5 from 12 votes
Best Dairy-Free Waffles
Best Dairy-Free Waffles are light and tender waffles made without dairy, using oat or almond milk and vegan butter. The batter combines flour, sugar, baking powder, eggs, and vanilla to create a waffle with a golden crust and soft inside. Gentle mixing prevents toughness, and the waffles can be topped with fruit or whipped cream, fitting a variety of breakfasts or brunches.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
6
servings
Calories:
294 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 294
% 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.