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Free Printable: Low Carb & Keto Food List
Get It NowMy Almond Flour Waffle Recipe That’s Actually Crispy & Fluffy
These almond flour waffles are my answer for a golden, crisp waffle without added sugar or grains. I used to call them keto waffles, and they still work for that, but really, this is just my favorite almond flour waffle recipe for a healthier, cozy breakfast. The difference is in a few small details that make the texture so much better:
- Crisp outside, fluffy inside – Almond flour can make waffles dense and lack crispness, so I made a couple tweaks to make it work better. I whip the egg white before folding it in to make the texture more airy inside, and add a little almond butter (inspired by my peanut butter waffles) to get a crispier, golden outside.
- Sweet, buttery flavor – These taste buttery and mildly sweet, with a hint of vanilla and a mild nutty flavor. They go perfectly with all your favorite toppings!
- Quick and easy – This recipe only takes about 15 minutes from start to finish, so it’s easy enough for a weekday but still feels special for the weekend. The only “extra” step is whipping the egg white, and it’s so worth it for the lighter texture.
- Better for you – My almond flour waffles are grain-free, gluten-free, packed with protein (not as much as my protein waffles, but still 13 grams each!), and have no white flour or added sugar. They’re such a satisfying low carb breakfast.
If you want to make waffles with almond flour but don’t want to give up that crisp, fluffy texture, these are for you. Make them with me!
“This recipe was delicious and the waffles were fluffier than other almond flour recipes I’ve used. I will use this again!!”
-Tami
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour waffle recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I highly recommend this one because it’s ground finer than other brands, giving these almond flour waffles the best texture. Many other types of almond flour or almond meal are coarser, so they make the waffles heavier and more grainy. If you want to swap in coconut flour, it’s not a 1:1 replacement, so make my coconut flour waffles instead.
- Besti Monk Fruit Allulose Blend – This adds sweetness without sugar and dissolves more smoothly than erythritol-based options, but the best part about it is it makes the waffles super moist. If you use another sweetener, check my sugar substitutes guide and sweetener conversion chart, but just know that the result can turn out more dry and gritty.
- Egg – We’ll separate the egg and whip the white, which is my favorite trick for keeping these waffles airy. I don’t recommend egg substitutes here, because the whipped white is the key to the fluffy result.
- Almond Butter – I added this after seeing how well nut butter helps my peanut butter waffles crisp up, and it makes these almond flour waffles less fragile. Use a runny, natural almond butter for easiest mixing.
- Butter – Adds richness and helps the edges brown. You can use ghee or coconut oil if you need a dairy-free option.
- Milk – Thins the batter so it can spread in the waffle maker. I use unsweetened almond milk, but you can use dairy milk, coconut milk beverage, or any other milk you like.
- Baking Powder, Sea Salt, and Vanilla Extract – For lift, balance, and flavor.
How To Make Almond Flour Waffles
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
To keep these almond flour waffles light and airy, I used the technique from my favorite low carb bread: Beat the egg whites to stiff peaks first, stir together the rest of the ingredients, and finally fold in the whites. The result was a light, fluffy batter (don’t be surprised that it’s thicker than most!), and the best almond flour waffles I’ve ever made:
- Beat the egg white. Use a hand mixer to whip until stiff peaks form. They should look thick and stand straight up when you lift the beaters.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and salt. I break up any almond flour clumps at this point, because they’re harder to smooth out once the wet ingredients go in.
- Melt the butter and almond butter together. They should be smooth and runny.
- Mix them into the dry ingredients. The mixture should look clumpy now, like cookie dough.
- Stir in the remaining wet ingredients. This includes the egg yolk, almond milk, and vanilla.
- Fold in the egg white. You want the batter to look fluffy, with no big streaks of white left, but a few tiny streaks are better than deflating it.
- Cook until golden. Scoop the batter into your preheated, greased waffle maker. Cook until the steam mostly stops and the waffle is golden brown. Let it sit in the open waffle maker for a minute, so it firms up before you lift it out.
My Tips For A Crispy, Fluffy Texture
- Get your waffle maker nice and hot. I turn it on before I start the batter, so it’s fully hot when I’m ready to cook. If it’s too cold, your waffles will turn out too soft and likely stick.
