Vegan Belgian Waffles

Ingredients

• 293 g (2 1/4 cups)plain flour
• 16 g (2 tbsp)cornflour
• 13 g (1 tbsp)baking powder
• 36 g (3 tbsp)sugar
• 1/2 tspsalt
• 529 ml (2 1/4 cups)soy milk or other non-dairy milk
• 110 g (1/2 cup)rapeseed oil or other neutral oil
• 1 tspvanilla extract
• to tastespray oil

Instructions

1. 1

   Mix dry ingredients

   In a large mixing bowl, whisk together the flour, cornflour, baking powder, sugar and salt.

2. 2

   Add wet ingredients

   Pour in the non-dairy milk, rapeseed oil and vanilla extract. Whisk until smooth; a few small lumps are fine.

3. 3

   Rest the batter

   Leave the batter to rest for 10 minutes. Meanwhile, preheat the waffle maker according to the manufacturer's instructions.

4. 4

   Cook the waffles

   Coat both sides of the waffle maker with spray oil, then add the amount of batter recommended for your machine; the original recipe uses 3/4 cup. Close and flip the maker if appropriate, and cook until its indicator shows the waffle is done. A higher setting may help this wet batter cook through; watch for the escaping steam to lessen. If the waffle separates when you open the maker, cook the next one for longer.

5. 5

   Serve hot

   Repeat until you have used all the batter. Serve the waffles hot with maple syrup, vegan butter, fresh fruit, fruit compote and/or icing sugar.

What are Belgian waffles?

Belgian waffles are a style of waffle known for their deep pockets and substantial shape. This recipe makes a vegan version using plant milk and oil rather than dairy and eggs.

Cornflour helps keep the centres tender, while baking powder gives the batter lift. A hot, well-oiled waffle maker helps the outside turn crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 7g protein, 38g carbs, 7g fat.

The flour and sugar provide most of the carbohydrates, while the rapeseed oil contributes much of the fat. Soy milk and flour contribute some protein. Pair a waffle with fresh fruit and a protein-rich side, such as soy yoghurt, for a more balanced plate.

The batter ingredients

Dry ingredients: whisk the flour, cornflour, baking powder, sugar and salt thoroughly so the raising agent is distributed through the mixture.

Plant milk and oil: soy milk provides the liquid, while neutral oil adds richness without a strong flavour. Vanilla brings a gentle sweetness to the batter.

Why rest the batter?

Ten minutes of resting gives the flour time to absorb some of the liquid and lets you preheat the waffle maker. The batter should be smooth, though a few small lumps do not need to be whisked away.

Keep to the stated rest rather than leaving the batter for a long time; baking powder begins working once it is mixed with liquid.

Getting the texture right

Heat: follow your waffle maker's instructions and consider using a higher setting, as the batter can take longer to cook. A reduction in escaping steam is a useful cue that the waffle is nearing done.

Release: open the maker carefully. If the waffle pulls apart, close it and cook the next one for longer; allow the maker to finish cooking rather than forcing the waffle free.

Batch timing

The recipe takes about 40 minutes in total, including a 10-minute batter rest, but cooking time depends on your waffle maker. Preheating while the batter rests keeps the process moving.

If your machine cooks one waffle at a time, keep finished waffles warm while you cook the remaining batter. A double waffle maker can make the batch go faster.

Topping and serving ideas

Sweet toppings: maple syrup, fruit compote or icing sugar work well with the vanilla batter. Fresh fruit adds a bright contrast to the crisp exterior.

For a more filling plate, serve with vegan butter and fruit or add a savoury side of your choice. Put toppings on just before serving to keep the waffle surface crisp.

Recipe notes & tips

• Measure the batter into the waffle maker using the amount recommended for your machine.
• Preheat the waffle maker fully before adding batter.
• Grease both sides of the plates with spray oil before cooking.
• Use the steam and the machine's indicator together to judge doneness.
• Keep cooked waffles warm while finishing the batch.
• Add syrup or compote at the table to help the waffles stay crisp.

Variations

• Berry compote: spoon warm berry compote over the waffles just before serving.
• Citrus twist: add a little finely grated orange zest to the wet ingredients.
• Cinnamon: whisk ground cinnamon into the dry ingredients for a warmer flavour.
• Chocolate chips: fold vegan chocolate chips into the batter just before cooking.
• Savoury topping: serve with sliced avocado and a pinch of salt instead of sweet toppings.

Common mistakes to avoid

• Skipping the rest: leave the batter for 10 minutes before cooking so the flour can absorb liquid.
• Opening too soon: if the waffle separates, close the maker and cook the next one for longer.
• Using too little heat: choose a higher setting if your machine allows, since this batter may need longer to cook.
• Overfilling the plates: use the amount recommended for your waffle maker to avoid batter spilling out.
• Forgetting to grease: coat both sides of the plates with spray oil to help the waffles release.

How to store

Refrigerate cooled waffles in an airtight container for up to 3 days. Reheat in a toaster or warm oven until hot and crisp; avoid adding toppings until serving. For longer storage, freeze them in a sealed container and reheat from frozen.

Frequently asked questions