It's time to take out your waffle maker because these healthy homemade waffles recipes will brighten your breakfast or brunch table.
- Belgian-like oat flour waffles (gluten-free and dairy-free with a vegan-friendly option),
- Easy-to-make buckwheat waffles ((gluten-free and dairy-free),
- Deliciously seasoned cheese waffles (gluten-free and savory),
- Prune waffles—the best way to eat prunes, of course, and make waffle sandwiches.
Each of these healthy waffles also makes a great choice to concoct your waffle charcuterie board or waffle bar for those special weekends or when you entertain guests.
Jump to Belgian-like waffles with oat flour | Buckwheat waffles | Savory cheese waffles | Prune waffles and waffle sandwiches |Storing waffles | Reheating waffles | Build your waffle charcuterie board | FAQ about ingredients and waffles
It's not just about making them healthier. The possibilities of ingredients you can mix into a waffle batter are almost endless.
And it's fun to explore with different flavors when all you need is a waffle maker and less than 30 minutes to concoct a warm breakfast that is equally delicious as a snack—if you have leftovers—and favored by waffle lovers as the star on a breakfast or brunch board.
Let's have a look at 4 of my favorite homemade waffles (sweet and savory) that I love to make on lazy weekend days.
I also share my waffle toppings ideas and how to build an easy sweet or savory waffle board.
1. Oat Flour Waffles (gluten-free, dairy-free, vegan option)
These are probably my favorite of the bunch because these Belgian-like waffles are slightly sweet, and each bite deliciously greets you with a warm yet subtle fruity filling.
Maybe the choice of ingredients might seem a bit strange with raisins, coconut flakes, and an unsweetened apricot jam, but it's a winning combo when baked until golden brown.
These healthy waffles are sweet enough to enjoy without any toppings and pair wonderfully with that cup of coffee or tea.
A few notes
Oat flour—Choose finely ground flour from gluten-free oats if you have a gluten intolerance. Or make your own by pulsing your (gluten-free) rolled oats in a food processor or high-speed blender for a few seconds.
Sugar-free apricot jam—The tropical flavors of the coconut shreds paired with apricots taste amazing. You can also use a sugar-free berry jam. It would still work, but I hope you give these ingredients a try first.
Raisins—use regular-sized black raisins because you want these naturally sweet fruits to pop up subtly in each bite. Jumbo raisins are a bit too chewy and fleshy for this waffle recipe.
Make it nut-free—Feel free to use regular milk. But if you are following a dairy-free diet, I recommend creamy plant milk made from cashews or hazelnuts. If you plan to make them a school snack while still looking for a dairy-free option, swap the cashew milk for oat milk.
Stevia powder—it's optional, but I always add a bit for that extra sweetness that makes these healthy oat waffles so indulgent.
How to make these Belgian-style oat waffles
It's a straightforward waffle recipe and only requires a few steps before your waffle maker transforms this batter into a sweet breakfast.
Step 1: place all the dry ingredients into a bowl. Stir and ensure that the raisins are well separated and don't clump together. If you have to, loosen them with your hands before stirring them in.
Step 2: In a separate bowl, mix the egg, milk, jam, and Stevia powder. You'll get a slight orangy mixture due to the apricots.
Step 3: Gradually stir the wet mixture into the dry flour mix. I like to use a (wooden) spoon or a whisk to combine all the ingredients.
Step 4: The batter will be a bit thicker than your usual waffle mix, and you might have to give it a notch with your fingers or a spoon to slide it onto the hot waffle iron.
I bake them on the highest waffle setting to get them beautifully golden brown. Then, let them only cool down slightly because they are best when enjoyed warm.
Make them vegan-friendly
This oat waffle recipe already contains no dairy or honey and can quickly become vegan-friendly by dropping the egg.
But to ensure that you get a similar waffle texture and thickness, I suggest using the gluten-free, vegan egg replacer from Bob's Red Mill instead of a chia egg.
What to serve with these sweet oat waffles
These Belgian-like oat flour waffles taste incredible as-is but don't let that stop you from topping them with your favorite fruits, syrups, and (coconut) butter.
2. Recipe for buckwheat waffles
Ever tried Buckwheat waffles? Well, these are gluten, dairy-free, and infused with warm cinnamon and vanilla.