- Your waffle maker options: I use this Belgian waffle maker for this recipe, so the batter makes 2 large waffles. A mini waffle iron works too, but you’ll need less batter per waffle and the timing will be shorter.
- Fold the egg white very gently. The whipped white is what makes the inside fluffy. If you stir it or overmix, the batter loses volume and the waffles turn out more dense.
- Don’t thin the batter. It’s supposed to be thicker than regular waffle batter, due to the whipped egg whites, so it’s more scoopable than pourable. If you add extra milk, the waffles will turn out too soft and more fragile.
- Grease the waffle maker well, even if it’s nonstick. Almond flour batters are more delicate than wheat flour batters. A light coating helps the waffle release before the edges tear.
- Wait for the steam to slow down. If you open the waffle maker too early, the center can split or stick. I look for most of the steam to stop, then check for a deep golden color.
- Let the waffle rest before removing. It will feel soft right away, then crisp as it cools from hot to warm. I usually turn off the waffle maker and let the waffle sit for a minute before lifting it out.
- Want these extra crispy? Pop them in the toaster, toaster oven, or even conventional oven for a couple of minutes right after cooking. This is not required, but I do find it helps achieve better crispness! All this being said, my chaffle recipe is still crispier than these almond flour waffles.
Almond Flour Waffles (Crispy & Fluffy)
My almond flour waffles are golden, buttery, fluffy inside, and actually crispy on the outside. Naturally gluten-free, low carb, and so easy!
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the waffle maker (I love this one and it's the perfect size for this recipe). Grease lightly (I usually spray with oil).
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Meanwhile, in a medium bowl, use a hand mixer to beat the egg white to stiff peaks. Set aside.
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In a large bowl, combine almond flour, Besti, baking powder, and salt. Set aside.
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In a small bowl in the microwave, or a small saucepan on the stove, melt together the butter and almond butter. Whisk together, then add the butter mixture to the dry flour bowl.
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Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.
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Fold the egg whites into the batter. Mix enough so that you don't have pockets of whites separate from the rest of the batter, but be careful not to break down the whites too much. The batter should be light and fluffy.
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Transfer half the batter (about 3/4 cup, 177 mL) into the lightly greased waffle iron. Close and cook until steam stops coming out, about 5 minutes. Unplug and let cool slightly in the waffle iron to make the waffle easier to remove. (It will crisp up as it goes from hot to warm.) Repeat with the remaining batter.
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Optional: To make waffles crispier, carefully remove them from the waffle iron, then toast in a toaster, toaster oven, or regular oven for a few minutes.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 large Belgian waffle
- Tips: Check out my recipe tips above to help you get crisp edges, a fluffy center, and waffles that release cleanly from the waffle maker.
- Storage: Store leftover almond flour waffles in an airtight container in the fridge for up to 3-5 days. Let them cool first, so steam does not make them soggy.
- Meal prep: Make the waffles ahead and refrigerate or freeze them. I do not recommend making the batter too far ahead, because the whipped egg white loses volume quickly.
- Reheat: Reheat in a toaster or toaster oven for the crispiest edges. The microwave works in a pinch, but makes them very soft.
- Freeze: I like to freeze these with parchment paper between them, so they don’t stick. They keep well in the freezer for up to 3-6 months. Toast straight from frozen.
- Note on serving size: These are very filling and the recipe makes large Belgian style almond flour waffles. You can easily have a 1/2 serving (1/2 of the waffle) at a time if you add toppings, which is what I often do.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Waffles
Flavor Variations
This almond flour waffle batter makes a great base for add-ins and flavors! I like to stir mix-ins in right before folding in the egg white, so I do not have to overmix after the air is added.
- Chocolate Chip – Fold in 1/4 cup of sugar-free chocolate chips. It’s just enough for little pockets of chocolate without weighing down the batter.
- Lemon Blueberry – Add 1 teaspoon lemon zest and a small handful of blueberries. I find fresh berries work best here, because frozen ones can bleed and add extra moisture.
- Cranberry Orange – Stir in 1 teaspoon orange zest and chopped sugar-free dried cranberries. I love this version in the fall.
