A few visitors have asked for a basic, easy neutral vegan waffle recipe to accompany the more adventurous ones. While the creative part of my mind rebelled at first, I decided that several good “neutral” recipes are vital for waffle parties with a range of toppings. So without further fanfare, here is your very basic-but still delicious-vegan waffle.
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/4 cups soymilk
- 1/4 cup canola oil
- 3 tablespoons brown sugar
Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, canola oil, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle. Makes 4 (7-inch) round Belgian waffles.
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oook Thank you so much!
What kind of waffle iron should i buy…i have been researching the best types and have come up empty…i love belgian waffles and would like a waffle iron suited for the tasks…but with the different brands, im not sure which one would be best…help…i want a waffle party!!!!
Hi, Yemayah. Thanks for visiting. Check out this earlier post with some ideas on this, as well as additional info in the comments. If you need tips on various waffle maker features to consider, as well as accompanying waffle making tools, I’ve included a sections specifically on these topics in the Global Vegan Waffle Cookbook. Hope that helps!
Hey, I was looking to make these waffles, since I have no eggs and I have been craving waffles for a while now. I just wanted to ask:
I do not have whole wheat flower, soymilk, canola oil, and brown sugar, however, I do have all purpose flower, evaporated milk, vegatable oil, and regular sugar. Will these be ok to use for this recipe? : /
And, if it is ok to use all purpose flower, would I double the amount of flower I put into this recipe (ex: 1 cup of all purpose flower PLUS 1.5 cups of all purpose flower to replace the whole wheat flower) ?
Thanks
Michelle B.
Hi, Michelle.
Thanks for visiting. While that’s an ambitious number substitutions, I’ll do my best to provide a bit of guidance.
Evaporated milk, as far as I know, has a higher solid/liquid ratio that soymilk, so a 1:1 substitution may not work. You *might* get a sub. of half evap. milk and half water (with total of the two adding to the original soymilk amt. called for in the recipe) to work pretty well. Yes, oil can simply be substituted 1:1 veg. for canola. The flour types can also be substituted 1:1, with possible slight differences in liquid absorbed and noticeable differences in texture. Sub’ing white sugar for brown sugar may not work b/c brown sugar has a higher acid content that reacts w/ the baking soda to provide leavening. Your waffles may not be fluffy enough w/ white sugar. If you have some molasses, google subs. of molasses plus white sugar for brown sugar. Hope that helps!
Good morning. I confess I landed here because I was out of eggs and wanted to make waffles anyway. I used 100% whole wheat flour (2.5 cups), water instead of soy milk, and added vanilla and about 1/4 package chocolate chips. And I used I can’t believe it’s not butter instead of oil. My kids are devouring them! 2 of my waffles did stick and pull apart in the middle…maybe I should have re-sprayed after the first two? Anyway, it doesn’t matter, they still taste good and my son actually likes when the pull apart since he likes to put stuff in the middle and make a waffle sandwich.
That said, next time I’ll re-spray!
Thank you for this recipe. My kids don’t know they’re eating something pretty darn healthy for breakfast.
Hi, Elyse. Yep, you’ve already troubleshot your problem–important to spray a bit of oil on both grids before each waffle, even with non-stick surfaces.
Thanks for sharing this recipe! My son has several allergies to wheat and soy, so I substituted non-wheat flour and vanilla rice dream for the soy milk. The waffles taste great!!! I added a little xanthan gum to the second batch to hold them together a bit more. I am sure we’ll have fun with this site in the future; what a great resource! Thanks again.
Justin, Glad to hear it was helpful; thanks for letting me know!
I’ve been making these for a few months now, and they’re absolutely delicious. We hadn’t had waffles in a few years due to my son’s food allergies, so I’m psyched that they’re back on the menu again. Thanks so much!
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Thanks for the recipe, Dave! I think there is something wrong with my waffle iron. This is the 3rd vegan waffle recipe I’ve tried, and it just doesn’t work. My waffle iron is 1000 watts, has a nonstick coating, and is 17 years old. It’s a Salton, and makes thin (not Belgian) waffles, in the shape of 5 hearts joined together at the bottom point. I’ve tried the recipe above (with a minor substitution – I had less than a cup of ww flour, so I substituted white AP flour for the missing ww flour, with a couple of tablespoons of wheat germ and ground golden flax seeds added); I tried to veganize a waffle recipe using Ener-G egg replacer; and I tried another vegan waffle recipe from a long time ago. All three recipes resulted in a waffle iron that baked shut and could not be released without pouring water into the edges until the soaked waffle fell apart. I keep greasing the waffle iron with more and more oil. The most recent time, using the recipe above,I put so much oil on the waffle iron, the oil overflowed after I poured the batter in and closed it. And still, it baked shut. I’m now searching eBay for a used waffle iron.
Doris,
Thanks for sharing your experiences, and sorry to hear things haven’t worked out yet. Hard to diagnose without seeing it, but sometimes following a few major burns/sticks with an iron, it can be difficult to get it totally clean without damaging the surface of the iron. Scratches and gouges from overly harsh cleaning increase the likelihood of sticking, as do remnants of burned and stuck-on batter, so it can be kind of a catch 22 if the iron hasn’t always been gently cleaned. Also, it is possible to put on *too* much oil, which is why I suggest spray-on oil rather than brushed on. Adding and substituting different amounts of binders like flaxseed and egg replacer significantly change recipe properties and can increase likelihood of sticking. The wheat germ, as flaxseed, absorbs some moisture, which also changes properties and potential likelihood of sticking. You might try a new (or very well cared for used) iron or a friend’s newer iron with a relatively basic yeast-raised recipe w/o substitutions and just a bit of spray on oil on each grid (no more than two seconds of spray on each side), and go from there by trying a non-yeast-raised recipe in its original form. Happy vegan waffling!
Thanks, Dave! My waffle iron and its nonstick coating are in pristine condition because I always wash it by soaking off the baked-on waffle. I’d be more willing to blame the batter if the same thing hadn’t happened with 3 different batters. I’m now leaning towards an antique cast iron stovetop waffle maker, which is nonstick after it’s properly seasoned. Thanks for your help & advice, and for the recipe!
Hello! I’ve been learning to cook without using eggs since my fiance does not eat them and I have the silly question. I have the pre-mixed box of Krusteaz waffle mix and I was wondering if using applesauce rather than eggs would work in this case. I made cookies last night and it worked like a dream! Any suggestions?
Tricia, Unfortunately, because every pre-made mix has different properties, and I don’t have experience w/ this particular one, I’m unable to offer any educated thoughts. Waffles need a bit more binding than cookies; sometimes the wheat flour offers enough binding on its own, and sometimes a binder like ground flaxseed is needed. I do know others have had success with using another premixed brand (Bisquick) w/o eggs for pancakes and waffles, but have not yet tried this myself.
I made these using the recipe as written and they were great. Came out crispy on the outside and soft on the inside. I’ve tried lots of vegan waffle recipes and this one works the best with my waffle iron – a heart shaped Black and Decker. Thanks! @kerilee
Kerilee, The only thing that comes close to a heart of gold is a heart-shaped waffle that’s crispy on the outside and soft on the inside.
Glad to hear they turned out well, and thanks so much for sharing.
Way to much baking powder in this recipe. If you can taste it…not good:(
I know sometimes substitutions cause sticking to occur. If I substitute whole and white spelt flour do you think I will have a problem with waffles sticking to the waffle iron?
Hi, Sean. My experience has been that spelt flour does not bind as well as regular wheat flour, in addition to having somewhat different liquid absorption properties, so you may indeed run into issues with the waffles separating and sticking.
Jan, Sorry to hear you were able to taste baking powder. This can sometimes result from the baking powder clumping up a bit when the liquid is added. (Similar to what can happen with cocoa powder.) If that is what occurred, it can be prevented by mixing the baking powder in with the other dry ingredients, making sure any clumps are broken up, before adding the liquid. Hope that helps!