Enjoy fluffy, yet crispy oat flour waffles with this easy gluten-free breakfast idea. Making waffles with no flour, only oats, might seem like a tough sell, but my family actually prefers these over traditional ones. Using oat flour adds a mildly sweet, wholesome taste, and even with no refined sugar, these waffles taste like an upgrade, never a compromise.

overhead show of oat flour waffles with fresh berries, syrup and butter.
See for yourself why these waffles made with oat flour only win out over traditional waffles in our family!

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Our Family’s Favorite Oat Flour Waffles Recipe

What better way to start the day than with light, fluffy whole grain oat flour waffles? Not only do they taste decadent, but are also nutritious! This is one of my favorite easy gluten-free breakfast ideas that tastes anything but. Once you dive in it will be hard to believe these fluffy oat waffles use no flour, only oatmeal.

Whether you make your own homemade oat flour or use your favorite store-bought brand, this recipe uses affordable, kitchen-staple basics because no one wants to run to the store for last minute ingredients, especially when making breakfast on lazy Sunday mornings.

Just like my legendary flourless pancake recipe blended oatmeal is a tasty alternative for gluten-free flour or all-purpose flour. Because oats absorb liquid and bind ingredients, there is no need to add additional starches, making this a 100% oat flour recipe.

Ingredient Tid Bits

  • Oat flour – For gluten-free waffles be sure to use certified GF oat flour. You may also make your own flour by placing certified gluten-free oats in a blender and blending into a fine flour.
  • Sweetener – Use honey, pure maple syrup, coconut sugar, or brown sugar. Also, the sugar may be eliminated completely.
  • Eggs – Although the eggs help bind the ingredients, they may also be made egg-free. Either omit the eggs, or replace them with a mashed banana or 1/4 cup unsweetened applesauce. This will replace some of the moisture.
  • Butter / Oil – I prefer melted butter for added flavor, but this recipe also works well with and equal amount of any preferred oil. Try melted coconut oil, canola oil, avocado oil, or grapeseed oil.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Whiz up oat flour

If you are not using pre-made oat flour, begin by making the oat flour. Place the rolled oats in a high-powered blender, such as a Vitamix and process until it becomes a fluffy powder.

Typically I don’t recommend using a food processor for making oatmeal flour because the results are not as fine and large unprocessed specks remain. Finely ground flour is what makes my bakery-style chocolate chip oat flour cookies out of this world. #justsayin

oats blended into oat flour.

Whisk wet ingredients

Next, in a medium mixing bowl whisk together the wet ingredients – milk or dairy-free milk, eggs, sweetener, vanilla extract, and melted and cooled butter.

liquid ingredients in a glass bowl.

Secret to fluffiest waffles

Stir in the oat flour, baking powder, cinnamon, and salt. The batter will be thin and pour easily from the spoon. No worries!

While the waffle iron preheats, let the batter rest for 10 minutes. This allows time for the oats to hydrate and makes the waffle’s texture light instead of heavy, which a lot of oat flour recipes have a tendency to bet. As it sits the oat flour will absorb the liquid and thicken slightly.

If the batter rests too long, the oats will continue to absorb the moisture making the batter too thick. This is an easy fix, though. Simply add a splash of milk to thin the batter back out and continue cooking in batches.

oat flour batter after resting.

Time to cook

Spray the waffle maker generously with nonstick cooking spray. Pour the batter until it covers about three-fourths of the area.

Close and cook until golden brown with crispy edges. If the iron indicates it is “done,” but the waffles don’t release easily, or the exterior is not crispy, close and cook for a little longer. The waffle maker may have to be adjusted to a darker setting as well.

How many waffles you get depends on the size of your iron. I have a fairly large double iron, so I only get four large waffles. For the smaller side-by-side double iron, you will probably get 6-7.

a oat flour waffle on a cooling rack with berries next to it.
a stack of waffles on a white plate with berries, butter and syrup.
Crisp edges, light fluffy interior, and slightly sweet, wholegrain taste. What’s more to ask for in an easy oat flour waffle recipe?

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

overhead show of oat flour waffles with fresh berries, syrup and butter.
5 stars (10 ratings)

Fluffy, Crispy Oat Flour Waffles (Gluten-Free)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Enjoy fluffy, yet crispy oat flour waffles with this easy gluten-free breakfast idea. Making waffles with no flour, only oats, might seem like a tough sell, but my family actually prefers these over traditional ones. Using oat flour adds a mildly sweet, wholesome taste, and even with no refined sugar, these waffles taste like an upgrade, never a compromise.
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Ingredients
 

Equipment

Instructions
 

  • In a medium mixing bowl whisk together the wet ingredients – milk or dairy-free milk, eggs, melted butter or oil, sweetener of choice, and vanilla extract.
    1 cup milk, 2 large eggs, 6 tablespoons melted butter or coconut oil, 2 tablespoons honey, pure maple syrup, or coconut sugar, 2 teaspoons vanilla extract
  • If you are not using pre-made oat flour, begin by making the oat flour. Place 2 cups rolled oats in a high-powered blender, such as a Vitamix, and process until it becomes a fluffy, fine powder.
  • Add the oat flour, baking powder, cinnamon, and salt to wet ingredients. Stir to combine. The batter will be thin and pour easily from the spoon.
    2 cups oat flour, 2 teaspoons baking powder, ½ teaspoon cinnamon, ¼ teaspoon salt
  • While the waffle iron preheats, let the batter rest for 10 minutes. This allows time for the oats to hydrate and makes the waffle’s texture lighter.
  • After resting the batter will be thicker and ready to pour onto the preheated waffle iron. Spray the waffle maker generously with nonstick cooking spray. Pour the batter until it covers about three-fourths of the area.
  • Close and cook until golden brown with crispy edges. If the iron indicates it is "done," but the waffles don't release, or the exterior is not brown and crispy, close and cook for a little longer. The waffle maker may have to be adjusted to a darker setting as well. If the mixture becomes too thick while cooking, stir in a splash more milk.
  • Serve immediately, place on a baking sheet in a 200ºF oven to keep warm, or transfer to a wire rack to cool.

Notes

Egg-Free Modification
To make the recipe egg-free simply omit the eggs, or even better, replace them with a mashed banana or 1/4 cup unsweetened applesauce to replace some of the moisture to the batter. The texture may be a little more delicate, but it does not affect the taste.
 
Storing, Freezing, and Reheating
Store cooled leftover waffles in the fridge for one week in an airtight container. Alternatively, wrap individually in plastic wrap, transfer to ziplock freezer bag, and freeze up to 3 months.
Rewarm waffles by laying them on a baking sheet and heating for 10 minutes in an 350ºF  oven. They may be reheated from frozen or quickly defrosted and re-warmed in the microwave as well. A toaster oven also works for reheating frozen or refrigerated waffles.
Calories: 327kcal, Carbohydrates: 35g, Protein: 9g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 87mg, Sodium: 232mg, Potassium: 376mg, Fiber: 3g, Sugar: 8g, Vitamin A: 507IU, Vitamin C: 0.04mg, Calcium: 143mg, Iron: 2mg
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