Best Dairy-Free Waffles
User Reviews
5
Best Dairy-Free Waffles
Description
This recipe replaces dairy milk and butter with plant-based alternatives—oat or almond milk and vegan butter or coconut oil—resulting in dairy-free waffles. The batter blends all-purpose flour with sugar, baking powder, and salt, adding eggs and vanilla for richness and flavor. Whisking gently produces a batter that is slightly lumpy, which keeps the waffles tender rather than dense or chewy.
The waffles are cooked in a preheated waffle iron greased with non-stick spray or vegan butter until they develop a golden brown color and are cooked through. The texture comes out crisp on the outside while maintaining softness inside. The recipe notes emphasize careful mixing and appropriate batter consistency to avoid toughness and recommend specific substitutions for gluten-free options.
Serving suggestions include fresh fruit, banana slices, or whipped cream to complement the mild, sweet flavors. Leftovers can be stored in the refrigerator or frozen, with reheating tips provided for maintaining texture using a microwave, air fryer, or toaster oven.
These waffles are suitable for those needing dairy-free breakfast options without sacrificing traditional waffle characteristics.
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 egg
- 1 ⅔ cups oat milk or almond milk
- 6 tablespoon vegan butter melted or coconut oil
- 1 ¼ teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, then mix in the oat milk, melted vegan butter, and vanilla.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some small lumps are OK! Do not over-mix – it will make the waffles tough. Add 1 – 3 Tablespoons more of oat milk if the batter is too thick.
- Heat a waffle iron (or a mini waffle maker) and lightly grease it with non-stick spray or vegan butter. Once hot, spoon batter into the iron. Close the waffle iron a cook until golden brown and the center is cooked through. Tip: The amount of batter and cook time depends on the size and strength of your waffle iron. For best results, follow the time recommended by your waffle maker.
- Repeat until you’ve used all your batter.
- Let waffles sit for 1 – 2 minutes before serving warm with toppings of your choice – I love extra banana slices, fresh fruit, and whipped cream!
Notes
- Gently fold wet and dry ingredients to avoid overmixing, which can make waffles tough.
- Avoid margarine spreads; use vegan baking butter or coconut oil for proper flavor and texture.
- Use any all-purpose flour; whole wheat or cake flour will alter flavor and texture.
- To make gluten-free waffles, use a 1:1 gluten-free baking flour but avoid almond, coconut, or oat flour.
- Store leftover waffles in an airtight container in the fridge for up to 4 days; freeze up to 3 months.
- Reheat waffles in a microwave, air fryer, or toaster oven to restore warmth and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 62mg | 21% |
| Sodium | 424mg | 18% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 90IU | 2% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
