Fluffy Almond Flour Waffles Recipe
Gluten-free waffles that don’t taste like cardboard? Yeah, they exist, and I’m about to prove it to you. I went down the almond flour waffle rabbit hole after one too many disappointing breakfasts, and let me tell you—these are the real deal. Crispy edges, fluffy centers, and none of that weird grainy texture you get from bad gluten-free recipes. Whether you’re avoiding gluten or just want to try something different, these waffles will actually make you excited to get out of bed.
Why Almond Flour Waffles Are Worth Making
Here’s something most people don’t realize: almond flour waffles can be better than regular waffles. I know, bold claim. But the nutty flavor adds this richness that regular flour just can’t match. Plus, they’re naturally higher in protein and lower in carbs, so you won’t crash an hour after breakfast.
I started making these when my cousin went gluten-free and I got tired of watching her pick at sad, rubbery alternatives at brunch. After testing about a dozen recipes (my waffle iron became my best friend), I finally cracked the code. Now she actually requests these over regular waffles. That’s when you know you’ve got something good.
The best part? They’re just as easy as traditional waffles. No weird ingredients, no complicated techniques. Just mix, pour, cook. If you can make regular waffles, you can make these.
What Makes These Waffles Actually Fluffy
The secret to fluffy almond flour waffles is separating your eggs and whipping the whites. I know, I know—extra dishes. But this step is what transforms dense almond flour into light, airy waffles. Those whipped egg whites create air pockets that make the waffles rise.
Almond flour behaves differently from regular flour. It’s denser and doesn’t have gluten to give it structure, so you need to compensate. The combination of beaten egg whites and a bit of baking powder does the trick perfectly.
You also need the right ratio of wet to dry ingredients. Too much liquid and they’ll be soggy. Too little and they’ll be dry and crumbly. This recipe hits that sweet spot where they’re moist but still hold together beautifully.
Ingredients You’ll Need
This makes about 4 large Belgian-style waffles or 6 regular waffles:
Dry Ingredients:
- 2 cups blanched almond flour (not almond meal—there’s a difference)
- 2 tablespoons coconut flour
- 1 tablespoon granulated sweetener (or regular sugar)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, but adds nice warmth)
Wet Ingredients:
- 4 large eggs, separated
- ⅓ cup unsweetened almond milk (or any milk you prefer)
- 3 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
For Serving:
- Butter
- Pure maple syrup
- Fresh berries
- Whipped cream (if you’re feeling fancy)
Pro tip: Use blanched almond flour, not almond meal. Almond meal has the skins on and creates a grainier texture. Blanched almond flour is finely ground and makes smoother, fluffier waffles. FYI, this isn’t the place to cheap out on ingredients.
Step-by-Step Instructions
Getting Your Waffle Iron Ready
Preheat your waffle iron while you make the batter. You want it nice and hot so the waffles get crispy on the outside. Most waffle irons have a ready light—wait for it.
Grease your waffle iron well, even if it’s non-stick. Almond flour waffles can stick more than regular waffles because they don’t have gluten holding them together. I use coconut oil spray, but regular cooking spray works too.
Mixing the Batter
In a medium bowl, whisk together your almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon. Make sure everything’s well combined with no lumps. Those coconut flour clumps are sneaky and will mess up your texture if you don’t break them up.
In a separate bowl, whisk your egg yolks with the almond milk, melted coconut oil, and vanilla until smooth. The mixture should be pale yellow and well combined.
Here comes the magic part. In a clean, dry bowl (this matters), beat your egg whites with an electric mixer until stiff peaks form. This takes about 2-3 minutes. You’ll know they’re ready when you lift the beaters and the peaks stand straight up without drooping. IMO, this is the most important step in the whole recipe.
Bringing It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick—that’s normal. Don’t panic and add more liquid.
Now gently fold in the beaten egg whites in two or three additions. Use a spatula and fold from the bottom up, rotating the bowl as you go. You want to keep as much air in there as possible. The batter should look light and fluffy, almost mousse-like.
