Classic Vegan Waffles
Enjoy a classic breakfast made without eggs or dairy with these Vegan Waffles. They’re light and fluffy with crisp edges, and easy to make in 30 minutes or less using simple pantry staples. Serve them with maple syrup and your favorite toppings for the ultimate breakfast or brunch!
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
7
Serves: 4
Ingredients
- 2 cups2 cups2 cups All Purpose Flour, (240g) can substitute with whole wheat or gluten-free flour
- 2 Tbsp2 Tbsp2 Tbsp Cane Sugar, or any granulated sweetener
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1.5 cups1.5 cups1.5 cups Soy Milk, or other dairy-free milk
- 0.25 cup0.25 cup0.25 cup Plant-Based Butter, melted; melted coconut oil or another neutral oil also works
- 2 tsp2 tsp2 tsp Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, and salt.
- Add the soy milk, melted vegan butter, and vanilla to the dry ingredients. Whisk until just combined, being careful not to overmix (overmixing can result in tougher waffles). A few small lumps are okay.
- Preheat a waffle iron. When the indicator light signals that it's preheated, lightly spray with cooking spray. Pour the recommended amount of batter into the center of the waffle iron (mine is about ¾ cup, but it can range down to ⅓ cup depending on your waffle iron). No need to spread it to the edges. Close and cook according to your waffle maker’s instructions, or until golden and crisp. When the steam dissipates, you'll know the waffle is ready. For extra crispy edges, cook for an additional 1–2 minutes. Remove the waffle and repeat with the remaining batter, spraying between batches as needed.
- Optional: Transfer the waffles to a baking sheet and place in an oven preheated to 200°F to keep warm and crispy while you cook the remaining batter.
- Serve hot with maple syrup, vegan butter, and your other favorite toppings.
Notes
- Storage and reheating: Let the waffles cool completely before storing in an airtight container in the refrigerator for up to 3 days. To freeze, place small sheets of parchment paper between each waffle and store in a freezer-safe container or bag for up to 3 months. Reheat in a toaster oven or in a 350°F oven for 3–5 minutes, or until warm and crisp. You can also reheat in the microwave in 30-second intervals until warm; they just won't be as crisp.
- Servings: This recipe makes 4 large waffles using about ¾ cup of batter each, but if your waffle maker is smaller or requires less batter per waffle, you'll get closer to 6 waffles.
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About This Recipe
Show nutritional information
Breakfast Dairy Free Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 420 |
| Fat: | 12 g |
| Carbohydrates: | 62 g |
| Protein: | 11 g |
| Cholesterol: | 0 g |
| Sodium: | 367 mg |
| Fiber: | 3 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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