The Best Vegan Belgian Waffle Recipe: Crispy, Fluffy, Delicious | Foodal (2024)

My husband and I have always been homemade waffle people. Starting with one of the first batches that I ever made, a sourdough-style recipe from King Arthur Flour, we fell in love.

Unfortunately my sourdough starter has fallen by the wayside lately, so I’ve had to come up with other recipes to satisfy us. That’s okay, because these are much easier to make, don’t require a starter, and only take 10 minutes to throw together!

My mother recently gave us a Belgian waffle maker, the kind that flips over to cook. I was pretty nervous to try it, I must admit. We had always made the thinner kind before, and I was a bit worried that the batter wouldn’t rise up to fill the upper nooks and crannies.

But it worked! We soon discovered that’s actually what the flippy feature is for!

These waffles have really good flavor. The first time we made them, I think I ate my fill just nibbling at the cooked ones in the kitchen before we even sat down to eat. They’re so good on their own, you don’t really need much syrup to make them tasty.

But, when you do top them with a bit of butter or vegan margarine, drown them in real maple syrupto fill in all of those little squares, and sprinkle the top with powdered sugar, they become downright irresistible.

They’re also delicious with fresh berries sprinkled on top, a scoop of homemade vegan ice cream, or maybe a dollop of coconut whipped cream.

And these aren’t just for vegans; I guarantee your friends and family who do consume dairy and eggs will find nothing to complain about with the taste or texture. They’re light and fluffy on the inside and crispy on the outside, made with almond milk and with a slight nutty taste thanks to the ground flax seed.

Plus, this awesome vegan egg replacement adds healthy omega-3s that you wouldn’t find in regular waffles. Just make sure you use seed that is ground rather than the whole version to make your flax egg. Since seeds can spoil quickly, I like to buy a big bag and store it in the freezer, scooping out a tablespoon or two at a time when I ned to add it to a recipe.

You’ll also notice that there’s a little bit of apple cider vinegar in this recipe. Mixed with the almond milk and allowed to sit for about 5 minutes, this serves as a buttermilk replacement. Adding an acid like apple cider vinegar to your batter will react with the baking powder, creating a fluffier finished product.

According to our calculations, one batch makes about 5 Belgian waffles and feeds 2-3 people. If you don’t eat as much as we do, then you could get away with feeding one batch to 4 people.

Or just make two batches, throw the extras in the freezer, and have tasty pre-made breakfasts ready for the next week! Heat them up in the toaster before serving, and they’ll be delicious. This is what I usually do – there can never be too many waffles around here.

Ever.

Print