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Best Ever Vegetarian Waffles Recipe

Learn how to make the best vegetarian waffles of all time! crispy and nice on the outside, fluffy and soft on the inside. Plus, they’re easy to prepare and use ingredients you probably already have in your pantry!

These are really the best vegetarian waffles I’ve ever eaten. Perfectly fluffy on the inside and crispy on the outside, as a good waffle should be. Plus, they’re easy to prepare, require only one main bowl, and use ingredients you probably already have in your pantry!

I left a lot of room for substitutions so you can use what you have on hand. Prepare them fresh for Sunday morning brunch or freeze a lot and place them in the toaster for a super quick and delicious breakfast.

Ingredients needed for vegetarian waffles (with substitutions)

  • Ground flaxseeds, To make a flax egg. (Chia seeds will also work).
  • Soy milk – Use almonds, coconut, cashews, or any other type of non-dairy milk to replace soy milk.
  • Apple cider vinegar – For perfectly fluffy and risen vegetarian waffles. You can replace it with lemon juice or white vinegar.
  • All-purpose and whole wheat flour – The waffles taste best with the white and whole wheat flour combo, but you can make them with all white flour, all white whole wheat flour, whole wheat flour, whole wheat pastry flour, or even spelled flour.
  • Baking powder
  • Granulated sugar – You could also use the cane, coconut, raw, or brown sugar.
  • Coconut oil – If you don’t have coconut oil, you can use canola oil or melted vegan butter.
  • Vanilla extract

How to make vegetarian waffles?

Start by preheating your waffle iron as instructed by the manufacturer. This is the best way to get perfect Vegetarian waffles every time! prepare the flax egg and your vegan “buttermilk.” (Full instructions can be found in the recipe sheet at the bottom of the post.)

  1. In a large bowl, whisk together the flours, baking powder, sugar, and salt.
  2. Then add the flax egg, vegan buttermilk, melted coconut oil, and vanilla. Stir until everything is mixed with a large wooden spoon (don’t mix too much!).
  3. Spray the waffle iron by a cooking spray(unless the waffle iron is really non-stick). Pour a little batter over the hot iron. The quantity will vary depending on your waffle iron, I have used about 3/4 cup per each waffle.
  4. Cook, as indicated until the vegetarian waffle is well browned on both sides. Don’t try to remove the waffle before it’s cooked, otherwise, it will stick!

Can these be made gluten-free?

You can use spelled flour or a gluten-free mixture instead of whole white wheat flour to make a gluten-free recipe.

Toppings and add-ins

Load your vegetarian waffles with a ton of toppings, if you wish. You can drizzle them with whipped cream, maple syrup, lemon curd, vegan butter, sliced bananas, fresh berries, slivered almonds, vegan Nutella, or a drizzle of caramel.

Personalize your waffle batter with tasty supplements. I recommend using:

  • Dairy-free chocolate chips
  • Slices of bananas or strawberries
  • Almond or peanut butter
  • Blueberries
  • A hint of cinnamon
  • Pumpkin spice

Tips for the best waffles:

  • The mixture should be fairly thick. If it is too runny, add a few tablespoons of flour. If it is too thick, add a little water.
  • Don’t over mix the mixture. Mix until everything has just combined for the lighter, thinner waffles. If there are too many lumps, just let the mixture rest for 10 minutes so they can dissolve.
  • If you are not ready to serve the vegetarian waffles immediately, keep them in a warm oven 200ºF until you are ready to serve. This will keep them hot and crispy.

Can you freeze vegetarian waffles?

Yes, you can! Once the vegetarian waffles are cooked, let them completely cool down. Then place the waffles on a parchment paper-lined baking sheet, and place the baking sheet into the freezer until the waffles are completely frozen (for about 2 hours or so).

When the pancakes are frozen, just put them in an airtight container or safe bag for use in the freezer. These pancakes are a lifesaver and easy for the morning breakfast. It’s also great when you need dinner in the pinch.

How can you reheat vegetarian waffles?

To reheat the vegetarian waffles, you can use the microwave, a toaster, or even the oven until they’re heated fully. If using the oven, place them on a padded baking sheet in a 350°F or 180ºC oven for about 10 to 15 minutes.

How to store leftovers?

  • Wrap the remaining waffles individually or seal them in a container. Keep them in the refrigerator for 3 to 4 days.
  • To freeze waffles, place as many as possible in a freezer-safe bag. They freeze very well and will last up to 3 months.
  • Place chilled or frozen waffles in a toaster Until it is fully warmed and crispy.

servings: 8 LARGE WAFFLES      prep time: 10 MINUTES     Cook time: 20 MINUTES    Total time: 30 MINUTES  course: BREAKFAST    cuisine: AMERICAN

Ingredients

FLAX EGGS

1/4 cup ground flaxseeds1/4 cup ground flaxseeds
1/2 cup water1/2 cup water

VEGAN BUTTERMILK
3 1/2 cups soy milk3 1/2 cups soy milk
2 tablespoons apple cider vinegar2 tablespoons apple cider vinegar

THE REST
2 cups all-purpose flour2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour1 1/2 cups whole wheat pastry flour
2 tablespoons baking powder2 tablespoons baking powder
1 teaspoon salt1 teaspoon salt
1/3 cup granulated sugar1/3 cup granulated sugar
1/2 cup melted coconut oil1/2 cup melted coconut oil
2 teaspoons pure vanilla extract2 teaspoons pure vanilla extract

Instructions

  1. Preheat the waffle iron according to the manufacturer’s instructions.
  2. prepare the Flax Eggs: In a small bowl, combine ground flax and water. Stir, and let aside to thicken.
  3. Prepare the vegan buttermilk: if your milk is cold, heat it for a minute in the microwave, otherwise, the coconut oil will harden in the batter. In a large measuring cup or bowl, count 3 1/2 cups of soy milk. Add the apple cider vinegar, stir a little with a spoon and let curdle.
  4. In a large bowl, whisk together the flours, baking powder, sugar, and salt.
  5. Add flax eggs, vegan buttermilk & melted coconut oil, and vanilla to dry ingredients. Stir until just combined with a large wooden spoon, being careful not to mix too much. The batter should be thick enough, if it is too runny, add a few tablespoons of flour. If it is too thick, add a little more water.
  6. Spray oil on the waffle iron(unless your waffle maker is non-stick). Pour the recommended amount of batter over a hot waffle iron and cook until the waffle is golden brown on both sides.
  7. Serve immediately, or store in a warm oven (200 degrees F) until ready to serve. Top with coconut whip, fresh berries, vegan butter, maple syrup, and anything else you want!

Nutrition

serving: 1serving, calories: 420kcal, carbohydrates: 55g, protein: 10g, fat: 19g, saturated fat: 12g, sodium: 349mg, potassium: 604mg, fiber: 5g, sugar: 11g, vitamin a: 406iu, vitamin c: 7mg, calcium: 300mg, iron: 3mg

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