These Dairy-Free Waffles are the perfect fun breakfast meal! Super easy and quick, this recipe makes enough for the whole family to enjoy!
Who doesn't love waffles? For a long time, I was in camp waffle hater. I just couldn't get on board with the syrupy sweetness in the morning. However, when I realized that I didn't have to eat waffles in the morning and could eat them for dinner, my life changed. I know it sounds weird but it was a total game-changer for me! I am now staunchly in team waffle. These dairy-free waffles are perfect for breakfast for dinner night or just breakfast. They are easy to make, quick, and allergy-friendly. You won't want to regret making these! As Leslie Knope says, "We need to remember what's important in life. Friends, waffles, and work. Or, waffles, friends, and work."
For some other great recipes, check out these Vegan Biscuits and Gravy, these Southwestern Vegan Egg Bites, this Blackberry Lemon Bread or these Healthy Banana Blueberry Oatmeal Muffins.
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What Makes These The Best Dairy-Free Waffles
- Household ingredients- You will be able to find the ingredients for these dairy-free waffles at any local grocery store. There are simple ingredients that are easily substituted if you have an allergy or intolerance.
- Family-friendly meal- I have found that most waffle recipes make only a small amount of waffles. Not this one! This recipe makes 12 big waffles. Perfect for feeding a family on a Saturday morning or meal prepping for the week!
- Easy and Quick- This recipe couldn't be easier or quicker. Everything is done in 20 minutes and you have a delicious meal on your hands!
Ingredient Notes
- Almond Milk- This waffle recipe uses almond milk and vinegar to create a vegan "buttermilk." The vinegar curdles the almond milk making it almost identical to dairy buttermilk. If you don't like almond milk, you can swap it for whatever your favorite plant milk is.
- Vegan Butter- This recipe also uses vegan butter in the waffles. I love using Miyoko's brand of vegan butter, however, you can use whatever your favorite type is. You can even swap it for some melted coconut oil if you like. It will give it a slight coconut flavor.
- All-Purpose Flour- The all-purpose flour is the base of this recipe. If you have a gluten allergy or want to make these WFPB, you can use your favorite gluten-free flour blend.
See the recipe card for the full ingredient list and quantities.
Instructions
- Add the vinegar to the almond milk and set aside for 10 minutes. This is going to create the vegan buttermilk that will make our waffles super fluffy.
- In a small bowl, add the flour, salt, and baking powder. Stir to combine
- In a large bowl, add the melted vegan butter, the vanilla extract and the almond milk mixture.
- Slowly incorporate the dry ingredients into the wet ingredients, stirring often to avoid lumps.
- Add about ½-1 cup of batter to the waffle iron, adjusting due to the size of the waffle iron. Cook about 10 minutes, or as instructed by your waffle iron manufacturer directions. Mine has an indicator light on it letting me know when it is done.
- Remove the waffles from the heat and top with fresh berries, maple syrup, or your preferred toppings.
Hint: I like to keep things less messy by using a pancake squeeze mixer to add the batter to the waffle iron!
Substitutions
- Gluten-Free Waffles - Swap 1:1 Gluten-free flour for regular flour in this recipe.
- Vegan Butter - You can replace the melted vegan butter for unsweetened applesauce in this recipe if you want to keep it oil-free.
- Sweet - If you prefer your waffles on the sweeter side, add 1 tablespoon of coconut sugar to the recipe.
Variations
- Strawberry Sauce - Make a strawberry compote and top these waffles with a delicious strawberry sauce. Just add diced strawberries to a pan with a little sugar and some lemon juice and cook over medium heat until the strawberries start to break down.
- Peanut Butter - My dad used to swear by peanut butter on waffles. I have to admit they were super tasty! Top the waffles with peanut butter and some sliced bananas for a fun variation.
- Chocolate Chip - Add some dairy-free chocolate chips to the batter to make chocolate chip waffles!
Check out this other great breakfast idea, Blackberry Lemon Bread!
