Looking for a mouthwatering and easy vegan waffle recipe? These easy vegan Belgian waffles are fluffy and crispy, perfect for a healthy and delicious breakfast. Simple ingredients and 1 bowl are all you need to make perfect waffles.
Ladies and gentlemen, these vegan Belgian waffles are a game-changer. Crispy edges, fluffy centers-everything you’d want in a waffle, and then some.
And the best part? They’re a freaking breeze to whip up, with just one bowl and pantry staples-no fuss, no stress. Plus, I’ve built in some flexibility for substitutions, so you can customize to your heart’s content using what you’ve got on hand.
Whip up a fresh batch for a lazy Sunday brunch, or stash some in the freezer for those busy mornings. Quick, delicious, and oh-so-satisfying-these easy vegan Belgian waffles have got you covered!
What makes Belgian waffles different from regular waffles?
Belgian waffles are typically larger, thicker, and have deeper pockets compared to regular waffles. This thicker batter and deeper grid structure result in a crispier exterior and a fluffy interior.
Are Belgian waffles eggless?
Classic Belgian waffles are not, but these are completely egg-free. Not only that, they are also dairy-free, oil-free, and completely compliant with a WFPB diet.
Ingredients you’ll need (with substitutions)
Easy vegan Belgian waffles are made using wholesome, simple ingredients. A mixture of whole wheat and oat flour provides fiber and nutrients, while the flax egg offers moisture and omega-3s.
Baking powder ensures a light and fluffy texture, while applesauce replaces oil for sweetness and reduced fat content. Your favorite plant-based milk replaces the need for dairy and works just as well.
- Flour – This recipe uses a mixture of whole wheat flour and oat flour. But you can make these waffles with whole wheat pastry flour, spelt flour, organic unbleached white flour, buckwheat flour, or your favorite gluten-free flour blend.
- Baking powder
- Ground flax seed – Used to make the flax egg.
- Almond milk – soy milk, oat milk, cashew milk, and coconut milk are other non-dairy milk options.
- Lemon juice – This is used to make vegan buttermilk, so you get fluffy waffles. You can use apple cider vinegar or white vinegar if you prefer.
- Unsweetened applesauce
- Pure maple syrup – You could also use organic cane sugar, brown sugar, coconut sugar, or SUCANAT.
- Vanilla extract
Full instructions with exact amounts can be found in the recipe card below the post amounts and specific instructions.
How to make easy vegan Belgian waffles
Before diving into the waffle-making magic, ensure your Belgian waffle iron is preheated just right, following those trusty manufacturer’s instructions. This step is key for making the dreamy, non-stick, crispy waffles you’ve been craving.
While that’s warming up, whip up your flax egg and creamy vegan buttermilk by mixing the lemon juice and almond milk together. Let’s do it!
- Start by sifting all of the dry ingredients together into a large bowl. Then, add the flax egg, vegan buttermilk, unsweetened applesauce, maple syrup, and vanilla extract.
- Stir with a rubber spatula or wooden spoon until the batter is “just” combined. Do NOT over-mix, or you’ll get dense waffles.
- Following the manufacturer’s suggestion, pour the waffle batter onto the Belgian waffle maker and let it cook until both sides of the waffle are golden brown.
Hint: I used ½ cup of batter per waffle, but your waffle maker may use a different amount.
How do I make these gluten-free?
Want to make these waffles gluten-free? No problemo! Swap the whole wheat flour for your favorite gluten-free mix.
It’s an easy-peasy tweak that ensures everyone can enjoy these fluffy delights, no matter their dietary needs. Let’s keep it simple and inclusive, shall we?
Variations and add-ins
Let’s talk toppings, folks! Once those waffles are golden brown and ready to go, it’s time to get creative with your favorite toppings.
You can keep it classic with maple syrup or go wild with a big dollop of coconut whipped cream and fresh strawberries.
Feeling indulgent? How about some blueberry compote, healthy vegan Nutella, 2-ingredient chocolate sauce, or easy vegan date caramel for that extra sweetness? The topping possibilities are endless-let your taste buds lead the way!”
