Start your day with a stack of light, fluffy Gluten-Free Sweet Potato Waffles! They have the flavors of sweet potato, warm cinnamon and the heartiness of oat flour. They’re an easy dairy and gluten-free breakfast that’s great for meal prep!

Stack of sweet potato waffles on a white plate

If my day starts with waffles, I know it’s going to be a good one. My boys love them as well, so on the weekends I make a double batch of gluten-free banana oat waffles or oat flour waffles so that I can freeze some for busy weekday mornings.

It’s so nice waking up on a busy morning knowing that I can pop a waffle in the toaster and it will be ready when my coffee is!

These Gluten-Free Sweet Potato Waffles are perfect for the fall and winter months with the sweet flavor of sweet potato and plenty of warm spices.

They’re extra hearty with whole grain oat flour, yet they still have a light, fluffy texture and crispy exterior that all waffles should have.

They come together in one bowl in about 10 minutes, so they couldn’t be easier to make.

Serve them with a drizzle of warm maple syrup, toasted pecans or your favorite fruit for the perfect breakfast. 🙂

Stack of sweet potato waffles with pecans and maple syrup
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Why you’ll love this recipe

  • These sweet potato waffles are light and fluffy, with the flavors of sweet potato, warm cinnamon and the heartiness of oat flour.
  • They’re whole grain with no refined sugar, and they’re also dairy free and naturally gluten free.
  • They’re freezer friendly, so they’re the perfect meal prep breakfast.

Recipe ingredients

This sweet potato waffle recipe includes a few pantry staples that are easily customized with what you have on hand.

Sweet potato waffle ingredients
  • Oat flour. I prefer purchasing oat flour, but you can make your own very easily. See my post on how to make oat flour to make it yourself using oats that you already have on hand.
  • Sweet potato puree. Canned organic sweet potato puree is an easy option for this recipe. You can also use leftover baked sweet potatoes — just scoop out the flesh and mash them with a fork!
  • Eggs. Since oat flour does not contain gluten, you’ll need 3 eggs to provide structure to the waffles.
  • Almond milk. The almond milk may be substituted with your favorite milk.
  • Oil. I love olive oil for its flavor, but you can use any oil that you have on hand.
  • Cinnamon. My homemade pumpkin pie spice or homemade chai spice are a great substitute for the cinnamon.

See the recipe card below for the full list of ingredients and quantities.

How to make sweet potato waffles with oat flour

This recipe is extremely easy to make. The batter comes together in about 10 minutes in just one bowl.

Pro tip: These sweet potato waffles are very easy to make using canned sweet potato puree. You can also use leftover baked sweet potatoes — just scoop out the flesh and mash them with a fork!

See the recipe card below for full instructions.

How to make sweet potato waffles collage
  1. Preheat the waffle iron according to manufacturer’s instructions. In a large bowl, whisk together the eggs, milk, oil, maple syrup and sweet potato puree until well combined.
  2. Add the oat flour, baking powder, cinnamon and salt to the wet ingredients and whisk well to combine. Let stand 10 minutes to allow the flour to absorb the liquid.
  3. Spray the waffle iron with cooking spray, and cook the waffles according to manufacturer’s instructions.

Recipe FAQs

Is oat flour gluten-free?

Oat flour is naturally gluten-free, but be sure the package is labelled certified gluten-free if you are gluten intolerant.

How do you make sweet potato puree from scratch?

Pierce the sweet potatoes all over with a fork. Microwave for 6-7 minutes or bake at 350 degrees for 45 – 50 minutes or until tender. Cool for 10 minutes, then cut in half, scoop out the flesh and puree in a food processor until smooth.

Do these waffles freeze well?

Waffles are freezer-friendly and may be frozen for up to 3 months. Simply freeze in a single layer on a wire rack, then transfer to a zip top bag. Freezing in a single layer first will keep the waffles from sticking to each other.

Recipe notes

  • Pro tip: These sweet potato waffles are very easy to make using canned sweet potato puree. You can also use leftover baked sweet potatoes — just scoop out the flesh and mash them with a fork!
  • This recipe has been tested specifically with oat flour, so I don’t recommend substituting it with another type of gluten-free flour.
  • The number of waffles that this recipe yields will depend on the type of waffle iron that you have.
  • Store leftover waffles in the refrigerator for up to 3 days or freeze for up to 3 months. Simply toast and serve!
Stack of sweet potato waffles cut with syrup dripping down

More breakfast recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Stack of gluten-free sweet potato waffles on a white plate.

Gluten-Free Sweet Potato Waffles

Servings: 8 belgian style waffles
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 0 minutes
Total Time: 30 minutes
Gluten-Free Sweet Potato Waffles are light and fluffy, with the flavors of sweet potato, warm cinnamon and the heartiness of oat flour. They're a gluten free breakfast that's freezer friendly and great for meal prep!
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Ingredients

  • 3 large eggs
  • 6 tablespoons olive oil sub with your favorite oil
  • 3 tablespoons maple syrup sub with your favorite sweetener
  • 3/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
  • 1/2 cup sweet potato puree canned or fresh
  • 2 cups oat flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • maple syrup and toasted pecans for serving (optional)

Instructions 

  • Preheat the waffle iron to medium high. Whisk together the eggs, coconut oil, maple syrup, almond milk and sweet potato puree in a large bowl.
    3 large eggs, 6 tablespoons olive oil, 3 tablespoons maple syrup, 3/4 cup unsweetened almond milk, 1/2 cup sweet potato puree
  • Add the oat flour to the bowl, and sprinkle the baking powder, cinnamon and salt over the oat flour. Whisk well until no lumps remain, then allow the batter to stand for 10 minutes in order for the oat flour to absorb the ingredients.
    2 cups oat flour, 1 tablespoon baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon salt
  • Grease the waffle iron with cooking spray and using an ice cream scoop, scoop waffle batter into the center of each cavity and spread the batter evenly.
  • Cook according to manufacturer's instructions, and repeat with the remaining batter. Serve immediately with optional toppings, or cool and freeze!
    maple syrup and toasted pecans

Notes

  1. Pro tip: These sweet potato waffles are very easy to make using canned sweet potato puree. You can also use leftover baked sweet potatoes — just scoop out the flesh and mash them with a fork!
  2. This recipe has been tested specifically with oat flour, so I don’t recommend substituting it with another type of gluten-free flour.
  3. The number of waffles that this recipe yields will depend on the type of waffle iron that you have.
  4. Store leftover waffles in the refrigerator for up to 3 days or freeze for up to 3 months. Simply toast and serve.

Nutrition

Serving: 1waffle, Calories: 282kcal, Carbohydrates: 29g, Protein: 7g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 70mg, Sodium: 302mg, Potassium: 240mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3466IU, Vitamin C: 3mg, Calcium: 163mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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