Crispy Golden Vegan Waffles
Made with coconut milk and a touch of vanilla, these waffles cook up crisp on the outside and fluffy on the inside — no eggs or dairy required. The batter comes together quickly, making them a practical option for weekend brunch or a weekday treat. A hot, well-greased waffle iron is the key to getting that golden exterior.
Equipment
- Waffle iron (standard or Belgian-style)
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
Waffle Batter
- 1 ½ cups all-purpose flour preferably unbleached organic
- 2 tablespoons organic cane sugar can substitute with coconut sugar for a deeper flavor
- 1 tablespoon baking powder aluminum-free recommended
- ½ teaspoon fine sea salt
- 1 ¼ cups unsweetened coconut milk room temperature; other plant milks like almond or oat also work
- ¼ cup neutral oil like canola or grapeseed
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar helps with leavening, don't skip
Optional Toppings
- 1 cup fresh berries such as strawberries, blueberries, or raspberries
- 2 tablespoons maple syrup
- ¼ cup plant-based whipped cream optional garnish
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions. A hotter iron yields crisper results.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. The texture should be fine and uniform.
- In a separate bowl or measuring jug, mix the coconut milk, oil, vanilla extract, and apple cider vinegar. Stir until just combined.
- Pour the wet ingredients into the dry ingredients and whisk gently until no large flour pockets remain. Don’t overmix — it’s okay if the batter is a bit lumpy.
- Lightly grease waffle iron with oil or nonstick spray. Pour in batter (usually about 1/2 cup per waffle, but follow your waffle iron’s directions) and cook for 4–5 minutes, or until golden brown and crisp on the outside.
- Transfer waffles to a wire rack so they stay crispy. Avoid stacking to preserve texture.
- Top with fresh berries, a drizzle of maple syrup, and whipped cream just before serving.
Notes
- For an extra crisp edge, let the batter rest for 5 minutes before using — this allows the baking powder to activate better.
- If you prefer thinner waffles, reduce the amount of baking powder to 2 teaspoons.
- Out of coconut milk? Unsweetened almond, soy, or oat milk work well too.
Nutrition
Calories: 538kcalCarbohydrates: 58gProtein: 7gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 622mgPotassium: 296mgFiber: 4gSugar: 18gVitamin A: 18IUVitamin C: 3mgCalcium: 210mgIron: 4mg
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