Get creative with the waffle batter. Here are some of my favorite add-ins:
- creamy peanut butter
- vegan chocolate chips
- fresh berries
What’s the best way to store leftover waffles?
Vegan Belgian waffles are great for making ahead because they can be stored in the fridge or frozen to be enjoyed later.
- Refrigerator: Set the vegan Belgian waffles on a wire rack and let them cool to room temperature. Then, stack the waffles with parchment paper between each layer to prevent sticking. Place them in an airtight container or sealable plastic bag and store in the refrigerator for up to 3-4 days.
- For longer-term storage in the freezer, again, let the waffles cool completely. Once cooled, stack them with wax paper between each waffle to prevent sticking together. Place the stacked waffles in a freezer-safe bag or airtight container, removing as much air as possible to prevent freezer burn. Store them in the freezer for up to 1-2 months.
When you’re ready to enjoy, reheat the refrigerated or frozen waffles in a toaster or toaster oven until heated through and crisp. Alternatively, you can reheat them in the oven. Set the waffles out on a baking sheet and reheat them in the oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Top tips for making the best vegan waffles
Follow these tips, and you’ll be on your way to making perfect waffles every time!
- Preheat your waffle iron: Make sure your waffle iron is nice and hot before pouring in the batter. This helps ensure crispy waffles every time.
- Adjust batter consistency: Aim for a fairly thick batter. If it’s too runny, add a bit more flour. If it’s too thick, a splash of water should help.
- Don’t overmix: Mix the batter until everything is just combined. Overmixing can result in dense waffles instead of light and fluffy ones.
- Let the batter rest: If your batter has lots of lumps, let it rest for about 10 minutes. This allows the lumps to dissolve, resulting in a smoother batter and fluffier waffles.
- Use a non-stick waffle iron: This will help prevent the waffles from sticking and make cleanup easier. You may have to use a little cooking spray from time to time.
- Cook until golden brown: Keep an eye on your waffles and cook them until they’re a beautiful golden brown. This ensures they’re cooked through and crispy on the outside.
- Keep waffles warm: If you’re not serving them immediately, keep them warm in a low oven (around 200°F) until you’re ready to serve. This helps maintain their crispiness.
What do I serve with easy vegan Belgian waffles?
My favorite way to enjoy these delicious waffles is with a side of tofu bacon. But here are some other delicious breakfast sides to try:
If you make this recipe be sure and leave a comment below with a star rating. Share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
I made these as stated, and they were awesome! The whole family devoured them. Thank you for a great basic waffle with on-hand ingredients.
– Annette
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Easy Vegan Belgian Waffles (Fluffy + Crispy)
Looking for a mouthwatering and easy vegan waffle recipe? These easy vegan Belgian waffles are fluffy and crispy, perfect for a healthy and delicious breakfast. Simple ingredients and 1 bowl are all you need to make perfect waffles.
- Prep Time: 8 mins.
- Cook Time: 20 mins
- Total Time: 28 minutes
- Yield: 4 waffles 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 flax egg
- 2 cups unsweetened almond milk
- 2 Tablespoons of lemon juice
- 1 cup whole wheat flour
- 1 cup oat flour (or another cup of whole wheat flour (see note)
- 1 Tbsp + 1 tsp. baking powder
- ½ tsp. salt
- 2–4 Tablespoons of pure maple syrup
- ½ cup unsweetened applesauce
- 1 teaspoon of vanilla extract
Instructions
Before you begin, ensure your Belgian waffle iron is preheated just right, following those trusty manufacturer’s instructions. This step is key for making the dreamy, non-stick, crispy waffles you’ve been craving.
- Make your flax egg and creamy vegan buttermilk by mixing the almond milk and lemon juice. Set aside.
- Sift all of the dry ingredients together in a large bowl. Then, add the flax egg, vegan buttermilk, unsweetened applesauce, maple syrup, and vanilla extract.
- Stir with a rubber spatula or wooden spoon until the batter is just combined. Do not overmix.
- Following the manufacturer’s suggestion, pour the waffle batter on the Belgian waffle make and let it cook until both sides of the waffle are golden brown. Do not lift up the waffle iron before the waffles are ready, or your waffles will stick.
