Crispy and crunchy on the outside, soft and fluffy on the inside – these Gluten-Free Buttermilk Waffles are what gluten-free dreams are made of! Top them off with some homemade Raspberry Compote, and you’ve got a breakfast suitable for a queen (aka MOM!)
Every mother’s favorite treat: not having to cook. I heard it from my mom while growing up, and when we go out to eat or the boys decide to take over grill duty, my mother-in-law frequently makes the comment: “food tastes SO much better when you don’t have to be the one to cook it!”.
Amen, ladies. Amen.
So you know what you should do this Mother’s Day? Cook for the mom in your life! There is probably nothing that will make her feel more loved and appreciated. (And yes, cooking includes doing the dishes!)
The best meal to cook to really pamper her socks off? Breakfast in bed.
(PSA: make sure you still cover lunch and dinner for her, too 😉 )
I have vivid memories of taking my mom breakfast in bed when I was little, and feeling thrilled about getting to pamper and serve her. She did so much for us (and still does!) and she deserved every last moment of sleeping in and savoring a nice, slow breakfast that she didn’t have to prepare.
It can’t just be any ol’ breakfast though — ohhhhh no. It’s got to be something really special. Like these gluten-free buttermilk waffles.
Is it just me, or is there something extra special about homemade waffles? Don’t get me wrong, there ain’t nothin’ wrong with pancakes and french toast, but for some reason homemade waffles just seem so much more fancy.
It’s not that they’re much more difficult at all – waffle batter is basically the same as pancake batter, just with different ingredient proportions – so maybe it’s that there’s special equipment required? Or maybe it’s that we didn’t have a waffle iron growing up so I perceived homemade waffles as this crazy, out of the ordinary, very special breakfast item? Who knows.
But what I DO know, is these little golden beauties will WOW the pants of your mom, thanks to a few secret tricks.
Trick 1: Add a little lemon zest the the batter. Not a ton – just half a teaspoon or so. It will give your waffles just the perfect hint of lightness and brightness.
Trick 2: Whip the egg whites! I knowwwww – this sounds so annoying – but honestly, it will take you all of an extra 30-60 seconds (and ok, one more thing to wash, but this is for MOM, so suck it up) and it will absolutely make the waffle. You know how some homemade waffles are so fluffy and beautifully airy on the inside, but nice and crunchy on the outside? Whipped egg whites are to thank for that. I promise, promise, promise you that the extra effort is so worth it. Of course you don’t have to whip them, but don’t say I didn’t (say I didn’t) warn yaaaa. (T-Swift anyone? No? Bueller?)
Trick 3: Use buttermilk! Ok, this isn’t really a super secret tip, considering the title of the recipe and all, but in my opinion, buttermilk is a must for a traditional (read: not healthified) waffle. It gives it that perfect diner-style tang that we all know and l♡ve.
While we’re already going big and fancy for the moms, why not go REALLY big by making a homemade raspberry compote to top it all off? And one that’s even refined sugar free! Mom will be SO proud of you, cooking all healthy and stuff.
I know “compote” sounds intimidating, but it’s so easy. Trust.
Basically, it’s just cooking down some raspberries (I used frozen — sooo much cheaper and just as good for this use!) and adding in some honey, lemon juice/zest, and cornstarch. The hardest part is stirring, which I’m totally confident that you can handle 😉 Hoity-toity name, but easy as [nutella macaroon] pie.
If there are leftovers (fat chance, though) give it a shot on some toast, ice cream, or even as an oatmeal topping. I slathered it on just about anything and everything in my path after we polished off these waffles.
Now, if you really, really, really, want to go above and beyond in pampering and spoiling mom (which I highly recommend) — double this recipe, freeze the leftovers, and then she can just pop them in the toaster some other day when she’s too busy or too tired to cook breakfast (…or dinner!).
The best part? The might be even better re-toasted the next day. Hard to believe since they are so amazing on the first go ‘round, but it’s true. These waffles are the mother’s day gift that just keeps on giving!
Being a mom certainly isn’t any easy job. I don’t know first hand yet, but I do know how much strife I’ve put own mother through — she’s a trooper 😉 — and woooo weeee, somebody needs to give that lady a medal. For all of the love, support, sweat, and tears she’s invested in me, I think breakfast in bed every day for the next 80 years wouldn’t be enough to repay her. But these gluten-free buttermilk waffles are a darn good place to start!
- 2 cups gluten-free all-purpose flour
- ½ teaspoon xanthan gum (if your flour blend doesn’t contain any)
- 2 Tablespoons sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk (low-fat or regular)
- 2 Tablespoons butter, melted and cooled.
- 2 eggs, yolks and whites separated
- 1 ½ teaspoons gluten-free vanilla
- ½ teaspoon fresh lemon zest
- RASPBERRY COMPOTE:
- 1 ½ cups raspberries, fresh or frozen
- ⅓ cup water
- ½ teaspoon lemon zest
- Juice of half a large lemon (about 1 Tablespoon)
- 2 Tablespoons honey
- 1 Tablespoon cornstarch + 2 teaspoons cold water
- Preheat your waffle iron.
- In a large bowl, whisk the gluten-free flour, xanthun gum, sugar, baking powder, baking soda, and salt together.
- In a separate bowl, whisk the buttermilk, melted butter, egg yolks, vanilla and lemon zest together.
- Add the buttermilk mixture to the flour mixture, mixing well until no lumps remain.
- In another large bowl, or in the bowl of your stand mixer, beat the egg whites using a hand mixer or the whisk attachment on your stand mixer, until stiff peaks form.
- Very gently fold the egg whites into the batter, making sure not to overmix.
- Pour ⅔-¾ cup of batter onto your hot waffle iron (or more depending on the size of yours), being careful not to overfill. Close the lid, and allow to cook until golden brown - about 6-7 minutes (or until your waffle iron’s timer goes off).
- Heat your oven to warm (170 degrees) and once the waffles are done, keep them on a plate in the oven to stay warm until all are cooked and ready to serve.
- --RASPBERRY COMPOTE--
- In a medium sauce pan, combine raspberries, water, lemon juice, lemon zest, and honey.
- Cook over medium-low heat for 10 minutes, stirring occasionally, or until the raspberries have completely fallen apart and no more big lumps remain.
- In a small bowl, combine the cornstarch with 2 teaspoons of cold water, mixing well, and then whisk into the raspberry mixture.
- Continue to cook the sauce for another minute or two, remove from the heat, and allow it to sit for 5-10 minutes before serving.