BEST VEGAN WAFFLES (EASY + HEALTHY)
Start, or end your day, with this quick and easy vegan waffles recipe. They’re light, fluffy, made with 5 simple ingredients and ready in about 15 minutes!
- Prep Time: 5 minutes
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 5 waffles 1x
- Category: Breakfast, Entree
- Method: griddle
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups (250g) flour (spelt, light whole wheat, all-purpose flour, or GF flour blend), see notes
- 2 tablespoons sugar (coconut, pure cane, or turbinado)
- 1 tablespoon baking powder
- 1 3/4 cups (403ml) unsweetened vanilla almond milk
- 1/4 cup olive oil, applesauce (see notes), or vegan butter (I recommend Miyoko’s)
- pinch of mineral salt, optional
Instructions
Prep: Preheat waffle maker according to manufacturer’s instructions. Also, preheat oven to 200 degrees F., for keeping the waffles warm.
Mix batter: In a medium sized mixing bowl, combine the flour, sugar, baking powder, oil and non-dairy milk, mix well, until most of the flour lumps are gone.
Scoop, pour + cook: If not using a non-stick waffle iron, spray waffle plate with cooking oil. Using a 1/2 measuring cup (amounts will vary depending on your waffle iron), scoop up batter and pour in the center of waffle plate. Close the cover and cook as directed by manufacturer’s instructions. For crispier waffles, let cook 5 – 12 seconds longer, depending on your waffle iron.
Remove + keep warm: Gently remove with the tip of a fork and place on a wire rack in the oven until the remaining waffles are made.
Serve: Pair your waffles with fresh blueberries, strawberries, raspberries or blackberries, and top with pure maple syrup or this easy homemade Blueberry Compote. You may even like to drizzle with vegan chocolate syrup and add a dollop of whipped coconut cream.
Makes 4 – 5 waffles.
Store: Leftover waffles can be kept in the refrigerator for up to a week, or store in the freezer for up to 1- 2 months. When ready to eat, pop them in the toaster oven. Larger batches can be warmed in a preheated oven set to 350 degrees for 10 – 15 minutes, using a greased or lined baking sheet.
Notes
If using applesauce, be sure to use a waffle maker with a non-stick surface or spray the waffle iron with cooking spray.
Make vegan buttermilk waffles. To make vegan buttermilk, add the juice of 1/2 lemon or 2 teaspoons of apple cider vinegar to the milk and let it rest for 10 minutes. The acid will curdle the milk and give it a tang.
Flour notes: These were made using light spelt flour, but sub in your favorite. I’ve also used both all-purpose and whole wheat flours, both worked well. Make them gluten free by using a gluten free flour blend, oat flour or buckwheat flour in a 1-1 ratio. When adjusting for different weights of flour, use this King Arthur Ingredient Weight Chart as a guide.
Optional add-ins: Toss in a small handful of cacao nibs or mini chocolate chips, 1/4 cup of peanut butter for every cup of flour, a handful of blueberries or other diced or small berries, or 1 – 2 teaspoons vanilla extract, or 1 teaspoon cinnamon.
Belgian waffles: Use 1 cup of batter instead of 1/2 cup. Recipe will make 2 belgian waffles.
Equipment: My waffles were made using this Cuisinart waffle maker (affiliate link). Your results may vary depending on the waffle iron you are using.
UPDATED: This recipe was updated with slightly more and non-dairy milk for a slightly thicker batter. The original recipe called for 1 1/2 cups (210 g) of spelt flour and 1 1/2 cups (338 ml) of milk for a lighter waffle. Both are amazing so use your favorite!
Nutritional values are estimates only. See our full nutrition disclosure here.
Find it online: https://simple-veganista.com/easy-vegan-waffles-recipe/