Hint: I used ½ cup of batter per waffle, but your waffle maker may use a different amount.
Notes
- Preheat your waffle iron: Make sure your waffle iron is nice and hot before pouring in the batter. This helps ensure crispy waffles every time.
- Adjust batter consistency: Aim for a fairly thick batter. If it’s too runny, add a bit more flour. If it’s too thick, a splash of water should help.
- Don’t overmix: Mix the batter until everything is just combined. Overmixing can result in dense waffles instead of light and fluffy ones.
- Let the batter rest: If your batter has lots of lumps, let it rest for about 10 minutes. This allows the lumps to dissolve, resulting in a smoother batter and fluffier waffles.
- Use a non-stick waffle iron: This will help prevent the waffles from sticking and make cleanup easier.
- Cook until golden brown: Keep an eye on your waffles and cook them until they’re a beautiful golden brown color. This ensures they’re cooked through and crispy on the outside.
Keep waffles warm: If you’re not serving the waffles immediately, keep them warm in a low oven (around 200°F) until you’re ready to serve. This helps maintain their crispiness.
Nutrition
- Serving Size: 1 Waffle
- Calories: 267
- Sugar: 9 g
- Sodium: 386.1 mg
- Fat: 2.2 g
- Carbohydrates: 48.3 g
- Fiber: 6.9 g
- Protein: 8.4 g
- Cholesterol: 0 mg
These are incredible!
For once I pretty much followed a recipe to the letter as well because I wanted my first Belgian waffle experience to turn out. Success!
They were light, crrrispy, fluffy and absolutely delicious.
Bookmarked, will be making these as my go-to waffle from now on! Thanks.
I made these waffles for the first time yesterday. I’m making them again today!! They were delicious. We are going on vacation tomorrow and I’m making extras to have on hand for breakfast. Thank you Shane. This recipe is amazing. I love your recipes. I’ve tried several and they’re always good!!
This will be my new go-to vegan waffle recipe! Letting the batter sit made a difference before cooking. The waffles had a good texture (not gummy like other vegan recipes Iʼve tried) and a great base flavor. I made a batch to freeze for weekday mornings with smoothies.
This is my go-to recipe for waffles. I leave out the syrup to use on top. I don’t add the salt because of the baking powder. I top with blueberries. Sorry no picture, don’t think of it when I’m hungry.
Can I make these Belgian Waffles using a regular waffle maker (for four waffles)? Thank you in advance!
Yes, just use less batter:)
Wow these waffles were delicious. My husband and I both loved them. Had your sausage with them also. Love your recipes Shane. Thank you 😊
That’s awesome! Thank you so much!!!
Absolutely loved these! Even the first one when I didn’t cook it all the way through and it stuck to my waffle iron. 😂 They were crispy and soft in the ways that good waffles should be. And the blueberry compote on them was beyond delicious. Thank you!
I want to make these. Are we using vegan buttermilk or almond milk? Almond milk is listed in ingredients list and vegan buttermilk is listed in the instructions. Is the lemon juice and almond milk mixed together for the vegan buttermilk? The link to the vegan buttermilk uses soy milk.
Thanks.
Hi, Margaret! I’m sorry, I just saw the instructions and it is a bit confusing. I updated the post today and realized I didn’t make it clear enough. Mix the almond milk and lemon juice together. I’ll rewrite it so it makes a little more sense.
These waffles are GREAT! I didn’t have applesauce when I made them most recently so used canned pumpkin…yum! Definitely give the batter its resting time…even more than 10 minutes makes them fluffier. I usually skip pulling out two flour bins and use all whole wheat pastry flour. People who don’t eat plant based will love these too!
These are now are “go to” waffle recipe! They taste delicious, are simple to mix up and turn out perfect every time! Thank you Shane!
