Is your breakfast crew (or you) vegan? Or perhaps you’ve just run out of eggs or dairy milk? This recipe for the Dairy-Free Waffles is made without any dairy – and it doesn’t have any eggs, either! These waffles are light and crispy and a definite crowd pleaser.
This is the kind of recipe I love – the kind that is irresistibly delicious first, and dairy-free second. It’s the kind of waffle recipe that’s going to please everyone – dairy-free or not.
These are waffles without eggs or dairy – and they’re the kind of waffle recipe that proves you don’t need traditional ingredients to end up with the best waffles ever.
Dairy-Free Waffle Ingredients
So what makes this dairy-free waffle recipe amazing? It’s not a complicated list of stuff you’ve never heard of. It’s not a secret ingredient, either.
This recipe, in fact, has a seriously simple and almost logic-defying list of ingredients:
All-purpose flour
Granulated sugar
Baking powder
Sea salt
Coconut milk
Pure vanilla extract (vanilla bean if you prefer)
Yep, that’s it!
How to Make Them
Just mix the coconut milk and vanilla together, then stir in the remaining ingredients. One bowl – so simple!
I learned the base recipe through the plant-based culinary course I’m taking I was shocked by how delicious the waffles were! I tweaked the recipe ever-so-slightly, messing a bit with the quantities and adding vanilla to the equation, and have been making them ever since.
I love how the coconut milk works in these waffles, lending enough fat to crisp the edges beautifully. No butter or other dairy needed.
Basically, these waffles are a glorious, crowd-pleasing, light-and-crispy, perhaps even life-changing treat. Is “life-changing” taking it too far?
If you’re craving pumpkin pancakes, I have a couple of recipes for you – my original Fluffy Pumpkin Pancakes (with a dairy-free option), or these Vegan Pumpkin Pancakes. Both perfect for fall!
Blender pancakes are so amazing! These pancake recipes feature oat flour and are fully dairy-free, vegan, and gluten-free – plus they whip up in and pour from your blender pitcher. Here’s the fabulous Banana-Oat version and another one with blueberries.
Fluffy Banana Pancakes are a more classic banana-buttermilk pancake recipe. This one has a dairy-free option that’s as delicious as the original.
114-ounce can full-fat coconut milk(about 1 3/4 cups)
2teaspoonspure vanilla extract(or one vanilla bean, split and scraped -or- 2 teaspoons vanilla bean paste [affiliate link])
1 1/2cupsall-purpose flour
1/3cupgranulated sugar
2teaspoonsbaking powder
1/4teaspoonsalt(I like fine-grain sea salt for this recipe)
Your favorite cooking spray(if needed)
Topping ideas:
Pure maple syrup
butter(vegan or otherwise – whatever you like!)
Fresh berries
Equipment
Waffle maker
Instructions
Preheat your waffle maker.
If the coconut milk is solidified, place it into a small saucepan and set over low heat. Heat just until liquid, but not warm.
Pour coconut milk into a large mixing bowl. Scrape the pulp of the vanilla bean into the coconut milk (discard the pod) or add vanilla bean paste or extract. Stir to combine.
Add the flour, sugar, baking powder, and salt. Stir gently with a wooden spoon just until combined (if you overmix, you risk making the waffles tough; don’t worry, a few lumps are okay).
Spray your preheated waffle maker with cooking spray, if using. Pour batter into your waffle maker according to manufacturer instructions, as waffle makers vary. My waffle maker takes a heaping 1/3 cup per side.
Cook until golden brown, as per your individual waffle maker.
Serve with pure maple syrup, butter (or vegan butter), fresh berries, or anything else you’d like!