As a mom of three, mornings in my house are a whirlwind — which is why I rely on these easy oat flour waffles as my go-to breakfast prep. They’re soft and fluffy on the inside, crispy on the outside, and made with wholesome gluten free flour that keeps everyone fueled. I first started making them during postpartum when I needed quick, healthy meals that could be toasted in minutes, and they’ve been a staple ever since. Pop one in the waffle maker on weekends or reheat from frozen for crispy gluten free waffles anytime.

A stack of gluten free waffles topped with a pat of melting butter and drizzled with syrup sits on a plate. A fork holds a piece of the waffle, and a knife rests nearby on the wooden table.

From My Busy Morning Kitchen

When I needed quick breakfasts after having my third baby (and I mean lightning quick because the sleep deprivation was real), I turned my oat flour pancakes into these crispy gluten free waffles—made with creamy Greek yogurt for extra protein and that perfect soft-on-the-inside, crisp-on-the-outside bite.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

I prepped a batch ahead of time and stored them in the freezer for my postpartum season—and man, was I glad I did!

Now, they’re a permanent part of our weekend routine. I make a double batch, freeze them, and my kids pop them in the toaster before school. They’re as practical as they are delicious!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

My husband swears by my freezer breakfast burritos for a hearty morning meal you can heat in minutes, and my high protein overnight oats are a reader favorite for busy mornings on the go!

Gluten free Waffles Ingredients

The secret to a soft, never-dry gluten free waffle is oat flour. Made from finely ground rolled oats, it gives the waffles a tender, fluffy center and crisp, golden edges.

A dollop of greek yogurt takes the texture up a notch—adding moisture, natural tang, and a boost of protein alongside the eggs.

I like using oat milk to keep the oat theme going, but any milk will work beautifully. A touch of coconut sugar brings gentle sweetness, while baking powder and a pinch of sea salt add the perfect lift and balance of flavor.

Let's Make Oat Flour Waffles!

This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.

A clear glass bowl filled with a pale, creamy liquid mixture with small bubbles on the surface, sitting on a light-colored countertop. — **Step 1** : Mix together the wet ingredients in a large mixing bowl.

A close-up of thick, creamy batter being mixed in a glass bowl with a spatula. — **Step 2** : Fold in the dry ingredients.

A ball of thick, tan batter sitting on the bottom plate of an open black waffle maker, ready to be cooked. — **Step 3** : Grease your waffle maker (I like to use a mini one) and add 1 scoop of batter.

A golden brown gluten free waffle sits inside an open waffle maker on a light-colored countertop. — **Step 4** : Press the waffle iron down and allow the batter to cook for 1 - 2 minutes until golden brown.

How to Freeze Waffles

One of my favorite things about these gluten free waffles is how perfectly they freeze! Once they’ve cooled, stack them in an airtight container with parchment paper in between each layer. It makes it so easy to grab one or two when you’re in a hurry. They’ll last about 3 months in the freezer — just toast them straight from frozen for a few minutes until golden and steamy.

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Recipe

A stack of waffles topped with a pat of melting butter and drizzled with syrup sits on a plate. A fork holds a piece of the waffle, and a knife rests nearby on the wooden table.

Easy Gluten Free Waffles (Soft & Fluffy!)

Light, fluffy, and perfectly crisp, these gluten free oat flour waffles are my go-to make-ahead breakfast. As a mom of three, I freeze batches for easy, toaster-ready mornings or quick postpartum meals.

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Prep Time: 5

Cook Time: 3

Total Time: 8

Servings: mini waffles

Calories: 132kcal

Author: Ansley Beutler

Equipment

1 Mini waffle iron

Ingredients

1 ½ cup greek yogurt - plain and unsweetened
2 egg
1 cup oat milk - substitute any milk
½ tablespoon vanilla
1 teaspoon lemon juice - or apple cider vinegar
2 cup oat flour - store bought or homemade
3 tablespoon coconut sugar - or brown sugar
1 ½ teaspoon baking powder
¼ teaspoon sea salt
Oil or butter - for cooking

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Instructions

In a large bowl, stir together the greek yogurt, egg, oat milk, and vanilla extract until well blended.
1 ½ cup greek yogurt, 2 egg, 1 cup oat milk, ½ tablespoon vanilla, 1 teaspoon lemon juice
Add the oat flour, coconut sugar, baking powder, and sea salt to the bowl and gently fold until no flour clumps remain. If adding mix-ins, fold them in now. Set the bowl aside so the batter can thicken up while the skillet heats up.
2 cup oat flour, 3 tablespoon coconut sugar, 1 ½ teaspoon baking powder, ¼ teaspoon sea salt
Heat a waffle iron with a spray of of oil or butter (I like to use a mini waffle iron). Once the iron is hot, use a ⅓ measuring cup or a large cookie scoop to scoop the batter onto the iron. If using a full size waffle maker, use a 1 cup measuring cup.
Oil or butter
Close the waffle iron and allow it to cook for 3 - 5 minutes until the edges start to pull away from the iron. Carefully open the waffle iron and place the waffle on a plate and set aside. Repeat steps 3 and 4 with remaining batter.
Serve with butter, maple syrup, and optional toppings and enjoy!

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Gluten free Oat Flour Waffles (Freezer-friendly!)

From My Busy Morning Kitchen

Gluten free Waffles Ingredients

Let's Make Oat Flour Waffles!