Go Back
alt text

Wheatless Fluffy Oat Waffles (Gluten-Free, Crispy Outside, Soft Inside)

These fluffy wheatless oat waffles are naturally gluten-free, made with blended oats, and deliver a crisp exterior with a soft, tender crumb—perfect for weekend brunch or make-ahead breakfasts. The batter hydrates for superior structure and lift, and the waffles reheat beautifully in a toaster.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups certified gluten-free oat flour or blend rolled oats to flour
  • 1/4 cup cornstarch lightens texture; sub oat flour if needed
  • 2 tablespoons sugar or maple syrup
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups milk of choice dairy or almond
  • 2 large eggs
  • 1/3 cup neutral oil or melted butter cooled
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • Optional add-ins: pinch of cinnamon mini chocolate chips, or blueberries (fold in gently before cooking).

Equipment

  • Waffle iron (Belgian or standard)
  • Two mixing bowls and whisk
  • Measuring cups and spoons
  • Cooling rack and sheet pan (for holding warm)

Method
 

  1. Whisk oat flour, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl. This evenly disperses leaveners for consistent lift.
  2. In a separate bowl, whisk milk, eggs, oil, vinegar, and vanilla until smooth; vinegar helps tenderness and browning.
  3. Combine wet into dry and whisk just until no dry pockets remain; batter should be pourable but not thin. Do not overmix.
  4. Rest batter 10–15 minutes so oats hydrate and leavening activates; this improves structure and crispness. Preheat waffle iron to medium-high.
  5. Lightly grease iron if needed. Add batter (about 1/3–1/2 cup per waffle, depending on iron). Close lid and cook 3–4 minutes until deeply golden and steam subsides.
  6. Transfer waffles to a rack set over a sheet pan; don’t stack, which traps steam and softens edges. Keep warm in a 95°C/200°F oven if serving a crowd.
  7. Repeat with remaining batter. Serve with maple syrup, nut butter, fruit, or yogurt.

Notes

Gluten-free safety: Use certified gluten-free oats/oat flour to prevent cross-contact.
Texture control: For extra crisp waffles, extend cook time slightly and cool on a rack. For softer waffles, reduce browning level.
Dairy-free: Use almond milk and neutral oil; results remain crisp with good lift.
Make-ahead: Freeze single layers on a tray, then bag. Reheat from frozen in the toaster or a 180°C/350°F oven until hot and crisp.
Variations: Add cinnamon and blueberries for “oatmeal waffle” vibes, or mini chocolate chips for a brunch treat; fold gently to avoid deflating.