- Banana Nut – Add 1/2 teaspoon of banana extract and some finely chopped walnuts. I would not use real mashed banana here, because it adds too much moisture for this batter.
- Cinnamon – Add 1/2 teaspoon of cinnamon to the dry ingredients, or you can even opt for pumpkin pie spice. This is the easiest version when you want a warmer flavor without adding anything chunky.
Topping Ideas For Almond Flour Waffles
Like many of my almond flour recipes, this one is very filling! The recipe makes large, Belgian-style waffles, so I often find half is plenty when loaded up with toppings. Try one of these combos to make them feel special:
- Classic syrup and butter – My favorite is Wholesome Yum Sugar-Free Maple Syrup with a pat of butter. My kids and friends can’t tell the difference, and the flavor comes from real maple.
- Fresh and fruity – Add berries, sliced peaches, or a spoonful of strawberry chia jam or even blackberry jelly. Some sugar-free whipped cream pairs nicely with the fruit. My personal favorite lately is fresh strawberries topped with zero sugar strawberry syrup!
- Nutty and filling – Add a drizzle of almond butter or peanut butter, and some chopped nuts for crunch. This combo is also really good with banana slices, if you don’t need them low carb.
431 Comments
Tanya
0I’m not sure what I did wrong but this was an epic fail for me. Very runny consistency.
Wholesome Yum M
0Hi Tanya, Sorry these didn’t turn out as expected. The batter is a bit runny for this recipe. Did you happen to check out the video to compare what your batter looked like to mine?
Rachael Smith
0Not bad. I topped with sugar-free pancake syrup and a teeny bit of whipped cream. For not having waffles for 4.5 months, they satisfied the craving. I used a mini (chaffle) maker and it came out to 3 mini waffles per serving. At first I was thinking it wouldn’t make me full, but surprisingly I feel quite full. I will freeze the other 3 for another morning. Toaster idea didn’t add much crispiness so I’ll probably skip that next time. They are softer like pancakes but not in a bad way.
Matt
0Horrible.
Wholesome Yum M
0Hi Matt, Sorry this recipe didn’t turn out as expected. If you would like to provide a little more information, I can help troubleshoot the recipe with you.
Joseph Antrim
0Definitely curbed my waffle craving!! Thank you!!! The servings are 401 calories each waffle or for 2? Thank you!
Wholesome Yum M
0Hi Joseph, The nutrition is for 1 waffle (or half the recipe, if you are using a mini waffle maker). I hope this helps!
Crazy friendship girl
0We loved it!
Lorna
0I am very happy that I stumbled into this recipe – always wanted to try waffles but was intimidated by the Internet noise about almond flour producing crumbly waffles. Not true at all, this recipe completely takes care of it. I must note that I do not follow the order and simply use a personal blender to throw everything in and just blend for 90 seconds. On Cuisinart gridler using waffle plates, the waffles are a breeze. This gridler makes 4 waffles, so I suggest to double or use only two exterior waffle spaces. The waffles worked very well from the get go even the first time, however, I found them too greasy for my taste, so second time I skipped almond butter and reduced 2tb spoons of coconut oil to 1tb spoon. Still perfect and Splenda and virgin coconut oil makes them coconut flour fragrant and sweet. As the author noted, the waffles come nicer if almond milk and egg are room temperature. Being happy that the recipe only requires 1 egg, I now end up in warming almond milk in the microwave a bit and using an egg straight from the fridge. Works well too! But I make them for myself only, so I don’t critique myself:) The recipe clearly struck an excellent balance between the main ingredients. Now the waffles are my go-to dessert when I am craving pastries – thank you very much for perfecting and sharing!
Lorraine
0Wow. I have tried many keto waffle recipes and this one is the best, hands down. Absolutely delicious. I used only 1/2 tsp of sugar and used tahini instead of almond butter because that was all I had, and it turned out scrumptiously, thank you. I removed one star because of the difficulty in navigating the page with all its distracting and obnoxious ads and popups. I know you have to earn a living like the rest of us but I think this site goes too far. But thanks for the great recipe.
Wholesome Yum M
0Hi Lorraine, So glad you enjoyed the recipe! Thanks for your feedback. If you are enjoying the content on the website, you may be interested in joining Wholesome Yum Plus. It offers a premium website experience – browsing without ads, in addition to several other great keto perks!
