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Stack of golden Almond Flour Waffles topped with butter and maple syrup on a white plate.
Layla

Almond Flour Waffles

Crispy-edged, tender-centered waffles that happen to be gluten-free and absolutely delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups blanched almond flour finely ground, not almond meal
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 4 large eggs room temperature
  • 4 tbsp unsalted butter melted and slightly cooled
  • 0.5 cup whole milk room temperature
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup optional, for subtle sweetness

Equipment

  • Belgian or standard waffle iron
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk

Method
 

Prep
  1. Heat your waffle iron to medium-high. If it has temperature settings, go with 375-400F. Lightly grease with butter or cooking spray even if it's nonstick - almond flour is delicate and can stick.
  2. In a large bowl, whisk together the almond flour, baking powder, and salt until no clumps remain. Break up any packed bits of almond flour with your fingers.
  3. In a medium bowl, whisk the eggs until frothy, about 30 seconds. Add the melted butter, milk, vanilla, and maple syrup if using. Whisk until combined.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula just until you don't see dry flour - the batter will be thick and slightly lumpy. Do not overmix or the waffles turn dense.
  5. Scoop about 1/2 cup batter (or follow your waffle iron's capacity) into the center of the iron. Close and cook until steam stops escaping and the waffle is deep golden brown, 3-5 minutes depending on your iron. Resist peeking early - these need time to set.
  6. Transfer finished waffles to a wire rack in a 200F oven to keep crisp while you cook the rest. Serve hot with butter, maple syrup, fresh berries, or a dollop of Greek yogurt.

Notes

For extra crispness, let the batter rest 5 minutes before cooking so the almond flour fully hydrates. These do not freeze as well as wheat waffles - best eaten fresh, though leftovers reheat decently in a toaster oven. If your waffles are coming out soft, your iron isn't hot enough or they need more time; almond flour waffles should have crisp edges and a tender, moist interior.