The Best Crispy Waffle Recipe (gluten free, nut free, and paleo) - Savory Lotus (2024)
Jump to Recipe
I like my waffles crispy, buttery, and light.
Waffles are totally my jam. I love them because you can pile them high with all of the good things. Maple syrup. Fresh peaches. Sliced strawberries. Bacon. And for the Scandinavian girl in me: blueberries and fresh cream. (Am I making you hungry yet?)
Since I got my new super awesome waffle maker, I’ve been perfecting my waffle game. A good waffle should be crispy. It should be light. And it should ooze with butter flavor. Am I right, y’all?And it should be easy to freeze and reheat for busy mornings. Because waffles always make the day better.
So here you go. My classic crispy waffle recipe. They are simple. They are gluten and nut free. And they are legit. You can thank me later.
If you are a big, fluffy, Belgian waffle eater, these may not be the waffles you are looking for. I prefer a thinner, crispy waffle that holds up to all of the things I like to pile on top. The crispiness comes from the melted butter or ghee in the batter. I also LIBERALLY grease my waffle iron before I make each waffle. I mean, more butter is always better. Right? (If you don’t know cassava flour, it’s my fav gluten free and grain free flour to sub 1:1 for traditional flour in recipes. It acts most like traditional flour.)
I do have to say that the waffle maker that you use does matter. I had a standard waffle maker for years. It was alright. It did the job. But last year, I upgraded to THIS waffle maker, and it has made all the difference in my waffle game. My waffles never stick. It has a steam release feature that allows the steam to come out the sides, leaving you with an extra crispy waffle. It’s also pretty, which is important if you leave your stuff all over the counters like I do.
The recipe consists of just a few basic ingredients. The base is cassava flour, arrowroot powder, baking soda, and salt. A little egg, milk, water, and melted ghee/butter make up the wet part. Feel free to add a titch of maple syrup if you like a sweeter waffle. That’s it. Super easy. You can use any milk that you liked. I’ve used full fat coconut, whole raw dairy, and homemade almond milk.
I usually double the recipe to make 6 waffles and freeze the leftovers. They heat up nicely in the toaster oven for a quick breakfast or snack. You’ll never buy store-bought frozen waffles again.
I’m not the only one who thinks these waffles are the bomb. The official taste testers for Savory Lotus (my fam) have given them a two thumbs up. And I think you will love them too.
Happy eating. And big love!
Katja
DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTERESTANDFACEBOOKTO KEEP UP WITH LATEST CONTENT AND UPDATES.
Combine cassava flour, arrowroot, baking powder, and salt in a medium bowl. Set aside.
In another bowl, whisk together egg, milk, melted fat, and optional maple syrup.Once waffle iron is hot, add dry to wet and mix until thoroughly incorporated. Batter should be thick.
Liberally brush melted butter/ghee on waffle maker. Scoop mixture onto hot waffle iron. I did about 1/2 cup per waffle. Each waffle maker will vary. Cook until golden brown. Serve hot.
Notes
Feel free to use any milk that you like. If using full fat coconut milk, I would add an extra 2 tablespoons of water as it is very thick.
If you don’t have milk, this recipe works just fine with water as well.
Baking powders traditionally have GMO corn in them. You can find a corn free brandHERE, I prefer to make my own: 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.
Don’t be tempted to take waffles off waffle iron too early, be sure to let them get nice and golden brown.
You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.
As you are cooking, simply transfer each finished waffle from your waffle maker to the wire rack. That's it! The low temperature of the oven will keep the waffles warm and crispy without burning them and the the elevation of the rack in the baking sheet helps keep away sogginess.
Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional but is recommended (especially for deeper waffle irons). This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick).
It creates waffles that are crisp on the outside, tender inside. Using vegetable oil instead of melted butter – once my go-to for homemade waffle batter – makes your waffles light and airy, not dense. Folding whipped egg whites into the batter also keeps the waffles light and fluffy.
On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.
Texture – In Belgian waffles, the eggs are separated.The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.
Yes, this sounds like a pain—but trust us, the end result is worth it. Whipped egg whites add extra air to the batter, guaranteeing waffles that'll rise to their fluffiest potential. Use a handheld or stand mixer to make the job easy.
Why are my gluten free waffles sticking? The most common reason I have found for sticking waffles is that you haven't used enough non-stick cooking spray. Make sure to always generously spray your waffle iron with your preferred cooking spray.
Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.
Diner pancakes and waffles often taste better than homemade versions due to a commitment to classic, whole ingredients and well-thought-out techniques.
While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.
Waffles toward the bottom of that stack will have no choice but to go limp. To keep a cooked batch of waffles warm, place them in a low oven directly on the oven rack, or on a wire rack where the air can circulate—never on a sheet pan, where they'll trap that steam and go soggy on the bottom.
While regular old waffles are made from a typical pancake-like batter, Belgian waffles are made from a brioche dough. The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
