always only yields enough for two(2) of the said 6 servings and that’s stretching my batter. PLEASE HELP!!! I love this recipe & actually about to pull out all my ingriedients and re-try YET again:).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I’d recommend using less flour as gluten-containing flours tend to be a bit more absorbent, and this would explain the thick consistency of your batter. Hope this helps!

  71. Elizabeth says

    HIGHLY RECOMMEND: I added another cup of almond milk (2.25 cups) and the they came out much fluffier and a lot less pasty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lily! You totally can. Add a little less at first since gluten-containing flours tend to be a bit more absorbent.

  72. Sarah says

    I made this with my son yesterday morning, they were super delicious. However no matter how much oil I put on the waffle maker they stuck really bad. So we ended up eating half pieces of waffle LOL any advice ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Shucks! Sometimes vegan and gluten-free waffles can be tricky for sticking to irons. I recently got this iron and it’s a non-stick dream! Otherwise, did you sub any ingredients out, or use something other than recommended?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, not sure! It certainly didn’t give me any issues with our waffle maker. Did you make any substitutions?

  73. Chris says

    This recipe is fantastic. Everyone we make it for loves it and steals my recipe sheet.

    We like it with lots of fruit and I half & half maple syrup and Agave nectar. We don’t need syrup and just eat them like cookies.

    Normally we just use regular oats and all-purpose flour. We only use gluten-free ingredients when making it for gluten-intolerant people. When we did use gluten-free ingredients, the people were excited to find out that they were crispy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Glad you are a fan of this recipe, Chris! Thanks for sharing your recipe changes!

  74. Tara Fox says

    These were SO good!! I swapped out the oil for Applesauce and used 1 1/4 cup whole wheat flour instead of your flour blend and they tasted amazing! Thanks for the recipe?

  75. Deirdre says

    I think I may have gone wrong somewhere because mine ended up being quite dense and rubbery. Anyone know what may have gone wrong?

  76. Vicky says

    Hi, Thanks for posting this recipe. I made them & they turned out great. Have just bought a waffle maker & have tried a couple of other recipes but this one worked the best. Thanks!

  77. kelly says

    I made this with regular pastry flour, I didn’t have whole wheat and followed the rest of the recipe as written. We have been looking for a good crispy waffle and this is it! Winner. I ate one of them plain as well, delish. I knew minimalist baker would get it right, she always does. We did use a hand blender to mix it up well. My batter was on the runny side, but it worked great. Also the waffles were very light and fluffy so we could eat more than the usual amount. Thanks for the recipe.

  78. Allegra says

    Batter was way too thick and waffles took over 15 minutes each to cook, and they turned out pretty rubbery.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear you didn’t have success with this recipe, Allegra! Did you happen to make any substitutions or changes to the recipe?

  79. Danny says

    The flavor on these is really nice. But they come out a bit hard. I’ve made them with gluten and gluten free flour and always the same: a bit more solid than a waffle should be. I like them…but can’t really make them for other people/guests.

  80. Allie says

    These waffles are great! I just made them and the recipe went without a hitch. My 3 year old has a waffle in each hand and is dance-eating. That’s a good review in my book!

  81. Andrea Barwick says

    Reading this recipe in Australia, and I struggle to find gluten feee oats or oat flour here. Can I use normal plain gluten free flour and quinoa flakes inplace of the oats and oat flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea! We haven’t tried using quinoa flakes but if you give it a try, report back on how it goes!

  82. Reiko says

    Hello,

    Can I make the batter for this waffle the night before? Also, can I use Bob’s red mill gluten
    free 1 to 1 baking flour instead of mixing some flour?

    Please let me know.

    Thank you.
    Reiko

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Reiko! You should be able to make the batter the night before, yes. As for the Bob’s red mill GF flour, we haven’t tried and can’t guarantee results but scan through the comments above as others have tried using it! Good luck!

  83. Naomi says

    As always, these are amazing. Dana you are wonderful. Will be making these again soon!!! I doubled and it was a bit dense so I made a little extra almond butter milk and added it in. So delicious!!!

  84. Angela says

    We made these for ‘breakfast for dinner’ night, and they were a bit dense but SO delish! We added flax meal (which may have been the culprit), Enjoy Life chips, vanilla, cinnamon, nutmeg, and allspice. Yum!! Definitely will be a recipe to return to; thanks, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We use gluten-free oats! If you can’t have oats at all, perhaps you could try a blend of rice flours (white and brown) and potato flour/starch? Hope this helps!

  85. Barb says

    These were crispy and delicious! A few split open and I ended up with half on top and bottom of the waffle iron, I think when I didn’t cooking long enough. Instead of wasting (it was still crispy and good) I put almond butter and made a little waffle sandwich. So good! Froze some like that too as my 7 year old will eat it like a dessert.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Barb! Yes, if they are not cooked quite long enough, they may separate. Also, we had to recently replace our waffle iron for a better model because our old one had lost its nonstick surface and was sticking like crazy no matter how much oil we used. We’d highly recommend this model if you’re ever looking to upgrade!

  86. Maria Comanescu says

    Thanks for the recipe! Didn’t have potato starch and white rice flour so I replaced with extra brown rice flour and chickpea flour. Turned out great :)
    Love, love, love your website! Thanks for al the work you’re putting into it!

  87. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Hi Astrid! Coconut flour is really absorbent so that’s why it didn’t work. Sorry about that!

  88. Astrid says

    Okay this went terribly wrong. When Iixed all the ingredients together everything was super super dry. Like really crumbly. I used coconut flour though. I added more milk to make it a bit creamier, but everything got stuck in the waffle iron. No chance to get a waffle out of it. ???

  89. E Hansen says

    I am not a fan of this recipe. The batter is very thick, it sticks to the waffle iron (yes, I sprayed it with cooking spray), the center does not cook, they fall apart.

    I finally added 2 eggs and mooooore milk. same problems. So I plopped them on the pancake griddle and am trying to make biscuits out of the batter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry you had problems here! Did you leave the waffle to cook long enough? Sometimes if it’s opened too soon the batter can stick to the edges and the waffle can fall apart. Also, we had to recently replace our waffle iron for a better model because our old one had lost its nonstick surface and was sticking like crazy no matter how much oil we used. We’d highly recommend this model if you’re ever looking to upgrade!