Light and crispy oat flour waffles! Made with whole-grain oat flour and other pantry staples, these waffles are delicious drizzled with maple syrup and melted butter!

For more delicious waffle recipes, check out these gluten-free waffles and these buckwheat waffles.

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Making waffles is the perfect way to enjoy a lazy morning. If you have oat flour on hand and you’re wondering what to make, try these amazing oat flour waffles! They are nutritious, crispy and easy-to-make.

Some of our other breakfast favorites include gluten-free pancakes, buckwheat crepes and gluten-free blueberry muffins.

Why this recipe works

This recipe works best it uses a unique combination of oat flour and cornstarch. The oat flour lends a delicious wholesome flavor while the cornstarch adds a light crispiness.

An increased amount of baking powder and baking soda combined with cider vinegar also lighten the waffles.

Vanilla and sugar add flavor. You can use any kind of milk you like in this recipe!

Ingredients You’ll Need

overhead shot of ingredients to make oat flour waffles
  • Oat Flour: If you need to eat gluten-free, be sure to pick a certified gluten-free oat flour.
  • Cornstarch: The secret ingredient for extra crisp waffles. This helps to lighten up the oat flour.
  • Milk: Any kind of milk will work. I usually use almond milk because I eat a low-dairy diet. But they are especially delicious with cow’s milk if you can use it.
  • Eggs: Whip the egg whites separately if you want even crispier waffles!
  • Oil: Any neutral oil will work
  • Cider Vinegar: To help lighten up the waffles
  • Baking Powder & Baking Soda: Both are needed for the best texture
  • Sugar/Vanilla/Salt: For delicious flavor

Check out this full collection of oat flour recipes!

How to Make Oat Flour Waffles

how to mix together the wet and dry ingredients

Making these waffles is simple! Start by mixing together the wet ingredients and the dry ingredients separately.

Then add the wet ingredients to the dry and mix until just combined. Let the batter sit for 10 minutes.

Tip: Let the waffle batter sit for 10-15 minutes so the flours can hydrate and the baking powder/soda can activate. This helps the waffles get crispy!

how to make gluten free waffles with waffle iron and cooked waffles on cooling rack

After the batter has rested, preheat a waffle iron until hot. (I recently upgraded our waffle iron to this one and I absolutely love it!) Cook until golden and crispy – usually around 3 minutes.  

After cooking each waffle, I like to put them on a wire rack over a sheet pan in a 250F degree oven. This allows them to stay crisp until serving. They’re also great just served right off the griddle!

Whatever you do don’t stack the waffles or they’ll loose their crisp. 😉

Tip: Before you start making the waffles, preheat the oven to 250F so you can set the cooked waffles inside to keep their crisp. 

Tips for the BEST Oat Flour Waffles

  • Add some cider vinegar. This helps to activate the baking powder and soda for extra crispy waffles.
  • Let the batter rest. This allows the flours to hydrate and the baking powder/soda to activate.
  • Set in the oven after cooking. If you’re not serving the waffles right away, set them on a wire rack over a baking sheet in a 250F degree oven so they stay nice and crisp. 
fork taking bite of oat flour waffle

More Breakfast Recipes

I hope you love this recipe as much as we do! If you try the recipe, I’d love to hear from you. Please leave a comment below. Thank you! ♥

gluten free waffle on white plate with syrup
5 from 26 votes

Oat Flour Waffles {Light & Crispy}

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 waffles
Light and crispy oat flour waffles! Made with whole-grain oat flour and other pantry staples, these waffles are delicious drizzled with maple syrup and melted butter!

Ingredients

  • 1 ¾ cups oat flour
  • ¼ cup cornstarch (lightens the waffles but you can use ¼ cup more oat flour if desired)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups milk almond milk will work
  • 2 eggs
  • 1/3 cup neutral flavored oil I use avocado oil or vegetable oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla
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Instructions 

MAKE THE BATTER

  • Whisk the oat flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl.
  • In another bowl or large measuring cup, whisk the milk, oil, eggs, apple cider vinegar and vanilla together until blended.
  • Pour the milk mixture into the flour mixture and whisk until just mixed. Let the batter sit for 10 to 15 minutes so the flours hydrate and the baking powder has time to activate.

COOK THE WAFFLES

  • Heat the oven to 250° F and heat the waffle iron.
  • Pour about ⅓-1/2 cup of the mixture into the waffle iron (depending on how much batter your iron takes) and cook. I cook mine for about 3- 3 ½ minutes. Remove and place on the rack of the oven to keep warm.
  • Repeat with the remaining batter. Enjoy! Break the extras into sections to freeze. Frozen waffles will reheat well using the defrost setting of the toaster.

Notes

MAKE IT DAIRY-FREE: These waffles turn out best using cow’s milk. But dairy-free milk and vegan butter will also work!
RECIPE TIPS:
  • Gluten-Free oat flour works better than using a gluten-free all-purpose blend because it doesn’t contain any added gums or binders like xanthan gum that can make floppy waffles. 
  • Add some cornstarch. Cornstarch is the secret ingredient that adds that next level of crispness to the waffles. Plus it’s naturally gluten-free!
  • Let the batter rest. This allows the flours to hydrate and the baking powder/soda to activate.
  • Set in the oven after cooking. If you’re not serving the waffles right away, set them on a wire rack over a baking sheet in a 250F degree oven so they stay nice and crisp. 
TO FREEZE: Any leftover waffles can be cooled then frozen in a ziploc bag. Reheat the waffles in the toaster on the defrost setting for easy breakfasts later.

Nutrition

Calories: 354kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 341mg | Potassium: 394mg | Fiber: 2g | Sugar: 8g | Vitamin A: 194IU | Calcium: 173mg | Iron: 2mg

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I loved them! We received a waffle maker for the holidays and have been looking for a good recipe. This one is a keeper. I omitted the cornstarch and added extra oat flour. I also added chocolate chips, walnuts, and coconut shreds to the batter. These waffles have the perfect consistency, taste, and fluffiness.

  2. 1 3/4 cup of milk to 2 cups of flour seems like too much. The batter came out watery. Is that expected.

    1. Hi Alicja, thank you for your question! Yes, those amounts sound like a lot of wet ingredients compared to dry, but it makes for light and crispy waffles. It is very important to let the batter rest so that mixture has time to soak up more of the liquid which hydrates the flour and allows the baking powder/soda to activate. We hope this helps!

  3. 5 stars
    These were GREAT! I used canned coconut milk – mostly the thin, liquid part with a little bit of the creamy part and a bit more oat flour leaving out the corn starch and they were light and fluffy and crispy too.

  4. 5 stars
    Amazing! Trying to up the oats in our diet. We eat waffles weekly and I will add these to the rotation. I made half the recipe, but kept the sugar amount the same and skipped any syrup. I couldn’t believe how perfect and flavorful they were! Thank you!

    1. 5 stars
      These were excellent! Light and crispy. My husband does not usually like oat flour. He loves these waffles!

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