Best Dairy-Free Waffles

These are the best dairy-free waffles, light and fluffy inside with crispy golden edges. They're made without butter and work with any plant milk (oat, almond, or your favorite). Top with fresh fruit and maple syrup for an easy breakfast or brunch. They freeze well, too.

5 from 6 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

1 ¾ cups all-purpose flour, spooned & leveled
1 tablespoon granulated sugar
1 tablespoon baking powder, (yes 1 Tablespoon!)
¼ teaspoon salt
2 large eggs
1 ⅔ cups oat milk, almond milk, or your favorite plant milk
6 tablespoon melted vegan butter, or coconut oil
1 ¼ teaspoon vanilla extract

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Whisk the wet ingredients. In a separate bowl, whisk the eggs, then mix in the milk, melted vegan butter, and vanilla.
Combine into a batter. Add the wet ingredients to the dry and whisk gently until just combined. A few lumps are good, don't overmix, or the waffles turn tough. If the batter is too thick, add 1 to 3 tablespoons more milk.
Heat and grease the iron. Heat your waffle iron and lightly grease it with non-stick spray or vegan butter.
Cook the waffles. Spoon batter into the hot iron, close, and cook until golden and crisp. Cook time varies by iron, so follow your machine's guidance.
Rest and serve. Let the waffles sit 1 to 2 minutes, then serve warm with your favorite toppings.

Notes

Don't overmix: A few lumps in the batter are good. Overmixing makes the waffles dense and tough.

Gluten-free: Use a 1:1 gluten-free baking blend. Skip almond, coconut, and oat flour.

Milk: Any plant milk works. Oat and almond are my favorites.

Butter: Use real vegan baking butter or coconut oil, not margarine-style spreads.

Storing: Keep in an airtight container in the fridge for up to 4 days.

Freezing: Freeze cooled waffles in a freezer-safe bag for up to 3 months. Reheat straight from frozen in the toaster, air fryer, or oven.

Nutrition

Course Breakfast, Brunch

Cuisine American

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