Vegan Waffles

Waffle on a white plate topped with berries and whipped cream.

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These fluffy Vegan Waffles are crisp on the outside, soft on the inside, and packed with rich, buttery flavor—no one will believe they’re dairy-free! Top them with fresh berries and a drizzle of maple syrup for the ultimate breakfast or brunch.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Author: Brita Britnell

Ingredients

1 tablespoon flax seed meal/ ground flaxseed
2 tablespoons warm water
2 cups dairy free milk
2 tablespoons lemon juice freshly squeezed preferred
2 ½ cups all purpose flour
1 tablespoon baking powder
¼ cup brown sugar
1 teaspoon ground cinnamon
4 tablespoons vegan butter melted
1 tablespoon vanilla extract

Instructions

Make the Flax Egg: Combine the ground flax seeds and water in a small bowl and set it aside until ready to use.
Make the Vegan Buttermilk: Combine the milk and lemon juice and in a small bowl and set it aside for five minutes.
Make the Waffles:
Preheat your waffle iron according to the manufacturer’s directions.
In a large bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
In a small bowl, whisk together the flax egg, vegan buttermilk, melted butter, and vanilla extract.
Add the wet ingredients to the dry and stir just until combined-- make sure not to over-mix! A few lumps are okay.
Spray your waffle iron with nonstick spray and add enough batter to fill the waffle iron, leaving about 1” around the edge. In my 8” waffle iron, I use 1 cup of batter. Cook the batter until the waffle is golden brown and crisp around the edges-- about 3 minutes.
Repeat with the remaining waffles.

Notes

To freeze, allow the waffles to completely cool. Then, place them into freezer bags or another freezer-safe container and freeze for up to 3 months. You don't have to worry about thawing the waffles, simply reheat them in a toaster or bake them for 10-12 minutes at 350°F in your preheated oven.

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