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How to make perfect vegan waffles. I have only recently discovered the joys of making your own waffles. Sure, I have eaten Birds Eye Potato Waffles (waffley versatile) in my misspent youth, and have indulged in an ice-cream laden waffle dessert, but I have never really tried them as an actual breakfast dish.
I have definitely missed out! Homemade waffles are crisp, fluffy and good enough to eat with syrup, without syrup, sweet, savoury or reheated the next day in the toaster.
I have also listed some additions to your delicious waffles, stirring through some chocolate chips, for example, or chopped fruits, or even pumpkin spice waffles!
Now, I have worked through quite a few vegan waffle recipes to find the perfect one. Some use flaxseed egg, some use egg replacer. Even more use lots and lots of sugar and oil.
This recipe doesn’t need a vegan egg, it doesn’t need a lot of sugar (although I use sugar, because I love my waffles sweet!) and it uses only a small amount of oil, which helps with the rise and the texture.
How to make light and fluffy vegan waffles
- Self-raising flour and baking powder. Good old fashioned ingredients that our grandmothers used, and that work really well. As you might imagine, they help with a great rise.
- I experimented with mixing plant-based yogurts and milk in the batter, but I have found that milk, slightly soured with a little apple cider vinegar gives the best results too.
- A little oil in the batter. I have suggested melted coconut oil, but I’ve also used vegetable oil with no noticeable difference in the taste or texture.
- A good quality, or well-oiled waffle maker makes a huge difference. My waffle maker was very cheap on Amazon, but I lightly oil the waffle irons after each use, just before putting away again.
- I use 3/4 cup of batter in my particular waffle maker. 1 cup is too much, and the batter will ooze out the sides, too little and it won’t fill the irons properly, so through trial and error, that’s just enough for me. Your machine will no doubt take a little more or a little less than mine!
- The texture of your waffle batter needs to be quite thick, almost like cake or muffin batter. If it’s too runny, your waffles will not rise, and, whilst they’ll taste fine, they will be pretty flat! If you find your batter is quite thin, add another quarter cup of flour.
Are waffle and pancake batters the same thing?
No they are not. I applied a logic when I was first starting out making waffles, that waffles are simply a crispier pancake and therefore the batter must be the same. Nope.
Whilst the intrinsic ingredients are the same, the quantities are quite different. Waffle batter really needs to be quite thick to fill the irons but to puff up at the same time. Don’t forget that they are also cooked in an enclosed space, as opposed to in a frying pan or on a griddle.
However, I am not sure if this methodology fails in reverse. I think that you could use waffle batter to make pancakes, but I haven’t tried. If anyone has, let me know in the comments below!
Customising your waffles
- Add different spices, such as cinnamon, pumpkin spice, ground ginger
- Add chocolate chips to the batter
- Add some diced banana or blueberries to your batter
- Add some chia seeds to your batter for a little extra crunch
Some essential equipment for making waffles
- Waffle Maker
- 350 g Self Rising Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- 4 tbsp Sugar
- 500 ml Soy Milk (or plant-based milk of your choice)
- 1 tbsp Apple Cider Vinegar
- 60 ml melted Coconut Oil
- 1 tsp Vanilla Extract
- Preheat your waffle maker according to manufacturers instructions
- In a large bowl, sift the flour, baking powder and salt. Whisk in the sugar.
- In a large jug, whisk the milk and apple cider vinegar together. Leave for 5 minutes, then add the vanilla and melted coconut oil.
- Pour the wet ingredients into the dry and mix until just combined.
- Leave batter to stand for 5 minutes
- Cook on your waffle maker, again, as per manufacturers instructions
Try more of my delicious vegan recipes here!