These were my birthday waffles and they turned out perfect! Slightly crispy on the outside and soft but cooked on the inside. Non-vegan picky eater hubby loved them too! I followed the directions but the only change I made was I used Bob’s Red Mill 1:1 gluten free flour. For the maple syrup, I used 2 TBL. For the flax eggs, I used 2 TBL of ground flax and 5 TBL water. I used my Cuisinart Griddler (regular waffle plates, not Belgian) for the first time and didn’t need to spray the spray the plates with nonstick cooking spray. I set the temperature for 400 and set the timer for 6 min. My Griddler doesn’t emit steam but the 6 minutes were perfect. Will definitely make again—thanks so much!!!
I have made these many times and love them as written. However, last time I didn’t have applesauce and used a ripe banana instead. I absolutely loved the banana flavor and they seemed to get crispier. Since I always have frozen bananas, that’s what I will use in the future. Thanks for a great recipe!
Awesome idea! Thanks for sharing.
Made these as stated and they were awesome! Whole family devoured them. Thank you for a great basic waffle with on hand ingredients.
I make these at least once a week. Thank you so much!!
I used aquafaba as the egg replacer and made some whipped cream with the leftover, which tasted delicious with strawberries! I will say they didn’t have the texture I was hoping for, they didn’t get crispy on the outside like other Belgian waffles do and were quite dense, not fluffy. But for something plant based and oil free, I’m impressed!
I followed the recipe to the T other than adding a pinch of cinnamon. They did get crispy on the outside but didn’t cook on the inside. I left them in for about 4 minutes too. Tried a few times. Not so sure what a did wrong but ended up throwing out the batter.
Hi, Dana! I’m so sorry to hear that was your experience. I have found that not all waffle makers are created equal. I’ve had three over the last 10 years and each one cooked at different times. My mode of operation is just to wait until the steam stops coming out of the waffle maker. That may be something you could try.
Finally, the recipe that became successful in making Belgian Waffles that cooked all the way through. I have been learning how to cook plant-based for the last 20mo and this recipe cooks all the way through. Was it the applesauce? I have not used applesauce before bc I didn’t have any made. This time I did. I also coated my waffle surface with the PBV butter (no soy) “Miyokos.” Love this product over Earth Balance.
My granddaughter and Mother even said “these are really good.” Never said it before.
These were a hit! They were easy to make with all the ingredients in my pantry. I added some defrosted frozen berries and top and they were so good. I am freezing the leftovers so I can just heat up in the toaster.
Wow, just wow, so flavoursome and delicious and easy to make. I had all ingredients on hand. I followed the recipe apart from using UK cup/tblsp sizes (did not bother to convert) and 2 tblsp of baking powder instead of 1.5. It came out perfectly. I did not have to spray the waffle maker at all, I just made sure it is nice and hot before I made the first waffle. Perfection.
Awesome!
I’ve been looking for a good wfpb waffle recipe for a while now. This might be it! I used all spelt flour, added a touch of vanilla & needed about 5 min per waffle in my waffle maker. Nice, crispy, and super airy. It feels like eating a cloud, if that makes sense :-D. Thank you!
AWESOME! Thanks so much for reaching out.
I have tried it yet but looks good…. can I make a big batch of the dry mixture and just add all the wet ingredients or do u think it would be better to make a large batch and freeze leftovers?
I really enjoy making a big batch and freezing the leftovers then just popping them in the toaster.
I have made these before and loved them. But….I’ve just been told I’m allergic to wheat (not a gluten issue, but a true allergy). Can I use spelt flour instead, or is there something you can recommend?
I would try oat flour or spelt flour. Bob’s Red Mill 1 to 1 gluten-free flour is also great.
Great that recipe doesn’t include oil! Are 2 flax eggs equal to 2 eggs replacers?
Thanks! And, yes, equal to 2 egg replacers.
I made your Belgian Waffles last night, and we loved them! Who would know they were vegan if you didn’t tell. Perfect with real maple syrup. Next time I think I’ll add some blueberries. Thank you so much for your wonderful recipes.
I cannot believe how great these waffles are. Perfect amount of crispiness on the outside and great flavor. Used Einkorn flour for the whole wheat (one of the ancient grain flours), worked great. Love the flax for added nutrition. We’ve been making these for several weeks now and are hooked.
