Easy Vegan Waffles (1 Bowl)

Ingredients

• 156 g (1¼ cups)waffle mix (see components below), or plain flour plus 10 ml (2 tsp) starch
• 10 ml (2 tsp)baking powder
• 1.25 ml (¼ tsp)salt
• 38 g (3 tbsp)sugar, such as fine cane sugar, coconut sugar or light brown sugar
• 300 ml (1¼ cups)non-dairy milk, such as almond, soy or light coconut milk
• 15 ml (1 tbsp), plus more if neededoil
• 5 ml (1 tsp)vanilla extract
• A few dropsalmond extract, or 1.25 ml (¼ tsp) ground cinnamon
• 94 g (¾ cup)unbleached plain flour
• 40 g (⅓ cup)wheat pastry flour, or more plain flour
• 15 ml (1 tbsp)starch, such as tapioca or cornflour
• 16 g (2 tbsp)almond flour, or 15 ml (1 tbsp) rice flour for a nut-free option
• 5 ml (1 tsp), optionalground flaxseed

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, whisk together the waffle-mix flours. Add the baking powder, salt and sugar, then mix well.

2. 2

   Make the batter

   Add the oil and 270 ml (1 cup plus 2 tbsp) non-dairy milk, then whisk well. Depending on your flour and milk, add another 15–30 ml (1–2 tbsp) milk if needed to make a smooth batter. You can stir in chocolate chips or small blueberries at this point.

3. 3

   Rest the batter

   Leave the batter to stand for at least 15 minutes. If it is too thick, add a little more non-dairy milk; if it is too thin, mix in a tablespoon of flour.

4. 4

   Heat the waffle maker

   Heat your waffle maker. When it is hot, brush or spray it with oil if needed, then add batter according to the size of the plates. For cinnamon-swirl waffles, add a smaller portion of batter, sprinkle with cinnamon sugar, then top with about another tablespoon of batter.

5. 5

   Cook and serve

   Cook the waffles until golden. They will crisp further as they cool for a minute. Remove and serve straight away, or keep them in a warm oven at 107°C (225°F) until ready to eat. Serve with maple syrup, vegan butter, fruit or other toppings and sides.

6. 6

   Freeze leftovers

   Let the waffles cool completely, then freeze them in an airtight container. Thaw for a few minutes and reheat in a toaster before serving.

What are vegan waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until their outside is golden and crisp. This plant-based version uses non-dairy milk and oil instead of dairy ingredients.

The recipe’s one-bowl approach keeps preparation simple, while a blend of flours and starch gives the waffles structure with a tender centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 457 calories, 10g protein, 77g carbs, 13g fat.

Most of the carbohydrates come from the flours and sugar, while oil and almond flour contribute much of the fat; the flours and non-dairy milk provide some protein. Pair a serving with fruit and a protein-containing topping or side, such as soy yoghurt, for a more rounded breakfast.

Choosing the flour mix

Plain flour: the recipe gives a homemade mix of plain flour, wheat pastry flour, starch and almond flour. If using the ready-made waffle mix mentioned in the ingredient list, use that instead of these component flours.

Nut-free option: use rice flour in place of the almond flour, and choose a non-dairy milk that suits your needs.

Getting the batter right

Milk: start with the stated amount, then add a little more if the batter seems too thick. Flour blends and non-dairy milks can absorb liquid differently, so judge the consistency rather than adding all the extra milk automatically.

Rest: give the batter at least 15 minutes before cooking. This also gives you a chance to correct it with a splash of milk or a spoonful of flour.

Cooking for crisp edges

Hot iron: let the waffle maker heat fully before adding batter, and oil it if its surface needs it. Use an amount that suits the size of your waffle plates.

Golden finish: cook until the waffles are golden, then allow them a minute out of the iron to crisp further. Keep cooked batches warm in a low oven if you are serving several at once.

Easy flavour variations

Extract or spice: use a few drops of almond extract for a gently nutty aroma, or choose ground cinnamon instead.

Mix-ins: small blueberries or chocolate chips can be folded into the batter before cooking. For a cinnamon-sugar swirl, layer a little batter, cinnamon sugar and another spoonful of batter in the waffle maker.

What to serve with them

Fruit: add berries or sliced fruit for freshness alongside the warm waffles.

Toppings: maple syrup and vegan butter are suggested options; choose other toppings or sides to suit your breakfast.

Recipe notes & tips

• Measure the extra milk gradually so the batter does not become too thin.
• Let the batter rest for at least 15 minutes before cooking.
• Preheat the waffle maker fully for more even browning.
• Oil the plates if waffles tend to stick to your waffle maker.
• Leave cooked waffles to cool for a minute if you want them crisper.
• Freeze waffles only after they have cooled completely.

Variations

• Blueberry: fold small blueberries into the batter before cooking.
• Chocolate chip: stir chocolate chips into the rested batter.
• Cinnamon: use ground cinnamon instead of almond extract.
• Cinnamon swirl: layer batter with cinnamon sugar in the waffle maker.
• Nut-free: replace the almond flour with rice flour and choose a suitable non-dairy milk.

Common mistakes to avoid

• Adding all the milk at once: hold back the extra and add it only if the batter needs loosening.
• Skipping the rest: leave the batter for at least 15 minutes before cooking.
• Using a cold iron: wait until the waffle maker is hot before adding batter.
• Overfilling the plates: adjust the batter amount to the size of your waffle maker.
• Expecting full crispness straight away: let the waffles stand for a minute after cooking.

How to store

Cool the waffles completely, then store them in an airtight container in the freezer. Thaw for a few minutes and reheat in a toaster before serving.

Frequently asked questions