We all have those mornings where we wake up and crave waffles. But, if you're vegan, it's hard to find a good recipe for vegan waffles that are fluffy, delicious, and don't take tons of time to make. For this recipe (and because of my lack of cabinet storage space) I used a mini waffle iron and this recipes makes about 6 mini waffles. I typically eat 2 per serving and load them with toppings!
How to Make a Perfectly Fluffy Vegan Waffle
There are two main tips I have to making these waffles extra fluffy and delicious!
Tip One: Make vegan buttermilk! Vegan buttermilk is made by mixing apple cider vinegar with almond milk and helps create a light and fluffy texture in waffles. When apple cider vinegar is combined with almond milk, it causes the milk to curdle slightly. This mimicks the tangy, thick consistency of traditional buttermilk. This acidity reacts with the leavening agents in the waffle batter, (think baking powder) to help the batter rise. This rising creating air pockets that give the waffles their signature fluffiness. The result is a soft, tender waffle on the inside with a crispy golden exterior.
Tip Two: When mixing the ingredients together and making the waffle batter, it's important to avoid overstirring. Overstirring can lead to dense, tough waffles instead of light and fluffy ones. It’s OKAY if the batter has a few small clumps.. Over mixing the batter can cause the gluten in the flour to develop too much, which results in a chewier texture rather than the airy, tender waffles you're aiming for. By stirring just until the ingredients are combined, you allow the leavening agents to work their magic and create the air pockets that make waffles rise beautifully.
Add Ins and Toppings
For me, I view waffles as a canvas and fluffy base to add toppings to and put tons of goodies inside. I love adding frozen wild blueberries inside and chopping up chocolate chips (so they're a bit smaller for my mini waffle iron).
For toppings, since this recipe has no sugar, I would recommend a bit of maple syrup on top and then adding whatever you'd like. I love fresh berries, a bit of granola, nut butter, and/or yogurt. You can go crazy with it!
Fluffy Vegan Waffles
Ingredients
- 1 cup almond milk any non dairy milk will do
- 2 teaspoon apple cider vinegar
- 1 ¼ cup whole wheat flour can sub white flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoon vegan butter or coconut oil melted
- ¾ cup frozen wild blueberries can be fresh too
- chocolate chips inside, chopped optional
Toppings
- Fresh Fruit
- Nut butter I love nutzo because there are so many seeds for a crunch too
- Maple Syrup duh!
Instructions
- Combine your non-dairy milk and apple cider vinegar in a bowl then let it sit for 5-10 minutes. The mixture will start to curdle making a vegan buttermilk
- Combine your dry ingredients together then mix. Add in your vanilla, melted vegan butter, and vegan buttermilk.
- Using a spatula, gently mix together until combined. It is super important to not overly mix here since this is what helps make the waffles so fluffy! It's okay if there are some lumps, the batter should be thick and easily scoopable.
- Preheat your waffle maker then spray a bit of avocado oil on it to ensure the batter doesn't stick.
- Once preheated, add anywhere from ¼-1/2 a cup of mixture (depending on how big your waffle maker is) and close and let it cook. Don't open it until the steam has stopped from the waffle maker. I have a mini waffle maker and this recipe makes 6-8 mini waffles (about 3-4 servings).
- Enjoy with your favorite toppings, I love berries and maple syrup!
- Storage: These are best enjoyed warm but can be stored in the fridge for up to 3 days. Just reheat in the microwave for 30-60 seconds (I like pouring the maple syrup over my waffles when reheating so it gets warm as well).
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another killer breakfast, check out my vegan banana bread recipe!
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