Almond Flour Waffles

Crispy on the outside and fluffy in the center, this almond flour waffle recipe is perfect for a quick breakfast. Made in one blender or bowl, I love that it’s deceptively low-carb! 

Looking for more waffle recipes? Try my protein waffles, oatmeal waffles, and keto waffles.

This is one of my family’s most requested waffle recipes. The almond flour gives the waffles a subtle sweet flavor and richness, which works perfectly with the other ingredients. Alongside a few baking staples, it’s an easy breakfast that can be made at a moment’s notice.

Why I love this recipe

• One bowl. So prep time and clean-up are a breeze. 
• Diet-friendly. Naturally gluten-free, grain-free, and low in carbs, plus they’re easy to make vegan. 
• Easy to customize. From the base ingredients to optional mix-ins and toppings galore, you can customize every element of these waffles. 
• Perfect for meal prep. I like making a double batch and freezing them for breakfast all week. They reheat like a dream and taste as fresh as day one!

Ingredients needed

• Almond flour– Try to use superfine or blanched almond flour, not almond meal. This will ensure a lighter and fluffier texture.
• Sugar. I used only a dash of white sugar since I love to load my waffles with some fun (and sweet!) toppings. 
• Baking powder– Leavening agent which gives the waffles some extra rise and fluffiness. 
• Coconut oil OR butter– Gives a delicious buttery texture. If using unsalted butter, add a pinch of salt to the batter. 
• Eggs– Room-temperature eggs are preferred.
• Yogurt– My secret ingredient for guaranteeing moist waffles. Use plain yogurt, coconut yogurt, or Greek yogurt, whichever you prefer. For richer waffles, you can even use heavy cream. 
• Vanilla extract- Optional, but gives the waffles a delicate vanilla flavor. 

How to make almond flour waffles

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. In a high-speed blender or bowl, add the wet ingredients and dry ingredients, and blend or whisk until smooth. Transfer the batter to a bowl and let it sit for five minutes.

Step 2- Cook the waffles. Heat up a waffle iron and coat in non-stick spray or butter. Once hot, pour 1/4 cup portions of the waffle batter. Cook the waffles until crispy on the edges and fluffy on the inside.

Step 3- Repeat. Repeat the process until all the waffles are cooked. Then, serve the waffles warm and enjoy.

Recipe tips and variations

• Don’t skip the rest time. It’ll help make for fluffier waffles.
• Thicken the batter. If you notice the batter is too thick, add a little unsweetened almond milk or water. Alternatively, if the batter is too thin, you can add a little more almond flour. 
• Make vegan almond flour waffles. Swap the eggs for equal portions of mashed bananas or flax eggs and use plant-based yogurt. 
• Generously grease the waffle maker. This ensures the edges are crispy and the batter doesn’t stick. Trust me, nothing is more disappointing than ending up with a sticky mess! 
• Keep them warm. While I’m making the rest of my waffles, I like to store them on a baking sheet in the oven on its lowest setting. By the time I’m done, all the waffles are fresh and warm!

Storage instructions

To store: Leftover waffles can be stored in the refrigerator, covered, for up to 1 week.

To freeze: Place waffles in a ziplock bag and store them in the freezer for up to 6 months. 

Reheat: Either in a preheated oven, toaster, or even a non-stick pan. Try to avoid using a microwave, otherwise, they will be soft, not crispy. 

More almond flour recipes to try

• Almond flour cake– Light and fluffy, it’s the perfect simple yet elegant dessert recipe. 
• Almond flour brownies– Fudgy, gooey, and made in one bowl. 
• Almond flour cookies– No chill time required, and ready in 15 minutes. 
• Almond flour mug cake– My go-to recipe when I’m craving chocolate and need instant gratification.

Originally published November 2020, updated and republished March 2024