I’m pretty particular about my waffles. I want light, whole grain, crisp-on-the-outside, fluffy-on-the-inside, Belgian-with-deep-pockets, quintessential WAFFLES. No soggy waffles allowed! Bonus points if they freeze well so I can pop them in the toaster like Eggo’s.

These waffles meet all of the aforementioned qualifications. After tweaking five batches of these waffles, I can confirm that oat flour waffles are the waffles I’ve been searching for all along. Oat waffles are the waffles of my dreams.

Best of all, these waffles are gluten free! That means that I can share them with all of my friends.

This gluten-free waffle recipe is so simple that I have it memorized. It only requires one flour—oat flour—which is the easiest flour to make at home. Just toss some old-fashioned or quick-cooking oats in your blender or food processor and blend until they are a fine flour.

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These banana waffles are fluffy, light, crisp and infused with banana flavor. Instead of traditional all-purpose flour, they’re made with hearty oat flour, making them conveniently gluten-free, whether you need them to be or not. Above all, they’re delicious.

Aside from the oat flour and some optional cornstarch or arrowroot starch, which helps make them extra light and fluffy, the recipe calls for fairly standard waffle ingredients.

Very few recipes from this blog made it into my cookbook, but I had to include my gluten-free oat waffles. They’re my all-time favorite waffles, and many of you share the same sentiment.

I’ve received a number of requests for a banana version of those waffles. I thought I could replace the pumpkin with banana in my pumpkin oat waffles, but it wasn’t that easy. After six tries, I’ve finally nailed it. Here it is!

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I have high standards when it comes to waffles. They must be:

1. crisp on the outside,
2. fluffy on the inside,
3. light but made with whole grains, so they stick with me for longer than a couple of hours.

These 100 percent buckwheat waffles meet all of those qualifications and then some.

They possess buckwheat’s rich, nutty flavor, which makes them more unique than my go-to oat waffles.

Plus, I can share them with my gluten-free friends since they’re made with buckwheat flour. You can also make them dairy-free with two simple adjustments (see the recipe notes). I think you’ll love them.

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It sure looks like fall outside. The trees are lit up in yellow, orange and red and leaves are swirling around in the streets.

This year, like every year, I’m feeling conflicted about the falling leaves—simultaneously sad to see them go, but awe-struck by their blazing glory on the way down. Sweaters, scarves and holiday cheer will be here before we know it.

These gluten-free, oat flour-based pumpkin waffles are a fun breakfast for Halloween, Thanksgiving, Christmas or any weekend from now until then.

These waffles freeze beautifully, too, so you might want to make a big batch and treat yourself to pumpkin waffles are busy weekday mornings. Just pop them in the toaster and you’re good to go!

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Let’s rewind to January of this year. There is snow on the ground. I’m in Salt Lake City for a blog conference called Alt Summit. Melissa and I are staying at Heidi‘s incredible mountain home. The two of us have stayed up way too late talking downstairs. I’ve had a couple glasses of wine; I think that Melissa has also had a couple glasses of wine.

I’m going on about how I am convinced that one of my dear friends is with child. She hasn’t gone public with the information yet, so I’ve been a quiet observer for the past eight weeks. The first sign was when my friend feigned a headache at girls night so she could pass on wine. Suspicious, I thought. Then she switched to natural deodorant. Interesting. She even hosted a fun holiday party and served virgin punch as a mixer. I wanted to give her a high five for that move, but I didn’t want to let the cat of the bag.

I’m telling Melissa about how I’m so smart because I’ve figured out that my friend has a bun in the oven (you can’t fool me!), and all the while, Melissa is hiding a very exciting secret of her own. You got me good, Melissa. Friends having babies really brings out the sappy side of me, so I’ll quit writing before I start throwing around gushy words like blessing and precious. Having met both Melissa and Kevin, however, I can say with absolute certainty that they are bringing a kind, creative and cute little lady into the world. Congrats, you two!

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Remember when I posted Alice Waters’ recipe for whole wheat waffles a few months ago and said they weren’t quite as crispy as I’d like them to be? Apologies to Ms. Waters, but these waffles totally trump hers. They are as crisp as can be, with an incredible crunch and an impossibly fluffy interior, not to mention a heavenly coconut fragrance and flavor. They’re everything I dreamed they could be.

I discovered King Arthur Flour’s recipe for whole wheat waffles last month through the commenters on Orangette. I had just finished reading (and falling in love with) Molly Wizenberg’s book, A Homemade Life (quick aside: she grew up in Oklahoma City, not far from where I grew up!).

Hungry for more of Molly’s wonderful writing, I visited her blog and came across a post in which she asked her readers for their favorite waffle recipe. She received over 200 suggestions; her people know their waffles. Being the whole-grain nerd that I am, I scanned the comments for the words “whole wheat” and noticed a clear consensus: this whole-wheat waffle recipe by King Arthur Flour. It seemed almost too simple, too basic with no special tricks, but the five star rating and glowing reviews convinced me that this recipe might just be “the one”. The perfect whole wheat waffle recipe.

Of course, being me, I had to change it up a little. You may have noticed that I’ve been on a coconut kick lately, so I couldn’t resist trading the regular butter and milk for coconut oil and coconut milk. Success! These waffles are quite possibly the best I’ve ever tasted, and most certainly the best I’ve ever made.

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Alice Waters’ recipe for whole wheat waffles, topped with homemade blueberry ginger syrup and vanilla Greek yogurt, is hard to beat. This a.m. meal requires more effort than my simple summer breakfast ideas, but it is absolutely worth the effort. Plus, if you make it in your PJs on Saturday morning and freeze the leftover waffles, you can turn reaheat them and enjoy wholesome made-from-scratch waffles on a busy weekday.

Speaking of reheating, I’ve found that the best way to reheat one of these waffles is to microwave it for about thirty seconds, then throw it in the toaster on low. That way, the inside gets hot and the outside crisps up. I may actually prefer them reheated than straight from the waffle iron, because they don’t come out quite as crispy as I’d like.

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