This recipe makes light and tender waffles that are crisp on the outside and tender on the inside. Serve with butter and maple syrup or, for an extra-special breakfast, top with sliced berries and whipped cream.
- 2 cups gluten-free flour
- 1 tbsp. baking powder
- 2 tbsp. sugar
- ½ tsp. salt
- 3 large eggs
- 1⅔ cups buttermilk
- ⅓ cup melted butter or vegetable oil
- 1 tsp. vanilla extract
- Nonstick cooking spray
- Maple syrup and butter for serving
Whisk together gluten-free flour, baking powder, sugar, and salt in a large bowl. Add eggs, buttermilk, melted butter and vanilla extract. Whisk until smooth.
Preheat waffle iron. Grease lightly with nonstick cooking spray. Prepare according to waffle maker directions.
Serve warm with maple syrup and butter. Cooled waffles may be frozen. Place in a freezer bag and freeze for up to two months.