⏱ Prep time: 15 min
🔥 Cook time: 15–20 min
🍽 Servings: 4–6 waffles
🌾 Gluten-free
• • •
Inspired by traditional Belgian waffles, these gluten-free sorghum waffles are light, crispy on the outside, and soft on the inside, sorghum flour brings a richer, slightly nutty flavor with a lighter texture that feels less heavy.
Perfect for breakfast or brunch, they pair beautifully with both sweet and savory toppings.
This recipe is made with our Cannelle sorghum flour and Cannelle baking powder.
INGREDIENTS
Dry ingredients
180 g Cannelle sorghum flour
2 tsp Cannelle baking powder
1 tbsp sugar
1/2 tsp salt
Wet ingredients
2 eggs
375 ml milk + 1 tbsp lemon juice (replaces buttermilk)
60 ml melted butter or vegetable oil
1 tsp vanilla extract
• • •
INSTRUCTIONS
1. Prepare the milk mixture
Combine the milk and lemon juice and let sit for about 5 minutes.
2. Mix the dry ingredients
In a bowl, combine the Cannelle sorghum flour, Cannelle baking powder, sugar, and salt.
3. Mix the wet ingredients
In another bowl, whisk together the eggs, milk mixture, melted butter, and vanilla.
4. Make the batter
Add the wet ingredients to the dry ingredients and mix until smooth.
5. Rest the batter
Let the batter rest for 5–10 minutes to improve the texture.
6. Cook the waffles
Pour the batter into a hot waffle iron and cook until golden brown and crispy.
7. Serve
Serve warm with fruit, maple syrup, or your favorite toppings.
• • •
CANNELLE TIP
– Letting the batter rest helps the sorghum flour hydrate properly and improves texture.
– For even crispier waffles, use a very hot waffle iron and cook them slightly longer to achieve a well-golden exterior.
– Add a little cinnamon or orange zest to the batter for extra flavor.
– These waffles freeze very well and can go straight into the toaster.