The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside.
Is it pancakes all the way for you, or are waffles more your style? In my family, when I make pancakes I’m kind of a hero. But when I make waffles, my kids practically throw me a ticker tape parade. I’m thinking it’s the built-in syrup cups in waffles?
The main difference between waffles and pancakes is in the method. When making gluten free waffles (or any waffles, for that matter), the eggs are separated and the whites are beaten separately before being folded into the rest of the batter.
I’ve been making a variation of this recipe for years, and I always take the extra few minutes to treat the eggs just right.Although the yolks beat best at room temperature, it’s easiest to separate eggs that are still cold. I recommend separating the eggs when they’re cold, then letting the yolks sit for a bit if possible.
But do beat the whites. Even dense waffles will have those lovely syrup pockets, but they won’t be crips on the outside, soft and fluffy inside. If you’re breaking out the waffle iron, let’s go all the way.
There aren’t too many ingredients in this recipe, but the plain yogurt is really important. Oh, and in my experience waffles work best with oil instead of butter, as oil is nearly pure fat and butter has a fair amount of water in it. It makes for much neater waffle-iron-cooking.
If you’re a perfectionist, you’ll want each and every waffle to be a perfect shape. For Belgian waffles, that means the whole circle, and not a ‘cup’ missing. For square waffles, that means no rough edges.
Made with the flour blend as directed, you can spread the batter all the way to the edges of the mold without worrying that it will pour out during cooking. If you use one of my all purpose gluten free flour blends instead of the gum-free blend as specified, the batter will be much, much thicker and will expand quite a bit more during cooking.
Leave a 1/4-inch clean border around the edge of the iron. I really do recommend using the blend specified in the recipe, though. The batter is much simpler to work with, and the waffles are even fluffier.
For the fluffiest waffles, be sure to blend the oil and egg yolks first until creamy before adding the other ingredients, and then folding in the whipped egg whites.
I’ve tried many, many waffle makers over the years, and I’ve finally settled on two favorites.
For Belgian waffles, I’m partial to the Presto Flipside Waffle Maker (aff. link). It cooks very evenly and as long as there’s a light coating of oil, the waffles never stick. And the price is very fair.
For traditional square waffles, I absolutely love the waffle maker I bought years ago at Kohl’s, but I’m sorry to say that they don’t sell it any longer! It’s The Food Network brand, and I’ve loved everything I’ve ever bought under that label. There are recommendations in the links below. And if you have a favorite square waffle maker, please tell us about it in the comments!