Gluten Free Belgium Waffles – super easy, light, and fluffy Belgian style waffles that literally melt in your mouth. These are the BEST waffles!
Pancake and waffle batters have similar ingredients. But waffle batter tends to have more fat and is sweeter than pancakes.
My secret to be best homemade waffles is to drizzle some maple syrup on the batter before closing the waffle lid. The maple syrup infuses into the waffle and caramelizes on the outside. It’s like a McGriddle but so much better.
My other secret is to hold the waffle lid open an inch or two for the first minute. Holding the lid open a little while the cooking begins results in super thick waffles.
As for flour, I love Cup 4 Cup! If you can’t find it, use an all-purpose gluten free flour with xathum gum in it!
Belgian waffles are normally thicker than regular waffles. They have extra deep pockets, which are amazing for holding lots of maple syrup.
The main thing you need for a Belgian waffle is a waffle maker that creates those thick waffles with deep holes! This is my favorite waffles maker.
The batter should be the consistency of a milkshake. You want the batter pourable so it spreads out enough to fill the waffle maker. But not too thin that you don’t get thick and fluffy waffles.
Yes! To freeze the waffles, wrap each one in aluminum foil and freeze in a plastic bag. To reheat the waffles, wrap in a paper towel and place in the toaster or microwave for about a minute.