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Masa Waffles are deliciously crispy, with a great texture inside and out! This favorite is also Low Oxalate and a super easy one-bowl recipe.
Masa Waffles are the recipe I make for myself every morning!
Using your waffle iron, bake up all the batter for loved ones — or cook up just a single serving, and keep the leftover dough in the fridge for future mornings!
(Waffles are my favorite easy hot breakfast! Add some leftover meat to the dough before cooking for a complete hot grab-and-go breakfast!)
A quick recipe to whip up, this gentle treat is convenient either way.
Masa Waffles are Gluten-free, Egg-free, Vegan, VAD, Anti-Inflammatory, Low Oxalate — and great for those who can’t tolerate corn, but love its flavor and texture. Masa is the much gentler version of corn, without all the aggravating components, like lectins.
Jump to Recipe
What is masa
Masa was once cornmeal, but … now it’s better and gentler!
While masa is the main ingredient in some corn tortillas (instead of cornmeal), what many don’t know is that it’s gentler than corn or cornmeal because it’s been treated to remove the components that hurt many bodies: lectins, oxalates and aflatoxins, to name a few.
The nixtamalization process explained
Here’s a quick explanation of how corn from the field is cooked, soaked and rinsed, a process called nixtamalization:
- The hard corn grain is first cooked in a solution of calcium hydroxide (also called lime) or wood ash.
- It’s then soaked for many hours.
- Finally the corn is rinsed thoroughly to remove the soaking solution. The final product is called hominy! To make masa, hominy is ground.
So is masa healthier (and gentler) than cornmeal? Yes, in my opinion, it is much healthier and much gentler.
Ingredients in Masa Waffles
- white masa flour — Find the best organic masa here.
- water — This recipe is nicely inexpensive, partially because I do not use milk; it’s not needed and would just add to the cost.
- olive oil — Or, preferred fat, such as avocado oil or melted coconut oil.
- psyllium husk whole — This gentle high fiber ingredient is derived from a tiny seed. The whole husks from the seeds make an incredible addition to any egg-free or Vegan pantry. I make so many recipes with this wonderful ingredient. I’ve had two specific products I’ve used in the past, but they are both sold out right now, so here are two other good options: one and two. Always buy psyllium organic, and be sure to choose psyllium husk whole (not the powder).
- apple cider vinegar, or lemon juice
- baking soda and sea salt
How to make Masa Waffles
This recipe uses the easy quick bread method of mixing:
- Plug in and preheat waffle iron.
- Place dry ingredients in small mixing bowl.
- Add wet ingredients. Stir to mix well. The batter will actually be dough: very very thick — that’s because it’s egg-free and made with psyllium … and, it makes the dough very fun and easy to work with!
- Scoop dough onto waffle iron, about 1 cup dough per serving (if you have a big iron), and press iron down onto dough, smashing it to cook. Use a hot pad if needed to press gently down on your hot waffle iron.
- Cook 5 full minutes, or if you like your waffle extra crispy or plan to eat it like toast, cook about 7 minutes.
- Remove from waffle iron, top with toppings, and enjoy! Or, for an extra crispy waffle, transfer to cooling rack for a few minutes before plating, as plating creates steam under the waffle; then, serve, and enjoy!
How to eat Masa Waffles
Eat Masa Waffles traditionally with maple syrup and optional coconut oil (or butter), with optional berries or banana slices etc … or: cut it into sections, and eat like toast.
This second option is very nice if you want to eat waffles with little or no sweetener. Just spread with coconut oil (or butter), and sprinkle with good sea salt. This is delicious. I also like to add my favorite organic pecan butter (find it here); or use your favorite nut/seed butter.
With a hot cup of tea, this waffle toast makes a very satisfying breakfast.
Leftovers
Masa Waffle batter keeps in the fridge great. So you can make a bigger batch one day, and then day 2, just plug in your waffle iron, and with no work, you’ll have a hot breakfast (or snack!) using leftover batter from the fridge.
Which waffle iron is best
If you don’t already have a waffle iron you love, here’s a little information and a few recommendations based on the ones I like.
Most waffle irons these days are not made to last. And they’re made with a non-stick coating.
We have tried many irons over the years, including those with the “ceramic” coating.
My favorite waffle iron
My current favorite, while not being perfect because of the coating, is this square waffle iron by Dash. Here are the features we like:
- The right thickness of waffle: not too tall and thick, but also not super thin. Perfect in-between classic waffle (hard to find!).
