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Vegan Pecan Waffles

Happy Holidays!! Once again I’m completely caught off guard by the fact that it’s mid-December, and Christmas is just a week away. Where––I ask you––did the time go? Good thing vegan buttermilk waffles are perfect year-round!

Oh time! I haven’t shared a video with you in a while because I got super busy with holiday work, planning for the new year, and to be honest, a little bit of laziness sprinkled in. I’m expecting big changes in the new year, and what better way to contemplate change than over a plate of warm sweet waffles! I’ve been eating waffles a lot these last few weeks, even on the weekdays. Like pancakes they are my breakfast comfort food.

Thankfully vegan buttermilk waffles are just as fantastic and delicious as their non-dairy cousin. In the video and recipe you’ll see how I substitute animal-based products for simple vegan alternatives. Eggs become ground flax and water, butter becomes Earth Balance vegan butter, and buttermilk is soy milk with a teaspoon of vinegar. All of the ingredients come together to make the most satisfyingly delicious waffles!

I admit this recipe isn’t the healthiest, so I recommend saving this recipe for weekend waffle feasts or Christmas brunch. I have a healthy teff waffle recipe that I plan on sharing with you very soon. In the meantime whip out that waffle iron, and give these babies a try. You won’t be disappointed.

 

Vegan Pecan Waffles
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5 from 4 votes

Vegan Buttermilk Waffles

By: Jenné
This recipe was adapted from Food Network's "Almost Famous" pecan waffles (a knock-off of Waffle House's waffles).
Prep Time: 8 minutes
Cook Time: 15 minutes
Servings: 6

Ingredients 

  • 1 1/2 cups all-purpose flour, make them heartier by using whole spelt or whole wheat pastry flour
  • 1/3 cup raw cane sugar or coconut sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tbsp ground flax + 2 tbsp water
  • 1 1/2 cup soy milk + 1 tsp apple cider or white vinegar
  • 2 teaspoons vanilla extract
  • 6 tbsp melted Earth Balance + more for coating waffle iron, okay, you can use less Earth Balance in the butter if you're watching your fat intake. A good compromise is 2 tbsp butter+ 1/4 cup apple sauce.
  • Maple syrup, for topping

Instructions 

  • Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl.
  • Whisk the flax egg (flax + water), soy milk, vinegar, vanilla, and earth balance in a separate bowl until combined.
  • Stir the wet ingredients into the dry ingredients until just combined.
  • Preheat a waffle iron and brush with melted Earth Balance butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron).
  • Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven, or stack them on a plate.
  • Repeat with the remaining batter.
  • To serve top the waffles with maple syrup, toasted pecans, and sliced fruit.
Like this recipe? Rate and comment below!

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About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

Read More About Me

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13 Comments

  5. My boys love these waffles, I have made them many times now following the recipes to the t, and they are fabulous! But, sometimes I am missing ingredients so I make substitutions. Example substitutions are: 3 tbsp of a neutral flavored oil when I am out of earth balance, chia seeds for a chia egg when I don’t have flax seeds for a flax egg, and almond milk when I don’t have soy milk. I also substitute 1/2 cup of the AP flour for whole wheat flour. This recipe is so versatile! Thank you Jenne for making recipes as awesome as this one!!

    Reply

  6. Wow! That’s awesome. I’m so glad you liked it. I’ll make a note of that in the recipe section. The less the better!
    Thank you 🙂

    Reply

  7. These were fantastic! I didn’t have Earth Balance, so I substituted Safflower oil. Also, because I like to sneak in whole wheat flour when I can, I did one cup of all-purpose and half cup of whole wheat flour. I think I may even do more whole wheat flour the next time. They didn’t seem greasy to me with this substitute. I topped some with Raw Agave and the others with a fruit compote: handful each of cherries, blackberries, and strawberries on medium for 5 minutes and then sprinkled with a teaspoon of cinnamon. Keep it up Jenne’.

    Reply

    1. Awesome! I’m so glad you liked them. I also love that you snuck in that whole wheat flour. They’re also very good with whole spelt flour. Soooo yummo 🙂 That fruit compote sounds fantastic too!
      Thanks for sharing Tiffany! xoxo

      Reply

  8. These are the best tasting vegan waffles I have made (and I have tried a lot for my picky non-vegan family)! They were a bit greasy though. I think I would decrease the butter a bit next time.

    Reply

    1. Awesome! I’m so glad to hear you enjoyed them. Thanks for giving them a try.
      Here’s a tip to compensate for using less butter, replace it with apple sauce. Soon I must share my recipe for hearty spelt waffles. For those I only use the earth balance on the waffle iron, not in the actual recipe. These buttermilk ones are more authentic to what I ate before going vegan, but the hearty ones can be eaten daily 🙂 Thanks for giving these a try!

      Reply