Classic One Bowl Vegan Waffles

Crispy on the outside, soft and fluffy on the inside, and perfect for *lots* of maple syrup, these vegan waffles are a recipe you don’t want to miss! They’re easy to make, and freezer friendly.

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I’ll admit, I’m usually team pancakes, but there’s something irresistible about the little pockets on waffles that seem to soak up maple syrup so well and give you the perfect amount n every bite. If waffles weren’t made for maple syrup, then I don’t know what was.

These vegan waffles are made in one bowl, have a light and fluffy center with a crispy crust and can easily be made gluten free (which I did!).

You can serve these with just about anything… yogurt, butter, berries, a berry compote, or turn them into dessert by adding whipped cream and chocolate sauce. Seriously, that sounds SO good right now.

This recipe is made from a mix of oat flour and all purpose flour, vegan buttermilk, a bit of sugar, flax eggs, and a few other key ingredients to get the perfect texture. Easy!

Are they vegan friendly?

They can be! Most traditional waffle recipes have egg and milk in them, but these are two ingredients that can easily be subbed for vegan alternatives.

Eggs do make waffles a bit more fluffy, but trust me, these vegan waffles are just fine without the egg. If you want to use egg instead, that is totally fine, but keep in mind the final recipe will be a bit lighter and less dense than the original.

How to make this recipe

This recipe is a simple matter of combining all the dry ingredients together, then whisking in the wet and cooking in a waffle iron! Easy peasy.

Prepare your flax egg and set aside to thicken. Measure out the non-dairy milk and add in the vinegar. Stir together and set aside for 10. This will act as our buttermilk.

In a large mixing bowl, whisk together all dry ingredients. Add in all remaining wet ingredients, including the milk and flax egg once thickened.

Heat and lightly grease a waffle iron. Mine has 5 settings, I usually put it somewhere between the 3rd and 4th.

Once it’s ready, add the batter and close the lid. Let cook until it beeps or the light turns green.

Remove from the waffle iron and transfer to a cooling rack. Repeat until all batter has been used. You can also keep them warm in an oven set to about 150 degrees Fahrenheit.

Recipe tips & tricks

• To keep the waffles warm while you’re cooking the rest, preheat the oven to 150 degrees Fahrenheit and place the waffles in the oven to stay warm and crispy.

• Once prepared, these vegan waffles will keep in the fridge for about 3 days or in the freezer for about 3 weeks. Make a double batch for easy breakfasts throughout the week!

• Feel free to add any additional mix-ins to the batter like chocolate chips or fresh or frozen blueberries. Frozen blueberries will bleed into the batter a little bit and give it a marbley look.

• A belgian waffle is different from a regular waffle in that it has deeper pockets and larger squares. This recipe will be successful in virtually any waffle maker, or even as pancakes if you don’t have one!

Love this recipe? Try these next!

• Gluten Free Banana Pancakes
• How to make perfect oatmeal
• Almond Flour Waffles

Finally, if you make these gluten free waffles, don’t forget to tag me on instagram. Leave a comment below and let me know how they turn out!

The Best Vegan Waffles

Crispy on the outside, soft and fluffy on the inside, and perfect for *lots* of maple syrup, this vegan waffle recipe is one you don't want to miss! They're vegan, easy to make, and freezer friendly so you no longer have an excuse to skip breakfast.

5 from 1 vote

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 5 medium waffles

Author: Claire Cary

Ingredients

 

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Dry:

• 1 cup oat flour
• 1 1/2 cup all purpose flour (I used gluten free, regular works too)
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon

Wet:

• 1 3/4 cup non-dairy milk (I used almond)
• 1 tbsp apple cider vinegar
• 1/4 cup oil
• 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water)
• 1/4 cup light brown, cane, or coconut sugar
• 2 tsp vanilla

Instructions

• Prepare your flax egg and set aside to thicken.
• Measure out the non-dairy milk and add in the vinegar. Stir together and set aside for 10. This will act as our buttermilk.
• In a large mixing bowl, whisk together all dry ingredients.
• Add in all remaining wet ingredients, including the milk and flax egg once thickened.
• Heat and lightly grease a waffle iron. Mine has 5 settings, I usually put it somewhere between the 3rd and 4th.
• Once it's ready, add the batter and close the lid. Let cook until it beeps or the light turns green.
• Remove from the waffle iron and transfer to a cooling rack. Repeat until all batter has been used. You can also keep them warm in an oven set to about 150 degrees Fahrenheit.

Notes

Once prepared, these waffles will keep in the fridge for about 3 days or in the freezer for about 3 weeks. 

Any non dairy milk will work for this recipe, I prefer almond.

I used a square waffle iron, and this made a total of about 5 individual squares (the waffle maker holds 4). If yours is a circle, it will make about 2 full sized circle waffles.

Nutrition

Serving: 1waffle | Calories: 199kcal | Carbohydrates: 32g | Protein: 4.4g | Fat: 5.7g | Fiber: 1.9g | Sugar: 2.4g

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Keyword: belgian waffles, gluten free waffle recipe, gluten free waffles, vegan gluten free waffles