Vegan Waffles
Light, fluffy vegan waffles with crisp, golden edges, made with a flax egg, plant-based milk, and a gently mixed batter. No eggs or dairy required, ready in about 30 minutes with pantry staples.
Equipment
- Waffle Iron
- Mixing Bowls
- Whisk
- Kitchen scale (optional)
Ingredients
- 2 1/2 tbsp warm water
- 1 tbsp ground flax seeds
- 1 3/4 cups vanilla plant-based milk plain will work
- 1/3 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour whole wheat will work
- 1 1/2 tbsp granulated sugar
- 1 tbsp brown sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon optional
Instructions
- Preheat: Turn on your waffle iron.
- Make the Flax Egg: In a small bowl, whisk together the warm water and ground flax seeds until thoroughly combined. Set aside 10 minutes to gel.
- Mix the Wet Ingredients: In a medium bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract. Set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking powder, salt, and cinnamon if using.
- Combine: Create a well in the center of the dry ingredients and pour in the plant-milk mixture and flax mixture. Whisk gently, just until combined; don't overmix.
- Cook: Scoop the desired amount of batter onto the preheated waffle iron and cook according to the manufacturer's instructions. Repeat with remaining batter.
Notes
Let the flax mixture sit the full 10 minutes to properly gel. Don't overmix the batter, a few lumps are fine and preferred. Measure ingredients by weight with a kitchen scale for the most consistent results. If the batter is too thin, stir in a little more flour; if too thick, thin with a splash of plant milk. Freezes beautifully, worth making a double batch. Keeps 3 to 4 days refrigerated; reheat in a toaster or oven, not the microwave, for the best crispness. Freezes up to 2 to 3 months.