These gluten-free coconut flour waffles are light, fluffy, and naturally low in carbs. Made from simple pantry ingredients—coconut flour, eggs, milk, and a touch of butter—they come together quickly for an easy, grain-free breakfast. This recipe is ideal for busy mornings or a relaxed weekend brunch when you want a satisfying waffle without gluten or grains.
I often make waffles on the weekend and wanted a low-carb version using coconut flour. These waffles have a mild coconut flavor and a tender, fluffy interior, but they behave differently than wheat or other gluten-free flours. Coconut flour soaks up a lot of liquid, so the batter becomes thick and sponge-like rather than pourable. For best results, mix just until combined and cook the batter right away. The eggs provide essential structure, so I don’t recommend reducing them. I also pull the waffles as soon as the steam stops to keep them moist inside, and I lightly grease my waffle iron so the edges turn crisp and the waffles release cleanly. If you try them, I’d love to hear how they worked for you.
What I Learned While Testing
- Coconut flour behaves differently: It absorbs a lot of liquid, producing a thick, sponge-like batter rather than a pourable one. The batter will also thicken as it sits, so cook it promptly after mixing.
- Watch the timing: These waffles can go from perfectly moist to dry quickly. Remove them when the steam stops to preserve a soft interior.
- Smaller portions cook better: Using 3–4 tablespoons of batter per waffle cavity helps them cook through evenly and prevents dry edges.
- Eggs are necessary: Coconut flour relies on eggs for structure. Using fewer eggs made the waffles fall apart during testing.
- Let them rest briefly: Allow waffles to sit in the iron for 30–60 seconds after cooking so they firm up slightly, making them easier to remove.
- Grease the waffle iron: A light coating of butter or neutral oil helps prevent sticking and yields crisp, golden edges.
Coconut Flour Waffles
Equipment
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1 waffle iron
Ingredients
- ½ cup coconut flour
- 1 tbsp sugar
- ¼ tsp baking soda
- ⅛ tsp salt
- ½ cup milk
- 3 tbsp butter, melted and room temp
- 3 large eggs
- ¾ tsp vanilla
Instructions
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Preheat your waffle iron according to the manufacturer’s instructions.
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In a medium bowl, whisk together the coconut flour, sugar, baking soda, and salt until evenly combined.
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In a 2-cup measuring cup or small bowl, whisk together the milk, melted and cooled butter, eggs, and vanilla until smooth.
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Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and no lumps remain. The batter will be thick and sponge-like.
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Spoon 3–4 tablespoons of batter into the center of each waffle cavity (allow the batter to spread naturally). Close the iron and cook according to your waffle maker’s directions until the waffles are golden brown and no longer steaming.
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Let the waffles rest in the iron for 30–60 seconds, then gently remove and serve warm with your favorite toppings.
Nutrition
Calories: 291kcal
Carbohydrates: 18g
Protein: 10g
Fat: 20g
Fiber: 7g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
How to Make Coconut Flour Waffles Step by Step
Gather the ingredients: Assemble everything before you begin and preheat the waffle iron so it’s hot when you start cooking. A fully heated iron helps create crisp edges while keeping the center tender.
Mix the dry ingredients: In a medium bowl, whisk ½ cup (about 64 g) coconut flour with 1 tablespoon sugar, ¼ teaspoon baking soda, and ⅛ teaspoon salt until evenly combined.
Mix and combine wet ingredients: In a separate measuring cup or bowl, whisk ½ cup (114 ml) milk, 3 tablespoons melted and cooled butter, 3 large eggs, and ¾ teaspoon vanilla until smooth and slightly frothy. Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and lump-free. It should be thick and sponge-like rather than pourable.
Cook the waffles: Spoon 3–4 tablespoons of batter into the center of each waffle cavity and close the iron. Allow the batter to expand naturally; avoid spreading it to the edges. Cook until the waffles are golden and no longer steaming—this is the best cue that they are done without over-drying.
Remove and serve: Let each waffle rest in the iron for 30–60 seconds to firm up, then gently remove and serve warm with butter, syrup, fruit, or any favorite topping.
Serving Suggestions
These waffles work well for quick weekday breakfasts, leisurely weekend brunches, or meal prep. Classic pairings include butter and maple syrup, fresh berries and whipped cream, or banana slices with nut butter. For a savory option, serve alongside eggs or a crustless quiche. For a dairy-free choice, substitute coconut oil for butter and top with dairy-free yogurt and a crunchy granola.
Recipe Variations and Substitutions
- Dairy-free: Replace butter with melted coconut oil for a dairy-free version and a touch more coconut flavor.
- Change the sweetener: Swap the sugar for honey or maple syrup; expect a slightly looser batter and a touch more moisture.
- Warm spices: Add a pinch of cinnamon or nutmeg to complement the coconut taste.
- Add-ins: Fold in blueberries, raspberries, or chocolate chips right before cooking for added flavor.
- Mini waffles: Use smaller portions for even cooking and easy freezing for meal prep.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze waffles in a single layer until solid, then transfer to a zip-top bag for up to 2 months. Reheat in a toaster or briefly in the waffle iron to restore crisp edges; avoid the microwave if you prefer a crisp texture.
More Gluten-Free Breakfast Recipes to Try
- Coconut Flour Pancakes: A stovetop alternative using the same base ingredient for a similarly fluffy, low-carb result.
- Almond Flour Waffles: Fewer eggs and a lighter texture make almond flour waffles a good alternative.
- Easy Gluten-Free Pancakes: A classic pancake recipe using a gluten-free flour blend for a more traditional breakfast option.
- Gluten-Free French Toast: A cozy, egg-forward breakfast that pairs well with fruit and syrup.