FAQ's
You can swap any kind of plant milk for dairy milk to make these waffles. I use Almond milk, but if you wanted to keep this nut-free, you can use soy or oat milk. I would avoid using coconut milk from a can as that is way too thick and would mess with the consistency of the waffle batter.
The key to making waffles crispy is all in the batter and the temperature of the cooking time. You want to make sure that your waffle iron is at the right temperature. Most waffle irons have a setting for this. I like to set my waffle iron on the highest setting to make them extra crispy. Also, after removing the waffles from the waffle iron, don't place them directly on the plate unless eating right away. Transfer them to a cooling rack to cool for about 5 minutes. The cooling rack will help the air circulate to keep them crisp.
Of course, you can make the waffle batter ahead of time. It will last one day in the fridge so feel free to make it the night before and store it in an airtight container to make in the morning.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Waffle Iron
- Glass Mixing Bowl
- Silicone Spatula
- Measuring Cups
Storage
Store these waffles in a ziplock bag or airtight container in the fridge for up to four days. I like to crisp them back up in the toaster!
These waffles also freeze really well! I recommend storing them in a freezer-style zip lock bag, making sure to squeeze out all excess air. They last up to 2 months this way!
Top tips
- To keep this mess-free when adding the batter to the waffle iron, I love using a pancake squeeze bottle. You can get one on Amazon or just add the batter to a gallon sized ziplock bag and clip the end off and squeeze it onto the waffle iron.
- Topping ideas include vegan butter and maple syrup, fresh berries, or whipped cream.
- Make sure not to over mix the batter. You want to fold the ingredients in and just mix until incorporated. Overmixing will lead to tough waffles.
Other Great Breakfast Ideas!
- Blackberry Lemon Bread
- Healthy Banana Blueberry Oatmeal Muffins
- Veggie Loaded Breakfast Casserole without Eggs
- Vegan Egg Muffins with Sausage
- Easy Vegan Sausage and Crescent Roll Breakfast Casserole
- The Best Air Fryer Breakfast Potatoes
Super Easy Dairy-Free Waffles
Ingredients
- 3 ½ cups almond milk
- 2 tablespoons white vinegar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ cup vegan butter
- 1 tablespoon vanilla extract
Instructions
- Add the vinegar to the almond milk and set aside for 10 minutes
- In a small bowl, add the flour, salt, and baking powder. Stir to combine
- In a large bowl, add the melted vegan butter, the vanilla extract and the almond milk mixture.
- Slowly incorporate the dry ingredients into the wet ingredients, stirring often to avoid lumps.
- Add about ½-1 cup of batter to the waffle iron, adjusting due to the size of the waffle iron. Cook about 10 minutes, or as instructed by your waffle iron's manufacturer directions. Mine has an indicator light on it letting me know when it is done.
- Remove the waffles from the heat and top with fresh berries, maple syrup, or your preferred toppings.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
kaydimaggio says
So delicious! The perfect breakfast recipe!
Freya says
Waffles are my favourite breakfast and these were so crisp and fluffy!
Cathleen says
I think that I am going to not so subtly show this recipe to my husband so that he can make this for me on mothers day. This looks amazing!!
Amanda Mason says
I'm loving this vegan version of waffles! SO easy to make and so tasty! I also added the strawberry sauce...YUM!!!
Liz says
I love making waffles! I always make extra and throw in the freezer for quick breakfasts! Thanks for the share! Excited to give these a try!
UR says
I and my family enjoyed these waffles with maple syrup. Thanks for the recipe!
Leslie says
We love trying different waffle recipes. This looks so light and fluffy and will be a great recipe for us to try next!
Dennis Littley says
these waffles were a big hit with my family this morning!
Jacqueline Debono says
My hubby recently started cutting dairy out of his diet for health reasons so these waffles sound like a great breakfast treat to make for him.
Tammy says
I love using coconut milk to for a subtle coconut flavor in my pancakes and waffles! Such a delicious treat for the family 🙂
Amita says
My family loved these waffles. I topped them with some strawberries and honey. Absolutely delicious.
Marie says
Made these super easy dairy-free waffles for the family over the weekend, they were a hit! I loved how fluffy and crunchy they were. Just perfect!