waffle recipe breakfast board

Weekend breakfasts are we my favorite. Sleeping in, sitting around in pajamas, sipping coffee. Slowing down makes the weekends feel so much more special. As we enter February, I can tell that the weekends are going to start to pick up again with sports and events for the kids, but no matter what, I do my best to find the time on the weekends to make something sweet. 

Video here

I love making big breakfasts on the weekends because we don’t usually get a chance to do that during the week. Waffles are definitely a favorite. When I was a kid, I used to top mine with peanut butter, syrup, and powdered sugar! That is STILL one of my favorite ways to eat them. Lately I have been trying to lighten up my cooking and baking with small changes. For instance, these waffles are made with gluten free flour. I have tried many gluten free flours and King Arthur’s or Bob’s Red Mill are a 1-1 replacement and they are my favorite in terms of flavor as well. I also use coconut sugar instead of white sugar. Coconut sugar isn’t processed the way regular sugar is, and I really like the flavor of it. Lastly, use real maple syrup! The ingredients should say “maple syrup” and that’s it! The other stuff is filled with gross fillers that no one should be eating. 

Breakfast boards are something I started recently, having been inspired by the snack boards that I make for the kids. They are basically a charcuterie board, but for other themes. The kids love it, and there is always a “wow” factor to it that makes the effort worth it. 

Valentine’s Day Breakfast Board

Stick with pink, red, and orange colored fruit. This color palette helps to keep with the “Valentine’s” theme. 

Place the waffles onto the board first, then add the bowls (or any container that is holding things like syrup, butter, chocolate chips), and then fill in with the fruit. 

Add new things for the kids to try! 

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Healthier Waffles


  • Make 6-8 large waffles, depending on the waffle maker
  • 2 cups gluten free flour, or unlbleached all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons coconut sugar, or regular sugar
  • 2 cups buttermilk, room temperature
  • 1/2 cup melted unsalted butter
  • 2 eggs
  • Cooking spray or additional butter for the waffle maker
  • Toppings: variety of fruit, butter, and real maple syrup


  • In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, mix together the buttermilk, butter, and eggs.
  • Whisk the liquid ingredients into the dry ingredients, and stir until just combined.
  • Heat up the waffle maker.
  • Once heated, either spray with cooking spray or rub with butter (I usually use cooking spray).
  • Scoop the batter into the wafflemaker and cook until lightly golden–amounts will vary based on the size of the waffle maker.
  • Keep waffles warm while making the rest by placing them on a baking sheet and placing them in the oven in it’s “warm” setting, or around 160 degrees.
  • Repeat until all of the batter is used to make the waffles.
  • Serve!


To make these gluten free simply use a 1-1 gluten free flour replacement.
Be sure to use organic dairy when possible. If you want to use dairy-free milk, make sure to add a small splash of vinegar (apple cider or white vinegar works) to the dairy-free milk because you need the acidity to react with the baking powder and baking soda in order to make these light and tender. Without the reaction, the leavening doesn’t have anything to react to and the waffles can taste soapy and heavy.
Use coconut sugar instead of regular sugar. It’s less processed and won’t spike your blood sugar.
The waffles can be made ahead and stored in the fridge. They can also be frozen and heated up as needed.
Author: Maria Provenzano
Course: Breakfast
Cuisine: American
waffle recipe breakfast board
waffle recipe breakfast board