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!


  • 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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  • 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.


  • 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.


MAKE IT DAIRY-FREE: These waffles turn out best using cow’s milk. But dairy-free milk and vegan butter will also work!
  • 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.


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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  1. 5 stars
    I love these waffles. Have made them several times.

    Substitute cornstarch with arrowroot otherwise follow recipe.

    Diabetic so top with Greek yogurt, chia seeds, and fresh berries. Yummy!

  2. Hi, I love your site and make your fluffy pancakes and pizza for my son who has Celiac all the time (as well as other recipes of yours). I used to mix all the GF flours like a mad scientist–expensive and time-consuming–and then discovered KA’s measure for measure flour, and then found you! I love that you use premixed flours (specifically theirs a lot). As a busy mom, I don’t have endless time so THANK YOU! I am also an avid cook and baker and there are a LOT of not-so-great GF recipes that I have spent money and time on and the end result was not happy. Your recipes are always amazing.
    I want to make this oat flour waffle recipe, but don’t see where to add the apple cider vinegar–am I missing it? Do you only use it (mix with almond milk first, I’m guessing) if you opt to do this in lieu of the buttermilk? So sorry if I am not seeing it. I’ve reread the recipe a few times.
    Thank you!!

    1. I’m so glad you’ve been enjoying the recipes! I totally agree – I’m a busy Mom and I love using KAF measure-for-measure flour too. Thanks for pointing that out about the apple cider vinegar. I totally missed that in the recipe instructions so I’m glad you mentioned it. You can totally use buttermilk in place of the milk/cider vinegar. I hope this helps!

  3. 5 stars
    I have tried a few different oat flour waffle recipes and they were all terrible. Very dense, almost to the point you felt you couldn’t swallow them. These though are absolutely amazing. My kids devoured these! Super light and crispy. I used tapioca starch instead of corn starch and it worked perfect. This will definitely be our new waffle go to!

  4. 5 stars
    These were a hit with my friends, with many commenting on their crispiness and a few saying they were the best waffles they’d ever had.

    I used unsweetened almond milk, coconut sugar, and coconut oil.
    I also added about 1/2 tsp of pumpkin spice.
    I made the batter a few hours early and refrigerated it, which seemed to work well.
    I cooked them in my Breville waffle iron for about 4 minutes, then kept them warm in the oven as recommended.
    I made my own oat flour and measured out the flour (not the rolled oats), which was perfect.

    I didn’t try whipping the egg whites separately – I’ll try that next time, but they were perfectly crispy without it. By doubling the recipe, this made 12.5 large waffles which were enough to feed 5 adults with some left over.

    1. I’m so glad you and your friends enjoyed them! This is very helpful information to share with others too – so I appreciate it! Glad it worked to make your own oat flour 🙂

  5. 5 stars
    This recipe is as close as I could get tonmy family’s favorite waffles from Otto’s in Brugge, Belgium. Nutty flavor, light and crisp along the sides, with a bit more chew in the middle. I whipped the egg whites and folded them in after the batter had rested. Also used coconut sugar like at Otto’s. Deeeeeelish!

  6. 5 stars
    I used coconut oil, almond milk, and coconut sugar and the waffles turn out great! I have a mini nostalgia waffle maker and this recipe made 10 waffles. Well, it made 11, but some were a little small so I think it’s safe to say it makes 10 with that size.

      1. The nutrition information is for 1/6th of the batch. It will vary based on how big your waffle iron is. I hope this helps!

    1. The cider vinegar helps to lightened the waffles up! But you can leave it out if you don’t have it on hand.

  7. Erin I really wanna make these but trying to stay cholesterol free …. Can I just use egg white? I’m hoping someone can let me know ❤️

  8. 5 stars
    lovely, light and crispy. I used almond milk and brown sugar. I would reduce the oil probably by 1/3rd but definitely making these again! Thanks so much!

    1. Happened upon these when looking for a healthier alternative to the supermarket waffles that are meant to be savoury but is full of sugar. He lovesssss these and he’s a very picky eater. We make these on the regular. “Mommy, these waffles are deeelicious” he says.

  9. 5 stars
    These are soooo good yet so nutritious! Love to start the day with these beauties covered in butter! Thanks, my whole family loves them!

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