Classic Vegan Waffles

🥞 Why We Love This Recipe

• Crispy and fluffy: the best waffles are crispy on the exterior and light and fluffy on the interior. The secret ingredient? Aquafaba, which is whipped up just like egg whites to lighten up the batter. These are by far the best vegan and gluten free waffles I've ever had, and they don't get soggy as they sit!
• Allergy friendly: these vegan waffles are fully gluten free, but don't sacrifice on texture or flavor. They're also nut free, so they're a great choice for those with allergies or sensitivities. That being said, anyone would love these, allergies or not!
• Customizable: this vegan waffle recipe is a great base recipe that you can easily adjust by adding various add-ins. Think blueberries, chocolate chips, raspberries, bananas, nuts, etc.
• Make ahead and freeze: you can make a double or triple batch of these vegan waffles and freeze leftovers for a quick and easy breakfast ready in just a few minutes.

🥛 Ingredients

Here are the key ingredients you'll need for these vegan waffles:

📋 Ingredient Notes

• Aquafaba: aquafaba is the liquid from a can of chickpeas. It has a thick, slightly gelatinous texture similar to egg whites, and can be similarly whipped up into a light, fluffy mixture. It has a neutral taste and doesn't add any off-putting flavor to these vegan waffles, but it makes a huge difference in the texture!
  • You can also use aquafaba in other recipes you'd use whipped egg whites in, like these vegan meringues, this vegan chocolate mousse, or this s'mores tart.
  • Use the leftover chickpeas in this Greek chickpea salad, this chickpea stew, or this vegan "tuna" salad.
• Cream of tartar: this is a stabilizer that helps the aquafaba meringue hold its shape. It also prevents the aquafaba from deflating too much when you mix it into the waffle batter. If you don't have any, you can leave it out but be sure to whip the aquafaba into super stiff peaks.
• Nondairy milk: you can use oat, cashew, almond, soy, or any other nondairy milk you prefer. We use an unsweetened plain oat milk, but vanilla-flavored would also be fine in these vegan waffles.
• Gluten free flour: we almost always use Bob's Red Mill gluten free flour and oat flour for these vegan and gluten free waffles. It works perfectly every time and you can find at pretty much any grocery store in the US.

🔪 Step-by-step Instructions

Here's how to make these vegan waffles in a few simple steps:

Prep: Heat waffle maker to medium-high.

(1) Drain the aquafaba (liquid from a can of chickpeas) into the bowl of a stand mixer. Add cream of tartar and turn speed to medium high. Beat until the mixture is thick, fluffy and forms stiff peaks - about 6-8 minutes. 

(2) In a large bowl, whisk together gluten free flour, oat flour, sugar, salt, baking powder and baking soda.

(3 & 4) In a separate bowl, whisk together milk, melted butter and vanilla. Pour wet ingredients into dry and whisk until just incorporated.

(5) Using a spatula, gently fold in ¾ cup of the whipped aquafaba until just combined.

(6) Do not overmix – the batter should be very light and fluffy. 

Add batter to waffle maker and cook for 5-6 minutes, or until golden brown and crispy on the exterior. Remove and transfer to a wire rack to cool. Serve with melted vegan butter, maple syrup and berries. 

💭 Expert Tips and FAQs

• Not gluten free? Sub the gluten free flour and oat flour with regular all purpose flour.
• If using a Belgian waffle maker, we suggest cooking at a medium-high heat setting for at least 5 minutes to allow the waffles to get crispy and cook fully through the middle. Be sure not to overfill the batter, which may prevent it from cooking through.
• If using a smaller round waffle maker, a medium heat setting is best. Since these tend to be significantly thinner than Belgian waffles, be careful not to overcook, otherwise the interior will be dry.
• Be sure to gently fold in the aquafaba. Use a spatula to gently fold it in, just until mixed. You want as many air bubbles as possible, so if you stir too vigorously, the batter will deflate and the interior won't be as fluffy.
• Use a gluten free flour blend that contains xanthan gum: most gluten free flours do contain this ingredient that acts as a binder and stabilizer. However, if yours doesn't, consider adding 1 tablespoon of xanthan gum (you can buy at specialty grocery stores) to prevent the waffles from having a weird texture.
• Add ins: we love adding fresh berries (blueberries, especially), chocolate chips, banana slices, walnuts, pecans and/or pumpkin pie spice to change up this classic vegan waffle batter. Add the mix-ins directly to the batter and cook as directed.
• Storage: let the waffles cool completely, then transfer to a freezer safe container. Freeze for up to 6 months.

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