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Vegan Waffles on a white plate with blueberries
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5 from 16 votes

Vegan Waffles

These classic vegan waffles, whole-wheat and made entirely with pantry ingredients. have long been our go-to for an easy, delicious and healthy breakfast on weekends. They are light and fluffy, crispy on the outside and tender on the inside. You can stir all sorts of delicious goodies into the one-bowl, eight-ingredient batter to change up the flavors. A soy-free and nut-free recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American, nut-free, Soy-free, Wholegrain
Diet: Dairy Free, Vegan, Vegetarian
Servings: 8 Belgian style waffles (12 regular, approx)
Calories: 154kcal

Equipment

Ingredients

  • 1 ¾ cup whole wheat pastry flour (unbleached all purpose flour is a fine substitute. Or use half whole wheat flour and half APF)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 ¾ cups nondairy milk (or any nondairy milk)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon flaxmeal
  • ½ cup vegan yogurt (replace with ¼ cup applesauce and ¼ cup more milk)
  • Cooking spray or vegetable oil (for spraying on the wafflemaker plates)

For serving

  • Fruit (berries, bananas, peaches, plums are all great toppings for waffles)
  • Maple syrup

Instructions

  • Whisk the dry ingredients -- flour, baking powder, baking soda and salt -- in a large bowl.
  • Add the remaining ingredients to the bowl and mix until everything's moistened and there is no dry flour visible, but don't overmix. Some lumps are fine.
  • Heat a waffle iron and spray with cooking spray or brush on oil.
  • Add batter according to the size of the waffle maker you have. I use a half cup measure for my regular six-inch waffle maker, and a cup for my Belgian waffle maker. Pour enough batter so it is almost but not quite all the way to the edges. This is because the batter will spread because of the weight of the lid when you close the waffle maker. If you add too much batter it could overflow!
  • Choose the right heat setting. Waffle makers of different brands have different settings. I have Cuisinart waffle makers for both regular and Belgian waffles and I set both to level 3 (out of 5) for most waffles. You can choose a higher setting for a crisper waffle and a lower setting for softer waffles.
  • Close the lid and wait for the green indicator light to turn on before trying to remove the waffles. If they don't release easily with a slight nudge of a spoon or fork close the lid and let them go a bit longer.

Notes

  • All purpose flour will yield lighter color waffles. The whole wheat pastry flour gives waffles that are just as crispy and fluffy as the ones you'd get with all purpose flour, but with a nuttier taste.
  • To cut down on prep time, you can make the dry mix ahead of time and add the wet ingredients when you are ready to make waffles.
  • If you choose to make all of your waffles at once and have leftovers, just refrigerate or freeze them and reheat before eating.
  • Always spray the waffle iron plates with cooking spray to make unmolding the waffles--and cleanup--easier.
  • Add berries, bananas, chocolate chips and lemon or orange juice to flavor your waffles, among other additions. Spices like cinnamon, nutmeg and cardamom are lovely in waffles too.

Nutrition

Serving: 1waffle | Calories: 154kcal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 360mg | Fiber: 4g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 2mg