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Tired of boring vegan breakfast options? If you’re anything like me, you can only eat so much oatmeal before wondering, “when was the last time I had a delicious, fluffy, Belgian waffle!?” This easy vegan Belgian waffles recipe will surely bring some extra enjoyment back into your mornings!
Belgian waffles are one of those dishes that epitomize “comfort food.” A classic for breakfast or brunch, waffles are so versatile in that you can make them sweet or savory. You can go as plain or as extra as you want. I love a classic Belgian waffle with vegan butter, maple syrup, and a dusting of vegan powdered sugar. (Just be sure to choose a powdered sugar brand that doesn’t use animal bone char!) This brand is my go-to for vegan powdered sugar.
First, in order to make this delicious Belgian waffle recipe, you will need a reliable waffle maker. I’ve been using this rotating non-stick Belgian waffle maker for years and love it. It’s affordable, easy to use, and is truly non-stick, which makes for easy waffle making and clean up. This easy vegan waffle recipe makes exactly enough batter for four thick, fluffy yet crisp waffles. Perfect to try one of each flavor!
These vegan waffles are egg-free, dairy-free, oil-free, and turn out amazing each time. The nice thing about these Belgian waffles is that you can dress them up any way you like. Here are some toppings you will love:
Vegan Chicken and Waffles
If you’ve never tried vegan chicken and waffles, you may think this is a strange combo. Despite its popularity, I had actually never tried chicken and waffles before going vegan. Now, I am obsessed and think this is my favorite way to eat Belgian waffles. If you want a more filling vegan breakfast, you’ll love this option. I use the Gardein chipotle lime crispy fingers, but your favorite vegan chicken will work. I like to drizzle my vegan chicken and waffles with some pure maple syrup and melted vegan butter!
Vegan Nutella and Strawberries
If you have a sweet tooth, you will love this classic chocolate and strawberries combination! Of course, Nutella is not vegan, but don’t despair. This brand of organic hazelnut butter is far superior in both ingredients and taste; I always have to have a jar in my house. Vegan Nutella is great by the spoonful, but even better on these vegan Belgian waffles! So far, these chocolate and strawberry waffles have been a reader favorite by far!
Blueberry Compote
Fresh blueberries make a great topping, but this homemade blueberry compote takes the cake (or should I say, waffle?) 😉
Blueberry compote is so simple to make and goes absolutely perfect with these waffles. For one waffle, all you need is:
1 cup frozen wild blueberries
1.5 Tbsp sugar
1 tsp lemon juice
Combine these ingredients in a small pot and place over medium-high heat for about 8 minutes, or until the blueberry compote starts to thicken.
Why Wild Blueberries?
I choose to use wild blueberries because they contain the highest proportion of antioxidants out of any food. They have up to twice the antioxidant activity as regular blueberries and aid in cleansing the liver among other health benefits. Whether in my morning smoothies or as a topping on these Belgian waffles, I always aim to eat at least one cup of wild blueberries each day.
Now, are you ready to bring all of these epic vegan breakfast ideas to life? Which one will you try first?
Choose your favorite vegan Belgian waffles from this easy recipe. Enjoy classic, chocolate strawberry, blueberry compote, or vegan chicken and waffles.
In a large bowl, mix all waffle ingredients together until a smooth batter forms.
Heat waffle iron on medium-high heat (setting 8 or 9) and pour in 1/4 of the batter. Cook for approximately 2 minutes.
Flip the waffle iron over and cook the other side for 2 minutes.
Using two forks, carefully remove the waffle from the iron.
Repeat for the remaining batter to make 4 waffles.
Blueberry Compote
Add all blueberry compote ingredients in a small pan on medium-high heat.
Cook for approximately 8 minutes, or until blueberries begin to pop and some of the liquid evaporates, making a thicker syrup.
Keyword breakfast, oil free, vegan
Be sure to share your creations on your Instagram story and tag me (@myplantbasedfriend) or as a comment on Pinterest and let me know which kind of waffles you like best!
As always, don’t forget to pin the recipe for later!
Before you go, check out these other reader favorite recipes:
Applesauce not only adds natural sweetness to your waffles but also acts as a fantastic substitute for vegetable oil. It adds moisture and helps create a soft, tender texture.
Try adding more oil to the grids–or add at least some oil if you didn't before, even with a nonstick coating. I find that already-pressurized spray cans of cooking oil work better than the self-fill-and-pump spray cans or applying oil with a paper towel or brush. It's important to have a thin, even coating.
For one, waffle batter has a little bit more sugar, butter, and eggs than pancake batter. This helps make the waffles richer because they'll have a higher fat content. Alternatively, the pancake mix is thinner and easy to pour. The texture is another part of the equation.
How can you substitute eggs in a waffle recipe? Use 1/4 cup unsweetened applesauce, banana puree, milk, water, cream, or other liquid.plus 1/2 teaspoon baking powder per egg. The egg is a leavening agent, as well as a liquid and binder.
The answer is a resounding yes! When it comes to making waffles, using extra virgin olive oil instead of vegetable oil can make all the difference. The distinct and rich flavor of olive oil adds a unique twist to the classic waffle recipe.
Why does the waffle batter stick in the machine? The waffle iron must be thoroughly greased with shortening or some other kind of substance, like lard or rendered chicken fat, etc, to prevent the batter from sticking. The batter itself doesn't contain enough oil or fat to prevent sticking.
If your waffle iron or pan has a nonstick surface, you should not use cooking spray. Cooking spray builds up on nonstick surfaces and eventually becomes tacky–rendering the non-stick coating useless.
(To ensure chaffle doesn't stick, we recommend lightly brushing iron with oil, just before spooning batter onto iron.) STIR together chaffle ingredients. (Our chaffles were all tested with freshly shredded cheese, not pre-shredded.)
Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.
We have two types of waffles in Belgium: the Liege waffle and the Brussels waffle. And you should know that the difference is very important for all true waffle lovers. They are both yeast waffles, but that is really where the similarities end.
The ingredients for both regular waffles and Belgian waffles are similar and include flour, milk, eggs, and butter or oil. However, Belgian waffles use egg whites to give a fluffier texture. Additionally, Belgian waffles have yeast in their recipe while regular waffles use baking powder.
Generally, unsalted butter is the defacto butter for baking Liege waffles and most other baked goods. However, choosing ingredients falls on preference. If you like an extra bit of saltiness to offset sweetness, by all means, choose salted butter. (Recipes aren't set in stone.
Oil: A neutral oil, such as vegetable oil, ensures the waffles are nice and moist. Sugar: A tablespoon of white sugar adds the perfect amount of sweetness. Baking powder: Baking powder acts as a leavener, which means it contributes to the waffles' light and fluffy texture.
Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.
For those of us that haven't the time to do so for a batch of waffles, feel free to use any neutral-tasting oil. I use sunflower oil, but vegetable oil, canola oil, etc. would work well too. For more flavor, coconut oil is a great option here.
Using vegetable oil instead of melted butter – once my go-to for homemade waffle batter – makes your waffles light and airy, not dense. Folding whipped egg whites into the batter also keeps the waffles light and fluffy.
Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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