Gingerbread Vegan Waffles

Ingredients

• 240 ml (1 cup)unsweetened non-dairy milk
• 15 ml (1 tbsp)lemon juice
• 95 g (3/4 cup)plain flour
• 60 g (1/2 cup)wholemeal flour
• 15 ml (1 tbsp)baking powder
• 2.5 ml (1/2 tsp)bicarbonate of soda
• 10 ml (2 tsp)ground ginger
• 10 ml (2 tsp)ground cinnamon
• 1.25 ml (1/4 tsp)salt
• 30 ml (2 tbsp)maple syrup
• 15 ml (1 tbsp)coconut oil, melted (or another oil)
• 5 ml (1 tsp)natural vanilla extract

Instructions

1. 1

   Heat the waffle iron

   Switch on the waffle iron so it is ready when the batter is mixed.

2. 2

   Mix milk and lemon

   Stir the lemon juice into the non-dairy milk in a small bowl, then leave it aside.

3. 3

   Combine dry ingredients

   Put both flours, the baking powder, bicarbonate of soda, ginger, cinnamon and salt in a large bowl. Mix thoroughly.

4. 4

   Finish the batter

   In a separate bowl, whisk together the milk and lemon mixture, maple syrup, oil and vanilla. Pour this over the flour mixture and stir until combined.

5. 5

   Cook the waffles

   Coat the waffle iron generously with cooking spray. Add batter, using about 60 ml (1/4 cup) per waffle depending on the size of your iron, and cook for 2–3 minutes, or until each waffle releases easily.

What are gingerbread waffles?

Waffles are batter-based cakes cooked between patterned hot plates, giving them their familiar grid and crisp edges. This version borrows the warming ginger and cinnamon associated with gingerbread, while keeping the batter vegan.

The quick method suits a weekday breakfast or brunch. A lemon-and-milk mixture, raising agents and a blend of plain and wholemeal flour help make a spiced waffle with a tender middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 4g protein, 23g carbs, 3g fat.

The flour supplies most of the carbohydrates, while coconut oil contributes much of the fat; the plant milk and flour provide some protein. Pair a serving with fruit and a protein-rich plant-based yoghurt to make the plate more balanced.

The flour and spice blend

Flour mix: plain flour keeps the batter light, while wholemeal flour adds a fuller, slightly nutty flavour. Measure both carefully so the batter is not weighed down.

Warm spices: ground ginger and cinnamon give the waffles their gingerbread character. Distribute them well through the dry ingredients so each waffle is evenly flavoured.

Why the milk rests with lemon

Plant milk: stirring in lemon juice and leaving the mixture briefly gives it time to change slightly in texture. It then goes into the batter with the syrup, oil and vanilla.

Mixing: add the wet mixture to the dry ingredients and stir only until combined. A few small lumps are preferable to prolonged mixing.

Getting the waffle texture right

Hot iron: preheating before you make the batter helps the waffles begin cooking as soon as the batter goes in. Coat the plates generously with cooking spray as directed.

Doneness: allow 2–3 minutes, and use easy release as the practical cue to check that a waffle is ready. If it sticks, give it a little longer rather than pulling it away.

Portioning and cooking in batches

Batter amount: start with about 60 ml (1/4 cup) per waffle, adjusting to suit the size of your waffle iron. Avoid filling the plates so much that batter spills over.

Timing: the recipe gives a 10-minute total time, but the number of batches and the heat-up time can depend on your waffle maker. Keep cooked waffles warm while you finish the remaining batter.

What to serve with them

Toppings: maple syrup complements the spices, while sliced fruit or berries add freshness. Serve toppings alongside so the waffles keep more of their crispness.

For a fuller plate, pair a waffle with fruit and a plant-based yoghurt or another protein-rich accompaniment. The waffles also work well as a brunch dish with savoury sides.

Recipe notes & tips

• Preheat the waffle iron before you start mixing the batter.
• Whisk the dry ingredients well so the spices and raising agents are evenly distributed.
• Use about 60 ml (1/4 cup) of batter per waffle as a starting point, then adjust to your iron.
• Coat the waffle iron generously with cooking spray to help the waffles release.
• Wait for a waffle to release easily before lifting it from the iron.

Variations

• Boost the ginger: add a little more ground ginger for a more pronounced spice flavour.
• Change the oil: use another oil in place of coconut oil, as the recipe allows.
• Add fruit: serve with sliced banana, berries or another favourite fruit.
• Make it sweeter: drizzle extra maple syrup over the cooked waffles.
• Add a topping: finish with a spoonful of plant-based yoghurt for a creamy contrast.

Common mistakes to avoid

• Cold waffle iron: the batter may not cook as intended; switch on the iron before mixing.
• Overmixing: the waffles can turn less tender; stop stirring once the batter is combined.
• Too much batter: it can overflow the plates; begin with about 60 ml (1/4 cup) and adjust to your iron.
• Opening too soon: a waffle may tear or stick; wait until it releases easily.
• Skipping the spray: the batter may cling to the plates; coat the iron generously with cooking spray.

How to store

Let leftover waffles cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or waffle iron until hot and crisp.

Frequently asked questions