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These easy vegan Belgian waffles are crispy on the outside and soft and fluffy on the inside. This recipe uses homemade vegan buttermilk and flaxseed for perfect fluffy waffles that are completely dairy-free and eggless.
Why You’ll Love these Vegan Belgian Waffles
Are you a pancake or waffle person? I’m definitely a waffle lover through and through, which is why I developed this waffle recipe! These waffles are made completely from scratch, and will definitely be your new favorite breakfast. I know they’re now mine :). They taste just like the classic, homemade version you grew up eating and make a delicious breakfast or brunch.
Emily’s Recipe Notes:
- Flavor: Sweet with warm cinnamon, spicy ginger, and rich molasses
- Texture: Soft and chewy centers with crisp edges.
- Difficulty: Easy.
- Time: A little over an hour with chilling time.
Why We Love These Gingerbread Cutout Cookies: I mean… how could you not love a classic recipe like gingerbread cookies?! This super easy recipe is one I keep coming back to every holiday season and I’m surprised it took me so long to finally create a blog post for them. Full of flavor, soft centers and perfectly crisp edges. Delicious.
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Here are a few more reasons why we love this recipe and you will too:
- Dairy-Free & Eggless: These waffles are completely plant-based, perfect for those with dairy or egg allergies, or those who choose to avoid animal products.
- Crispy Outside, Fluffy Inside: The waffles get nice and crispy on the outside, yet stay soft on the inside, thanks to a little oil in the waffle batter and being cooked in a hot waffle maker!
- Homemade Vegan Buttermilk: The vegan buttermilk reacts with baking soda and powder to help create a soft and fluffy texture
- Deep Pockets for Syrup: The waffles have deep pockets, ideal for holding melted vegan butter and maple syrup.
- Super Easy Recipe: This recipe is so simple and makes perfect waffles!
Belgian Waffles vs. Normal Waffles
The difference between Belgian waffles and normal waffles is how tall they are. Belgian waffles are thicker, with deeper pockets. Belgian waffles are often fluffier with a crisp exterior. To make Belgian waffles, you need a Belgian waffle maker. The one I use allows you to flip the waffles which is great for even cooking.
If you only have a normal waffle iron, no problem! You can still use this recipe, but the batter will yield more waffles. You’ll want to pour less batter into the iron, so it doesn’t overflow. Try pouring 1/4 cup – 1/2 cup instead of 3/4 of a cup.
Ingredients
To start, let’s go over the ingredients you’ll need to make this recipe! You only need 10 pantry-friendly, simple ingredients (including salt & oil). They are:
- Plant-based milk, like almond milk, soy milk or oat milk
- Apple cider vinegar
- All-purpose flour
- Baking powder & baking soda
- Granulated sugar
- Salt
- Ground Flaxseed
- Vegetable oil, or melted vegan butter
- Pure vanilla extract
Substitutions
Feel free to use whatever ingredients you have on hand. Below are some simple substitutions:
- Non-Dairy Milk: Feel free to use coconut milk, soy or oat milk.
- Whole Wheat Flour: For a whole grain version, you can use 100% whole wheat flour instead of all-purpose. The texture will be slightly different but still delicious.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend (like King Arthur’s) to make these waffles gluten-free.
- Vinegar: White vinegar or lemon juice both work well in place of the apple cider vinegar in the vegan buttermilk.
- Oil: Instead of vegetable oil, use canola oil or melted coconut oil.
Combine 2 cups of room temperature dairy free milk with 2 tablespoons of apple cider vinegar. I promise you won’t be able to taste the vinegar in the cooked waffle.
Mix the ground flax seed with the water in a small bowl. Set aside to thicken for 5 minutes.
Combine 2 cups of room temperature dairy free milk with 2 tablespoons of apple cider vinegar. I promise you won’t be able to taste the vinegar in the cooked waffle.
Mix the ground flax seed with the water in a small bowl. Set aside to thicken for 5 minutes.
Step By Step Guide
Helpful Equipment
- Large Mixing Bowl: for making the waffle batter
- Belgian Waffle Iron: for cooking
- Wire Rack: for cooling the cooked waffles
Recipe Development
These classic vegan gingerbread cookies are everything you’re looking for in a holiday treat. Soft, chewy centers, perfectly crisp edges, and a warm, cozy flavor packed with festive gingerbread spices.
Test 1
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too sweet!
Test 2
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too sweet!
Recipe Development
These classic vegan gingerbread cookies are everything you’re looking for in a holiday treat. Soft, chewy centers, perfectly crisp edges, and a warm, cozy flavor packed with festive gingerbread spices.
Test 1
- Tested line item goes here & will look like this example
- Tested line item goes here & looks something like this.
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too sweet!
Test 2
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too sweet!
Test 3
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too sweet!
Test 4
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too sweet!
Vegan Belgian Waffles (Fluffy & Crispy!)
Ingredients
Vegan Buttermilk
- 2 C dairy free milk, like almond, soy or oat milk
- 2 tbsp (25 g) apple cider vinegar
Vegan Belgian Waffles
- 2 tbsp (15 g) ground flaxseed, mixed with 5 tbsp water (let thicken for 5 minutes)
- 2 3/4 C (330 g) all-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
Toppings
- Pure Maple Syrup
- Fresh Berries
Instructions
Make the Vegan Buttermilk & Flax Egg
- Mix the dairy free milk with the apple cider vinegar. Set aside and let curdle for 5 minutes.
- Mix the ground flax seed with the water in a small bowl. Set aside to thicken for 5 minutes.
Make the Vegan Waffles
- Preheat the Belgian waffle iron.
- In a large bowl, combine the all purpose flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
- Pour the vegan buttermilk into the well. Then add the oil, flax egg, and vanilla extract.
- Stir until just combined and the mixture is no longer lumpy.
- Grease the waffle iron with cooking spray. Add 1/2-3/4 cup of batter to your waffle iron. Cook for 5 minutes until golden brown on each side, or per your waffle iron’s instructions. Repeat for the rest of the batter.
- Serve immediately. Top with maple syrup and berries.
Recipe notes
- Make sure to grease your waffle iron for each waffle, before filling it with batter. Because Belgian waffles have deeper pockets, they’re more prone to getting stuck in the iron.
- If you only have a normal waffle iron, no problem! You can still use this recipe, but the batter will yield more waffles. You’ll want to pour less batter into the iron, so it doesn’t overflow. Try pouring 1/4 cup – 1/2 cup instead of 3/4 of a cup.
- While it may be tempting to use less oil in these waffles, the oil is what helps the waffles have a nice crispy exterior yet soft interior.
- Be sure not to overmix the batter. Overmixing can result in tough or dense waffles. If there are a few lumps in the batter, that’s totally okay.
Did You Make This?
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