Waffles for breakfast always bring a smile. These oat flour waffles are naturally gluten-free and dairy-free, made with whole-grain oats for a hint of wholesome flavor that kids will love. They’re versatile — top with fresh berries, nuts, almond or peanut butter, dairy-free yogurt, or a drizzle of maple syrup for an easy, delicious morning treat.
If you enjoy homemade waffles, try the strawberry waffles or banana waffles recipes for more gluten-free breakfast options.
Why you’ll love this oat flour waffle recipe
- Easy: Quick and simple to make.
- Delicious: Mild oatmeal flavor shaped into crisp waffles.
- Allergen-friendly: Naturally dairy-free and gluten-free when made with certified gluten-free oats.
- Make-ahead friendly: Great for busy mornings — reheat or freeze for later.
Ingredient Notes
This recipe uses simple pantry staples you likely already have on hand.
- Oats: Use rolled oats (not steel-cut); certified gluten-free if you need to avoid gluten. You can make your own oat flour or use store-bought oat flour.
- Sugar: A small amount helps the waffles brown and crisp. Coconut sugar works as a substitute.
- Vegan butter: Use your favorite plant-based butter or melted coconut oil. If dairy is fine, replace with regular butter.
- Maple syrup: Adds natural sweetness to the batter so you don’t need as much on top.
- Non-dairy milk: Oat, coconut, soy, or almond milk all work; use regular milk if you’re not avoiding dairy.
See the recipe card below for full ingredient quantities.
Substitutions & Variations
- Not dairy-free: Swap vegan butter and non-dairy milk for regular butter and milk in equal amounts.
- Make it vegan/egg-free: Omit the eggs, add ½ teaspoon baking soda and 2 teaspoons apple cider vinegar to the milk. Proceed with the rest of the recipe the same way.
- No butter: Use melted coconut oil or vegetable oil instead.
- Chocolate chip waffles: Stir 1 cup mini chocolate chips into the batter before cooking.
How to make homemade oat flour
Oat flour is simply ground rolled oats. Use a high-speed blender or food processor and pulse about 15 seconds until the oats reach a flour-like texture. You can leave a few bits of oats for texture or process longer for a smooth flour — adjust to your preference.
Once you have oat flour, reserve some for other recipes such as muffins or pancakes.
How to Make Oat Flour Waffles
These waffles come together quickly. Mix the dry and wet ingredients separately, fold in beaten egg whites for lightness, let the batter rest briefly, then cook in a hot waffle iron.
Step 1: Whisk oat flour, baking powder, salt, cinnamon, and sugar in a large bowl until combined.
Step 2: Separate the eggs: place yolks in one bowl and whites in another.
Step 3: Beat the egg whites to soft peaks — light and foamy.
Step 4: Whisk milk, maple syrup, vanilla, and melted butter into the egg yolks until smooth.
Step 5: Pour the wet yolk mixture into the dry ingredients and fold until just combined. Small lumps are fine.
Step 6: Gently fold the beaten egg whites into the batter, taking care not to deflate them.
Step 7: Let the batter rest at least 10 minutes to thicken and allow the baking powder to activate.
Step 8: Preheat the waffle iron while the batter rests. If the batter becomes too thick, stir in 1–2 tablespoons of milk.
Step 9: Scoop batter onto the hot waffle iron and cook according to your waffle maker’s instructions. My waffle iron takes about 5 minutes per batch.
Expert Tip
To keep waffles crisp, place finished waffles on a wire rack or on a baking sheet in a 250°F oven. Avoid stacking them on a plate, which traps steam and makes waffles soggy.
Storage
Store leftover waffles wrapped in paper towels inside an airtight container in the refrigerator. Reheat in a toaster or toaster oven. These waffles also freeze well — store cooled waffles in an airtight container or freezer bag and reheat from frozen.
Recipe FAQs
Oat flour is simply rolled oats ground to a flour-like texture. Oats are naturally gluten-free, but cross-contamination can occur during processing. Use certified gluten-free oats or oat flour if you must avoid gluten.
For crisp waffles, add batter to a hot waffle iron so it sizzles on contact and cook long enough for moisture to evaporate. When steam stops visibly releasing from the waffle iron, the waffles are usually done. Cool cooked waffles on a single layer to prevent trapped steam from making them soggy.
Yes. Oat flour needs time to absorb liquid and thicken, and resting gives the baking powder and whipped egg whites time to produce air bubbles that make the waffles light.
Compared with many gluten-free blends, oat flour is higher in protein and fiber and provides vitamins and minerals. Oats have been associated with benefits like blood sugar regulation and improved digestion. These waffles are a relatively nutritious gluten-free option, offering more protein and fiber than some alternatives.
More gluten-free waffles recipes to consider:
-
Carrot Cake Waffles
-
Gluten Free Pumpkin Waffles
-
Gluten Free Banana Waffles
-
Gluten Free Strawberry Waffles
If you try this recipe, please leave a star rating and share how it turned out in the comments below.
Recipe
Easy Oat Flour Waffles
Equipment
- High-speed blender or food processor
- Waffle iron
Ingredients
- 2 ½ cups gluten-free oats (about 240 g; makes 2 cups oat flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 tablespoons sugar
- ⅓ cup vegan butter, melted (or melted coconut oil / regular butter)
- 2 eggs, divided
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- 1 ¼ cups non-dairy milk (or regular milk)
Instructions
- Place oats in a high-speed blender or food processor and process about 15 seconds until powdery to make oat flour.
- In a large bowl, whisk oat flour, baking powder, salt, cinnamon, and sugar.
- Separate the eggs. Beat the egg whites to soft peaks and set aside.
- In a separate bowl, whisk egg yolks with milk, maple syrup, vanilla, and melted butter until smooth.
- Pour the wet yolk mixture into the dry ingredients and fold until just combined; small lumps are okay.
- Gently fold the whipped egg whites into the batter, careful not to deflate them.
- Let the batter rest at least 10 minutes. If it thickens too much, stir in 1–2 tablespoons milk.
- Preheat the waffle iron. Scoop batter onto the hot surface and cook according to your waffle maker’s directions (about 5 minutes per batch for many irons).
Notes
Keep warm: Place cooked waffles on a baking sheet in a 250°F oven to keep warm while finishing the batch. Do not stack them immediately to avoid sogginess.
Storage: Refrigerate leftovers wrapped in paper towels inside an airtight container and reheat in a toaster. Freeze cooled waffles in a freezer-safe container and reheat from frozen.
| Carbohydrates: 31 g
| Protein: 7 g
| Fat: 11 g