- Has overflow canals to keep the iron from spilling over batter, which keeps the iron neat over time and saves the batter from being wasted.
- Cooks waffles perfectly.
- Works well, good construction, no issues at all. We even bought the insurance on this one for the first time ever, which allows us to receive a new iron if this one doesn’t last 3 years. All other waffle irons we’ve owned have lasted 1 year or less; this one we’ve had for 2-1/2 years so far with no problems! (We make waffles about 5 days a week.)
If and when the iron’s coating shows any wear, we’ll trade it in. Sadly, this is the age of disposable waffle irons.
If you’d prefer to try a ceramic-coated waffle iron, this one has good reviews and is similar to the ones we’ve owned.
We don’t choose cast iron for these reasons.
Masa Waffles (Gluten-free, Vegan)
Equipment
Ingredients
- 2 cups masa, also called masa harina organic white is the best (<-- see link)
- 2 cups + 1 Tablespoon water
- 5 Tablespoons olive oil or avocado oil (other fats are fine, too, for example, if you prefer coconut oil, just melt it first, then cool slightly); plus more if you want a crispier waffle (see Instructions below).
- 1 Tablespoon + 2 teaspoons psyllium husk whole Be sure to use psyllium husk whole, not the powder. (<-- ^^ See link to a good product.)
- 1 Tablespoon apple cider vinegar or lemon juice (for VAD)
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Instructions
- Place all dry ingredients in medium size mixing bowl: masa, psyllium, baking soda and sea salt.
- Add wet ingredients: water, olive oil and apple cider vinegar. Use a large fork to stir well until fully mixed. The batter will be very thick, like dough. Use a spatula to scrape the sides of the bowl and create a mound of dough in the center of the bowl. Set aside.
- Preheat waffle iron. When it's hot, depending on the size of your iron, scoop the appropriate amount of batter onto your iron. If you have a large iron, scoop ¼ to ⅓ of the dough, to make a single serving size.
- Cook at least 5 minutes, but up to 7 or 8 minutes if you want a really crunchy waffle (it won't burn; it will just become crunchier).
Notes
Optional additions
- Sometimes I add macadamia nuts to the dough before baking. They taste particularly good in these waffles.
- These organic macadamia nuts are the only ones I buy. They're awesome and super fresh. An excellent source of Vitamin B-1 and energy!
- Add the 1 to 2 teaspoons of oil on top of the dough before cooking for the best results.
- As mentioned, another option is to add leftover meat to the dough before baking, to make an easy grab-and-go meal:
- Use any meat you like: leftover chopped up sausages, cooked ground meat, leftover chicken shredded or chopped etc.
- Add the 1 to 2 teaspoons of oil on top of the dough before cooking for the best results.
Cooking tips and variables
For an even crispier exterior to your waffle, use the back of a spoon to create a divot on top of the dough, and pour in a small amount of oil (1 to 2 teaspoons). Then close the lid, pressing down on the dough to begin cooking. More oil makes a crispier exterior; longer cooking makes a crunchier exterior: for example, if you want to eat the waffle like toast, which is nice with coconut oil and sea salt.Nutrition
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Theresa says
I can get organic white nasa cheaper from Azure Standard but it is medium grind. Will it still work ok? Thanks!
Megan says
Hi Theresa, yes, I think it will. You will get a slightly different outcome, more like you would with cornmeal, but it should still be quite good.
Kathy O says
thanks for the recipes for waffles – I love waffles. I am excited to make the Masa and the Bean and Oatmeal waffles next. My waffle iron is causing me lots of grief, so I am following your recommendation and just ordered a Dash waffle iron. Also appreciate your tip about using a potholder to push down on the unit rather than trying to use the handles when making thicker batters or things like waffle potatoes. And a bonus learning about how to stuff or crisp waffles (with a little extra oil).
Megan says
Aw, so glad to hear these things were helpful, Kathy. Thanks so much for sharing, and I hope you enjoy all and love your new waffle iron!
Liz says
I used collagen in place of phyllium husk. Same measurements. Worked great!!!
Megan says
Great to hear, Liz! Thanks for sharing!
Kristy says
Wow, what a cool idea! I love masa harina – and waffles! Do you think an egg would work in place of the psyllium? My husband does not tolerate that well. Thanks so much for all your wonderful recipes!!
