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Vegan Waffles (Light and Crisp!)
Simply irresistible Vegan Waffles with light and fluffy insides and a crisp exterior! Serve them with maple syrup and your favorite toppings for weekend breakfasts or holiday brunches everyone will love. Easy to make and ready in less than 30 minutes!This recipe was originally adapted from Food Network's "Almost Famous" pecan waffles.
Servings: 6 Waffles
Equipment
- waffle iron , American style or Belgian style
Ingredients
- 1 tbsp ground flaxseed meal
- 2 tbsp water
- 1 1/2 cup soy milk or other non-dairy milk
- 1 tsp apple cider vinegar or distilled white vinegar
- 2 tsp pure vanilla extract
- 6 tbsp melted vegan butter plus more to coat the waffle iron
- 1 1/2 cups (175 grams) all-purpose flour whole wheat pastry flour or spelt flour
- 1/3 cup cane sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- toppings vegan butter, pure maple syrup, chopped pecans, sliced fruit, vegan whipped cream, etc.
Instructions
- Preheat the waffle iron to your desired setting. Follow manufacturers instructions.
- In a medium bowl combine the soy milk and vinegar. Let is sit for 5-10 minutes while you work on the other ingredients.
- In a small bowl, combine the ground flax seed meal and 2 tablespoons of water. Set aside to thicken.
- In a large mixing bowl, whisk the flour, sugar, salt, baking powder, baking soda, and salt until combined.
- Melt the butter in the microwave. Then add it, along with the flax "egg" and vanilla extract to the mixing bowl with the soy "buttermilk" mixture. Stir well.
- Add the wet ingredients to the dry, and whisk until just combined. Be careful not to over mix the batter. Over mixing could result in tougher waffles.
- Ladle batter into the iron, following the manufacturer's directions (usually about 1/3-1/2 cup, depending on the waffle iron).
- Cook the waffles until golden brown. When the steam dissipates or significantly reduces, you'll know the waffle is ready. To maintain the waffle's crispy exterior, transfer them to a cooling rack while you cook the remaining batter. Or transfer them to a baking sheet and keep them warm in an oven preheated to 200°F.
- Serve the waffles hot, topped with vegan butter, maple syrup, and your other favorite toppings.
Video
Notes
Storage Directions
- Refrigeration: Cool the waffles to room temperature before transferring them to an airtight container and refrigerating them for up to 3 days.
- Freezing: You can also freeze the waffles with small sheets of parchment paper between them in a freezer-safe container for up to 3 months. Defrost them in a toaster oven on low heat or at room temperature for 30 minutes.
- Reheating: Warm the waffles in a toaster oven or in an oven preheated to 350°F for 2-5 minutes or until warm and crisp.
- Preheat the waffle iron. Turn your waffle iron on before you do anything else.
- Let the wet ingredients rest. The flax "egg" and vegan "buttermilk" work best when they have time to thicken after mixing. Let the mixtures sit at room temperature for 5-10 minutes or until it has thickened, while you mix the other ingredients. To save time, you can skip this set, and blend all of the wet ingredients at once.
- Sift if possible. For the fluffiest waffles, sift the flour in a fine mesh strainer or flour sifter before mixing it with the other dry ingredients. This removes any lumps and aerates the flour.
- Don't overmix. To keep the waffles light and fluffy, mix in the dry ingredients until just combined. Overworking the batter will make the waffles dense and tough.
- Keep them warm. If desired, place freshly cooked waffles on a baking sheet and keep them warm in a 200°F degree oven for up to 30 minutes or until serving. Or keep them crispy by placing on a cooling rack while you cook the remaining batter. Otherwise, serve the waffles individually after removing them from the iron.