Deliciously filling and slightly sweet, they have a soft interior with crispy edges and are immensely gratifying with every bite.
They're light and become crispier as they cool down. And they are equally tasty when served with something more savory, such as cheese.
A few notes
You can't go wrong with either one. It's just that the batter and the color of the waffles will be slightly different.
In both cases, you will get that nutty and aromatic flavor that makes these baked goods so unique in taste.
Note: Consider mixing buckwheat flour with other earthy and slightly nutty gluten-free options, such as Teff flour or ground gluten-free oats.
Coconut sugar—This buckwheat recipe has that perfect amount of sweetness and molasses notes. And it's the coconut sugar that gives these waffles more complex flavors and a rustic look.
Brown sugar is very similar in appearance and flavor and can serve here as a substitute. I even have used date sugar in the past or substituted half of the recipe's recommended amount with golden monk fruit sweetener.
Coconut milk—Feel free to substitute with any other plant-based milk, but I have noticed that canned coconut milk makes the waffles a tad crispier.
Warm cinnamon spices and vanilla extract—these add-ons temper the strong taste of Buckwheat flour and makes these waffles flavorful and aromatic.
How to make Buckwheat waffles
Step 1: place all the dry ingredients into a bowl.
Step 2: Stir and ensure that the sugar, salt, baking powder, and cinnamon powder are well combined into the buckwheat flour. I like to use a whisk to combine these ingredients and separate any sugar or flour clumps.
Step 3: In a separate bowl, lightly beat the eggs and stir in the vanilla extract, coconut oil, and milk.
Step 4: In batches, stir the wet mixture into the dry flour mix. I like to use a (wooden) spoon or a whisk to combine all the ingredients.
Step 5: You'll get a beautiful, slowly dripping brown batter that will easily slide onto the hot waffle iron.
I bake them on the highest waffle setting to get them beautifully brown and deliciously crispy.
What to serve with these buckwheat waffles
I wouldn't be surprised if these buckwheat waffles become a favorite at your brunch table. They pair well when served with fresh fruits on the side like berries, figs, pears—it all depends on what's in season.
But also experiment with something more hearty like an egg sunnyside up and slices of your favorite hard cheese.
3. Cheese Waffles
If you love something more savory, then you should try these golden crispy cheese waffles infused with Italian herbs like oregano, Basil, Rosemary, and a tad of garlic powder. These herbs beautifully complement sharper cheese flavors like cheddar or Parmesan or a combo of both.
How to make these cheese waffles
Step 1: place eggs, herbs, and seasoning in a bowl. Then beat the eggs.
Step 2: Add the cheese to the beaten eggs until well combined.
Step 3: Whisk in the Cassava flour.
Step 4: Keep mixing the cheese and the Cassava flour until well combined.
Step 5: You'll get a beautiful yellow batter that is relatively thick and will need some help to slide onto the hot waffle iron.
I bake them on a medium waffle iron setting (5) to get them golden, crispy and avoid burning the cheese.
What to serve with cheese waffles
Try pairing them with crispy bacon and a drizzle of syrup.
But I often enjoy them with half a mashed avocado and some sunflower or pumpkin seeds scattered on top and a drizzle of honey—simply delish, even for lunch.
4. Prune waffles for waffle sandwiches
One of the best ways to enjoy prunes is to throw them into this unique waffle batter. These healthy waffles are crunchy, lightly sweet, fiber-rich that you can enjoy either for breakfast or as a snack.
They pair well with a sharp-tasting cheese to serve as sweet-savory waffle sandwiches.
They are not your typical fluffy waffles. Although their texture is light, they are a bit more dense, filling, and incredibly satisfying.
Pitted prunes—Prunes add a natural concentrated sweetness and their chewy texture nicely contrasts the slight outer crispiness of these waffles.
Spelt or Rye flour—Both flours lend well to this waffle recipe, adding earthy and nutty flavors. However, Spelt will be slightly sweeter and make for a lighter waffle. If you've never baked with ancient grains before, start with Spelt flour.
Molasses—I highly recommend using molasses instead of maple syrup. It adds warm, sweet, smokey flavors with a hint of spice and gives these waffles that robust color. But, if you don't have any in your pantry, then a dark maple syrup will do.
