Almond Flour Waffles
Almond flour waffles are gluten-free waffles made with almond flour instead of wheat, so you get a tender, fluffy inside and crisp golden edges without any grain flour at all. The batter comes together in one bowl from almond flour, a little tapioca starch, baking powder, eggs, milk, vanilla and melted butter, then cooks in a hot waffle maker in about 3 to 4 minutes. They are naturally rich and lightly sweet, which makes them a satisfying breakfast that keeps you full through a busy morning.
Ever since I bought a waffle maker, I started experimenting with all kinds of waffle recipes ideal for breakfast or simply for when you want a quick dessert. This almond flour version quickly became one of my favourites because it feels a little more special than a plain waffle, and it happens to be gluten-free too. I hope this recipe inspires you the way it did me.
What you need for almond flour waffles
The ingredient list is short, and each one has a job. Here is what goes into the batter and why it matters:
- Almond flour is the base. It brings a soft crumb, a gentle nutty flavour and healthy fats that keep the waffles moist. Use finely ground blanched almond flour for the smoothest texture.
- Tapioca starch is the small ingredient that makes a big difference. Just one tablespoon helps the waffles hold together and adds that light crisp edge, since almond flour has no gluten to give structure.
- Baking powder lifts the batter so the waffles stay fluffy rather than dense.
- Eggs bind everything and add protein and richness.
- Milk loosens the batter to the right pourable consistency.
- Vanilla rounds out the flavour and makes them smell wonderful as they cook.
- Melted butter adds flavour and helps the edges crisp up.
- A pinch of salt ties the sweet and savoury notes together.
Tips for crisp, fluffy waffles every time
Almond flour behaves differently from wheat flour, so a few small habits make all the difference:
- Mix the dry and wet separately first. Combine the almond flour, tapioca starch, baking powder and salt in one bowl, and the eggs, milk, vanilla and melted butter in another, then bring them together. This gives you an even batter with no dry pockets.
- Let the batter rest a minute or two. This lets the almond flour hydrate slightly and the batter thickens a touch, which helps the waffles set.
- Preheat the waffle maker fully and grease it well with oil or butter. Almond flour batter is more delicate than wheat batter, so a properly heated, greased plate keeps them from sticking.
- Do not open too early. Cook for the full 3 to 4 minutes until they are golden-brown. Opening the lid before they set is the most common reason waffles tear.
- For extra crisp edges, leave each waffle in the closed maker an extra 30 seconds after it looks done, or lay them straight on a wire rack rather than stacking, so steam does not soften them.
Toppings and ways to serve them
Served warm with maple syrup and fresh fruit, these waffles are lovely just as they are. But each topping gives you a chance to customise and enrich every portion. A few combinations I keep coming back to:
- A spoonful of healthy homemade Nutella with sliced banana for a dessert-like breakfast.
- A dollop of vegan yogurt and a handful of berries for something fresh and tangy.
- Maple syrup and toasted almond flakes to echo the nutty flavour of the flour.
- Fresh figs, a drizzle of nut butter, or a light dusting of cinnamon for cosy autumn mornings.
Because they are rich and protein-forward, they also pair nicely with a light drink like a tropical green smoothie on the side.
Make ahead and storage
These waffles keep well, so they are handy to batch on the weekend. Let them cool completely on a wire rack first, then store them in an airtight container in the fridge for up to 3 days. To freeze, lay them in a single layer until solid, then transfer to a freezer bag for up to 2 months. Reheat straight from the fridge or freezer in a toaster or hot oven rather than the microwave, which keeps the edges crisp instead of soft.
More waffle recipes to try
If you love pulling out the waffle maker as much as I do, there are plenty of other versions worth a spot in your rotation. I especially recommend the coffee waffles and the crispy waffles with leftover rice. For more variety, the sourdough waffles and the seasonal pumpkin waffles are both worth trying.
If you make these almond flour waffles, I would love to know how they turned out. Please leave a star rating and drop a comment below with your favourite topping combination — it always makes my day to hear which version you tried first.
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Almond Flour Waffles
Ingredients
- 1 cup almond flour
- 1 tablespoon tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup milk
- 1 teaspoon vanilla
- 1 tablespoon butter melted
Instructions
- In a bowl, mix the dry ingredients: almond flour, starch, baking powder and salt.
- In another bowl, combine the liquid ingredients, mix eggs, milk, vanilla and melted butter.
- Mix the dry ingredients with the wet ones.
- Heat the waffle maker and grease it with oil or butter.
- Fry the waffles for 3-4 minutes until they are golden-brown.
- Serve the waffles warm, with maple syrup and fresh fruit.
Frequently Asked Questions
Yes. This recipe uses almond flour and a little tapioca starch instead of wheat flour, so there is no gluten in the batter. Almond flour is naturally grain-free, which makes these waffles a good option for a gluten-free breakfast. Just double-check that your baking powder and any toppings are certified gluten-free if you are highly sensitive.
No, this version is vegetarian rather than vegan, because the batter contains eggs, milk and butter. The eggs and butter in particular give the waffles their structure and crisp edges. If you want a plant-based waffle instead, one of our other waffle recipes may suit you better.
Almond flour has no gluten, so it needs a little help to hold together and crisp up. One tablespoon of tapioca starch gives the waffles structure and a lighter, crisper edge without changing the flavour. You can leave it out, but the waffles will be more delicate and tender.
Preheat the waffle maker fully and grease it well with oil or butter before pouring in the batter. Almond flour batter is more delicate than wheat batter, so a hot, well-greased plate is key. Also resist opening the lid before the full 3 to 4 minutes are up, since lifting too early is the main reason waffles tear.
Yes. Cool them completely on a wire rack, then keep them in an airtight container in the fridge for up to 3 days, or freeze them in a single layer and transfer to a freezer bag for up to 2 months. Reheat in a toaster or hot oven straight from the fridge or freezer. That method keeps the edges crisp, while the microwave tends to make them soft.
Yes. The one-third cup of milk is there mainly to loosen the batter, so an unsweetened plant milk such as almond or oat milk works in its place. Keep in mind the recipe still contains eggs and butter, so swapping the milk alone will not make it vegan. For a fully dairy-free version, you would also need a plant-based butter.
