Growing up I always felt a rush of excitement when my dad would pull out the waffle iron and announce, “I’m making waffles!” It wasn’t an every weekend tradition or something that followed any sort of predictable schedule. So when the smell of batter baking on the waffle iron would start wafting through the house, it was an exciting surprise. He did, after all, let me add all the chocolate chips, coconut shreds, and maple syrup I wanted, so it basically meant dessert for breakfast.
When I decided to go vegan in college I assumed my waffle days would become memories of the past. But today, with vegan butter and plant-based milks on most grocery store shelves, vegan waffles have once again found their way into my life.
My favorite vegan waffle recipe of all time is by Colleen Patrick-Goudreau from her cookbook The Joy of Vegan Baking. She has generously offered to share the recipe with you, and you can find it below!
- 3 tablespoons ground flaxseed (equivalent of 3 eggs)
- ½ cup water
- 6 tablespoons vegan butter (such as Earth Balance), melted
- 1 ½ cups non-dairy milk
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- Pinch of salt
- Pure maple syrup (to drizzle on top)
- Preheat your waffle iron.
- Stir the ground flaxseed and water together and let sit until it reaches a thick and creamy consistency. Add the melted butter and nondairy milk and whisk together until well incorporated.
- In a large bowl, combine the flour, baking powder, sugar, and salt. Stir, create a well in the center of your dry ingredients, and pour in the milk mixture. Whisk until combined. If you'd like to add any optional ingredients (like chocolate chips, banana, or coconut shreds), fold them in now.
- Scoop desired amount of batter onto the hot waffle iron, close the lid, and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200°F oven while you finish cooking the rest.
- If you use less butter, you may have trouble with the waffles sticking to your iron. I find that 6 tablespoons is perfect, but you can add more if that's your preference.