Blueberry Waffles Gluten-Free Recipe
A wholesome breakfast awaits with this recipe adapted from the Gluten-Free Girl Every Day cookbook by James Beard Award–winning cookbook author and blogger, Shauna Ahern.
Blueberry Waffles Gluten-Free Recipe
MAKES 10 WAFFLES The batter needs to sit for 30 minutes, but you can make it the night before and keep it in the fridge if you want instant breakfast gratification. To make your own buttermilk, add 1 tablespoon lemon juice or white vinegar to a cup of any milk and let it sit for 15 minutes. To make this recipe dairy-free, make buttermilk with nondairy milk and use shortening or coconut oil instead of butter. Freeze any leftovers and you’ll have toaster waffles at the ready.
Ingredients
- 1-3/4 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons honey
- 1 cup buttermilk
- 2 eggs, at room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 1 cup fresh or frozen blueberries
- Oil, for greasing
Instructions
-
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
-
In another large bowl, whisk together the honey, buttermilk, and eggs.
-
Drizzle in the melted butter and whisk until combined.
-
Make a well in the center of the dry ingredients, pour in the liquids, and stir with a silicone spatula until all visible traces of the flour are gone. Stir in the blueberries, then let the batter sit at room temperature for at least 30 minutes.
-
Turn on the waffle iron. When it’s hot, brush the surfaces with oil. Pour about 1/3 cup batter onto the hot iron. Cook until the waffle is well browned, about 5 minutes. Repeat with the remaining batter.
Photography Shauna Ahern