Excellent recipe! These waffles are delicious! I will say the yield was different for us, too – as we ended up with like 7 waffles. My family is about one month in on plant-based eating (from omnivore), and your recipes and blog have been super helpful and encouraging. Thank you for that, and keep up the great work! (PLEASE😉)
Thank you so much. I’m so glad you’re enjoying the recipes. Never hesitate to reach out. Blessings.
We just finished eating the Belgian waffles for lunch. My husband is a fussy eater, and he had 3, along with some “veggie broth” fried potatoes. He will have the 2 leftovers for breakfast tomorrow. They are delicious. I haven’t used my waffle iron since I became WFPB in Aug of 2019. It will get more use now. I did add 1/2 cup additional oat flour and every waffle was perfect. Thank you, Shane. I have a ?. For the Strawberry chia jam…can the seeds be ground? Thanks…and Happy New Year.
Thanks so much, Leatha! Honestly, I haven’t made the jam with ground up chia seeds. But, I see no reason why it wouldn’t work.
Hi Shane,
I am so pleased I found your website and all your simple recipes. I made these waffles this morning and they are so easy and delicious. I ad them with pear cream, blueberries, passionfruit pulp, banana and maple syrup. They tasted just as good as the less healthy non plant based waffles!
Thank you for sharing 🙂
Hi, Heather! Thanks so much and glad you liked the waffles. LOVE the additions:)
Made these today and they were fantastic! Light and fluffy but crispy. I used oat flour and whole wheat pastry flour as that’s all I had with one tablespoon of white as I didn’t have quite enough.
3 of the eight I made split in half but I was able to peel the halves off in one piece and just stick them back together, I use a non stick Breville waffle maker that has a Belgian setting. My husband loved them and said the recipe was a keeper!
I’m going to try your French toast casserole for Christmas morning 😊 Thank you Shane
Thank you and Merry Christmas!!!
Thanks for the recipe, Shane, and enjoy your time in the mountains! I was recently in the beautiful North Carolina mountains around the Maggie Valley/Asheville area, where family members and I enjoyed several of your fine recipes! Blessings.
Wow, that’s great Katherine! Hope you enjoyed your time glad you got to be with family.
Can oat milk be used instead of almond milk?
Absolutely!
Another great recipe from Shane. Absolutely incredible. I have not had luck with any other waffle recipe, but these are the best I have ever had. I will definitely be making them regularly.
Thank you, Jeff! And, keep hanging in there. Many thoughts and prayers your way. Blessings.
The best, as usual. Your recipes are always my go-to recipes for just about everything now. These waffles are wonderful – I’m eating one now. I have a few friends who are finally asking more about plant-based eating, and I always direct them to your website for recipes. Thank you so much!
We have survived 36 years of marriage without a waffle maker and suddenly, without warning, we just absolutely needed to make waffles. So we purchased a waffle maker and this recipe was our first try and they were excellent. We think we are going to make it a Sunday morning tradition!
We doubled the recipe and the only problem (not) was that it made way more than 8 waffles. We grind our own oat flour and wheat flour so maybe that contributed to the bounty? Not complaining as we now have some waffles in the freezer ready for a quick reheat on busy mornings!
Thanks for a great recipe – this is right up there with your fabulous blueberry pancakes!
That is awesome, Marie:) I would love to get to a place of grinding my own flour. Some day:) A freezer full of waffles ain’t a bad thing.
Love these waffles! When I make them, I now make a double or triple batch and store them in the freezer.
Then the kids can just grab it from the freezer, put it in the toaster and breakfast is served! This is especially helpful on busy school mornings or when mom just doesn’t want to cook breakfast! Thanks for a delicious recipe and for making our breakfast mornings a bit easier!
Hi, I found this recipe today and made them this morning just as written and they are awesome! A keeper recipe!
Hi, Erin! Thanks so much and so glad you enjoyed them. Thanks for reaching out.
YUM!!!! These came out great! They were a big hit in our waffle loving house honestly better than the recipe we’ve been using for 15 years. So happy to find a plant base recipe for waffles without bananas, a tricky allergy to have eating plant based.
Wow, so great! So glad you enjoyed them and thanks for reaching out.