Plant milk—I prefer cashew milk, but oat or coconut milk is fine too.
How to make these prune waffles
Step 1: In a bowl, combine the flour with the prunes.
Step 2: In a separate bowl, beat the eggs and whisk in the milk, molasses, and stevia powder.
Step 3: In batches, stir or whisk the flour mix into the wet mixture.
Step 4: You'll get a slow dripping wet batter that will easily slide onto a waffle iron maker.
What to serve with prune waffles
If you love combining sweet with savory, then these waffles are for you.
Of course, you can always top them with some maple syrup or fruits, but they are better served with something more substantial.
I suggest filling them with your favorite hard cheese—even mozzarella with a jam is delicious—and turning them into mini waffle sandwiches.
How to best store wafffles
I have to admit, waffles never last long in my house, but I want to give you a couple of options if you're going to double the ingredients and make a big batch for the week or have any leftovers.
- If you plan to enjoy these waffles either the same day or next, then wrap them in parchment paper and let them sit on the counter in an airthight container.
- Except for the cheese waffles. It's best to immediately store any leftovers in the fridge.
- Store the oat, buckwheat, and prune waffles also in the fridge if you want to enjoy them for the next 2 to 3 days. I always wrap them in parchment paper before placing them in an airthight container.
- For more extended storage, freeze them—I never do. These are such simple and no-fuss healthy waffle recipes that I prefer to make a new fresh batch for the week. If you opt to freeze waffles, I suggest to first wrap them individually with parchment or wax paper and then place them in a freezer bag.
You have a few options.
To reheat the oat waffles, briefly place them in the microwave (for about half to one minute) to warm them again, or you can also make them crispier by putting them in the toaster.
The other waffles do better by popping them in a toaster on a low to medium setting to give them a fresh, slightly crunchy texture.
How to build your own waffle charcuterie board
Building your waffle board is such an easy and fun way to enjoy a more elaborate and relaxed weekend or holiday breakfast or brunch.
You can make it small, simple, and quick for immediate family or friends, or create a more festive breakfast grazing board that screams celebration with your favorite (non-alcoholic) drinks, maybe a mango lassi or even a date latte.
And because my homemade waffle mixes come together in no time, you don't need to make them in advance, although you could. But who doesn't love a waffle fresh from the waffle iron?
Are you making them for guests? Let them help you put the board together. It's a fun way to catch up in the kitchen.
Here's what you'll need to make a waffle board and some sweet and savory waffle topping ideas.
You'll need waffles
Pick a waffle recipe you want to serve or combine savory cheese waffles with the sweeter oat waffles, for example.
You could even prepare one set of waffles in advance, reheat in the toaster, and make the other batch from scratch.
Favorite sweet waffle toppings
Fresh fruits, of course. Anything from sliced bananas, kiwis, mandarins or clementines, grapefruits, pomegranate, mango, berries, fresh figs, pears, apples, persimmons. Pick what you like or what's in season.
I like to throw in some dried fruits, seeds, and nuts like dates, walnuts, almonds, hazelnuts, Brazil nuts, pumpkin seeds....anything goes.
Don't forget the maple syrup, honey, jam or jelly, compote, melted (coconut) butter, whatever you fancy.
Favorite savory waffle toppings
We love scrambled, fried, or hard-boiled eggs, mini frittatas, crispy bacon (or vegan bacon).
I often add savory cheeses, either an aged cheddar or Parmesan cheese or a softer Brie or goat cheese drizzled with some honey on top.
Especially the cheese waffles (or chaffles) are delicious when paired with avocado, cheese, scallions, cucumber slices, and fresh herbs like parsley or chives.
Now all you need to do is pick your favorite healthy waffle mix and ensemble your waffle charcuterie board for your next planned weekend breakfast. Enjoy!
FAQ about ingredients and waffles
Buckwheat is not a grain, or grass either like wheat. Instead, it's considered a "pseudocereal," a gluten-free fruit seed related to rhubarb that you can enjoy as a cereal or ground into flour. So waffles made with buckwheat flour are naturally gluten-free and an excellent source of fiber.
Kasha is the name used for buckwheat groats that have been roasted. Roasting buckwheat groats brings out a more nutty flavor that transfers beautifully into flour when grinding these toasted groats.
