Gluten Free Belgian Waffles

Total time35 min

Prep time10 min

Cook time20 min

Deep golden and crisp on the outside with a soft, pillowy center, these Belgian waffles come from a batter built on a flax egg for lift and richness, plus a touch of vanilla and sugar for warmth in every bite. The deep ridges of a hot waffle iron give you those signature pockets, perfect for catching melted butter and a generous pour of maple syrup. Pile on fresh berries for a pop of brightness against the toasty, golden crust. Simple pantry staples come together in two quick bowls, so there's no fancy equipment or technique required beyond your waffle iron. This one's a reliable pick for a gluten free breakfast spread, whether it's a lazy weekend morning or a special brunch centerpiece.

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Ingredients

4 servings

For the flax egg

For the batter

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp granulated sugar
1 tbsp baking powder
¼ tsp salt
1 ¾ cups milk
⅓ cup unsalted butter, melted and cooled
1 tsp vanilla extract

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
2
Preheat your waffle iron according to the manufacturer's instructions and lightly grease the plates with cooking spray or a thin brush of melted butter.

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