Description
This Vegan Waffle recipe is the only recipe you’ll ever need! It’s easy to make in your home kitchen with just 7 simple ingredients and your favorite waffle iron. They’re crispy on the outside, light and airy on the inside, and the best vegan breakfast when you’re craving something rich and indulgent!
Ingredients
- 2½ cups (300g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon salt
- 1⅔ cups soy milk
- 1 tablespoon apple cider vinegar
- 6 tablespoons melted vegan butter (or vegetable oil)
- 1 teaspoon vanilla extract
- Toppings, such as our Blueberry Compote
Equipment
- Mixing bowls
- Whisk
- Waffle maker
Instructions
- Make the buttermilk. Add the soy milk and vinegar to a measuring cup or small bowl and whisk together until combined. Set aside for 10 minutes to curdle and create a vegan buttermilk substitute.
- Combine the dry ingredients. Into a large bowl, add the flour, sugar, baking powder, and salt. Whisk together until combined.
- Add wet ingredients. To the bowl with the dry ingredients, add the vegan buttermilk, melted vegan butter, and vanilla extract. Whisk together gently. Be sure not to overmix–some lumps are okay.
- Preheat the waffle maker. Turn on your waffle iron and spray with nonstick cooking spray or brush with vegan butter to prevent sticking. Let preheat, as needed.
- Cook as directed. Use a measuring cup or ladle to spread the batter across the middle of the waffle iron. The exact amount of batter you’ll need will vary depending on your waffle iron. As a general rule of thumb, scoop enough batter onto the hot iron to cover about 2/3 of the surface. This will leave room for the batter to be pressed to the sides without overflowing. Cook according to your waffle iron’s manufacturer’s instructions, until golden brown on both sides. Coat the waffle iron between each addition of waffle batter.
- Enjoy! Serve these vegan waffles immediately while hot and crispy on the edges, or keep warm in a 200°F oven until ready to serve. Serve warm and enjoy!
Notes
- Storage: These waffles are best when served fresh, but can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
- Freezing: Allow the waffles to cool to room temperature on a wire rack. Once cold, transfer the waffles to a large baking sheet and place the baking sheet in the freezer to flash freeze, about 2-3 hours. Then transfer to an airtight freezer safe bag and seal tightly, removing as much excess air as possible.
- Reheating: Leftovers will reheat best in a toaster, toaster oven, air fryer, or on a baking sheet in a convectional oven preheat to 300 F for 5-10 minutes, or until warm.
- Keep warm before serving: If you are preparing these fluffy waffles to serve a crowd for brunch, they can be kept warm in an oven preheated to 200°F until ready to serve. To keep them as crisp as possible, we recommend placing them in a single layer directly on the wire oven rack in as opposed to a baking sheet.
- Lumps in batter: A few lumps are okay– this is a good sign that the batter has not been over-mixed and will yield the lightest, fluffiest vegan waffles.
- Avoid opening the waffle iron too soon as this can cause the waffles to tear or stick to the waffle iron.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast