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Sweet Potato Waffles--easy, delicious and gluten-free! Made in a blender with fiber-rich oats, warming spices, and earthy sweet potatoes, everyone loves these Gluten-Free Sweet Potato Waffles.
Looking for more delicious gluten-free breakfast recipes? Don't miss Banana Oat Pancakes, Gluten-Free Cinnamon Streusel Muffins, and Hash Brown Breakfast Casserole.
Decadent tasting breakfast made with veggies? Yes please!
These Sweet Potato Waffles are perfection! Made with a spiced batter that is gluten-free, these waffles are tender, fluffy and absolutely delicious!
Whether you are gluten-free or not, you will LOVE this EASY recipe for Sweet Potato Waffles.
Ingredients for Sweet Potato Waffles
There is no need to purchase special flour or stabilizers to make fluffy gluten-free waffles. This easy recipe uses oats and a blender to make sweet potato waffle with the most perfect texture!
- Oats: Use rolled old-fashioned or quick-cooking oats. Do NOT use steel-cut oats.
- Sweet Potatoes: You can opt to use prepared sweet potato puree or leftover baked sweet potatoes. For this recipe, you need 2 cups of sweet potato puree, which equates out to about 2 large or 3 medium sweet potatoes.
- Buttermilk + Baking Powder + Baking Soda: The acidity of the buttermilk reacts with the baking powder and baking soda to keep the sweet potato waffles light and fluffy.
- Eggs: The eggs will help to round bind the waffle batter together.
- Spices: This recipe uses ground ginger, grated nutmeg, and cinnamon to give the pancakes a warming flavor reminiscent of Sweet Potato Casserole. I always recommend using a Microplane to grate a bulb of nutmeg versus using ground nutmeg.
- Vanilla + Salt: A pinch of salt and a bit of vanilla extract to enhance the flavor.
How to Make Gluten-Free Sweet Potato Waffles
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Blend Oats. Place the oats, spices, and baking powder in a blender and blend until the oats are processed into a flour-like consistency, then transfer the mixture to a large mixing bowl. Blending this mixture FIRST will help to ensure your waffle batter is smooth.
- Prepare Waffle Batter. To the blender, add in the buttermilk, eggs, vanilla extract, and flesh of the baked sweet potatoes (or sweet potato puree.) Process until combined and smooth and then add in the oat mixture and blend again until just combined.
- Cook. Ladle the waffle batter onto a greased, preheated waffle iron and cook according to manufacture's instructions.
- Serve. Sweet Potato Waffles are delicious served with maple syrup, Instant Pot apple butter, whipped cream, and/or chopped walnuts or pecans.
How to Keep Sweet Potato Waffles Warm
Unless you have multiple waffle irons, it is unlikely you will be able to prepare all the waffles at once. If you want everyone to be able to enjoy warm sweet potato waffles together, keep your waffles warm in a 200-degree F oven until ready to serve. I recommend placing the prepared waffles on a baking sheet lined with a baking rack, which will allow air to circulate around the waffles, keeping the bottoms from getting soggy.
Recipe Modifications
- Homemade Buttermilk: There is no need to purchase buttermilk just for this recipe. To make homemade buttermilk, combine 1-½ teaspoons lemon juice or apple cider vinegar with 1-¼ cup of any variety of non-dairy or regular milk and let sit for 5 minutes before using.
- Dairy-free Sweet Potato Waffles: Replace the buttermilk with homemade non-dairy buttermilk. Make non-dairy buttermilk by combining 1-½ teaspoons of lemon juice or apple cider vinegar with 1-¼ cup of unsweetened almond milk, unsweetened soy milk, or canned coconut milk, and let sit for 5 minutes before using.
- Pumpkin Waffles: In place of the sweet potato puree, you can use 100% pure canned or homemade pumpkin puree.
- Use leftovers! Instead of sweet potato puree, you can use leftover Instant Pot Sweet Potatoes or even leftover sweet potato casserole. Go the extra mile and top with leftover cranberry orange sauce. It is one of my favorite ways to use Thanksgiving leftovers.
Storage Instructions
- Refrigerate: You can store leftover cooled waffles in an airtight container in the refrigerator for up to 4 days.
- Freeze: To freeze waffles, allow them to cool fully, then place them in a single layer on a cookie sheet and freeze for about 30 minutes, or until flash-frozen. Place the waffles into a freezer-safe container for storage and store them in the freezer for up to 3 months.
