Recipe courtesy of Karen Morgan

Gluten-Free Waffles

My mom never used seltzer in her waffles, but it is essential for this gluten-free version. The fizz gives a delectable light-on-the-inside, crisp-on-the-outside texture. Divine for breakfast and devilishly good with fried chicken (especially Batter-Fried Chicken, page 59), these waffles dare you not to enjoy them. Waffles are at their best the moment they come out of the iron. But if you've got to get a bunch made up before serving, keep the first batches warm in a 300 degrees F (150 degrees C) oven, on a metal tray, haphazardly stacked so they have airspace and don't steam one another. These freeze beautifully, too, double-wrapped, for up to a month. The best way to reheat them is in the toaster, just like Eggos. And that's all that this waffle and the commercial kind have in common.
  • Yield: Makes 8 waffles
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2 cups (208 g) Biscuit Blend (page 13)

1/2 cup (34 g) powdered buttermilk

1 1/2 tablespoons sugar

1/2teaspoon kosher salt

1/2 teaspoon baking soda

1/2 cup (120 ml) sour cream

3 large eggs

1/4 cup (60 ml) vegetable oil

2 teaspoons pure vanilla extract

1 1/4 cups (300 ml) plain seltzer water

2 tablespoons unsalted butter, melted

Optional Toppings:

Whipped cream and berries

Butter and maple syrup

Confectioners' sugar and cinnamon

Confectioners' sugar and cinnamon 

Preserve whipped cream cheese


  1. Preheat a waffle iron. In a large bowl, whisk together the Biscuit Blend, powdered buttermilk, sugar, salt, and baking soda. If the buttermilk powder has become the least bit clumpy, press it through a sieve using the back of a spoon. If it's silken smooth, just whisking the dry ingredients together is sufficient. 
  2. In a separate bowl, whisk together the sour cream, eggs, oil, and vanilla until they are smooth. Using a wooden spoon, stir the sour cream mixture into the dry mixture until you have a uniform batter. Whisk in the seltzer. From here, move fast so the seltzer doesn't lose its bubbles. 
  3. Brush a bit of the melted butter onto the plates of the hot waffle iron. Ladle about 1/4 cup (60 ml) batter onto the iron to fill the plates three-quarters full. Close the waffle iron and cook according to the manufacturer's instructions. (Alternatively, watch the steam escaping from the iron. Once the steam has diminished to a bare vapor, the waffle is ready.) The cook time for most waffle irons is 3 to 5 minutes, and the finished waffle should be golden brown and release easily from the plates of the iron. Repeat with the remaining batter. 
  4. Serve the waffles immediately, hot off the iron.

Cook’s Note

Try substituting 1/4 cup (26 g) tapioca starch for the Biscuit Blend for an even lighter version.