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Easy Buttermilk Oat Flour Waffles (Gluten-Free)

These buttermilk oat flour waffles are a quick and easy waffle recipe you’ll look forward to making in the morning. In this recipe, oat flour replaces 100% of the wheat flour that you would typically find in a traditional buttermilk waffle recipe. So, as long as you buy certified gluten-free oat flour, these waffles work for those with celiac disease.

oat flour waffles prepared with butter and syrup on a white plate with a fork also on the plate

I wanted this buttermilk oat flour waffle recipe to have all the same qualities I love about a traditional waffle recipe – crispy outside, fluffy inside, and the perfect slightly sweet flavor that is suitable for syrup and gravy alike.

Oat flour doesn’t have the gluten protein that helps provide structure to a traditional waffle, which means the eggs are really important here. The two eggs in this recipe give the waffles the stability they need to achieve the fluffy, crispy waffle that I love so much.

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Why This Recipe Works

  • Crispy- Using oil instead of butter in these waffles ensures they turn out nice and crispy.
  • Fluffy- The reaction of the baking soda with the buttermilk is like those volcano science projects you used to do as a kid. It creates lots of little air bubbles, which is perfect for making super fluffy waffles! Thankfully, the protein from the egg is there to keep all that fluffy goodness trapped inside the waffles.
  • Perfect basic waffle recipe- This waffle recipe only has a touch of sugar, which means it can work well with both sweet and savory recipes. I love adding in chocolate chips or blueberries. Or using it as a base for chicken and waffles. Yum!

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Oat Flour- For a better result, it’s important to allow the batter about 5-10 minutes to rest after mixing so that the oat flour can hydrate. Make sure you buy certified gluten-free oat flour, if necessary. My favorite is Bob’s Red Mill Whole Grain Oat Flour.
  • Buttermilk- The buttermilk in this recipe acts as the acidic component (thanks to the lactic acid), which reacts with the baking soda and baking powder to help make these waffles nice and fluffy.
  • Baking soda + baking powder- Both baking soda and baking powder contain sodium bicarbonate. This compound is basic on the pH scale, meaning it reacts with the lactic acid in the buttermilk to help make for some wonderfully light and fluffy waffles.
  • Eggs- The eggs help bind the waffles and create the protein structure that holds in all of those bubbles from the reaction of the buttermilk and baking soda.
  • Canola oil- I chose to use oil instead of butter in this recipe because the liquid fat makes for crispier waffles. This is because butter is made up of about 18% water, which creates more steam when the waffles are cooking. More steam equals less crispy waffles.
sugar, salt, baking powder, baking soda, and oat flour on a table
Dry Ingredients
wet ingredients for the oat flour waffles
Wet Ingredients

Step By Step Instructions

Here is how to make these buttermilk oat flour waffles.

Step 1: Mix the wet ingredients. Use a medium-sized mixing bowl to whisk together the eggs, buttermilk, canola oil, and vanilla extract.

Step 2: Mix the dry ingredients. In a larger mixing bowl, combine the oat flour, sugar, baking powder, baking soda, and salt. Make sure there are no large lumps in the oat flour.

the wet ingredients for the oat flour waffles
Mix together wet ingredients in a mixing bowl.
dry ingredients mixed in a bowl for the oat flour waffles
Mix together the dry ingredients in a large mixing bowl.

Step 3: Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and stir together until all of the flour is moistened and few lumps remain. Allow the batter to rest for 5-10 minutes.

Step 4: Cook your waffles. Using the manufacturer’s instructions for your waffle maker, cook your waffles until crispy. My Hamilton Beach Belgian Waffle Maker cooks these waffles perfectly on the medium setting. For an 8-inch waffle, use approximately 1/2 cup of batter.

Mix together wet and dry ingredients to make buttermilk oat flour waffle batter.
finished waffle in the waffle maker
A finished buttermilk oat flour waffle in the waffle maker.

Tips and Tricks

  • As I mentioned previously, it’s best to let this batter rest for 5-10 minutes before using. This allows for all of the oat flour to fully hydrate, which makes for crispier, fluffier waffles.
  • While I provide the measurement for the oat flour in both cups and grams in this recipe, oat flour is best measured in grams. The reason behind this is that oat flour is lighter than all-purpose flour. As such, oat flour can easily become too packed and dense in a measuring cup. Don’t have a scale? Gently spoon the oat flour into your measuring cup, being careful not to pack it down.
  • Make sure you give your waffle maker plenty of time to preheat so that it’s nice and hot when you add your waffle batter. A preheated waffle iron means nice and crispy waffles.


Can You Use Ground Oats in Place of Oat Flour?

Of course! Oat flour is one of the easiest flours you can make right in your own kitchen. All you need is some rolled oats and a blender.

To make 2 1/2 cups of oat flour, simply add 2 1/2 cups of rolled oats to your blender and blend until it resembles a fine flour.

Remember to buy certified gluten-free oats to make your oat flour, if needed.

What Can I Use Instead of Buttermilk?

Buttermilk is one of those ingredients that most people don’t usually keep on hand. I often find myself buying it for a single recipe and then trying to figure out what the heck to do with the rest of it.

