Easy Vegan Waffles made with just 5 simple ingredients are light, crispy and easily customizable to be oil-free or gluten-free for a healthy and delicious breakfast, lunch or dinner!
The weekend is here and I have a little easy vegan waffle inspiration for you!
If you love waffles as much as I do and can eat them all day, every day, you’ll love this quick and easy vegan waffle recipe that’s eggless, dairy-free and delicious.
Made with just 5 ingredients, they cook up light & airy on the inside and golden crispy on the outside, and will be ready in about 15 minutes!
They make a great addition to the recipe collection along with these Applesauce Waffles, Whole Wheat Chocolate Waffles and Healthy Buckwheat Chocolate Waffles. All delicious and perfect for your breakfast, lunch or dinner meal rotation!
Serve your waffles with fresh blueberries, strawberries, raspberries or blackberries, top with these delicious warm and tender cinnamon apples and 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.
What else can I say except that I know you’re going to love them too!
Gather your ingredients and let’s get started…
INGREDIENTS YOU’LL NEED
In this recipe, flour, sugar, and almond milk are mixed into a batter, poured onto a hot waffle griddle and cooked until light and crispy for a healthy breakfast that’s quick and easy to make.
Here is everything you will need, plus ingredient variations (measurements are in the recipe card below):
- Flour: These were made using spelt flour, but sub in your favorite. I’ve also used both all-purpose and whole wheat flours, both worked well.
- Sugar: Turbinado is what I used, but coconut or organic pure cane is great too.
- Baking Powder: This is how we will make the waffles light and airy on the inside and crispy on the outside.
- Unsweetened Vanilla Almond Milk: This is my favorite when baking, but use your preferred non-dairy plant milk. If you’re in a pinch, water will do fine too!
- Oil: I’ve been loving grapeseed oil lately, but of course, use what you have on hand, coconut oil, olive oil or any of your favorites.
- Waffle Maker: I used this classic waffle maker from Cuisinart (affiliate link). It’s super easy to use and cleans up well. The instructions say to set the temp at #3, but I prefer my waffles with a little golden color and set it at #5. If using a different waffle maker, follow the manufacturers instructions.
HOW TO MAKE VEGAN WAFFLES
- First start by adding the flour, sugar, baking powder, oil/applesauce and almond milk into a medium mixing bowl, and mix well to combine (above left picture).
- Next, using a 1/2 measuring cup, scoop up the batter and pour in the center of a preheated waffle maker (above right picture) and close the lid.
- Wait for the light to turn green (shown below), once green, gently remove waffle and place in the preheated oven to keep warm. Repeat until batter is gone. Waffle recipe will yield 4 waffles.
That’s all it takes, vegan waffles made easy and delicious!
I encourage you to start (or end) your day with a plate of these freshly made waffles. The whole family will love them!
COMMONLY ASKED QUESTIONS
- Can I add tasty add-ins? Absolutely! Toss in a small handful of cacao nibs or mini chocolate chips, 1/4 cup (338 ml) 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.
- Can I make waffles gluten-free? Yes! Use any gluten-free flour blend, oat flour or buckwheat flour 1-1 for perfectly, light and crispy vegan waffles. The only flour I do not recommend is using only coconut flour, it’s super tricky to work with.
- Can I make waffles oil free? Yes! You can replace the oil with unsweetened applesauce for oil free waffles! Just be sure your waffle maker is non-stick.
- Can I freeze waffles? You sure can! They can be stored for up to 2 months in the freezer and reheat easily, from frozen, in the toaster oven.
HOW TO STORE + FREEZE
Waffles can be stored in the fridge or freezer with these easy instructions. You can even make extra waffles just for storing for a quick and easy breakfast or snack.
- Refrigerator: Leftovers will keep in the refrigerator for up to 7 – 10 days, in a covered container.
- Freezer: For longer storage, store waffles in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in sealed freezer safe containers or ziploc bags, removing as much as possible before sealing.
- Reheat: To reheat, simply pop frozen or refrigerated waffles in the toaster or toaster oven and enjoy!
Adding a drizzle of pure maple syrup is a classic way to serve waffles. Here a few other delicious options:
- Fresh fruits: Top with fresh blueberries, strawberries, raspberries and/or blackberries.
- Warm fruits: Serve topped with delicious warm and tender Cinnamon Apples or homemade Blueberry Compote.
- Flavored topping: Add a drizzle of vegan chocolate syrup, Sweet Cashew Cream, or a dollop of whipped coconut cream.
If you try this vegan waffle recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
|Prep Time||5 minutes|
|Cook Time||10 minutes|
- 1 1/2 cups (210 g) spelt flour, light whole wheat or all-purpose flour
- 2 heaping tablespoons coconut or turbinado sugar
- 2 teaspoons baking powder
- 1 1/2 cups (338 ml) unsweetened vanilla almond milk
- 3 tablespoons grapeseed or light flavored olive oil or applesauce (see notes)
- pinch of mineral salt, optional
- Preheat waffle maker according to manufacturers instructions. Also, preheat oven to 200 degrees F., for keeping the waffles warm.
- 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.
- If using this Cuisinart waffle maker, or one similar, using a 1/2 measuring cup, scoop up batter and pour in the center of the heated waffle maker plate. Close the cover and wait until the light turns green.
- Gently remove and place on a wire rack in the oven until the remaining waffles are made.
- Serve your waffles with fresh blueberries, strawberries, raspberries or blackberries, 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.
- Store leftover waffles 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.
If using applesauce, be sure to only us a waffle maker with a non-stick surface.
These were made using 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.
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.
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