- Reheat: Whether frozen or refrigerated, simply toast the waffles individually in a toaster or toaster oven.
More Favorite Gluten-Free Breakfast Recipes
- Sweet Potato Oatmeal
- Pumpkin Baked Oatmeal
- Homemade Breakfast Sausage
- Breakfast Sweet Potatoes
- Slow Cooker Maple Brown Sugar Oatmeal
If you enjoyed these Sweet Potato Waffles, I would love for you to leave a comment and review below.
Gluten-Free Sweet Potato Waffles
Ingredients
- 2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ¼ teaspoon ground ginger
- 1 ¼ cup buttermilk, see note for homemade buttermilk
- 2 large eggs
- 2 cups sweet potato puree, or flesh of 2-3 baked sweet potatoes
- 1 teaspoon vanilla extract
Instructions
- Grease and preheat the waffle iron according to the manufacturer's instructions. Preheat the oven to200℉ (95℃).
- Place 2 cups of rolled oats into the blender with 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger. Pulse until the ingredients are nice and combined together. Pour out this mixture into a mixing bowl and set aside.
- Place 1-¼ cups buttermilk, 2 eggs, 2 cups sweet potato puree (or flesh of sweet potatoes) and 1 teaspoon vanilla extract in the blender. Blend until smooth. Add the flour/oat mixture on top of the wet ingredients and blend again until smooth and combined. If your batter is too thick, add up to 3 tablespoons of additional buttermilk. *By placing the wet ingredients on the bottom of the blender, the batter will come together much easier.
- Ladle ⅓- ½ cup of the batter unto each waffle iron (use the amount directed per your waffle maker) and cook until golden on both sides.
- Remove the cooked waffles from the waffle iron, place them onto a baking rack on a sheet pan, and keep warm in a 200℉ (95℃) oven until serving. Repeat until the batter is gone, greasing the waffle iron in between each batch.
- Serve with toasted walnuts, maple syrup, and whipped cream if desired.
Equipment
- Waffle Maker (you don't need anything fancy)
- Blender (makes preparing the batter a breeze)
- Baking Sheet with Rack (helps to keep the waffles warm)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2018 and updated in 2022 and 2024.
Thank you so much for posting this recipe! I have made it several times for my family, half of whom cannot eat gluten. We don’t miss buttermilk waffles at all! I make these all year long. So you are very much appreciated! Your waffle recipe is Genius and a must try!!! I throw some toasted pecans on top for a little added crunch.
I am SO happy to hear this Janet! It makes my heart so happy to know that your family can safely enjoy waffles!
These are delicious. We used 1 cup organic spelt flour and 1 cup oat bran in place of 2 cups of oats and it turned out great. We also added diced kale and subbed flax meal and water for the eggs. It was fantastic. We really enjoyed these waffles. Thanks so much for sharing the recipe!
Oh I love that you added Kale, I never would have thought to do that!
Maybe I'm doing something wrong or my waffle machine is dying, but I'm finding that the insides are still fairly wet. Is this how they're supposed to be?
Hi there! It may be these waffles need a bit longer in your waffle iron. If wet in the middle, stick back on waffle iron and heat again. That should work, even if your waffle iron is losing some power.
Good recipe but I’m not sure why the batter calls for baking soda and powder but not salt. We made these, subbing in almond flour, and they did come out light and fluffy, but lacked a dimension of flavor without added salt. Would also consider doubling the vanilla (which is what I usually do for cookie recipes) and other spices next time.
Hi Kayla! The directions stated to add salt, but not the ingredients. I am fixing that now. As for spices and vanilla---that is a great idea, especially if not using leftover sweet potato casserole (which is already spiced!) 🙂
These waffles were delicious! So light and sweet. I substituted eggnog for the eggs and milk, and blended the dry ingredients for a few seconds first to make the oats finer. I have made sweet porato waffles before but these were much simpler and lighter
Fantastic recipe! Thank you.
I am so glad you enjoyed this recipe Betty! I love the idea of eggnog--what a perfect holiday treat.
Well wouldn't you know, I just bought a waffle maker after thinking about it for literally years (seriously, what was I waiting for?!)
I've only made regular waffles so far and have loved them, but I LOVE this idea of making a healthy waffle stuffed full of sweet potato. Perfect!
Am definitely going to try this. Thank you!
YAY!!! You will love these Helen! Enjoy!
Never made sweet potato waffles before! Thank you for sharing this awesome recipe
They are absolutely perfect, especially in the fall months.