Molasses is a dark sticky, thick liquid derived as a byproduct when extracting sugar from sugar cane or sugar beets. After several boilings, what is left from the sugar cane is a very dark liquid we call blackstrap molasses. But it is loaded with nutritional benefits and lends a warm sweet, almost spicy flavor to baked goods.
Although I hardly ever do this, you can make any of these waffle batters in advance, immediately transfer them to an airtight container, and place them in the fridge overnight. When ready to bake the waffles the next day, briefly whisk the ingredients back together until smooth, as it might have separated slightly. Then immediately make the waffles.
Waffle Charcuterie Board (+4 healthy waffles recipe ideas)Mariska Ramondino
Oat Flour Waffles
- 1 ½ cups gluten-free oat flour 150 grams (make your own by grinding rolled oats in a food processor)
- 1 cup fine coconut shreds, unsweetened 65 grams
- ½ teaspoon Stevia Powder (optional but recommended) See note
- 1 cup seedless dark raisins 130 grams
- 1 egg or egg replacer see note
- 1 cup cashew milk (flax or oat milk for a nut-free version) 230 ml
- ⅔ cup apricot jam, unsweetened 177 grams
- 2 cups buckwheat flour 330 grams (or make a lighter flour by grinding toasted groats a.k.a kasha in a food processor)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon powder
- 1 cup coconut sugar or date sugar 135 grams
- Pinch salt
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup melted coconut oil, plus more to grease the waffle iron 80 grams
- 1 ¼ cups canned coconut milk 260ml
- ½ cup dark raisins optional
- 6 eggs
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoons ground Basil
- 2 teaspoons ground oregano
- 1 teaspoon freshly chopped Rosemary optional but highly recommended
- 3 cups grated cheese 250 grams (like an aged cheddar or Parmesan cheese or a combo of both)
- 1 cup Cassava flour 134 grams
- 2 cups rye flour (or a sprouted grain or Spelt flour) 220 grams
- 30 pitted prunes, quartered about 1 ½ cups or 227 grams
- 1 egg beaten
- 2 cups cashew milk (or any other plant milk) ½ liter
- 4 tablespoons 90 grams Unsulphured Molasses
- 5 pinches Stevia Powder
- Oil or coconut butter melted to coat the inside of the iron waffle maker
Build your own waffle board
- Your favorite sweet toppings: sliced bananas, kiwis, mandarins or clementines, grapefruits, pomegranate, mango, berries, fresh figs, pears, apples, persimmons—pick what you like or what's in season.
- Extra toppings: dried fruits like dates or apricots, seeds, and nuts like dates, walnuts, almonds, hazelnuts, Brazil nuts, pumpkin seeds
- Your spreads like maple syrup, honey, jam or jelly, compote, melted (coconut) butter, whatever you fancy.
- Yogurts, whip cream, nut butter, or crunchy granola
Oat Flour Waffles
- Preheat your waffle maker and choose setting number 7 (or highest setting).
- Place the flour, coconut shreds, and raisins in a large bowl. Stir until well combined and make sure that no raisins clump together.
- In a separate bowl, beat the egg or add an egg replacer. Then stir in the milk, stevia powder, and jam. Mix until all ingredients are well combined.
- Stir the wet mixture into the bowl containing the flour mix. Stir or whisk until well combined, and you get a smooth batter with the raisins well divided.
- When ready, coat the waffle plates with olive oil or coconut oil. Then pour ¼ of a cup of batter onto each waffle plate.
- Cook until golden brown.
- Serve as-is or top with your favorite fruits and nut butter.
- Preheat your waffle iron maker on a high heat setting (I use setting 7 is the highest setting on my waffle maker.)
- Place flour, baking powder, cinnamon powder, sugar, and a pinch of salt in a large bowl and stir to combine. Ensure that there are no sugar lumps left, and everything is well mixed with the buckwheat flour.
- Lightly beat the eggs in a separate bowl and stir in the vanilla extract, coconut oil, and coconut milk.
- Stir the wet mixture gradually into the bowl containing the flour mixture until everything is well combined.
- Stir in the raisins if you're adding them (optional).