Susan O.
0These waffles are delicious! I subbed heavy cream for almond milk but otherwise, stayed true to the recipe. I topped mine with a few raspberries, a pinch of unsweetened shredded coconut, and a little bit more butter. Thank you for your excellent recipe! Will make this a lot!
Rayma
0I tried making these and it was delicious! I didn’t have butter at hand so i substituted it with same measurement ghee and didn’t have almond butter so used 1 tbsp peanut butter instead. They were light and I had it with whipped cream and raspberries. Definitely going to make these again. Glad to have found something so good and without added cheese. Thanks for posting this!
Tanya Williams
0This by far is my favorite low carb waffle recipe, absolutely delicious! The key is getting the egg whites peaked and folding it in. The video was very helpful. I’ve made these waffles three time already.
Wendy Case
0HEllo wow really good but mine only made one waffle? Not sure what I did wrong? I followed the recipe exactly. Any ideas? thanks
Wholesome Yum M
0Hi Wendy, Your results can depend on the size of your waffle iron. If you have a large square waffle iron then you may only get one.
david geitz
0My waffle completely failed it was crumbly and I didn’t like the taste.
Wholesome Yum M
0Hi David, I’m sorry these didn’t suit your needs. I have several other waffle recipes that you might like better. Here are coconut flour waffles, chaffles, and flourless waffles.
Kim
0These were delicious! Topped with a couple strawberries pieces, will definitely make these again!!
audrey seymour
0Not sure what all these people saying negative things about this recipe did wrong, but I followed the directions only making one slight variation, and that was using heavy whipping cream instead of almond milk. Put the batter in my NON STICK mini waffle iron and it came out absolutely delicious, I almost couldn’t tell that these were keto. WAYYYYY better than this “chaffle” craze I don’t really understand. . Anyways, if you follow the directions and use a non stick waffle iron these will come out great 🙂
Lisa
0Thank you!!! My family are big pancake-waffle people (read every weekend) so were very apprehensive about my new keto diet. These were delicious and my son ate 2!!! My mom prefers her a little crispier so toaster oven next time. They were a little dry for me as I only had eggs on top and no syrup. Do you have a keto syrup recipe? I added 2 tsp of cinnamon. Yum!
Wholesome Yum M
0Hi Lisa, Yes I do! I have a recipe for Keto Maple Syrup here OR I have a pre-made Keto Maple Syrup you can purchase!
Val
0Worst recipe ever. My entire waffle machine was glued and I had to wait it cool down to clean it to make a normal batch
Wholesome Yum M
0Hi Val, I am sorry this recipe didn’t turn out as expected. The waffle iron lid should release as soon as the waffles are cooked through. If you don’t have a non-stick waffle iron, then you will want to grease it before adding your batter.
Bharden
0Can you store remaining batter in the fridge? If so for how long thanks!
Wholesome Yum M
0Hi Bharden, I don’t recommend doing this. The baking powder will react while in the fridge and you won’t get the same texture waffles the next day. For best results, make all your waffles at once, then freeze the extra cooked waffles. Not only will this give you the best quality results, but it also makes a great grab-and-go breakfast.
Alejandra Escobedo
0I watered down Peanut butter with coconut oil to use as a drizzle and these were the most amazing waffles ever. I also added grounded cinnamon to the waffle mix! WOW!!!
Eva Dees
0I had to modify 2 ingredients because I didn’t have them. For the almond butter I substituted about 2-3 Tbs of ground flax (flax meal). For the almond milk I substituted 1/8 cup of heavy cream and 1/8 cup of water (to dilute the cream). This probably causes it to no be Paleo but I’m Keto so it’s okay for me. They are soooooo good. The best I’ve ever made in the 3 ish years I’ve been keto. Great flavor and texture.
Vincent
0Goopy mess, will definitely not try again.
Elisabeth
0Same! It was completely awful! Goopy mess is 100%
A
0You probably didn’t whip your egg whites enough or you over mixed the egg whites
Wholesome Yum M
0Hi Vincent, I am sorry this recipe didn’t turn out as expected. If you are interested, I have several other waffle recipes for you to try. Check out Coconut Flour Waffles, Vanilla Protein Waffles, or Flourless Waffles.
