Fluffy Dairy Free Waffles
These crispy-on-the-outside, fluffy-on-the-inside dairy free waffles are made with simple plant-based ingredients and ready in just 25 minutes. Perfect for breakfast, brunch, or freezing for later!
Equipment
- 1 Mixing Bowl For combining ingredients
- 1 Whisk To mix batter
- 1 Measuring cups For dry and wet ingredients
- 1 Waffle Iron Preheated, any style
- 1 spatula To remove waffles safely
Ingredients
- 1¾ cups all-purpose flour Can use gluten-free if needed
- 1 tbsp baking powder Aluminum-free preferred
- ¼ tsp salt
- 2 tbsp sugar Optional, or sub with maple syrup
- 1¾ cups oat milk Or almond, soy, or water
- ⅓ cup coconut oil Melted; or vegan butter
- 1 tsp vanilla extract Pure vanilla preferred
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
- In a separate bowl, combine the oat milk, melted coconut oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined do not overmix.
- Let the batter rest for 5–10 minutes to thicken slightly.
- Lightly grease the waffle iron, pour in the batter, and close the lid.
- Cook for 4–6 minutes, or until waffles are golden brown and crisp.
- Serve warm with toppings like fruit, nut butter, or maple syrup or freeze for later!
Notes
Batter can be doubled and stored in the fridge for up to 2 days.
Freeze cooked waffles in a single layer, then reheat in a toaster or air fryer.
For egg-free: no substitutions needed this recipe is naturally eggless!
Try flavor additions like cinnamon, cocoa powder, or mashed banana for variations.