If you’re not interested in buying a whole quart of buttermilk or you simply can’t find any at the store, you have several options to substitute it:

  • Milk + vinegar or lemon juice- In a measuring cup, add one tablespoon (15 mL) of vinegar or lemon juice. Fill the remainder of the cup with milk and allow to rest for 5 minutes. This will make one cup of buttermilk substitute.
  • Greek yogurt + milk or water- With this substitute, it’s best to thin the Greek yogurt with some milk or water to a heavy cream-like consistency. Usually, a 2:1 ratio of milk to yogurt works well (2 parts milk to 1 part yogurt). To make 2 cups of buttermilk substitute, combine 1 1/3 cup of milk or water with 2/3 cup of Greek yogurt and stir well to combine.
  • Cream of tartar+ milk- Cream of tartar is the acidic component used in baking powder to help it act as a leavening agent. This acidity is what makes it a good substitute for buttermilk. For this method, add 1 3/4 teaspoons of cream of tartar to 1 cup of milk and stir thoroughly to combine.

What is the Difference Between Buttermilk Waffles and Regular Waffles?

Buttermilk waffles, as the name implies, use buttermilk as the primary liquid ingredient. On the other hand, regular (sometimes called “homestyle”) waffles, use milk as the main liquid ingredient.

The buttermilk imparts a slightly soured taste to the waffles and reacts with the baking soda to create a wonderfully fluffy end result. However, buttermilk waffles are generally made from a thicker batter than regular waffles are, which means regular waffles tend to have a more crispy exterior. Usually, the thicker the waffle batter, the less crispy the waffles.

Why Are My Waffles Not Crispy?

There could be a few reasons why your waffles fall flat on the crispiness factor:

  • You didn’t give the batter enough time to rest so that the oat flour could fully hydrate.
  • There is too much oat flour in your batter (usually due to measuring by volume instead of by weight), which results in a thicker batter. Thicker batters are harder to get nice and crispy.
  • Your waffle iron wasn’t hot enough. The waffle iron plates need to be hot enough to achieve a nice, crispy exterior.

Can Someone with Celiac Disease Eat These Waffles?

Yes! As long as you use certified gluten-free oat flour, these Buttermilk Oat Flour Waffles are gluten-free. If you plan on making your own oat flour from rolled oats, make sure those oats are certified gluten-free.

buttermilk oat flour waffles on a white plate with butter and syrup

Storing and Freezing

These waffles are best eaten as soon as they’re hot off the waffle iron, but if you’re planning ahead or have leftovers, here’s what to do with them.


While not ideal, waffles can be stored in the refrigerator for up to 3 days. To keep them as fresh as possible, store in an airtight container to avoid having them dry out too much.

To Reheat: I would recommend toasting them in the toaster to warm and freshen them up before eating.


For longer term storage, you’re going to want to freeze your waffles. Luckily, waffles actually freeze quite well. I do this all the time since it’s just my fiancé and I at home and we usually have leftovers.

To Freeze: First, allow the waffles to cool completely. Then, place them in single layer on a baking sheet and place in the freezer. Once frozen, the waffles can then be put in any storage container you’d like and kept in the freezer for up to 3 months.

To Reheat: Similarly to waffles you buy in the freezer section of the grocery store, homemade frozen waffles don’t have to be thawed before preparing them. Simply toast the waffles in a toaster or toaster oven to warm them through and crisp them up.

Equipment I Used

More Breakfast Recipes to Try:

oat flour waffles prepared with butter and syrup on a white plate with a fork also on the plate
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5 from 1 vote

Buttermilk Oat Flour Waffles

These buttermilk oat flour waffles are an easy, gluten-free waffle recipe you'll look forward to making again and again. Perfect for Sunday morning brunch, these waffles are delicious topped with butter and syrup, berry compote, or fried chicken and gravy.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 8-inch waffles
Calories 334kcal
Author Ashley Petrie
Cost $4.58



  • 2 large eggs
  • 1 ¾ cups buttermilk
  • 6 tablespoons canola oil
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (210 g) oat flour certified gluten-free, if necessary
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Non-stick cooking spray for waffle iron


  • In a medium-sized mixing bowl, whisk together eggs, buttermilk, canola oil, and vanilla extract. Set aside.
  • In a separate, large-sized mixing bowl, combine the oat flour, granulated sugar, baking powder, baking soda, and salt.
  • Pour wet ingredients into dry ingredients and mix until just combined (a few small lumps may remain). Allow the batter to sit for approximately 10 minutes. This will allow the oat flour to hydrate and produce a thicker batter.
  • While the batter is hydrating, preheat your waffle iron and spray with non-stick cooking spray. Cook waffles according to the instructions on your waffle iron. Use about ½ cup of batter for an 8-inch waffle.


  • Cook time is about 5 minutes per waffle or 30 minutes total to make all 6.
  • Lots of waffle makers have a light to indicate when the waffle is done, but I usually pay more attention to the steam - once the amount of steam coming out of the waffle maker has subsided, then the waffle is ready.


Calories: 334kcal
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

Did you try this recipe?

Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

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