Vegan Waffles Recipe & Video – A Mother’s Day Special

4.6 from 8 reviews

Just like eggless pancakes, eggless waffles recipe has also been long pending here. And just like how my husband kept me pushing to prepare eggless pancakes for the blog he has also been nagging me about preparing eggless waffles for the blog for such a long time now and we did it finally. The reason I was postponing the waffles recipe was, I did not want to buy a waffle iron. My kitchen is already flooded with too many small appliances and I’m running out of counter space. So I didn’t want to spend another $30 and add one more gadget which is actually not even remotely necessary. Each and every time I go to Walmart, my husband will remind me to get a waffle iron, which I will conveniently forget. I couldn’t postpone it any longer because he made it very clear that we have to post a vegan waffle recipe before Mother’s Day. So I got myself a waffle iron as wedding anniversary/Mother’s Day gift. They both come back to back this year.

Vegan Waffles Recipe

I didn’t have to go looking for a vegan waffle recipe because I had borrowed Vegan Brunch by Isa Chandra Moskowitz weeks back from the library. As the name implies, the book has an amazing collection of vegan recipes of classic American brunch dishes. Pancakes, waffles, omelets, frittatas, muffins! You name it, she has got it! I did not look for a recipe anywhere else because I knew that this one too will turn out perfect just like her vegan banana bread. I followed her recipe exactly but for substituting few ingredients to make use of what I had in my pantry. Next to try from the book is the chocolate waffles recipe. I think I will get it done before Father’s Day this year!

Vegan Waffles Recipe
4.6 from 8 reviews
Print
Prep time: 15 Mins
Cook time: 06 Mins
Yields: 8 Four Inch Square Waffles
Make any day a special day with these vegan waffles. Top it off with your favorite berries and maple syrup for a simple yet elegant looking breakfast.
Wet Ingredients:
  • 2 Cups Milk (I used Almond Milk)
  • 1 Teaspoon Apple Cider Vinegar
  • 3 Tablespoons Oil (See My Notes)
  • 2 Tablespoons Maple Syrup
Dry Ingredients:
  • 2 Cups All Purpose Flour or Whole Wheat Pastry Flour (See My Notes)
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Cornstarch
Procedure:
  1. In a large bowl add the wet ingredients one by one and mix it thoroughly with a whisk.
  2. Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin.
  3. Spray the waffle iron with cooking spray and make waffles according to the instructions that comes with your waffle iron.
Taste:
  1. We all loved these vegan waffles very much. I have never tasted waffles before, so I don’t have anything to compare it with but I’m sure that others too will like it. The original recipe used 1/4 cup cornmeal so that the waffles would be crispy on the outside and chewy on the inside. I used all purpose flour for that portion too because I didn’t have cornmeal at home, so my waffles were not very crispy. We toasted the waffles in a bread toaster and it came out crispy around the edges.
My Notes:
  1. I have switched to coconut oil for all my vegan baking needs. So I did the same with this one too. I melted the coconut oil and proceeded with the recipe. By the time I could prepare the batter the coconut oil started to solidify again once added to the almond milk and stuff and I could see small pieces of coconut oil, which wouldn’t dissolve no matter what. But this did not affect the end product. Anyhow I switched to sunflower oil when I prepared it the next time.
  2. The very first time I prepared these vegan waffles I used all purpose flour. The batter was thick like that of pancake batter and the waffles turned out beautiful. The next time I substituted whole wheat pastry flour for the all purpose flour and kept the rest of the ingredients unchanged. I could immediately guess that something was wrong because the batter was too thin, when compared to the first batch made with all purpose flour. So I tried making just 1 waffle and it did not turn out good. The shape was not right and I couldn’t peel the waffle off the waffle iron. I had to add another 1/2 cup of whole wheat pastry flour to get the right consistency. Once that was fixed the waffles turned out pretty as usual. I did not add extra baking powder or any other ingredients. Just increased the quantity of flour. So keep this in mind while using whole wheat flour to prepare these waffles.
  3. As mentioned earlier, I’m definitely going to try using 1/4 cup of cornmeal as mentioned in the original recipe to get crispy waffles. In that case reduce the quantity of all purpose flour to 1 and 3/4 cups.
  4. Also 3 tablespoons of barley malt syrup was used in the original recipe, which I have substituted with only 2 tablespoons maple syrup because it is sweeter than barley malt syrup.

Eggless Waffles Recipe

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Ratings and Reviews (8)

Vegan Waffles  | Eggless Waffles
2 star: 0
1 star: 0

25 Responses to “Vegan Waffles Recipe & Video – A Mother’s Day Special”

  1. sarahmary says:

    My 6yo son is anaphylactic to egg and tree nuts and before his first reaction we made waffles all the time. We had missing them in our sunday morning routine :) I found your website and made these this morning for my 3 children. Everyone Loved them!!! I didnt changed a thing and they turned our perfect. Fluffy and Yummy. My son was so excited to have waffles with no eggs!! thank you for your recipe! I will be trying more of your recipes this week.

  2. Michelle says:

    If your waffles still stick after spraying the waffle maker, then spray directly onto the batter before closing the lid.

  3. Brycee B, says:

    These were awesome! A friend and I made them as a midnight snack and added some enjoy life chocolate chips to the batch. They turned out great just how a waffle should be. Nice and crisp on the outside and a great flavor to boot. Well done and thank you!

  4. elizabeth says:

    I made these using the flour/corn meal combination and didn’t change a thing. They were delicious! I decided to try the same recipe for pancakes and since I had bought self rising flour by mistake, I left out the baking powder. They turned out wonderfully light and fluffy. Thanks for posting!

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