gluten-free blueberry waffles Print

gluten-free blueberry waffles

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These waffles are a variation on the gluten-free waffles we created for our second cookbook, Gluten-Free Girl Every Day. It’s the most dog-eared of our cookbooks in our own kitchen, as it’s filled with the kind of recipes we want to make on a weekday. Originally, we created these honeyed waffles to accompany fried chicken. (Chicken and waffles? Oh, you have to try it.) But over time, they have become our favorite morning waffle recipe.

It’s pretty simple, this recipe. Flour, baking powder, salt. Buttermilk, honey, eggs, and butter. Add blueberries, if you want. Wait. Use a waffle maker to have a batch on the table in time for breakfast.

We recently purchased this Hamilton Beach Belgian waffle maker, as we somehow gave away our waffle maker to a friend. This isn’t an ad. We bought it ourselves. It’s my favorite waffle maker ever. It’s compact — barely takes up any room on the shelf. And there are no doo dads or tricks to it. Plug it in, pour in batter, and let them cook. That’s all. I love this little appliance.

By the way, with the school year starting again soon, you should know that these waffles freeze really well. Toaster waffles for the school morning! We’re heading there soon. Let’s get ready.


about 10 waffles
240 grams (1 3/4 cup) gluten-free all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
4 tablespoons honey
1 cup buttermilk (see note below)
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted and cooled
1 cup blueberries
oil for greasing the waffle iron


Combine the dry ingredients. Whisk together the flour, baking powder, and salt in a large bowl. Set aside.

Combine the wet ingredients. Whisk together the honey, buttermilk, and eggs in a large bowl. Drizzle in the melted butter and whisk it all together.

Make the waffle batter. Make a well in the center of the dry ingredients. Pour in the liquids. Stir them all together with a rubber spatula until all visible traces of the flour are gone. Add the blueberries and stir them in.

Wait. Allow the batter to sit at room temperature for at least 30 minutes before you make the waffles. (If you plan ahead, make the waffle batter the night before and let them sit in the refrigerator.)

Make the waffles. Turn on the waffle iron. When it has come to heat, brush both surfaces of the waffle iron with oil. Pour about 1/3 cup of waffle batter onto the hot iron. Cook until the waffle is well browned, about 5 minutes. Repeat until you have made all the waffles.


Feel like playing? To make this dairy-free, make a buttermilk with any non-dairy milk you like. Use shortening or coconut oil in place of the butter. The waffles are just as good without the dairy. Use any summer fruit you like in place of the blueberries. We also like to use about 140 grams of our AP flour and 100 grams of another flour, such as gluten-free oat flour or sorghum, for even more flavor.