Ana
0Hi, Maya, I’m looking forward to making these. Have you tried using egg whites from a carton to replace the fresh ones? If so, how much?
Wholesome Yum M
0Hi Ana, I have not tested this with carton egg whites, but it should work.
Malorie Edie
0What keto sweetener can I use for these keto waffles? I don’t have besti erythritol.
Wholesome Yum M
0Hi Malorie, Any sweetener will work in this recipe. Use a single serving.
Sammy
0Can I sub unsweetened almond milk for unsweetened coconut milk?
Wholesome Yum M
0Hi Sammy, Yes that will work just as well.
Ellie Roselli
0These are AMAZING. I subbed an extra tbsp of butter for the almond butter; also added a scoop of Premier Chocolate Protein powder and a handful of keto chocolate chips. I also used half&half instead of almond milk.
C P
0I used a heaping 1/2 cup of whole almonds, left out the almond butter, and used stevia in the raw. I was skeptical because the batter was so runny, but it rose and crisped up really well and tastes delicious!!! I made a warm strawberry puree to go over the top and it was like divine!!! Thank you so much for this recipe!
Maya Bellavance
0AMAZING, added cinnamon and imitation maple extract so so so good!! Topped with some cream cheese and cacao nibs! The only problem was that the egg whites lost their air and wouldn’t fluff back up, next time I will do them last
savanna
0Love this recipe so much!! I used allulose instead since I like it more. The texture is awesome and they turn out SOO fluffy and soft inside!! I used the Dash mini waffle iron which doesn’t have heat settings and didn’t have any problems. I topped with keto caramel sauce and whipped cream. Adding them to my book for sure!!
Archana
0Thank u so much… loved it . The ❤
Doreen
0Very good waffles. I used waffle pans and baked at 400 for 13minutes. I put freshly frozen strawberries from my garden in a pan mashed with a fork and cooked for tasty topping. Today I used fresh pineapple cooked on stove for topping, no syrup needed. To reheat the waffles I put in a pan with very little oil and heated them. Thank you for the recipe.
Fabel
0Wow. I followed the instructions to the letter. These burned and I thought maybe something was wrong at my end. Cleaned waffle maker and tried again. Burned. So I tried as a pancake – they spread out from the butter and would not cook properly. Had to be thrown. So went back to an old stand by recipe. Epic fail.
Wholesome Yum M
0Hi Fabel, I am sorry this recipe didn’t work for you. It sounds like your waffle iron runs hotter than mine does. Can you adjust the heat? Perhaps try a lower heat setting next time. By the way, pancakes require a different ratio, so I’m not surprised these didn’t turn out well in the pan. I have several variations if you would like to try a pancake recipe: Almond Flour Pancakes, Almond and Coconut Flour Pancakes, Cream Cheese Coconut Flour Pancakes.
Aimée
0Loved these waffles! One thing I switched up was beating the egg whites last so they retained as much air as possible. Thank you so much, this will be a Sunday fav.
Pia Lee
0Why do we need to know about your family vacation when coming here for a waffle recipe?
Wholesome Yum M
0Hi Pia, If you don’t want to read the post, you are welcome to use the ‘Jump to Recipe’ button at the top of the page title.
Caren
0I’m looking for a waffle that I can make and freeze. Will this recipe freeze well? If so, any tips on how to freeze them? Thank you and God Bless.
Wholesome Yum M
0Hi Caren, These waffles freeze very well! Feel free to either layer parchment paper in between waffles to keep them from sticking, or par freeze them flat and then transitioning into a freezer safe container. Enjoy!
Ann
0Can you make pumpkin spice waffles with this recipe?
Wholesome Yum M
0Hi Ann, Absolutely! Add 1 tsp of pumpkin pie spice, 1 tbsp of pumpkin puree, and increase the amount of almond flour by 1 tbsp. Enjoy!
Sarah
0These were so good! I was worried at first because when I poured the batter into the waffle iron it wasn’t spreading out because it was pretty thick but they came out great!
