Vegan Waffles
Learn how to make the best homemade vegan waffles that are perfectly crisp on the outside and fluffy on the inside. They are easy to make and require basic ingredients.
Servings 4 people
Calories 378kcal
Equipment
- Waffle Maker
- Medium Mixing Bowl
- Large Mixing Bowl
- Whisk
Ingredients
- 1 ¾ cups soy milk , room temp (see note)
- 1 tablespoon apple cider vinegar (sub fresh lemon juice)
- ¼ cup neutral-flavored oil (avocado, canola, sunflower, grapeseed, or light-tasting olive oil)
- ¼ cup applesauce
- 2 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons cane sugar
- ¾ teaspoon sea salt
Instructions
- In a medium bowl, stir together the soy milk and vinegar. Let sit for 5 minutes to curdle and slightly thicken.
- Preheat your waffle iron according to the manufacturer's instructions.
- In a large bowl, whisk the flour, baking powder, sugar, and salt to combine well.
- To the medium bowl with the buttermilk, add the oil, applesauce, and vanilla then whisk to combine well.
- Add the wet ingredients to the bowl of dry ingredients and whisk until just combined. Don’t overmix. The batter will be thick and small lumps are fine.
- If your waffle iron is not non-stick, lightly spray it with nonstick cooking spray otherwise leave it bare.
- Spoon the amount of batter recommended by the manufacturer onto the hot waffle iron (typically, ¼-1/3 cup per waffle). Cook according to the manufacturer’s instructions until the waffle is golden brown. Let the steam dissipate before opening the waffle maker.
- Serve immediately or set them on a cooling rack to allow air to circulate and reduce moisture buildup. To keep waffles warm, place them on an oven-safe cooling/baking rack in a 200°F preheated oven as soon as they come out of the waffle maker. Do not stack or overlap them.
Notes
-
- Soy Milk - I recommend this because the protein content helps yield a perfect vegan buttermilk when an acid is added. My next choice would be almond milk but try to choose a brand that has a thicker consistency. If your milk seems thin, reduce the amount by 2 tablespoons.
- Measure flour correctly by weighing it (250 g) or by using this spoon and level method: don't scoop the flour with a measuring cup directly from container. Just scoop it out of the container with a spoon and then into a measuring cup, without tapping or packing the cup. After filling, lightly sweep a butter knife across the top to remove excess flour.
- Every waffle maker is different with various cook times and amounts of batter to use. It's best to check the manual before beginning.
- Do not overmix the batter. Overmixing causes too much gluten to develop which can create a dense waffle.
- Recipe yields about 3 cups of batter which will make 8 4-inch waffles.
- See the post above for extra tips, FAQs, and step-by-step photos.
Nutrition
Serving: 2waffles | Calories: 378kcal | Carbohydrates: 59g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 326mg | Sugar: 11g
