As a kid I always looked forward to waffles! I loved pouring melted butter and syrup into each and every little well and then dunking every bite into even more syrup…. I’m an excessive maple syrup fan. But it wasn’t until I became a mom and wanted to recreate that waffle breakfast magic that I realized how much of a to-do morning waffle breakfast making is. I mean, my child is done with her first (and sometimes second) course before I ever sit down…..if I ever sit down. SO, I created this overnight gluten free waffle recipe so that I can make waffles the night before (after bedtime) and only have to plug in the waffle iron and scoop batter come morning! It’s a true mom-gift! AND if you make extra for freezing it makes subsequent waffle mornings even easier.
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These waffles are great on their own or with a little melted butter but when you add berries to maple syrup and pour that over top it really takes them to another level! You can use any berries for this but my favorites are blackberries and blueberries! Fresh or frozen, both work beautifully.
What’s your favorite waffle topping? I’m clearly a maple syrup fan but know some people are all about the jam! These waffles get the best of both worlds with my blackberry maple syrup. Be sure to try it and let me know in the comments what you thought!
Eat and Enjoy,
EASY overnight Gluten Free Waffles with blackberry maple syrup! Make them the night before, leave them out to rise and pour the batter straight into your waffle iron in the morning! They’re as easy as frozen waffles but so much more delicious!
- 1 – 0.25 ounce packet of traditional active dry yeast
- 3/4 cup warm water (100-110 degrees F.)
- 2 Tablespoons pure maple syrup
- 1/3 cup + 1 Tablespoon unsalted creamy cashew butter
- 1 1/2 cups whole milk
- 1/3 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 2 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Blackberry Maple Syrup:
- 1/2 cup pure maple syrup
- 6 ounces blackberries, washed (fresh or frozen)
- *optional* squeeze of lemon juice (just a tad)
- In a small bowl, add the warm water and sprinkle the yeast over top. Allow to sit and get frothy for about 10 minutes.
- While the yeast “blooms”, add the whole milk, maple syrup, cashew butter, butter and vanilla extract to a medium-sized sauce pot over medium heat. Warm until between 100-110 degrees F. Then transfer into a large heat proof mixing bowl (I recommend a heat-proof glass bowl).
- To the mixing bowl add the gluten free flour, sea salt, baking powder and baking soda. Mix until combined.
- Then after the yeast is frothy and your mixing bowl ingredients are fully combined, add the yeast and water mixture to the mixing bowl and stir through completely.
- Once all your batter ingredients are fully mixed cover the bowl with plastic wrap and then cover the plastic wrap with a clean dish towel and leave the batter on the counter overnight in a draft-free corner of your kitchen.
- The next morning, heat your waffle iron. Lightly spray or grease your iron. Give your waffle batter a quick stir and pour between 1/3 – 1/2 cup of batter (it should be thick!) into each waffle section. Then close the lid and cook between 3-5 minutes. *The amount of batter and cooking time will vary depending on the size, shape and specific waffle iron you use. (For reference my square waffle iron requires 1/2 cup of batter for each section and 5 minutes of cooking for a crispy exterior.)
- While the waffles cook add the blackberry maple syrup ingredients to a small sauce pan over medium-high heat. Allow to cook until the berries begin to break down over a simmer. Then remove from heat and set aside.
- Once the first batch of waffles are cooked, remove them from the waffle iron and transfer them to a wire cooling rack. Repeat cooking waffles until all batter is used.
- Then serve waffles warm with blackberry maple syrup on top and enjoy!
*Any leftover waffles can be frozen by being cooled completely, layered with parchment paper between each waffle and stacked in a large zip lock bag. I recommend using within 2-3 months. I recommend pulling the waffles out of the freezer the night before needed and thawing in the refrigerator until morning and then popping in the toaster.
Keywords: waffles, gluten free, gluten free waffles, overnight, breakfast, easy, brunch recipes, egg free breakfasts, egg free, gluten free pancakes, meal prep, make ahead, freezer friendly,
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