Crispy Dairy Free Waffles (Gluten Free)
These dairy free waffles are my go-to homemade waffle recipe for crispy waffles with a fluffy center. They're naturally gluten free, have simple ingredients, and freeze and reheat really well.
Ingredients
Vegan Buttermilk
- 1½ cups non-dairy milk of choice
- 1 tablespoon lemon juice
Dry Ingredients
- 1 cup brown rice flour see notes below
- ½ cup potato starch not potato flour
- ¼ cup tapioca starch
- 2 teaspoons baking powder not baking soda
- 1 teaspoon sugar
- ½ teaspoon diamond crystal kosher salt
Wet Ingredients
- ¼ cup olive oil sub refined coconut oil or avocado oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Turn your waffle maker on and lightly grease it with cooking spray.
- Make vegan buttermilk by adding lemon juice to the non-dairy milk of your choice. Set it aside for a few minutes to allow it to curdle.
- In a large mixing bowl, whisk together the dry ingredients. Add in the wet ingredients and vegan buttermilk and whisk until a smooth batter has formed.
- Pour the waffle batter into the waffle maker and cook according to the manufacturer's directions.
- Once the waffles are golden and crisp, transfer them to a wire rack but don’t stack them 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 leftover waffles in an airtight container in the refrigerator or freezer. For the best results, reheat the waffles in a toaster oven on the toast setting.
Notes
If your batter is really thin, you may need to add up to 1/4 cup more brown rice flour.
The amount of waffles will vary depending on the amount of batter used and size of the waffle maker. For reference, I used 1/2 cup of batter and mine yielded 7 round Belgian waffles.
To freeze: Let them cool to room temperature then transfer to an airtight freezer-safe bag. Store in the freezer for up to 3 months.
To reheat: place waffles in a toaster oven on the toast setting or on a baking sheet in a preheated 300ºF/150ºC oven for 10 minutes (or 15 minutes if they're frozen).