Vegan Buttermilk Waffles Recipe

There’s nothing like waffles. Those little nooks filled with butter (Earth Balance, obviously) and syrup… yum! Waffles can seem labor-intensive, but I promise this recipe is super simple and you’ll be eating a nice warm waffle in no time. See how after the jump!

These aren’t your wimpy freezer waffles. These are hearty. These waffles don’t mess around. Crispy on the outside, soft on the inside, and super filling!

For me, this recipe – adapted from the Minimalist Baker – makes two large waffles. For breakfast, I typically eat half because they’re so filling. If you want to make a double or triple the recipe, store the extras in the freezer in a freezer bag and just stick them in the toaster when you’re hungry. They freeze very well.

The Recipe

• 1 1/4 cup unsweetened almond milk
• 1 tsp vinegar (I used apple cider)
• 1/4 cup coconut oil, melted
• 1/4 cup + 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup rolled oats
• 1 3/4 cups flour (I used all purpose, but feel free to experiment! If you use whole wheat you may need more liquid.)
• 1 1/2 tsp baking powder
• pinch sea salt
• 1 tsp cinnamon
• pinch nutmeg

1. In a large mixing bowl, stir together almond milk and vinegar. Let sit for three to five minutes. This will “curdle” your almond milk to make buttermilk! While you’re waiting, pre-heat your waffle iron and spray with nonstick spray (I use my favorite Trader Joe’s coconut oil cooking spray). I have this fun stovetop waffle iron from Nordic Ware that I found on clearance at Target. I put it over medium-high heat.
2. Add maple syrup and vanilla extract, whisking to combine.
3. Add oats, flour, baking powder, salt and spices and mix until just combined. The mixture will be lumpy, but do not over-mix. Lumps are fine!
4. Add batter to your waffle iron and cook until golden brown.

Serve with your favorite toppings. I like the classic butter and syrup, but peanut butter, chocolate chips or fruit would be great, too!