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Coconut Flour Waffles are a filling breakfast that take just minutes to stir together. All you need is 6 ingredients to make them, and they’re naturally gluten-free.

coconut flour waffles on dark plate

Paleo Waffle Ingredients

To make these grain-free waffles, you’ll need just 6 easy ingredients.

  • Coconut flour
  • Tapioca starch (or arrowroot starch)
  • Egg
  • Coconut Oil
  • Baking Powder
  • Maple syrup

If you’re wondering why I include tapioca starch in this recipe, it’s because coconut flour on its own creates waffles that are very soft and flimsy. Coconut flour doesn’t usually make anything “crispy,” which is what we usually want when making waffles.

Enter tapioca starch. It adds slightly more structure to these waffles, and makes them taste less “egg-y” compared to other coconut flour waffle recipes. There is a modification in the recipe notes below, if you need to leave it out, though.

coconut flour waffle batter in glass bowl

I add a touch of maple syrup for sweetness, because my family doesn’t usually serve our waffles with maple syrup. (My kids prefer peanut butter on top, instead.) You can most likely leave it out the sweetener for a sugar-free waffle, but I haven’t tested that yet.

How to Make Coconut Flour Waffles

To make this recipe, you’ll want to pre-heat your waffle iron right away, because the batter comes together fast. I use a classic style waffle maker (not a Belgian-style one) to make these waffles, so you might need to double the recipe if you plan on filling a larger machine. This recipe is easy to double or triple if you need to!

In a bowl, you’ll combine the ingredients and use a whisk to stir them together. This will help break up any clumps as you go.

batter before and after in the waffle iron

When the waffle iron has signaled that it’s hot, be sure to grease both sides with a cooking spray oil, then pour the batter directly into the center of the waffle iron. It doesn’t matter if it fills the whole thing or not, as long as you pour it right in the center.

Close the lid and let it cook until the outsides are golden. My machine automatically senses when the waffles are done, but if you want to time it, it can take anywhere from 3 to 5 minutes.

finished waffle with maple syrup

The finished waffle should be easy to remove, without sticking to the griddle.

Even with the addition of the tapioca or arrowroot starch, coconut flour waffles won’t be quite as crispy as a traditional waffle is, but these are a hit with my kids, regardless! I hope you’ll enjoy them, too.

coconut flour waffles on two plates

coconut flour waffles on two plates

Best Coconut Flour Waffles

4.89 from 26 votes
These are the best coconut flour waffles! This recipe makes 1 waffle, so you can easily double or triple the ingredients to make as many as you need.
prep5 mins cook5 mins total10 mins


  • 1 level Tablespoon coconut flour (7 grams)
  • 1 level tablespoon tapioca starch (7 grams; or arrowroot, see notes)
  • 1 large egg (50 grams)
  • 1 tablespoon melted coconut oil (13 grams)
  • 1 1/2 teaspoons maple syrup (10 grams)
  • 1/4 teaspoon baking powder (2 grams)


  • Preheat the waffle iron right away, so it will be ready when your batter is.
  • In a small bowl, combine the coconut flour, tapioca, egg, coconut oil, maple syrup, and baking powder. Use a whisk to break up any clumps and make it as smooth as possible. If your egg or maple syrup are cold from the fridge, the batter will be very thick, but it will still cook just fine. For a runnier batter, use eggs and maple syrup that are at room temperature.
  • Spray both sides of the waffle iron with spray oil, then pour the batter into the center of the waffle iron. (It doesn't have to fill the waffle iron all the way, as long as it's in the center.) Close the waffle iron and let the waffles cook until the "ready" light goes off, about 3 to 5 minutes.
  • You'll know the waffles are done when you open the waffle is golden on the outside. If you find that the sides of the waffle are sticking when you open it, or if they are splitting apart, you'll know you need to cook it a little longer.
  • Serve the waffle right away with your favorite toppings. These won't be as crispy as a waffle made with white flour, but they are very sturdy and have a great flavor on their own-- you might not even need any extra maple syrup! Leftover waffles can be stored in the fridge and reheated in the toaster, if you need to.



If you don't want to use tapioca or arrowroot starch, you can substitute 1 teaspoon of coconut flour for that, with somewhat similar results. They won't be quite as crispy or sturdy that way. If you need a sugar-free pancake, you might be able to swap the maple syrup for a sugar-free option, instead, but I haven't tried omitting it entirely. Water might work as a liquid swap, too, but I can't guarantee that since I haven't tested it yet.


Calories: 229kcal | Carbohydrates: 9g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 186mg | Sodium: 75mg | Potassium: 170mg | Fiber: 2g | Sugar: 7g | Vitamin A: 270IU | Calcium: 83mg | Iron: 1mg
Course: Breakfast
Cuisine: paleo
Keyword: coconut flour waffles
Nutrition information is for 1 waffle. This information is automatically calculated, and is just an estimate, not a guarantee.

If you try these coconut flour waffles, please leave a comment below letting me know what you think! And if you try any modifications, I’d love to hear about those, too. We can all benefit from your experience.

More Coconut Flour Recipes

Need more ways to use up the coconut flour in your pantry? Try one of these other delicious recipes.

I can’t wait to hear what you try!

Reader Feedback: What’s your favorite flour to use lately?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. Recently started a low histamine diet. These waffles were good. Even my husband liked them. Tasted good, light texture yet slightly crispy” an excellent substitution for the real thing.

  2. I make these regularly and also the pancake version and my family loves them! I always make a big batch and freeze leftovers. I follow the recipe but usually add either mashed banana or pumpkin puree to the mix and they still come out delicious!

  3. Hi! I love this recipe, been making it for a year or so! Would you be able to tell me how to make these into chocolate waffles?

  4. Perfect. I doubled the recipe and used molasses, which turned out great. The flavor was yummy caramelly. My waffle iron is not non-stick so I used silicone oil brush to prep it. I opened it too early, I should have waited until 3 mins at least, as recipe indicates. The texture of these are so good and satisfying. Thank you, Megan, for this recipe.