I didn’t have any whole wheat flour, so I used a mixture of GF buckwheat flour and millet flour. I added a couple tablespoons more of oat flour because the batter seemed too liquidy. These waffles came out amazing! They were sweet but not too sweet and the color/texture were beautiful and crisp. I did use a full cup of batter for a perfect waffle that didn’t split.
Thank you for an oil-free plant-based recipe that I don’t feel guilty about!
Kristina, that is awesome! Thank you for sharing!!!
We have made these twice now, in fact they are currently cooking in the waffle iron. I can’t believe they have zero oil and still cook up so beautifully. I do grease the iron between each waffle but they have the perfect crispness, so good. We have used both spelt and whole wheat flour. These will be a waffle staple for us!
Awesome, Stephanie! There’s just something about waffles.
Just tried this recipe today and I all I can say is YUM YUM YUM!!!!! I made too much batter. Would it be ok in the fridge for a few days or should I make them and freeze them?
Amy, I’m so glad you liked the waffles. Yes, you can absolutely keep it in the fridge for a few days. It should keep just fine. But, you can also make the waffles and freeze them then just pop them in the toaster oven when you’re ready. Blessings.
I made these waffles worried that my son wouldn’t like your vegan French toast casserole on Christmas morning. Turns out he and everyone else loved both! Thank you for the delicious recipe. I still need a non sweet holiday tradition to substitute for the egg casserole that I can preferably prepare the night before though.
Thanks, Jeannie! I’ll get to work on it and see what I can come up with:) Blessings.
First time making waffles at all, and Hubby loved them! More often they did “split” (we do have an older non-stick waffle maker with a “done” button) with the outside a little more “done” than I’d prefer, but Hubby suggested perhaps I did put too much wet ingredients in… I followed your recipe exactly, with the option of 4 TBSP of the maple syrup… I will make again, because they were really tasty, but will try the 2 TBSP next time, do you think that’ll work? We topped with apples, blueberries and maple syrup, yum! Thanks!
Hi, Emily. I’m so glad you enjoyed the waffles. Yes, the 2 Tbsp should work just fine. And, love the toppings!
This might be a dumb question, but when you say 20 minutes cooking time, and it makes 4 waffles, is that 5 minutes per waffle? Or is it 20 minutes each? Sorry, never made waffles before, so I don’t know what to expect. Also, our waffle maker is not a Belgian waffle iron, will that make a difference?
Hi, Kellie. Really it is just an overall estimation as each waffle will tend to cook a little different. If your waffle maker doesn’t have a doneness indicator, watch the steam coming out of the unit as you cook. When the steam stops, lift the lid. The waffle should be done. Chances are that it will be well-done. And, no, you can use any waffle maker. If your waffle maker is not nonstick, you may want to give it a quick mist of cooking spray. Hope this helps.
Hi! I followed this recipe exactly but it just isn’t coming out right. It’s always done or burnt in the outside but not inside. I’ve tried greasing, not greasing, high heat, medium heat, low heat.. I have a great nonstick Belgian waffle maker. Any ideas?
I’m excited to try these! CanI use gluten free four instead of whole wheat?
Yes. I would use gluten-free oat flour or Bob’s Red Mill.
Love the recipe
Can I use gluten-free flour. Cannot use oat flour as Coeliac?
Yes. You can use gluten-free oat flour or Bob’s Red Mill 1 to 1 Baking Flour. Should do fine.
What kind of waffle maker do you use? I haven’t been able to find one that is not made with toxic materials.
Brandy, this one is my personal favorite. https://amzn.to/31QbMkU
What do you use for “syrup”.
Real maple syrup.
Oh my goodness!!! Devouring these right now! Thought I’d never find a good waffle recipe without the “yuck” in them, but Shane to the rescue. These are light and so delicious. I used white whole wheat flour and no oat flour….the best! Thanks Shane!!!!
Teresa, that’s so awesome! Waffles are one of my faves. So glad you enjoyed them. Peace.
Just made these and loved them! Great recipe! I did use spray on our waffle maker, but not for every waffle.
That’s great, Toniska! So glad you liked the waffles. I think sprays do serve a purpose and have a place in cooking when used very sparingly. It’s not something sweat too much and sometimes it’s just necessary. And, thanks for the rating! Peace.
