These delicious gluten-free oat flour waffles are so simple to put together, and make a nutritious and super satisfying breakfast.
Oat Flour Waffles Recipe
Fluffy gluten-free waffles made with just one gluten-free flour? Yes please! These perfectly delicious gluten-free oat flour waffles are made with, you guessed it, oat flour. Topped with a generous pour of maple syrup, these waffles are hard to resist.
I love making a batch of waffles on a Sunday morning and stashing the leftovers in the fridge for weekday breakfasts. This recipe has simple and fairly short ingredients list with ingredients you may already have in the pantry. These oat flour waffles are marvelously fluffy with a slight crisp exterior, everything a good waffle should be.
Why You’ll Love This Recipe
Healthy. Oat flour is packed with fiber and protein, and it’s a a whole grain, which means you’re getting more of the good stuff than you would if you used all-purpose flour (you can learn more about naturally gluten-free flours here).
Easy to put together. This is such a quick and easy recipe to put together — you need 5 minutes or less to make the batter, then 10 minutes of resting time to let the oat flour absorb some of the liquid so they bake up extra fluffy.
Delicious. I know I’ve said that more than once already, but these oat flour waffles are SO good. I doubt you’d be able to tell they’re gluten-free either – the texture is so similar to a “regular” waffle, and I love the slightly sweet, buttery note oat flour brings to recipes.
Ingredients Needed for Oat Flour Waffles
- Oat flour: I LOVE oat flour in waffles, and in this recipe it’s the only gluten-free whole grain flour you’ll need.
- Baking powder
- Greek yogurt
- Unsalted butter: Melted butter
- Milk: You can use whole milk or 2%
How to Make Oat Flour Waffles
For the full instructions, see the recipe card at the end of this post.
- Combine dry ingredients. In a large bowl, whisk together the flour, baking powder and salt.
- Make batter. In a small bowl, whisk together the Greek yogurt, eggs, melted butter, and milk. Add the wet ingredients to the dry and stir thoroughly to combine.
- Rest batter. Rest the batter for 10 minutes so the oat flour can absorb the moisture in the batter. Heat the waffle iron.
- Cook waffles. Cook the waffles in your waffle iron. Serve hot with lots of maple syrup!
Tip: I like to cook my waffles on my waffle iron’s highest setting to make sure they are fully cooked inside and just slightly crisp on the outside.
Oat flour – substitute sorghum flour for oat flour, or try an equal combination of sorghum and almond flours.
To make egg-free – use the equivalent of two flax eggs.
To make dairy-free – use liquid coconut oil in place of the unsalted butter, or your favorite non-dairy butter. Use your favorite non-dairy yogurt in place of the Greek yogurt. Sub coconut milk or your favorite non-dairy milk for the milk.
Store waffles in a plastic bag in the fridge for 5 days. You can also freeze waffles: slip a piece of parchment paper in between each waffle so they don’t stick together. To serve, reheat fresh or frozen waffles in your toaster or toaster oven. Waffles may be kept frozen for 3 months.
Yes! It’s so easy to DIY your own oat flour. Note that you’ll want to measure the flour for this recipe AFTER you grind the oats in the food processor to equal 2 1/2 cups.
Oat flour is slightly sweeter than all purpose flour, but in most recipes I feel that it performs taste-wise very similarly to whole wheat pastry flour and is not too terribly different from all purpose flour.
FYI if you want to adapt this recipe to use all purpose flour, about 1 cup of all purpose flour equals 1 1/3 cups oat flour (to be super accurate, it’s best to use the weight measurements given).
Oat Flour Waffles
- 2 ½ cups/300 g gluten-free oat flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup Greek yogurt
- 2 eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1½-2 cups milk can use whole milk or 2%
- In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together the Greek yogurt, eggs, melted butter, and milk. Add the wet ingredients to the dry and stir thoroughly to combine.
- Let batter rest for 10 minutes (don't skip this step!)
- Warm the waffle iron and when it is ready, scoop ¼ cup of the batter and place in the center of the waffle iron. Close lid and cook until done.
- Repeat with the remaining batter to finish the batch; you may need to add a bit of milk if the batter becomes very thick. Waffles may be frozen or stored in the fridge for up to 5 days.