Description
Deliciously fluffy gluten-free waffles that are perfect for breakfast!
Ingredients
Scale
- 2 ¼ cups gluten free 1:1 flour (270 grams, recommended King Arthur Flour Measure for Measure)
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons baking powder (8 grams)
- 1 teaspoon baking soda (5 grams)
- ½ teaspoon salt (3 grams)
- 2 cups buttermilk (496ml)
- 6 Tablespoons melted butter (salted or unsalted, 90 ml)
- 2 large eggs
- 2 teaspoons vanilla extract (10ml)
Instructions
- In a medium bowl, whisk together 2 ¼ cup gluten free 1:1 flour, ¼ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, whisk together 2 cups buttermilk, 6 Tablespoons melted butter, 2 large eggs, and 2 teaspoons vanilla extract. Once incorporated, add the dry ingredients to the wet mixture, and mix until the batter comes together and there are no visible streaks of dry ingredients.
- Cover and let the mixture rest for 10 minutes while you prepare your waffle iron.
- Preheat your waffle iron to the desired temperature (following the manufacturer’s instructions), and coat it with cooking spray.
- Once the waffle maker is ready, pour in just enough waffle batter to fill the mold (I used ¾ cup of batter per waffle), close, and let it cook until perfectly golden brown.
- Once done, remove the waffle from the waffle iron to a wire rack and repeat the process for the remaining waffle batter.
Notes
- For fluffier waffles, let the batter rest longer if desired.
- Adjust cooking time based on your waffle iron.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg