These vegan waffles are fluffy and soft on the inside and crisp and golden on the outside. Pair with fresh fruit or veggie sausage for a filling weekend breakfast.
1 and ¼cupsoy milkor other non-dairy milk of choice
2tablespoonscanola oil
2tablespoonsapple cider vinegar
½teaspoonvanilla
2tablespoonssugar
2teaspoonsbaking powder
1teaspooncinnamonoptional
⅛teaspoonsalt
Instructions
Preheat your waffle iron according to manufacturer instructions.
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Form a well in the center.
Pour liquid ingredients into the well. Use a spatula to fold together the dry and wet ingredients, mixing until mostly combined. Don't overmix. It's okay if a few lumps remain.
Cook the waffle batter according to your waffle maker instructions.
Top cooked waffles with maple syrup, fresh fruit, and extra cinnamon. Enjoy!
Video
Notes
Freezing: Let the waffles cool to room temp before transferring to a freezer-safe container. Freeze for up to 3 months and reheat in the microwave, on the stove-top, or in a toaster.
Consistency: Waffle batter should be relatively thick, like pancake batter. It's okay to leave some lumps in the batter.
Keep waffles warm and crispy in the oven. Turn the oven down to its lowest temperature (usually 180-200F). Place the waffles on a heat-safe plate and leave them in the oven until you're ready to serve them.
Flavor variations: Add in ¼ cup to ⅓ cup blueberries, strawberries, chocolate chips, or nuts to the batter.