Vegan Belgian Waffles
These vegan Belgian waffles are deeply golden on the outside, light and airy on the inside, with those signature deep pockets just waiting to be filled with your favorite toppings. The secret is using whipped aquafaba for lift and a vegan buttermilk for tang — no one will believe they're completely plant-based.
Equipment
- Belgian waffle iron - Deep grid recommended for signature pockets
- 2 large mixing bowls
- Whisk
- Hand mixer or stand mixer - For whipping aquafaba
- Measuring cups and spoons
- Rubber spatula
- Ladle or batter dispenser - For even pouring
- Cooling rack - Essential for keeping bottoms crispy
- Small bowl - For melting butter
Ingredients
- 2 cups all-purpose flour - 240g
- 2 tablespoons granulated sugar - 25g
- 1 tablespoon baking powder - 12g
- ½ teaspoon salt - 3g
- 1 teaspoon ground cinnamon - 2g, optional but recommended
- 1¾ cups unsweetened oat milk - 415ml, or any plant-based milk
- 1 tablespoon apple cider vinegar - 15ml
- ⅓ cup vegan butter - 75g, melted and slightly cooled
- 1 teaspoon pure vanilla extract - 5ml
- 3 tablespoons aquafaba - 45ml, liquid from a can of chickpeas
- Non-stick cooking spray or additional vegan butter - For greasing the waffle iron
Recommended Toppings
- Fresh berries - Strawberries, blueberries, or raspberries
- Coconut whipped cream
- Sliced bananas
- Peanut butter
- Maple syrup
- Sliced avocado - For savory option
- Cherry tomatoes - For savory option
- Everything bagel seasoning - For savory option
- Caramel sauce - For dessert-style
- Crushed pecans - For dessert-style
- Dairy-free vanilla ice cream - For dessert waffles
Instructions
- Measure aquafaba into a clean bowl and whip with a hand mixer for 3-4 minutes until stiff, glossy peaks form. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using).
- Combine oat milk and apple cider vinegar in a bowl and let sit for 2 minutes. Add melted vegan butter and vanilla, then whisk to combine.
- Pour wet ingredients into dry and stir gently just until combined — lumps are fine. Overmixing will make waffles tough.
- Fold whipped aquafaba into the batter in two additions, using a rubber spatula with gentle sweeping motions. Keep as much air as possible.
- Preheat your waffle iron for 3-5 minutes, then generously grease both plates with cooking spray or melted butter.
- Pour about ¾ to 1 cup of batter onto the lower plate and close the lid. Cook for 5-6 minutes until steam stops escaping and waffle is golden and releases easily.
- Transfer cooked waffles to a wire cooling rack — never a plate — to keep them crispy. Repeat with remaining batter, re-greasing between batches.
Notes
- Aquafaba is key: Don't skip whipping it — this gives the waffles their light, airy texture. The liquid from one 15oz can of chickpeas yields about ½ cup, which is more than enough.
- Let the batter rest: Allow the batter to rest for 5 minutes before cooking. This lets the baking powder activate and the flour hydrate fully for better texture.
- Don't overmix: Lumpy batter is fine! Overmixing develops gluten and leads to dense, tough waffles. Stop as soon as you no longer see large streaks of flour.
- Preheat is non-negotiable: Starting with a fully hot iron creates an immediate sear for a crispy exterior. A lukewarm iron steams the waffle instead of crisping it.
- Cooling rack tip: Always transfer cooked waffles to a wire cooling rack, not a plate. Stacking them on a plate traps steam and makes them go soft.
- Gluten-free swap: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly denser but still delicious.
- Reheating method: The toaster is best for single waffles (2-3 minutes) and the oven at 350°F for 8-10 minutes works for multiple waffles. Never use the microwave — it makes them soft and rubbery.
- Storage: Keep cooled waffles in an airtight container in the fridge for up to 4 days or freeze for up to 3 months with parchment paper between layers.
- Make-ahead batter: You can prep dry and wet ingredients separately the night before, but whip the aquafaba and combine everything fresh just before cooking for best results.
- Measure aquafaba carefully: Too much can make the batter overly light and cause the waffle to not hold its structure properly — 3 tablespoons is the sweet spot.