Vegan Belgian Waffles
These Vegan Belgian Waffles are everything you want in a weekend breakfast, completely plant-based and absolutely delicious. Made with a simple vegan buttermilk, a flax egg, and melted coconut oil, they come out golden and crispy on the outside with a light, fluffy interior every single time. No eggs, no dairy, and no compromises on flavor or texture.
Equipment
- Belgian waffle iron Deep-pocket style for best texture
- Large mixing bowl For dry ingredients
- Medium mixing bowl For wet ingredients and vegan buttermilk
- Whisk
- Measuring cups and spoons
- Silicone pastry brush For oiling the waffle iron between batches
- Rubber spatula For folding batter without over-mixing
- Wire cooling rack Keeps finished waffles crispy while remaining batches cook
- Ladle or large measuring cup For portioning batter into the waffle iron
- Small bowl or cup For making the flax egg
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240g
- 2 tablespoons granulated sugar 25g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon optional
Wet Ingredients
- 1 3/4 cups unsweetened plant-based milk 415ml; oat milk, almond milk, or soy milk all work well
- 1 tablespoon apple cider vinegar combined with plant milk to make vegan buttermilk
- 1/3 cup refined coconut oil 75ml; melted and slightly cooled; refined preferred for neutral flavor
- 1 teaspoon pure vanilla extract
Flax Egg
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water; rest 5 minutes before using
- 3 tablespoons water for flax egg
Instructions
- Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl, stir well, and set aside for 5 minutes until it forms a thick, gel-like consistency.
- Stir 1 tablespoon of apple cider vinegar into 1 3/4 cups of plant-based milk and let the mixture sit undisturbed for 5 minutes until it curdles slightly.
- Preheat your Belgian waffle iron to medium-high heat for 3 to 5 minutes, then lightly brush the cooking surfaces with melted coconut oil before adding batter.
- Whisk together the flour, sugar, baking powder, salt, and cinnamon (if using) in a large bowl until evenly combined, then make a small well in the center.
- To the vegan buttermilk, add the melted coconut oil, vanilla extract, and gelled flax egg, then whisk until fully combined.
- Pour the wet ingredients into the well in the dry ingredients and fold gently with a rubber spatula until just combined; a few small lumps are fine. Rest the batter for 2 to 3 minutes.
- Pour about 3/4 to 1 cup of batter into the preheated iron, close the lid, and cook for 4 to 6 minutes until steam reduces and the waffle is golden brown; do not open the iron early.
- Transfer each finished waffle to a wire cooling rack (or a 200°F oven to keep warm), re-oil the iron, and repeat with the remaining batter.
Notes
- Don't skip the flax egg rest time. Give it the full 5 minutes so it gels properly and binds the batter.
- Don't over-mix the batter. Stop folding as soon as the dry flour streaks disappear. Lumps are fine and prevent tough waffles.
- Best plant milk choice: Oat milk produces the richest flavor and texture. Soy milk is a close second. Almond milk works but creates a slightly thinner batter.
- Use refined coconut oil, not virgin, to keep the flavor neutral. If you prefer, melted vegan butter works as a 1:1 substitute.
- For extra-crispy waffles, increase the coconut oil by 1 additional tablespoon.
- To keep waffles warm and crispy while cooking the rest of the batch, place them directly on the oven rack at 200°F (95°C). Do not stack them on a baking sheet.
- Freezer-friendly: Freeze cooled waffles in a single layer, then transfer to a zip-lock bag for up to 3 months. Reheat directly in the toaster for a crispy result.
- Make-ahead batter: The batter can be made the night before and refrigerated. Add a small extra pinch of baking powder and stir before cooking the next day.
- Flavor variations: Fold in 1/2 cup of blueberries, dairy-free chocolate chips, or add lemon zest and poppy seeds to the dry ingredients for easy variations.
- Gluten-free option: Substitute a 1:1 gluten-free all-purpose flour blend with no other changes needed.
Nutrition
Serving: 1WaffleCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 320mgPotassium: 180mgFiber: 2gSugar: 7gVitamin A: 2IUCalcium: 12mgIron: 14mg
Tried this recipe?Let us know how it was!