Description
These vegan waffles are light and fluffy on the inside with a crisp, golden exterior. Made with simple pantry ingredients, they are completely dairy-free and egg-free while remaining delicious, versatile, and easy to prepare.
Ingredients
1½ cups (190g) all-purpose flour
2 tbsp sugar (or maple syrup or coconut sugar)
1 tbsp baking powder
¼ tsp salt
1½ cups (360ml) plant-based milk (almond, soy, oat, etc.)
3 tbsp vegetable oil or melted coconut oil
1 tsp vanilla extract
Optional: ½ tsp cinnamon or nutmeg
Instructions
- Preheat the waffle maker according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and optional spices.
- In a separate bowl, mix the plant-based milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine.
- Lightly grease the waffle iron if needed. Pour enough batter into the center to cover the waffle plate.
- Cook for 5–7 minutes, or until golden brown and crisp.
- Serve warm with maple syrup, fresh fruit, vegan butter, or nut butter.
Notes
Add ½ cup blueberries or chocolate chips for extra flavor.
Replace half the all-purpose flour with whole wheat flour for a whole-grain version.
Sprinkle chopped nuts onto the batter in the waffle iron for added crunch.
Reduce sugar slightly for a less sweet waffle.
Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a toaster or 350°F (175°C) oven for best crispness.
Use a 1:1 gluten-free flour blend with xanthan gum for gluten-free waffles.
Oil can be replaced with applesauce, but texture will be softer.
- Prep Time: 10 minutes
- Cook Time: 5–7 minutes per waffle
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