Megan says
Hi Kristy, Thank you! I’m sure this recipe can be adapted to use an egg in place of the psyllium (I understand it not working for everyone), but I don’t know the exact subs. Three of my guys can’t eat eggs, so I haven’t tried that version. I’m sorry. If you try to make it work, you’ll need to remove a fair bit of the water.
Alfreda G says
Trying these right now! Thank you sweet friend! Soon to be anther favorite!
Megan says
Hi Alfreda, Yay, so glad! My pleasure! I’m going to include, too (I hope you don’t mind?!), just a short excerpt from the email you sent me after trying the waffles, so readers know your outcome: “We tried these today!!! They are amazing! My 18 year old son highly approved!…” 🙂 Thank you back, friend!
tanja bogardus says
Hello! These look excellent! Is there a possible replacement for the psyllium husk? Perhaps an egg?
Thanks!
Megan says
Hi Tanja, thank you! Yes, that will work, but the water will need to be reduced, and I haven’t worked out the exact subs, so I can’t say for sure that recipe.
Naomi says
Why is white masa better?
Megan says
Hi Naomi, you can use yellow if you prefer, but white is gentler and safer in my opinion. I avoid foods high in vitamin A because it’s stored in the liver and then has to be detoxed later. If you’re interested in the topic, you can read more about it here.
Tabitha says
Can’t post my picture. 🙁
These are ABSOLUTELY delicious!! Warm and buttery inside. The flavor is light and a sweetness all on its own. Well done you!! Love, love these. Thank you SO much!!
Megan says
Awesome, Tabitha!! Thank you for sharing! If you get this response and want to email me the picture, I can attach it! 🙂 [email protected] I’ll ask my tech guy if I can add that feature again for readers; I used to have it. Best, and you’re welcome!!
Megan says
Update: here’s the photo from Tabitha’s kitchen that she emailed to me: https://eatbeautiful.net/masa-waffle She writes, “I cooked these on our Belgium waffle maker. They are wonderful. Thanks so much for this recipe. Tabitha” 🙂
Tessa Simpson says
Loved this! Tried a couple as written and then mixed in leftover cooked sausage and cheddar for an excellent version! Too! So crispy and yummy! Thanks Megan!
Dorothy says
I ordered the masa, have the recipe copied, and look forward to making these waffles. I like the idea of subbing collagen for psyllium husk.
We don’t eat much in the way of grains there’s days, but I’m going to give it a go!
Megan says
Awesome, Dorothy, I hope they agree with you guys beautifully!
Kara says
Hi, what can you use in place of psyllium husk if you have an intolerance to it? Lost gallbladder and slow transit bowel creates too much bulk and bloating so I avoid it for this reason to not end up with another autoimmune related flare. Thanks!
Megan says
Understandable, Kara. I don’t at this time have an alternate ingredient, I’m sorry. I may try to make a version with eggs, as I’ve had a couple other readers request that, so check back if you can have eggs.
Paula Ceballos says
It looks like a great recipe. Can I make them ahead and freeze them for later?
Megan says
Yes, Paula. I’m not sure if you’ll get as good of a texture, but you can. I think I’d defrost on the counter, and then reheat in the iron with a little fat on top to try and restore the perfect texture. You can cook them a little less on purpose the first go if you plan to freeze. Maybe they’ll be great thus!
Constance Jean Mattson says
I got so excited to see this ‘ clean’ waffle recipe – but when it got to the carb count it was disheartening. I’m following a strict keto way if eating for T2 diabetes. I love your site.
Constance
Megan says
Yes, Constance, true; masa is not low carb or keto. Sorry for that, and I’m glad you find other recipes or articles helpful!! 🙂
Constance Jean Mattson says
Thanks so much for responding, Megan. That’s a rare gift these days. Continue your good work inspiring us all to live long in good health!
Constance
Megan says
You are so kind. Thank you for your sweet words and blessing. Best to you, too!!
Tabitha says
Love this recipe! My question is about the psyllium. I have the product used in the recipe, however I wonder if you know about the potassium in the psyllium for a low potassium diet. My H, has CKD, and this recipe is great bc of the masa so I just want to make sure about the psyllium.
Megan says
Oh, good question, Tabitha! I know psylliums can vary in their potassium content. I would reach out to that company and ask them. Or here’s one more to try as well, that I know also works in this recipe: https://amzn.to/3Y9PQB6 Hopefully one or both can tell you their potassium content, and it will work. Blessings!