Easy Vegan Waffles

This dairy free and egg free waffle recipe yields large, soft, and healthy vegan belgian waffles! They are golden brown and crispy with a fluffy texture. Great for busy mornings or weekend brunch.

Course Breakfast

Prep Time 10

Cook Time 20

Total Time 30

Servings belgian waffles

Calories 404kcal

Author Jenna Urben

Equipment

Ingredients

1 ½ cups dairy free milk oat milk, soy milk, almond milk, etc.
2 tablespoon apple cider vinegar substitute lemon juice or white vinegar
¼ cup refined coconut oil or melted vegan butter
½ teaspoon vanilla extract
2 cups all-purpose flour 1:1 gluten free flour blend, if GF
1 tablespoon coconut sugar substitute brown sugar
1 tablespoon baking powder
½ teaspoon sea salt

Toppings

Instructions

Preheat the waffle maker.
Whisk together dairy free milk and apple cider vinegar to make a vegan buttermilk substitute. Let sit to rest.
In a large mixing bowl, whisk together flour, coconut sugar, baking powder, and salt.
Pour the vegan buttermilk mixture, melted coconut oil, and vanilla into the mixing bowl.
Stir until just combined. It's only if it's a little lumpy!
Grease the waffle maker and scoop about 1 cup of the batter into the middle of the waffle maker. If you're using a smaller or regular waffle iron, use closer to ½ cup.
Close the waffle maker shut and cook according to the appliance instructions. My waffles typically take around 4-6 minutes to cook.
Once cooked, remove from waffle maker, and repeat with the remaining batter.
Serve and enjoy with your favorite toppings!

Video

Notes

As you're cooking, keep the waffles warm by placing them on a wire rack on top of a baking sheet, in an oven set to 200F.

Store leftover waffles in an airtight bag or container in the fridge for up to 5 days or freeze for up to 2 months.

To reheat, warm in a toaster oven or regular oven at 350F for 5-10 minutes or 15 minutes if reheating from frozen.

Nutrition