Crispy on the outside and fluffy on the inside, these gluten-free matcha waffles bring a vibrant green hue and a subtle earthy flavor to my breakfast table. I love how the matcha infuses the waffles with a calm, energizing boost, making them perfect for a mindful morning or a relaxed brunch. Whether I top them with fruit, a drizzle of maple syrup, or a dusting of extra matcha, they always feel like a treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups gluten-free all-purpose flour
1 tbsp matcha green tea powder
2 tsp baking powder
1/4 tsp salt
2 tbsp coconut sugar (or sweetener of choice)
1 cup milk (dairy or non-dairy)
2 large eggs
1/4 cup melted coconut oil or butter
1 tsp vanilla extract
Directions
I start by preheating my waffle iron and lightly greasing it with oil or non-stick spray.
In a large bowl, I whisk together the flour, matcha powder, baking powder, salt, and coconut sugar.
In a separate bowl, I whisk the milk, eggs, melted coconut oil, and vanilla extract until well combined.
I pour the wet ingredients into the dry ingredients and stir until just combined—making sure not to overmix.
Then I scoop the batter onto the hot waffle iron and cook until the waffles are golden and crisp.
I serve them warm with toppings like fresh berries, a dollop of yogurt, a drizzle of maple syrup, or even an extra dusting of matcha.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes per batch
Total Time: 15 minutes
Variations
I sometimes add mini chocolate chips or chopped nuts into the batter for a fun twist.
For a stronger matcha flavor, I increase the matcha powder slightly, up to 1.5 tablespoons.
If I’m craving more sweetness, I top them with a spoonful of whipped coconut cream and a drizzle of honey.
I also enjoy making these with oat milk for a naturally sweet and creamy finish.
Storage/Reheating
I let any leftover waffles cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them with parchment between each waffle. To reheat, I pop them into the toaster or a warm oven until crisp—just like fresh!
FAQs
How much matcha should I use if I want a stronger flavor?
I usually use 1 tablespoon for a balanced taste, but if I’m a matcha lover, I can increase it to 1.5 tablespoons for a more pronounced flavor.
Can I make the batter ahead of time?
I don’t recommend letting the batter sit too long because the baking powder starts reacting right away. However, I prep the dry and wet ingredients separately and mix them just before cooking.
Are these waffles sweet?
They’re mildly sweet, which I prefer since I often add sweet toppings. I can always adjust the sugar if I want them sweeter.
What’s the best waffle maker for this recipe?
Any standard waffle maker works. I use a non-stick Belgian-style one for deep pockets and crisp edges.
Can I make this recipe vegan?
Yes! I replace the eggs with flax eggs and use non-dairy milk and coconut oil for a fully vegan version.
Conclusion
These green tea matcha waffles are my go-to for a breakfast that’s both wholesome and visually stunning. I love how quick and customizable they are, and they never fail to impress at brunch. Whether I’m treating myself or sharing with friends, they always bring a touch of calm energy to the table.
Recipe:
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Green Tea Matcha Waffles (Gluten Free)
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These gluten-free matcha waffles are crispy on the outside, fluffy on the inside, and infused with a subtle earthy flavor and a vibrant green hue. Energizing and antioxidant-rich, they make a perfect mindful morning treat or a stunning brunch centerpiece.
Ingredients
1 1/2 cups gluten-free all-purpose flour
1 tablespoon matcha green tea powder
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons coconut sugar (or sweetener of choice)
1 cup milk (dairy or non-dairy)
2 large eggs
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
Instructions
- Preheat waffle iron and lightly grease with oil or non-stick spray.
- In a large bowl, whisk together the flour, matcha powder, baking powder, salt, and coconut sugar.
- In a separate bowl, whisk the milk, eggs, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Scoop the batter onto the hot waffle iron and cook until waffles are golden and crisp.
- Serve warm with toppings like fresh berries, yogurt, maple syrup, or a dusting of extra matcha.
Notes
For stronger flavor, increase matcha powder to 1.5 tablespoons.
Add mini chocolate chips or chopped nuts for variety.
Top with whipped coconut cream and honey for extra sweetness.
Use oat milk for a naturally sweet and creamy version.
Store in an airtight container in the fridge for up to 3 days or freeze with parchment between waffles.
Reheat in toaster or oven for best results.
To make vegan, replace eggs with flax eggs and use non-dairy milk and coconut oil.
- Prep Time: 10 minutes
- Cook Time: 5 minutes per batch
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Fusion
Nutrition
- Serving Size: 1 waffle
- Calories: 230
- Sugar: 5g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
