Top down shot of a Blue Cornmeal Waffle on a napkin
4.6 from 10 votes

Simple Blue Cornmeal Waffles

Crispy, slightly sweet blue cornmeal waffles that require 1 bowl and just 30 minutes. The perfect healthy fall treat.
Author: Minimalist Baker
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 (waffles)
Category: Breakfast
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1-2 Months
Does it keep? Store in freezer.


  • 1 cup unsweetened almond milk
  • 1 Tbsp lemon juice or white vinegar
  • 1/4 cup non-dairy butter (melted // or sub coconut oil)
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp agave nectar or maple syrup
  • 1 1/4 cup gluten-free flour blend
  • 3/4 cup blue cornmeal
  • 2 Tbsp flaxseed meal
  • 1 pinch salt
  • 1 1/2 tsp baking powder
  • 1 Tbsp sugar


  1. Combine almond milk and lemon juice in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
  2. Add dry ingredients to a large mixing bowl and whisk until well combined.
  3. Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats.
  4. Once waffle iron is hot, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - instead, keep them in a single layer to ensure crispiness remains.
  5. Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best within the first couple weeks.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4 waffles)