- Brush hot waffle iron plates with a bit of coconut oil and spoon about ¼ cup of the batter onto each waffle iron plate. Close and cook the waffles until it has a beautiful dark brown color.
- Use a fork to lift the waffles carefully out of the waffle iron—they are very fluffy at this point. Place them on a plate to cool slightly—they will get crispier.
- Once the waffles are slightly cooled, you can stack them.
- Preheat your waffle iron maker on a medium heat setting (I use setting 5, with 7 being the highest setting on my waffle maker.)
- Place the eggs, herbs, and salt in a bowl. Then beat the eggs until everything is well combined.
- Stir the cheese in the beaten eggs.
- Then whisk in the Cassava flour until well combined.
- Brush hot waffle iron plates with a bit of coconut, olive oil, or butter and spoon about ¼ cup of the batter onto each waffle iron plate. Close and cook the waffles until it has a beautiful golden color.
- Use a fork to lift the waffles carefully out of the waffle iron. Place them on a plate to cool slightly—they will get crispier.
- Take out your waffle maker and preheat on a high setting (my waffle maker has seven settings, and I use setting 6)
- In a large bowl, combine the flour with the prunes, set aside.
- In another bowl, beat the egg and whisk in the milk, molasses, and stevia powder.
- Slowly stir the flour mixture into the wet mixture until you have a beautiful brownish slow dripping batter.
- When preheated, grease the waffle maker plates lightly with butter, coconut, or olive oil.
- Drop ¼ cup of the batter onto the waffle plates. Close the lid and allow the dough to cook.
- When ready, remove the waffles gently with the tips of a fork.
- Repeat until all batter is gone.
Build a Waffle Board
- Make first the waffle batter of your choice. Cover and set aside.
- Start washing, slicing the chosen fruits, and set out any dried fruits, nuts, butter, nut butter, syrups, or jams you want to place on the waffle board.
- Follow with prepping your more extensive savory components if you add, for example, crispy bacon, then place that already in the pan on the stove or bake the bacon in the oven. Or, if you're planning to serve the waffles with scrambled eggs, start prepping and cooking them first.
- While the bacon is baking or the eggs are on the stove, you can start placing your first batch of waffles in the iron maker. But keep an eye on your bacon and eggs and take them out or remove them from the stove if they are ready first.
- While your last batch of waffles is baking, start arranging your fruits and condiments on the board, leaving enough space to add the waffles.
- Finish by placing the warm waffles on the board, and any other warm items, like the bacon or eggs.
- Serve when still warm (see note).
Notes on how to make the oat flour wafflesStevia powder versus sugar: ½ teaspoon of stevia powder can be substituted for ½ cup of sugar. If you use sugar instead, combine it with the dry ingredients before stirring in the wet ingredients. Make the waffles without eggs: For this recipe, I use Bob's Red Mill Egg replacer to make it vegan-friendly and obtain a similar waffle texture. Batter consistency: The batter will be a bit thicker than your usual waffle mix, and you might have to give it a notch with your fingers or a spoon to slide it onto the hot waffle iron.
Notes on how to make the buckwheat wafflesBuckwheat flour: Instead of regular buckwheat flour, you can ground Kasha groats, which are toasted buckwheat groats. Both flours result in delicious waffles, but Kasha will give you fluffier and crispier waffle texture, while regular buckwheat flour will result in darker and more filling waffles (read more in the post). Batter consistency: You'll get a beautiful, slowly dripping brown batter that will easily slide onto the hot waffle iron.
Notes on how to make the cheese wafflesBatter consistency: You'll get a beautiful yellow batter filled with cheese that is relatively thick. It will need some help to slide onto the hot waffle iron. Waffle iron setting: I bake them on a medium waffle iron setting (5) to get them golden, crispy and avoid burning the cheese.
Notes on how to make the prune wafflesBatter consistency: You'll get a slow dripping wet batter that will easily slide onto a waffle iron maker.
Notes on how to make your waffle boardHow to keep waffles warm? If you need more time to ensemble your breakfast grazing board, you can preheat the oven to 150 to 200°F and keep any cooked waffles or cooked bacon warm. Arrange them on a cooling rack. Place the cooling rack on a baking sheet, and then keep everything warm in the oven. If you place waffles directly on the baking sheet, the bottom of the waffles might become soggy.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.