My husband and I have always favored homemade waffles. From one of the first batches I ever made — a sourdough-style recipe inspired by King Arthur Flour — we were smitten. Lately my sourdough starter has languished, so I developed another go-to waffle recipe that’s easier, doesn’t require a starter, and comes together in about 10 minutes.
We were recently gifted a Belgian waffle iron that flips, and I’ll admit I was nervous to try it. We had always made thinner waffles before and I worried the thicker batter wouldn’t fill the upper wells. It turned out the flip feature is exactly what helps the batter expand evenly; the results were tall, crisp waffles with deep pockets perfect for holding syrup and toppings.
These waffles have excellent flavor. The first time I made them I was snacking on cooked waffles straight from the iron before we even sat down to eat — they’re that good on their own. You really don’t need a lot of syrup, but when you add a pat of butter or vegan margarine, pour real maple syrup into the squares, and dust them with powdered sugar, they become irresistible.
These waffles are naturally vegan and use ground flax seed as an egg replacement. Ground flax adds a subtle, nutty flavor and contributes healthy omega-3s that you won’t find in traditional waffles. For the best texture, use ground flax rather than whole seeds; whole seeds won’t create the same gel-like flax “egg.” I keep a large bag of ground flax in the freezer to extend its shelf life and scoop out what I need for recipes.
The recipe also calls for a touch of apple cider vinegar mixed into almond milk to mimic buttermilk. Let the acid and milk sit for about five minutes before adding it to the batter — this reaction helps activate the baking powder and yields lighter, fluffier waffles. The balance of almond milk, whole wheat pastry flour, and a bit of all-purpose flour gives a tender interior with crisp edges.
These waffles work well with many toppings. Fresh berries and a dusting of powdered sugar keep them bright and light. For an indulgent twist try a scoop of vegan ice cream or a generous dollop of coconut whipped cream. Even people who eat dairy and eggs will enjoy the texture and flavor — the waffles are fluffy inside and crisp on the outside.
Yield and storage: one batch makes about five Belgian waffles, enough for two to three people depending on appetites; you could stretch a single batch to feed four if people are eating lightly. I often double the recipe and freeze extras for quick weekday breakfasts. Reheat frozen waffles in a toaster for a crisp finish, or warm them in the oven. Frozen waffles keep well and make busy mornings much easier.
Practical tips: my waffle iron uses a heaping 1/2 cup of batter per waffle, and I spread the batter evenly across the plates for the best shape. Many irons will signal completion before the waffles are fully crisped; my iron typically takes about four and a half minutes per waffle on medium-high. Test your own iron and set a timer so you know when to check for doneness. Let waffles cool briefly on a wire rack if you’re stacking them to avoid steam making them soggy.
This recipe is straightforward, versatile, and forgiving. Whether you’re new to vegan baking or simply want a quick, delicious weekend treat, these crispy vegan Belgian waffles deliver great texture and flavor with minimal fuss. Make a single batch for brunch, or double it and stock your freezer — either way, you’ll be glad you did.
Crispy Vegan Belgian Waffles
Ingredients
- 2 Tbsp ground flax seed
- 5 Tbsp water
- 1 1/2 cups almond milk
- 1 Tbsp apple cider vinegar
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3 Tbsp vegan granulated sugar or coconut sugar
- 5 Tbsp vegan margarine, melted
- 2 tsp pure vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s directions.
- In a small bowl combine the ground flax seed and water to make a flax “egg.” Set aside to thicken.
- Combine the almond milk and apple cider vinegar in a measuring cup and let rest for about 5 minutes to curdle slightly; this acts as a buttermilk substitute.
- In a medium bowl whisk together the flours, baking powder, salt, and sugar until evenly combined.
- Melt the margarine and whisk it together with the almond milk mixture while pouring slowly. Stir in the flax mixture and vanilla. Add the dry ingredients to the wet and mix until most lumps are gone but the batter remains slightly thick.
- Cook the waffles according to your waffle iron’s instructions. For my iron I use a heaping 1/2 cup of batter per waffle and cook about 4–5 minutes on medium-high until crisp and golden.
- Serve immediately with butter or margarine, maple syrup, powdered sugar, fresh fruit, or other favorite toppings. To freeze extras, cool completely on a wire rack, then store in an airtight zip-top bag and reheat in a toaster when needed.
Notes
Use ground flax for the best texture and to ensure the flax “egg” binds properly. Store ground flax in the freezer to prevent rancidity. Adjust cooking time for your particular waffle iron; some irons signal readiness early, so a quick test waffle is a good idea when you first try this recipe.
