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These oat flour waffles are crispy on the outside with a fluffy and soft middle. Naturally gluten-free and so easy to throw together in the morning (or make a double batch and freeze for later).
Oat flour has become one of my favorite flours and is a must-have capsule pantry ingredient. I love that you can also make your own by blending rolled oats into flour if you're in a pinch.
Or keep a stash of store-bought oat flour in your cupboard when a craving for crepes, baked apples with oatmeal, or banana bread strikes. It adds an undetectable whole grain twist to these waffles with their crispy edges and soft, pillowy pockets in the center to hold your maple syrup or apple curd.
Not to mention, they toast up beautifully.
- Oat flour - a wholesome, fiber-rich flour is the base ingredient for these waffles.
- Starch (cornstarch, tapioca flour, or potato starch) - this helps lighten up and crisp up the waffles a little because oat flour can be a little dense on its own.
- Baking powder - contributes to the fluffy texture.
- Kosher salt - flavor.
- Milk of choice - any plant milk you like or use regular milk if not dairy-free.
- Olive oil or melted butter (dairy-free or regular, unsalted) - or use a neutral flavored oil such as avocado oil.
- Eggs - really hold the waffles together.
- Maple syrup - add a very subtle sweetness.
- Vanilla extract - flavor.
How to Make Oat Flour Waffles
Whisk together the dry ingredients in a large bowl.
In another bowl, whisk together the wet ingredients until well combined.
Pour the wet mixture into the dry and whisk until it's mostly smooth (a few lumps are fine).
Let the batter rest for 10 minutes. While you wait, heat your waffle iron and your oven to 225°F/110°C.
Once hot, spray with waffle iron with oil so the waffles don't stick, and pour about ⅓ to ½ cup of batter and cook. I do about 3 minutes or a little longer because I like them extra crispy. Repeat with remaining batter.
Frequently Asked Questions
Make sure your waffle iron is hot. The batter should sizzle when it makes contact with the surface, which will help set up the outer crispy edges, otherwise your waffles will be soggy.
Yes, for this recipe, you'll need to blend 1 ½ cups oats until they're broken down into a fine flour (you may have a little extra). For the best results, it's easiest to do this in a high-powered blender, stopping to scrape down the sides as needed.
They bind the other ingredients together and also create lift.
Store in the fridge or freezer until ready to eat, then pop into the toaster or toaster oven to warm through and re-crisp.
More Breakfast Oat Recipes
Oat Flour Waffles
- 1 ½ cups oat flour certified gluten-free if necessary
- 2 tablespoons cornstarch, potato starch, or tapioca flour/starch
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup milk of choice
- ¼ cup olive oil or melted butter
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients until well combined.
- Pour the wet mixture into the dry and whisk until just combined (a few lumps are fine).
- Let the batter rest for 10 minutes. While you wait, heat your waffle iron and your oven to 225°F/110°C.
- Once hot, spray with waffle iron with oil so the waffles don't stick, and pour about ⅓ to ½ cup of batter and cook. I do about 3 minutes or a little longer because I like them extra crispy. Repeat with remaining batter.
- Serve right away with maple syrup, fresh berries, apple curd, etc., or keep warm in the oven until ready to serve.
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