Breakfast!
Waste of time and ingredients. Waffles split when I opened the iron, half stuck to the top, half stuck to the bottom. I want a waffle, not two halves of one. Nonstick spray is clearly essential for this recipe, so I really wish you would’ve put” nonstick spray” in the ingredients list and directions- I could’ve bought some at the store. Majorly disappointed & not sure what I’m gonna do with all this batter I couldn’t use 🙁
Missy, so sorry this was your experience. Although, I do not use oil in recipes I do recommend using cooking spray very sparingly at times for things like this and thought I had it in the instructions. I did go back and update and so sorry for the wasted batter. Hope you give them a try again, with the spray, and let me know how it works out. Again, very sorry! Blessings.
Missy, I think what you need is a good waffle iron. I have the Breville Smart Waffe Pro and I get the most amazing waffles, they come out so easily (you do not need to spray it with oil). It’s not a cheap appliance but if you regularly make waffles (which I do on weekends), it’s worth the investment. And Shane, thank you for this recipe, I have tried many different recipes, yours is my favorite : )
Thank you!!! And, thanks for the tip.
I made these today…. This is the FIRST whole food, plant based pancake or waffle recipe I liked. It is wonderful! Thank you for sharing this!
They taste yummy, but they split in half every time I was taking them out of the waffle maker, not sure what I did wrong. I looks like they are empty on the inside, LOL. The only thing different is that I used soy milk instead of almond, any suggestion for my next batch? Thanks for the recipe.
Yes, sometimes mine come apart at the seams. I don’t think the type of milk should matter. Try adding a little more flour to make the batter a little thicker. That might help. Good lukc!!!
Made these for breakfast this morning, and OH MY GOODNESS! Crispy, light, and delicious! I topped mine with a sliced banana and homemade blueberry syrup. These will definitely be going in the breakfast rotation. Thank you, Shane, for another delicious recipe!
Awesome, Jennifer! Thanks so much for sharing and pumped you liked them. Peace.
Thank you for the recipe — can’t wait to try it. I just purchased a waffle iron — can I ask what kind of cooking spray do you recommend for this recipe? TIA
Any will work. I have a can of Pam that’s probably 2 years old because I use it so sparingly. ?
I really love overnight yeast based Belgian waffles – just not the butter, eggs and milk. I think I will swap out the baking powder and give it a try. Will report back.
These waffles turned out INCREDIBLE, thank you so much!!
Kristin, that’s great! So glad you enjoyed them and thanks for reaching out. I really appreciate it. Peace.
Thank you for developing and posting this recipe! These were a hit with my 15-year-old son. They also freeze well and can be popped in the toaster to reheat and eat. Amazing with fresh sliced peaches!
Emily, thanks so much for your response and pumped your son liked them. Sounds great with the peaches. Can’t wait to try them that way. Blessings!
I am so glad I found this recipe. It is hard to find a waffle recipe that is vegan and oil-free that doesn’t contain a bunch of weird ingredients. I almost had everything on hand. I did just run out of oats so I used all whole wheat flour and i didn’t have any almond milk but I did use my homemade hemp milk. They turned out great and both my two year old and 12 year old loved them. Thanks for the awesome recipe!
Erica, so glad you enjoyed them. And, way to go and improvise. I love reading these types of comments. Way to make it your own! Peace.
Made these for family this morning and they all asked for seconds! Yummy!
Sandra, thanks so much for sharing. So glad they enjoyed them.
Hi there, love your blog! These Waffles look amazing, but I have a quick question: Do you use regular whole wheat flour or is it whole wheat pastry flour? Also could whole wheat pastry flour be used without compromising the end result? Thanks for your time 🙂
Susanne, thanks so much for the kinds words and the question. Honestly, I use whatever I have in the pantry at the time. I made these with whole wheat flour, but the pastry flour would do just as well. I specifically used whole wheat for the recipe because I feel that is more accessible for people and more of a “non” special item. Hope this helps and good luck! Peace.
Home. Run. I love these things and don’t feel horrible afterwards. Delicious.