My kids LOVE waffles. I have to admit, they are so much more fun than pancakes. Served with homemade fruit sauce and yogurt, they are a healthy breakfast option! This overnight recipe works with gluten-free or whole-grain flour.
This recipe is a huge favorite in my house. We make a double batch of buttermilk waffles nearly every weekend, then freeze the leftovers on a baking sheet. Once they’re frozen, we seal them in a zip-top bag.
Frozen waffles are perfect for
- quick weekday breakfasts
- after school snacks
- simple desserts
Gluten-free or Whole grain
Mixing the buttermilk and flour the night before makes breakfast super easy. It also ensures that the flour is fully hydrated, nicely soured, and pre-soaked. The only trick is that you have to use gluten-free or whole-grain flour. (The waffles in the photograph were made with oat flour).
White and all-purpose flour will end up forming a lot of gluten during an overnight soak. The waffle will be dense and bread-like instead of light and fluffy.
This is definitely not a vegan recipe. If you’re looking for a gluten-free and vegan waffle, then try my gluten-free apple sauce waffles.
Flavor your waffles!
Buttermilk waffles are a great basic recipe for all sorts of different flavors. The soaked and soured flour is perfect for both savory and sweet flavors.
Here are a few suggestions:
Savory waffles are perfect for brunch, snacks, or as a fun alternative to bread with dinner! When making savory waffles, don’t include sugar in your batter. Feel free to add in a 1/4 cup of additional ingredients.
Try one or more of the following:
- fresh herbs (parsley, chives, rosemary, basil)
- green onions
- diced sun-dried tomatoes
- grated cheese
Sweet waffles are a delicious treat that is fancy enough to be served for dessert with whipping cream or ice cream. Feel free to stir in some additional sweet flavors:
- tiny chocolate chips (1/4 cup)
- grated pears or apples (1/4 cup)
- fresh berries (1/4 cup)
- ground cinnamon (1/2 tsp)
- lemon zest (1/2 tsp)
- almond or vanilla extract (2 tsp)
This buttermilk waffle batter is mixed the night before for an easy morning. The recipe is ideal for gluten-free or wholegrain flour. See the section above for 10 different savory and sweet additions to this simple recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 3-4 1x
- Category: Breakfast
- Method: Fermented
- Diet: Gluten Free
- 2 cups of flour (see notes)
- 2 cups of buttermilk
- 3/4 cup of melted butter (or oil)
- 3 eggs
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sugar (optional)
- Mix the flour and buttermilk in a glass bowl or measuring cup. Cover with a tea towel and leave it on the kitchen counter to soak for at least 30 minutes. I recommend doing it the night before. This will ensure the flour is well-hydrated and adds to the flavor of the waffles.
- When you’re ready to make waffles, preheat the waffle iron on medium.
- Mix the remaining ingredients into your batter. Don’t worry about being gentle, just mix everything until you have a smooth batter.
- Cook according to the directions on your waffle iron and enjoy! (We do 1 minute – flip, 2 minutes – flip 1 minute – done!)
- As a gluten-free person, I usually use gluten-free oat flour for my waffles. Any gluten-free or whole-grain flour will work. If you want to use white flour with this recipe, then don’t soak the flour. Just mix it up in the morning so it doesn’t develop a bread-like gluten structure.
- Milk kefir or whey can be used in place of the buttermilk. I’m a huge fan of milk kefir, so that’s what we use 90% of the time. If you want to use yogurt, you’ll need to use 1 1/2 cups of yogurt and 1/2 cup of water, because yogurt is a bit too thick to properly hydrate the flour.
- Serving Size: 1/4 Recipe
- Calories: 651
- Sugar: 12.3g
- Sodium: 883mg
- Fat: 39.5g
- Carbohydrates: 59.8g
- Fiber: 1.7g
- Protein: 15g
- Cholesterol: 219mg
Keywords: dessert, snack, treat, dinner, brunch, soaked, prefermented, wholegrain, make ahead, herbs, chocolate chips, apple, blueberry