Work quickly here because the batter starts deflating once you fold in the egg whites. It’s not a race, but don’t stop to check Instagram either 🙂
Cooking Your Waffles
Ladle the batter onto your preheated waffle iron. How much you use depends on your iron size, but generally, fill it about ¾ full. The batter doesn’t spread as much as regular waffle batter.
Close the lid and cook for 4-5 minutes. Resist the urge to peek! Opening the lid too early causes the waffle to split and stick. Most waffle irons will beep or signal when they’re done. If yours doesn’t, wait until the steam stops coming out before checking.
These waffles should be golden brown and crispy on the outside. They might feel slightly soft when you first take them out, but they’ll crisp up as they cool for a minute or two.
Tips for the Best Results
Don’t skip the coconut flour. I’ve tried making these with only almond flour, and they turn out too dense and wet. The coconut flour absorbs excess moisture and helps the waffles hold their shape.
Temperature matters. If your waffle iron isn’t hot enough, the waffles will steam instead of crisp. You want that satisfying crunch when you bite through the exterior.
Keep finished waffles warm in a 200°F oven while you finish the batch. Don’t stack them directly on top of each other, or they’ll get soggy—put them on a wire rack instead.
Storage and Reheating
Fresh waffles are obviously best, but these store surprisingly well. Keep them in the fridge for up to 5 days in an airtight container with parchment paper between each waffle.
Want to meal prep breakfast? Freeze these bad boys. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag. They’ll keep for up to 3 months.
Reheat in a toaster or toaster oven to bring back that crispy exterior. Microwaving makes them soggy, which is a tragedy we can easily avoid. Two cycles in the toaster usually does the trick.
Flavor Variations You’ll Love
Add chocolate chips for a dessert-style breakfast. Use sugar-free chips if you’re keeping it low-carb. About ½ cup stirred into the batter works perfectly.
Lemon poppy seed is another winner. Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients. Serve with lemon curd instead of syrup.
For a savory version, skip the sweetener and cinnamon. Add ½ cup shredded cheese and some chopped herbs to the batter. Top with fried eggs and avocado for a killer brunch situation.
Frequently Asked Questions
Q1. Can I use regular milk instead of almond milk?
Absolutely. Any milk works here—cow’s milk, oat milk, coconut milk. The type of milk doesn’t affect the texture significantly, so use what you have.
Q2. Why do my waffles turn out dense?
You probably didn’t beat the egg whites enough or deflated them when folding. Make sure those whites are at stiff peaks and fold gently. Also, check that your baking powder is fresh.
Q3. Can I skip separating the eggs?
You can, but your waffles won’t be as fluffy. They’ll still taste good, just denser. If you’re short on time, it’s a decent shortcut, but you’ll notice the difference.
Q4. What if I don’t have coconut flour?
You can try using an extra 2 tablespoons of almond flour, but the texture will be different. Coconut flour really helps absorb moisture and create structure. I’d recommend grabbing some—it lasts forever in the pantry.
Q5. Are these keto-friendly?
Pretty much, yes. Just make sure your sweetener is keto-approved and watch your portion sizes. The carb count is mainly from the almond flour, which is already low-carb.
Q6. Why are my waffles sticking to the iron?
Your iron probably isn’t hot enough, or you didn’t grease it well enough. These waffles need more oil than regular ones. Don’t be shy with that cooking spray.
Final Thoughts
Making fluffy almond flour waffles isn’t rocket science, but it does require a little more attention than dumpingthe mix in a bowl. The egg white whipping is crucial, so don’t skip it. Yes, it’s an extra step, but the difference between dense hockey pucks and light, fluffy waffles is worth those two minutes of whisking.
These waffles prove that gluten-free doesn’t have to mean flavor-free or texture-challenged. They’re good enough that people who eat gluten regularly will choose them voluntarily. That’s the real test, right?
So fire up that waffle iron, separate those eggs, and make yourself some breakfast that’s actually worth waking up for. Your regular frozen waffles are officially obsolete.
