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Introducing these crispy and fluffy vegan waffles.
I’ve been making waffles almost every weekend for the past 5 years (yeah, I’m addicted) so I think I know a thing or two about waffles. And I can say that these vegan belgian waffles are the absolute best.
These easy vegan waffles are crispy on the outside, super fluffy, and cakey on the inside, and best of all, they have tons of flavor.
And like all my recipes, they’re secretly super nutritious. I don’t do well-eating wheat, so opted to use sprouted spelt flour from One Degree Organics. Which in my opinion, gives these vegan waffles a wonderful nutty and rustic flavor.
Ok, enough said. Let’s get into the recipe!
Ingredients For These Vegan Waffles
Here’s everything you’ll need for these single-serve vegan waffles. Also, linking the waffle iron I use here; the quality is amazing and it’s affordable.
- Spelt flour: Love the sprouted spelt flour from One Degree Organics, I use it for absolutely everything!
- Cashew milk: Any creamy plant milk will work, but I like my homemade cashew milk best. It makes these waffles extra rich and filling.
- Vegan yogurt: Any type of yogurt would work, but I’ve had the best results with Kite Hill’s plain unsweetened almond milk yogurt.
- Coconut sugar: This is optional, but it does help the waffle brown nicely.
- Lemon juice
- Vanilla extract
- Baking powder
- Kosher salt
Tips and Tricks
Just a few notes to making these non-dairy waffles as perfect as possible.
- Make sure the buttermilk mixture sits for at least 5 minutes. I like to mix the wet ingredients first so they can sit while I measure and mix the dry ingredients. Allowing the buttermilk mixture to rest and cradle slightly gives these waffles so much flavor and richness.
- Let the batter rest for 2-3 minutes. This will help make the batter thicker and give you a super tall, fluffy, and crispy waffle.
- Cook the waffle for 6 minutes. I live for crispy waffles, so 6 minutes is the optimal time I would cook these. Your waffle iron should have different settings depending on how crispy you want your waffle, but I like setting a timer because waffle irons can be unpredictable sometimes.
- Let the waffle rest for 2-3 minutes. Allowing the waffle to rest will help steam escape and make the waffle more cakey in texture.
How to Serve These Vegan Waffles
I like to keep it classic and serve these waffles with vegan butter (I love Miyoko’s unsalted butter) and honey! It’s simple, classic, and tastes phenomenal.
More Healthy Breakfast Recipes
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Phenomenal Vegan Waffles
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 1 1x
- Category: Breakfast
- Cuisine: American
Description
These easy vegan waffles are crispy on the outside, super fluffy, and cakey on the inside, and best of all, they have tons of flavor.
Ingredients
- 1/2 cup cashew milk
- 1 tbsp lemon juice
- 1 tbsp vegan yogurt
- 1 tsp vanilla extract
- 1/2 cup spelt flour
- 1 tsp baking powder
- 1 tsp coconut sugar
- 1/4 tsp kosher salt
Instructions
- Plug in your waffle iron to preheat according to the manufacturer’s instructions.
- In a measuring cup, pour in the cashew milk, lemon juice, vegan yogurt, and vanilla extract. Whisk well and set aside to ‘curdle’ for 5 minutes.
- In a mixing bowl, add in the spelt flour, baking powder, coconut sugar, and salt. Whisk to combine.
- Pour in the buttermilk mixture into the dry ingredients and mix to combine using a flexible rubber spatula. The batter should be thick and homogenous.
- Spray the waffle iron with avocado oil spray and spoon in the amount of batter recommended by the manufacturer (my machine uses the entire amount of batter). Cook for at least 6 minutes or until crispy.
Notes
Feel free to add in mix-in’s like chocolate chips or blueberries.
This is the waffle iron I use; the quality is amazing and it’s affordable.
I don’t get spelt flour where I live. Would oat flour be a good substitute?
All-purpose flour would be the best 1:1 substitute. You could use oat flour, but the waffle won’t have the same texture; it’ll be less fluffy and much more rustic.