A squeeze of lemon gives these whole wheat vegan waffles a lovely buttermilk flavor and light texture. A great healthy weekend brunch!
Fall happened for me last night. I stepped off the plane at Midway Airport (in shorts) and immediately thought “they really have the AC blasting here.” Until I realized, oh wait, that’s just Chicago.
As I write this, I’m sitting in the kitchen I grew up in (with a few sweaters on), thinking about some of my warmest fall memories… Saturday mornings with pancakes and waffles are definitely at the top the list. Crisp, cool air, hot waffles… and most likely the Muppet Babies on TV in the background.
Make-Ahead Vegan Waffles
These vegan waffles are great right off the waffle iron, but lately (especially because I’ve made so many test batches), I’ve been freezing the extras for easy-waffling any day of the week. Let them thaw just slightly and then pop them in the toaster. Because sometimes you want a waffle on a Wednesday.
What’s in these vegan waffles?
This vegan waffle recipe uses whole wheat pastry flour, which I love because it’s whole grain but not too dense. I used my non-dairy milk of choice – Almond Breeze – with a squeeze of lemon to create a vegan “buttermilk” flavor. A dash of cinnamon and a splash of vanilla give them warm depth of flavor, while coconut oil adds richness and flax and baking powder make them nice & puffy.
These vegan waffles are soft on the inside, crisp on the outside, and best with maple syrup and tons of fruit!
If you love these vegan waffles…
Try these pumpkin waffles, banana pancakes, or zucchini bread next!
Whole Wheat Vegan Waffles
- 1½ cups Original Almond Breeze Almond Milk, at room temp
- 1½ tablespoons lemon juice
- 2 cups loose-packed whole wheat pastry flour (or white/wheat mix)
- 2½ teaspoons baking powder
- 2 tablespoons ground flax meal
- ½ teaspoon cinnamon
- 2 tablespoons cane sugar
- Teeny pinch of sea salt
- ¼ cup melted coconut oil
- ½ teaspoon vanilla
- Maple syrup & butter (vegan butter)
- Seasonal fruit
- Preheat your waffle iron (I use setting #5 on mine - the second to highest setting)
- In a small bowl, combine Almond Breeze and lemon juice. Set aside.
- In a medium bowl, combine all dry ingredients (flour, baking powder, flax meal, cinnamon, sugar, and salt).
- To your small bowl (with the almond milk), add the melted coconut oil and vanilla and whisk together. Then pour your wet ingredients into the dry ingredients and mix until just combined (don't over mix).
- Spray your waffle iron with a little cooking spray and scoop in the batter. I let my waffles cook for about a minute after the beep for an ideal crispy-on-the-outside texture.
- Serve waffles immediately (while they're piping hot!), with butter, maple syrup and fruit.
- Let leftover waffles cool and freeze for easy weekday waffles later.
I had been wanting to buy a waffle maker for awhile, and I finally pulled the trigger after I found this recipe. Admittedly there was a little bit of inexperience with the waffle maker for me, but I had to throw the first batch of these in the trash. They were hard as a rock. The batter was too thick/dry and would only fill four squares instead of 8, so they were way too dense. As another commenter mentioned, I had to add an extra cup of liquid to get the correct consistency with a second batch – those turned out great! Especially good with the toppings – earth balance, maple syrup, strawberries, and blueberries. I’ll be putting these in the freezer and enjoying them throughout the week 😊
Wow, these are fantastic! I had some whole wheat pastry flour I wanted to use up, and I love having a batch of waffles frozen to pop into the microwave. This recipe was so easy! And they turned out absolutely amazing in my waffle iron. I omitted 1 tbsp of the sugar because I like adding sweeter toppings to my waffles. I’ll be making these a lot, thankyou!
Hi Madeline, I’m so glad you enjoyed them!
Waffles were good but I had to add a whole cup of almond milk to get a waffle batter consistency.