Vegan Breakfast Waffles

Ingredients

• 360 ml (1 1/2 cups)unsweetened soya milk
• 15 ml (1 Tbsp)apple cider vinegar
• 240 g (2 cups)wholemeal flour
• 80 g (1/3 cup)unsweetened apple purée
• 8 g (2 tsp)baking powder
• 2.5 g (1 tsp)ground cinnamon
• 5 ml (1 tsp)pure vanilla extract
• 2.5 g (1/2 tsp)salt

Instructions

1. 1

   Rest the milk

   In a large bowl, stir together the soya milk and vinegar. Leave for 5 minutes; the milk may begin to curdle slightly, which is normal.

2. 2

   Mix the batter

   Heat the waffle maker. Add the flour, apple purée, baking powder, cinnamon, vanilla and salt to the bowl, then mix just until combined.

3. 3

   Cook the waffles

   Brush the waffle plates with a little oil. Add a few spoonfuls of batter, filling the plates nearly to the top, then close the lid gently. Cook for 4 to 5 minutes, or until golden, and repeat with the remaining batter.

4. 4

   Add toppings

   Top the waffles as you like and serve.

What are vegan breakfast waffles?

Waffles are a familiar American-inspired breakfast, cooked in a patterned iron to give them crisp edges and a dimpled surface. This version uses soya milk, vinegar and apple purée in place of dairy and eggs.

Wholemeal flour gives the waffles a hearty base, while the cinnamon and vanilla add gentle sweetness. Their pockets are well suited to fruit, nut butter, plant-based yoghurt or syrup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 149 calories, 6g protein, 29g carbs, 2g fat.

The flour supplies most of the carbohydrates, while soya milk contributes protein; the recipe contains little fat apart from the small amount used to brush the waffle plates. For a more balanced plate, add fruit and a spoonful of nut butter or plant-based yoghurt.

Why the milk and vinegar matter

Soya milk and vinegar: letting them stand for 5 minutes gives the mixture time to curdle slightly. This is expected, so there is no need to try to smooth it out before adding the other ingredients.

Apple purée: it adds moisture to the batter and helps bring the ingredients together. Use unsweetened purée to keep the recipe's sweetness in check.

Mixing the batter

Gentle mixing: stir the ingredients only until combined. A few small lumps are preferable to overmixing, which can make the cooked waffles less tender.

Wholemeal flour: fold it in evenly so there are no dry pockets at the bottom of the bowl. The batter should be thick enough to spoon into the waffle maker.

Getting the texture right

Hot plates: preheat the waffle maker before adding the batter so it starts cooking straight away. Brush the plates with oil to help the waffles release.

Doneness: cook for 4 to 5 minutes, looking for a golden surface before opening the waffle maker. If the waffles need more colour, give them a little longer.

Timing and batches

The recipe takes 30 minutes in total, with each waffle cooking for 4 to 5 minutes. The exact number of batches depends on the size of your waffle maker.

Leave space for the batter to spread as you fill the plates, and close the lid gently. Repeat with the remaining batter.

What to serve with the waffles

Fresh fruit: berries or sliced banana add a juicy contrast to the crisp waffle surface. Add them just before serving.

Creamy toppings: nut butter or plant-based yoghurt make a satisfying pairing, while syrup brings extra sweetness. Use one topping or combine a few to suit your breakfast.

Recipe notes & tips

• Measure the batter into the waffle maker with a spoon to keep the plates from overflowing.
• Let the soya milk and vinegar stand for the full 5 minutes before adding the dry ingredients.
• Mix only until the flour is incorporated to avoid tough waffles.
• Brush the waffle plates with oil before cooking to help the waffles release.
• For mini pancakes, cook a couple of spoonfuls of batter at a time in a preheated skillet.

Variations

• Add berries: fold a few into the batter for bursts of fruit.
• Use banana: top the cooked waffles with sliced banana and nut butter.
• Bring more spice: add a little extra cinnamon to the batter.
• Change the milk: use another unsweetened plant milk in place of soya milk.
• Make mini pancakes: cook a couple of spoonfuls of batter at a time in a preheated skillet.

Common mistakes to avoid

• Skipping the rest: the soya milk needs 5 minutes with the vinegar; let it stand before continuing.
• Overmixing: this can make the waffles less tender; stop as soon as the batter is combined.
• Filling too high: excess batter can spread beyond the plates; fill them only near the top.
• Opening too soon: the waffles may not be golden yet; cook for 4 to 5 minutes before checking.
• Forgetting the oil: the batter may stick to the plates; brush them before adding it.

How to store

Cool leftover waffles completely and store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or waffle maker until warmed through and crisp.

Frequently asked questions