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?
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 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 Buttermilk Waffles
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.
Susan / July 19, 2021 at 7:32 pm /
I wanted to know if you can make the batter the night before an be ready to go in the morning?
Jenné @ Sweet Potato Soul / January 27, 2018 at 1:50 am /
Oooooh, I hope you loved them!
Jenné @ Sweet Potato Soul / September 11, 2017 at 8:26 pm /
Awesome!!! I bet those candied pancakes were da bomb. Thanks so much 🙂
Jenné @ Sweet Potato Soul / May 22, 2016 at 6:33 pm /
Yummy!! I’m super happy you enjoyed it 🙂
Bea Muniz / March 22, 2016 at 1:16 pm /
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!!
Jenné @ Sweet Potato Soul / March 24, 2016 at 8:14 pm /
I love love love it! Thanks for sharing those clever subs with us 🙂 xoxo
Jenné @ Sweet Potato Soul / April 19, 2015 at 2:36 am /
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 🙂
Tiffany Baker / March 9, 2015 at 4:52 am /
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’.
Jenné @ Sweet Potato Soul / March 16, 2015 at 3:54 am /
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
listenup / January 16, 2015 at 11:42 am /
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.
Jenné @ Sweet Potato Soul / January 16, 2015 at 1:51 pm /
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!
listenup / January 16, 2015 at 1:55 pm /
It’s all about the taste trying to sway the non-vegans! Slowly but surely I am doing it!
Jenné @ Sweet Potato Soul / January 16, 2015 at 2:01 pm /
Ain’t that the truth!! Amen to you for doing it 🙂