Vegan Maple Pecan Waffles

Ingredients

• 120 g (1 cup)wholemeal pastry flour or white wholemeal flour
• 30 g (1/4 cup)chopped pecans
• 5 ml (1 tsp)aluminium-free baking powder
• 5 ml (1 tsp)bicarbonate of soda
• 1.25 ml (1/4 tsp)salt
• 120 g (1/2 cup)dairy-free yoghurt, sweetened or unsweetened
• 60 ml (1/4 cup)maple syrup, warmed slightly
• 30 ml (2 tbsp)coconut oil, melted
• 5 ml (1 tsp)natural vanilla extract
• 120 ml (1/2 cup)sparkling water
• As neededcooking spray

Instructions

1. 1

   Heat the waffle iron

   Preheat your waffle iron.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the flour, pecans, baking powder, bicarbonate of soda and salt.

3. 3

   Combine the batter

   In a separate bowl, whisk together the yoghurt, warm maple syrup, melted coconut oil and vanilla. Mix well, then pour over the flour mixture. Add the sparkling water and stir just until combined.

4. 4

   Cook the waffles

   Coat the waffle iron with cooking spray. Cook about 60 ml (1/4 cup) of batter at a time for 2–3 minutes; the time may vary depending on your waffle iron.

5. 5

   Serve warm

   Serve the waffles warm with fresh fruit, maple syrup or your preferred topping.

What are vegan maple pecan waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron that gives them crisp ridges and little pockets for toppings. This version uses dairy-free yoghurt and coconut oil instead of dairy ingredients.

Wholemeal flour and pecans give the batter a gently nutty character, while maple syrup adds sweetness. Sparkling water is stirred in at the end to keep mixing brief and the waffles light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 2g protein, 19g carbs, 7g fat.

The wholemeal flour and maple syrup provide most of the carbohydrates, while coconut oil and pecans contribute much of the fat. The yoghurt and flour provide some protein, though the recipe is not especially protein-rich. Pair a serving with fresh fruit and a protein-rich side such as soy yoghurt to make the plate more balanced.

Choosing the ingredients

Flour: Wholemeal pastry flour makes a tender waffle; white wholemeal flour is another option with a milder flavour. Measure by weight if possible for a consistent batter.

Yoghurt: Either sweetened or unsweetened dairy-free yoghurt works. The choice affects the batter’s sweetness, so bear that in mind when adding syrup at the table.

Pecans: Chopped pieces distribute more evenly than large halves and give each waffle a little crunch.

Mixing for a tender texture

Wet ingredients: Whisk the yoghurt, slightly warmed maple syrup, melted coconut oil and vanilla until they are well combined. Warming the syrup helps it mix smoothly with the oil.

Final mixing: Add the sparkling water after pouring the wet mixture over the dry ingredients. Stir only until no large patches of dry flour remain; a few small lumps are preferable to overmixing.

Cooking in the waffle iron

Preheating: Start with a properly heated iron so the batter begins cooking as soon as it goes in. Lightly coat the plates with cooking spray to help release the waffles.

Batches: Use about 60 ml of batter per waffle and cook for 2–3 minutes. Waffle irons vary, so check for a set surface and an easy release rather than relying on the timer alone.

Serving ideas

Fruit: Serve with fresh fruit for a fresh contrast to the toasted pecans and maple flavour. Berries or sliced banana are straightforward options.

Toppings: A drizzle of maple syrup suits the batter, while other favourite toppings can be added at the table. Keep in mind that extra toppings change the overall sweetness and richness.

Planning the cooking time

The stated total time is 35 minutes, including preparing the batter and cooking in batches. The number of waffles you can cook at once depends on the size of your iron.

For the best texture, serve each batch warm as it comes out of the iron. If you need to hold them briefly, keep them on a rack rather than stacking them, which can soften the edges.

Recipe notes & tips

• Warm the maple syrup slightly so it combines more easily with the melted coconut oil.
• Measure the batter consistently at about 60 ml per waffle for more even cooking.
• Avoid stirring for longer than needed once the sparkling water is added.
• Check your waffle iron’s guidance, as its heat and cooking time may differ from another model.
• Serve the waffles promptly for the best contrast between crisp edges and soft centres.

Variations

• Add cinnamon: Stir a little ground cinnamon into the dry ingredients for a warm spice note.
• Swap the nuts: Use chopped walnuts instead of pecans for a different nutty flavour.
• Use berries: Fold a small handful of fresh berries into the batter just before cooking.
• Boost the vanilla: Add a little extra vanilla extract for a more pronounced aroma.
• Top with banana: Add sliced banana at serving time for a soft, naturally sweet topping.

Common mistakes to avoid

• Overmixing the batter: It can make the waffles dense; stir only until the ingredients are just combined.
• Skipping the preheat: Batter may cook unevenly in a cool iron; let the iron heat before the first batch.
• Using too much batter: It may spill over the plates; start with about 60 ml per waffle.
• Opening the iron too soon: The waffle may tear; wait until it is set and releases easily.
• Stacking hot waffles: Trapped steam softens the edges; rest them separately on a rack if holding.

How to store

Cool leftover waffles completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven until hot and crisp; avoid microwaving if you want to retain crisp edges.

Frequently asked questions