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These dairy-free waffles (that also happen to be gluten-free) are amazing. Crispy on the edges, fluffy in the middle, and can be made sweet or savory, which is where the ‘all-purpose’ comes in. Plus, they’re just as delicious reheated as they are fresh!
If I had to choose between eating waffles or pancakes for the rest of my life it would be waffles, hands down. No question.
I’m not sure what I like more, the crisp texture or the little pools of maple syrup that puddle up in each delicious waffle crevice (with a rolled ‘r’ because waffles are classy).
They also reheat like a dream, which is one of the reasons you should make a double batch, throw them in the freezer or refrigerator so you have homemade waffles on hand whenever you please. Something about homemade waffles for breakfast during the week makes the week feel a little more special.
Ingredients For Dairy-Free Waffles
- brown rice flour
- potato starch – not potato flour (these are two different things)
- tapioca starch – also called tapioca flour
- baking powder
- sugar
- salt
- dairy-free milk – the creamier the better
- lemon juice
- olive oil
- eggs
- vanilla extract
How to Make Dairy-Free Waffles
Turn your waffle maker on so it’ll be nice and hot by the time the batter is ready. Make dairy-free buttermilk by adding lemon juice to the dairy-free milk. Set aside for a few minutes to allow it to curdle.
In a large bowl, whisk together the dry ingredients. Add in the wet ingredients and whisk until a smooth batter has formed.
Pour batter onto heated waffle iron, and cook according to the directions of the waffle maker.
Cook until waffles are golden and crisp.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make these dairy-free waffles using what you already have? Here are some ideas…
- No brown rice flour? ➝ you can also use white rice flour
- No potato starch? ➝ cornstarch will also work
- No tapioca starch? ➝ sub arrowroot powder or cornstarch (if using cornstarch, only use 2 tablespoons instead of the 1/4 cup)
- No olive oil? ➝ you can also use coconut oil (use refined for no coconut flavor) or avocado oil
- No lemon juice? ➝ use apple cider vinegar instead
Recommended Tools
Helpful Waffle Tips
Measuring the Flour
The best way to measure the flour and starch is to scoop it up with a spoon into your measuring cup and then level it off with the back of a butter knife. This will ensure you don’t get too much flour.
How Many Waffles?
The number of waffles this recipe makes will depend on the amount of batter you use for each waffle and also the size of your waffle maker. For reference, I used 1/2 cup of batter per waffle and mine made 7 Belgian-style waffles.
Make Them Savory
You can easily make these waffles savory and use them as bread for a sandwich or turn them into croutons. To do this, just leave out the sugar and vanilla extract. You can also add dried or fresh herbs to the batter.
Or make chicken and waffles with pistachio-crusted chicken, you classy broad (or bloke).
More Breakfast Recipes You’ll Love
- Spanish Tortilla With Sweet Potato & Herbs
- 1-Pot Spiced Pear Oatmeal
- Fluffy Blueberry Dairy-Free Pancakes
All-Purpose Dairy-Free Waffles (Gluten-Free)
Ingredients
- 1 cup brown rice flour see notes below
- ½ cup potato starch not potato flour
- ¼ cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 1½ cups dairy-free milk of choice
- 1 tablespoon lemon juice
- ¼ cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Turn your waffle maker on so it'll be nice and hot by the time the batter is ready. Make dairy-free buttermilk by adding lemon juice to the dairy-free milk. Set aside for a few minutes to allow it to curdle.
- In a large bowl, whisk together the dry ingredients. Add in the wet ingredients and whisk until a smooth batter has formed.
- Pour batter onto heated waffle iron, and cook according to the directions of the waffle maker.
- Once the waffles are golden and crisp, transfer them to a cooling rack. Don’t stack your waffles on top of each other, or they’ll lose their crisp texture. Repeat with the remaining batter. Serve waffles with maple syrup, fresh fruit, yogurt, or any other toppings you want!
- Store in a tightly sealed container in the refrigerator or freezer. Reheat in a toaster when ready to eat.
Notes
- If your batter is really thin, you may need to add up to 1/4 cup more brown rice flour.
- Yields 7 round Belgian-style waffles, but will vary depending on the amount of batter used and the size of the waffle maker.
- No brown rice flour? ➝ you can also use white rice flour
- No potato starch? ➝ cornstarch will also work
- No tapioca starch? ➝ sub arrowroot powder or cornstarch (if using cornstarch, only use 2 tablespoons instead of the 1/4 cup)
- No olive oil? ➝ you can also use coconut oil (use refined for no coconut flavor) or avocado oil
- No lemon juice? ➝ use apple cider vinegar instead
- Make them savory ➝ leave out the sugar and vanilla and add in fresh or dried herbs
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