Vegan Cornbread Waffles

Ingredients

• 250 mlsoy milk
• 1/2 tbspapple cider vinegar
• 1 tbsp flax meal + 3 tbsp waterflax meal and water
• 120 ggluten-free flour
• 2 tspbaking powder
• 1/2 tspbaking soda
• 100 gcornmeal
• 1 tspsalt
• 1 tspvanilla
• 1/4 cupunsweetened non-dairy yoghurt
• 1–2 tbspmaple syrup

Instructions

1. 1

   Make the flax egg

   Stir together 1 tbsp flax meal and 3 tbsp water, then set aside.

2. 2

   Prepare the buttermilk

   Combine the soy milk and apple cider vinegar and leave the mixture for 5 minutes.

3. 3

   Mix the dry ingredients

   Sift the gluten-free flour, salt, baking soda and baking powder into a large bowl. Add the cornmeal and mix until combined; sifting helps avoid lumps.

4. 4

   Combine the batter

   Add the buttermilk mixture, yoghurt and flax egg to the dry ingredients. Mix with a spatula, scraping the sides of the bowl so all the flour is incorporated. Heat the waffle iron on high and leave the batter to rest for at least 5 minutes.

5. 5

   Cook the waffles

   Pour the batter into the waffle iron and cook on medium-high for 5–7 minutes, or until crisp on the outside. Depending on the size of your iron, use 3/4–1 cup of batter per waffle.

What are cornbread waffles?

Cornbread waffles bring the cornmeal-rich character of North American cornbread to the shape and crisp surface of a waffle. This version uses plant-based ingredients and gluten-free flour.

Cornmeal gives the waffles their distinctive flavour, while the soy milk and vinegar mixture, yoghurt and flax egg help make a batter that cooks up tender inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 11g protein, 66g carbs, 5g fat.

The flour and cornmeal provide most of the carbohydrates, while soy milk, flax meal and yoghurt contribute some protein. The recipe’s fat comes mainly from the flax meal and yoghurt; serve a waffle with fruit or vegetables for a more rounded plate.

The flour and cornmeal

Gluten-free flour: Sifting it with the raising agents helps distribute them evenly and breaks up clumps before the wet ingredients go in.

Cornmeal: Stir it into the sifted mixture so it is spread throughout the batter, rather than settling in one part of each waffle.

Plant-based binders

Flax egg: Mixing flax meal with water gives it time to form a gel before it goes into the batter. This helps bring the ingredients together without eggs.

Soy milk mixture: The vinegar sits with the soy milk for 5 minutes, as directed, before being mixed into the dry ingredients.

Resting and mixing the batter

Gentle mixing: Use a spatula to bring the ingredients together and scrape the sides of the bowl so no dry flour is left behind.

Short rest: Leave the batter for at least 5 minutes while the waffle iron heats. This also gives the flax mixture time to blend into the batter.

Getting a crisp finish

Heat: The method calls for heating the iron on high, then cooking the waffles on medium-high. Follow your iron’s controls for those settings.

Doneness: Cook each waffle for 5–7 minutes, checking for a crisp exterior. Cooking time can vary with the iron, so use the stated texture as your cue.

Serving ideas

Sweet: The vanilla and maple syrup in the batter suit a breakfast served with fruit or an extra drizzle of syrup.

Savoury: Keep the toppings savoury if you prefer; these waffles can work alongside a plant-based breakfast or with vegetables.

Recipe notes & tips

• Let the soy milk and vinegar mixture stand for the full 5 minutes.
• Sift the flour, salt, baking soda and baking powder together to reduce dry clumps.
• Scrape the sides of the bowl as you mix so stray flour is incorporated.
• Rest the batter for at least 5 minutes while the iron heats.
• Use 3/4–1 cup of batter per waffle, adjusting to suit the size of your iron.
• Allow 5–7 minutes of cooking, using a crisp exterior as the doneness cue.

Variations

• Sweeter batter: Use 2 tbsp maple syrup for the higher-sweetness option.
• Less sweet: Use 1 tbsp maple syrup for the lower-sweetness option.
• Savoury topping: Serve the waffles with savoury accompaniments instead of syrup.
• Fruit topping: Add fruit at the table for a sweet breakfast serving.
• Frozen batch: Freeze leftover cooked waffles for a make-ahead breakfast.

Common mistakes to avoid

• Lumpy flour: Sift the flour and raising agents before mixing in the cornmeal.
• Unmixed bowl edges: Scrape around the sides with a spatula as you combine the batter.
• Rushed batter: Leave it to rest for at least 5 minutes before cooking.
• Overfilled iron: Use 3/4–1 cup of batter per waffle, depending on the iron’s size.
• Soft exterior: Cook for 5–7 minutes on medium-high, checking for crispness.

How to store

Freeze leftover cooked waffles for meal prep. Reheat them until warmed through and crisp to your preference.

Frequently asked questions