Crispy on the outside, soft and fluffy on the inside, and perfect for *lots* of maple syrup, these vegan gluten free waffles are a recipe you don’t want to miss! They’re easy to make, gluten free and freezer friendly.
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 in 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 gluten free all purpose flour, vegan buttermilk, a bit of sugar, flax eggs or even applesauce, and a few other key ingredients to get the perfect texture. Easy!
How to make vegan waffles
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.
I usually use just 2 tablespoons of sugar since I add maple syrup on top, but feel free to use the full 4 tablespoons if you like them sweeter!
Heat and lightly grease a waffle iron. Mine has 6 settings, I usually put it on the 5th since these take a bit longer to cook than regular waffles.
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.
What is a belgian waffle?
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!
Tips to keep them warm
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.
Otherwise, if you simply place them on a plate to rest, the bottoms can get a bit soggy because of the heat. Because of this, you want to let the heat circulate, so keep them on a wire rack for best results.
How to store, freeze and reheat
To store: Once prepared, these vegan waffles will keep in the fridge for about 3 days. Make a double batch for easy breakfasts throughout the week!
To freeze: Allow the cooked waffles to cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.
To reheat: I like to reheat these waffles in the toaster or oven so the outside can get a bit crispy, but the microwave will work as well!
Add chocolate chips!
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.
Do waffles have eggs?
Most traditional waffle recipes have egg and milk in them so they are not vegan friendly, 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.
You can sub for another non-dairy milk, but soy milk has the most protein so it helps fluff up the waffles a bit since there are no eggs.
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Finally, if you make this recipe don’t forget to tag me on instagram. Leave a comment below and let me know how they turn out!
Vegan Gluten Free Waffles
by: claire cary
- 1 cup oat flour
- 1 ½ cup all purpose flour I used gluten free, regular works too
- 1 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 1 ¾ cup soy milk
- 1 tbsp apple cider or white vinegar
- ¼ cup oil
- 2 tbsp ground flax seeds
- 5 tbsp water
- 2-4 tablespoons granulated sugar depending on preference
- 2 tsp vanilla
- Prepare your flax egg by mixing together the ground flax and water and set aside to thicken.
- Measure out the soy 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.
- I usually use just 2 tablespoons of sugar since I add maple syrup on top, but feel free to use the full 4 tablespoons if you like them sweeter!
- 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.
- Serve with berries, maple syrup, coconut whipped cream or anything else you like!