Nothing beats crisp homemade waffles on a weekend morning, and this waffle recipe is the best one I know. Freeze extras for busy mornings!
It’s national doughnut day, so obviously, I have a waffle recipe. The thing about doughnuts is that I like them best when other people make them. But homemade waffles – I like them, well, right at home, piping hot off of the waffle maker. (Or the next day out of the toaster).
These are vegan, because I actually like how they get crispier around the edges without any eggs in the batter. Though this recipe calls for spelt flour, these will turn out equally well with all-purpose flour or a white/wheat mix.
How to Make Waffles
Never made waffles? It’s super easy, but it does require a good waffle iron. If you don’t have one, I just got this new one, and I’m pretty excited about it. It flips so the top and bottom of your waffle cook evenly, it’s pretty affordable, and, best of all, you can store it standing upright! I was always mad at my last waffle maker because it took up an entire shelf, but this one can slide in right next to your cereal box. Let me know if you try it!
If you already have a waffle iron, then you’re ready to cook! Just follow these easy steps:
- Preheat your waffle iron.
- Combine your wet ingredients.
- Combine your dry ingredients.
- Pour the wet mixture into the dry and stir until just combined. Don’t overmix, or your waffles will be dense, not light & fluffy.
- Scoop the batter onto the preheated waffle iron. (The amount you use will depend on the size of your iron.) Then, cook according to the time suggested by your waffle iron – mine typically takes 3-4 minutes.
- Top your waffles, and dig in!
If you have waffles left over, let them cool and freeze them for quick breakfasts on busy mornings!
Homemade Waffle Recipe Variations
I love being able to decide what goes in my waffles – this time I folded cacao nibs into the batter and topped them with strawberries and a little bit of mint. Cacao nibs are like little crunchy pieces of dark chocolate. I like them in here for their chocolatey flavor & crunch (plus they’re supposedly healthy!). Feel free to sub in chocolate chips if you like or omit them entirely.
If you’re not in the mood for strawberries & mint, top these with any fresh fruit you have – banana slices, peaches, or blueberries would all be excellent. Not in the mood for fruit? Don’t worry about it. Like all waffles, these are divine with butter, maple syrup, powdered sugar, and even whipped cream if you’re feeling decadent.
For more waffle ideas, try these ones with pumpkin, these ones with whole wheat flour, or these carrot cake waffles!
If you love these homemade waffles…
Then you have to try my other favorite brunch recipes:
- Banana Pancakes
- Classic French Toast
- Pumpkin Pancakes
- Cinnamon French Toast Bake
- Blueberry Baked Oatmeal
- Healthy Breakfast Casserole
- or a Frittata!
Best Homemade Waffle Recipe
- 1½ cups almond milk, at room temp
- 1½ tablespoons apple cider vinegar
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
- 2 cups loose-packed spelt flour (or white/wheat mix)
- 2½ teaspoons baking powder
- 2 tablespoons ground flax meal
- ½ teaspoon cinnamon
- Teeny pinch of sea salt
- ¼ cup cacao nibs (optional)
- Sliced mint (optional)
- Maple syrup
- Preheat your waffle iron.
- In a medium bowl, mix together the almond milk, apple cider vinegar, coconut oil, maple syrup and vanilla.
- In a large bowl, mix together the flour, baking powder, flax meal, cinnamon, salt and cacao nibs.
- Pour the wet mixture into the dry and mix until just combined.
- Scoop batter into your waffle maker and cook for the length of time required by your waffle maker (mine takes 3-4 minutes).
- Serve with strawberries and maple syrup. These are best hot.
- Let extra waffles cool, then store them in the freezer and pop them into the toaster to reheat.
I don’t know why, but these won’t cook for me. I’ve made 3 waffles that look done, but the inside is wet. I’m not sure what is happening.
Hi Dana, if they’re not done in the middle, they need to cook longer.
I’ve tried different time lengths, different temperatures, greasing or not greasing the pan, replacing the flax with a regular egg. I have no idea why it won’t work for me.
I’ve made these waffles over and over and over again. They are delicious. I tend to mix up the flour with a combination of regular, oat, almond, spelt, pretty much a combination of whatever I have on hand. Today I added blueberries. Even my meat-eating husband loves them! This recipe is a real winner. Thank you! I’ve started making extra batter and keeping it overnight in the fridge. This allows us to have waffles two mornings in a row! 🙂
Hi Erin, I’m so glad you’ve been loving the waffles!
Really its all precipices are amazing,innovative and most hygiene for all
love this idea! Going to add cacao nibs into my next batch of waffles. 🙂 Just picked a big batch a strawberries as well…