Tapioca Flour Waffles

Tapioca Flour Waffles

(4 servings)    Printable Version
  • 2 cups tapioca flour
  • 2 teaspoons baking powder
  • 4 egg yolks - beaten
  • 1 cup milk
  • 4 egg whites
Mix the tapioca flour, baking powder, egg yolk and milk in a bowl.

In a second, clean and dry metal bowl, beat egg whites until stiff peaks form. Fold into the flour mixture.

Bake in a hot, oiled waffle iron until golden brown.


This is a basic waffle batter except it uses tapioca flour instead of all-purpose flour. The result is a fluffy waffle with a unique (but still familiar) flavor.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Tapioca Flour Waffles?
Overall Average Rating = 4 (out of 5)
Based on 11 votes.


From Abby
Rating (out of 5):  

I loved this recipe! I added a little bit of coconut flour and coconut sugar! Then topped it with fresh berries and maple syrup.

Comment submitted: 2/27/2017 (#20213)



From Rafterian
Rating (out of 5):  

Way too rubbery. At least that was the case when almond milk was used.

Comment submitted: 10/31/2016 (#20095)



From Logicalphule
Rating (out of 5):  

Thank you for this recipe! Like several other people here, we did make some changes. We added 1 teaspoon of vanilla, and 2 Tablespoons of 'Sugar in the Raw'. It tastes amazing! So light and fluffy, and very satisfying!

Comment submitted: 10/11/2014 (#19043)



From NurseJen
Rating (out of 5):  

Gorgeous recipe! I, too, added sugar, and used buttermilk (because I had some I needed to use up.) I love this!

Comment submitted: 12/30/2013 (#17233)



From marcie k.
Rating (out of 5):  

Good, except they need sugar (I added 1/4 cup) and vanilla (I added 1 teaspoon).

Comment submitted: 6/9/2013 (#16023)



From Mac3
Rating (out of 5):  

I was really excited to try these but both my family and I agree, they tasted like eating rubber... way too chewy. The batter was so thin that it ran everywhere. Do you think it is because they are 100% tapioca flour?

Comment submitted: 4/28/2013 (#15772)



From aquarius357
Rating (out of 5):  

I like it. I did 1/4 of a batch. I used a small egg - 300gr cup.

Comment submitted: 1/19/2013 (#15088)



From M.J.
Rating (out of 5):  

My kids love this recipe! The batter is really watery and I thought there was no way these would be any good. However, they are GREAT! Taste close to the "real" thing without using all-purpose flour. Love Mr. Breakfast!

Comment submitted: 9/15/2012 (#14416)



From Rachael
Rating (out of 5):  

Recipe worked great for light and fluffy waffles, though admittedly I never measured. I just eyeballed the consistency until it came out to my liking. I added a step though: separate the yolk, mix in a little vanilla and sugar before adding to the batter.

Comment submitted: 8/8/2010 (#11035)



From Deliya
Rating (out of 5):  

What are you talking about? The recipe is not near dense or grainy at all. It is actually too watery, if anything. But I didn't dense it or add something, I just used it for pancakes, and they were beautiful.

Comment submitted: 12/9/2009 (#9201)



From nikki
Rating (out of 5):  

This recipe as it is written here is really pretty bad - it is dense and grainy. The batter doesn't even pour it really just crumbles. However i took about 3/4 of a cup of this batter and added an egg and another 1/4 cup of milk (we use rice milk) and tried that and that actually was pretty good - it had the texture and look of a regular waffle. This orginal batter is too thick to bake right - must not be the right measurements. My son has a gluten allergy so we will probably use this to make waffles. It would be better with a banana or blueberries in too.

Comment submitted: 2/28/2009 (#7673)





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