Vegan Buttermilk Belgian Waffles

These Belgian waffles will always top the list of my most asked for breakfast! Actually waffles anytime of the day is perfect to me.

Does anyone like waffles more than pancakes? I’m definitely team waffles! I guess it’s the thin layer of crispness on the outside, and fluffy tender inside, that woos me.

You can also pile a bunch of toppings on top and drown them in maple syrup, and they will still hold together, which my husband and daughter do. lol

The Belgian waffle dish above may look like an unusual combination, but savory waffles actually taste so amazing!

I sometimes make them into sandwiches, because they make a great substitute for bread. Very delicious.

You can take them on picnics too. They won’t be as crisp, but they make awesome peanut butter and jelly sandwiches.

BTW- sorry for the shortness of this post, but we’re leaving for a hike on this gorgeous morning… and yep, Belgian waffles are coming with us.

Before I go, here are a few more recipes to check out…

If you are a fan of Belgian waffles, then you will drool over these big and tender pancakes.

I have a special fondness of berries in mine, so these Fluffy Blueberry Pancakes are faves.

Want more blueberry recipes? These muffins are for you.

Plus I have many more breakfast ideas on my Instagram, so definitely browse my posts.

Update: If you love breakfast foods. You need to try this new recipe for Chai Spiced Apple Muffins too.

Make them, along with Belgian waffles, for an amazing brunch spread. Oh, and please invite me if you do!/p>

Vegan Buttermilk Belgian Waffles

Print Recipe

Serves: 4 Cooking Time: 20 - 25 minutes (including prep time)

Ingredients

1 cup non-dairy milk
1 tablespoon white vinegar
1 1/2 cups unbleached flour, white spelt flour, 1 to 1 gluten-free flour
2 teaspoons double acting baking powder
1/8 teaspoon baking soda (increase to 1/4 tsp. for spelt or 1 to 1 gf flour)
1/4 teaspoon sea salt
3 tablespoons pure maple syrup
3 tablespoons aquafaba
4 1/2 tablespoons melted coconut oil

Instructions

Add the milk to a measuring glass and stir in the vinegar. Leave on counter for 15 minutes; stir.

In a large bowl, whisk the flour, baking powder, baking soda, and sea salt together; set aside.

(Note: Stir up your flour first with a spoon. Then use the spoon, scoop the flour into a measuring cup. Then level it off with a knife. This way you use the correct amount of flour.)

In a medium bowl, whisk the buttermilk, maple syrup, aquafaba, and oil together until combined.

Heat up your waffle griddle.

Then fold the wet ingredients into the dry and stir just until there are no more streaks of flour showing.

There may still be some small lumps, but they will melt away while the while the waffles cook. Don't over mix, or they won't be as tender on the inside.

Follow your waffle maker's instructions. I have a large Belgian waffle maker, so it made 4 large ones, and it took 4 minutes to cook.

I also LOVE Baked French Toast. Doesn’t that look so delicious? It really is!