I forgot to add any sugar or sweetener, but I’m glad because they really didn’t need it since I was eating them with a bit of syrup. I also didn’t bother to separate the eggs because I’m lazy haha but they seemed fine! My boyfriend and I liked them. They tasted buttery and peanut buttery! Oh yeah, we also used peanut butter in place of almond butter since that’s all we had.
Christine
0This is a delicious waffle recipe. It’s very important to fold the egg whites carefully in the recipe. The first time I missed this but the second time I did it and OMG! The waffles came out light and fluffy. Thank you!
Selina Ladher
0I made these and they turned out delicious! Very cake like. My question is, does the batter stay okay in the fridge for the next morning?
Wholesome Yum M
0Hi Selina, If you would like to make this batter the night before, I would reserve the baking powder to add in the morning before cooking your waffles. Also, I would prepare them all at once and save the rest of the cooked waffles in the fridge.
Jonna
0It was pretty good I just didn’t like the almond taste will try omitting the Almond butter and substitute with something else next time. Overall easy to prepare and the texture of a gluten waffle for sure. My husband loved them. We topped it with blueberries, peaches and coconut whipping cream with Chia seeds.
Senga
0I loved these waffles, I made them for my breakfast today. Unfortunately I had no Almond butter so I used peanut butter. They were super fluffy and light and hit my sweet tooth spot. Thank you very much for this recipe, it will be on my regular menu 🙂
Lisa Iversen
0Yummy my new favourite weekend breakfast. I topped mine with sugar free maple, homemade keto yoghurt and a strawberry
Gillian Giraldo
0It’s like I can eat again!!! I get fed up with all the meat and fat I eat on keto and this gives me a great alternative to more eggs for supper. Also I really disliked Chaffles (sorry) so this recipe is a godsend! Well done I love them (maybe a little too much).
Cara
0Disastrous. Awful texture before I even cooked them. The batter didn’t even “resemble” batter. Waste of my time and ingredients.
Wholesome Yum M
0Hi Cara, I’m sorry this recipe didn’t turn out as expected. The batter is not like a traditional waffle batter; it is a different consistency with the egg whites folded into the recipe. Did you happen to watch the video in the recipe card to see what the batter should look like?
Laura Fermin Escoto
0This recipe is absolutely delicious. Best keto waffle recipe. I used crunchy peanut butter. My husband and I loved it.
Nichole Shepard
0Amazing! I’ve never been able to make crunchy keto waffles until I found this recipe. My husband and I absolutely loved them.
Me
0I love the taste of these waffles, better than “regular” waffles! However, I have one issue. My mix does not spread across the waffle iron as it does in the video, so my waffles look like abstract art. I’m only concerned because I’m counting macros and I want to make sure I’m not putting more into one waffle than the other.
Wholesome Yum M
0Hi Me, Glad to hear you enjoy these waffles! The thickness of the batter may vary depending on your almond butter. As long as you are getting two waffles out of the batter, the macros should remain the same.
Aletta
0Lovely recipe, added a little (1/4tsp) Xanthan gum as a guarantee that it wouldn’t fall apart! Worked a treat. Don’t open waffle iron till waffles ‘let go’ of the lid. Cool on cookie rack.
Granik
0Made it with peanut butter instead of almond butter and it turned out great! Thank you so much for sharing! Takes some time to make these with my mini waffle maker, so next time I make a bigger batch and freeze and just pop them in the toaster in the morning. Thank you for not wasting my time and ingredients !!
sharon canfield
0Made these and the end product is out of this world! OH MY! Truly DELICIOUS! THANK YOU!
Stacie
0I have to admit I was skeptical, based on the ingredients, but these are delicious. I followed the directions exactly, used Justin’s almond butter, and subbed Stevia in the Raw for the Erythritol. I sprayed the waffle iron with cooking spray and cooked the waffles to the highest setting. When the beeper went off, I opened the iron and left the waffle for an additional minute before removing. I had no problems with sticking or falling apart. Amazing, thank you for the recipe!
Rose
0Awful! Have to spend an hour cleaning my waffle maker! Sticks like hell! The batter is not cohesive enough
Wholesome Yum M
0Hi Rose, I am sorry the recipe didn’t turn out as expected. It sounds like your waffles didn’t cook long enough to release from the waffle iron.