February 11, 2020

Dairy Free Waffles

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Crispy on the outside and fluffy on the inside, these dreamy dairy free waffles turn out beautifully every time. Quick and easy to make, they feature a homemade almond milk buttermilk that totally takes them over the top. Serve with all your favorite toppings! Soy free with a gluten free option included.

Two plates of Dairy Free Waffles topped with fresh berries.

These dairy free waffles were originally published in February 2020. The post has been updated as of August 2024 with new photos, text and an improved recipe.

These classic dairy free waffles make for the BEST special breakfast.

Crispy on the outside and soft on the inside, they have a hint of warm vanilla in every bite.

And since they’re not overly sweet, they make an excellent base for all your favorite toppings. Maple syrup, peanut butter, fruit or chocolate chips, you really can’t go wrong.

Now, they may take a touch longer than something from a box, but you can still have them on the table in 35 minutes or less. 

And that dreamy homemade flavor? It cannot be beat.

Ingredients for waffles in small bowls and then waffle batter in a mixing bowl.

Tips & Substitutions

  1. Prep your buttermilk, then melt the coconut oil and let it sit for the remainder of the buttermilk curdle time. I’ve found this lets the oil cool down to just the right temperature before proceeding.
  2. When measuring out your flour, fluff it in the container, then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag, you’ll likely use too much.
  3. The listed yield in the recipe is for a belgian-style waffle maker. I also tested the waffles using a non-belgian waffle maker and got close to double the amount (since they’re much thinner).
  4. Some ground cinnamon and / or ground nutmeg would be lovely additions to the batter.
  5. Another dairy free milk of choice should work just fine instead of the almond milk, although I haven’t tested this myself.
  6. And finally, I think melted and cooled dairy free butter could be used in place of the coconut oil. You could also go with a different oil of choice.

A waffle being cooked in a waffle maker.

Topping Ideas

What I really enjoy about these waffles is that they make an excellent base for just about any topping. Here are a few of my go-to favorites:

  • dairy free butter + maple syrup
  • whipped coconut cream or dairy free whipped topping
  • nut butter of choice
  • fresh fruit, chia jam or jam of choice
  • dairy free yogurt
  • dusting of confectioners’ sugar

A white platter filled with Milk Free Waffles with toppings to the side.

How To Store

Let the waffles cool completely then proceed with one of the following options:

Fridge: Place the waffles in an airtight container and store in the fridge for up to 4 days. When ready to enjoy, pop in the toaster to reheat.

Freezer: Add the waffles to a baggie or airtight container and store in the freezer for up to 3 months. When ready to enjoy, you can thaw overnight in the fridge and then stick in the toaster OR just pop right in the toaster for a slightly longer time (keep an eye on them so they don’t burn).

A plate of Dairy Free Gluten Free Waffles with toppings and a bite taken out with a fork.

Additional Dairy Free Breakfast Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Two plates of Dairy Free Waffles topped with fresh berries.

Dairy Free Waffles

Yield: about 10 to 12 (4x4 inch) waffles
Prep Time: 10 minutes
Additional Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Crispy on the outside and fluffy on the inside, these dreamy dairy free waffles turn out beautifully every time. Quick and easy to make, they feature a homemade almond milk buttermilk that totally takes them over the top. Serve with all your favorite toppings!

Ingredients

For the almond milk buttermilk:

  • 1 ½ tablespoons apple cider vinegar
  • about 1 ⅔ cups unsweetened almond milk

For the waffles:

  • 1 ¾ cups all-purpose flour*
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons cornstarch 
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ¼ cup melted coconut oil, cooled slightly**
  • 3 tablespoons coconut sugar (or granulated sugar or brown sugar)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)

Instructions

For the almond milk buttermilk:

  1. Add the vinegar to a large liquid measuring cup. Pour in enough almond milk to reach 1 ⅔ cups total. Give the mixture a stir, then set aside to rest for 10 minutes.

For the waffles:

  1. Add the flour, baking powder, baking soda, cornstarch and salt to a large bowl and whisk to combine. 
  2. In a medium bowl, whisk together the buttermilk, eggs, coconut oil, sugar, vanilla and almond extract until well combined. 
  3. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined (don’t over-mix - it will be lumpy).
  4. Let the batter rest while you preheat your waffle maker.
  5. When the waffle maker is hot, give the batter a gentle stir then pour / scoop in the recommended amount of batter according to the manufacturer’s instructions. Cook until browned. Repeat with the remaining batter.***
  6. Serve with your desired toppings.

Notes

*I also tested the waffles using 1 cup all-purpose flour + ¾ cup white whole wheat flour. This adds a hint of nutty flavor that we thought was quite delicious.

*To keep the waffles gluten free - use a 1 to 1 gluten free all-purpose flour. I tested them several times with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and we thought they came out great that way as well (not sponsored, just what I used). 

**Melt some coconut oil first and then measure out the correct amount.

***Place the finished waffles on a baking sheet in a 200°F oven to keep them warm and the edges crisp while you cook the rest of the batter. If you don’t do this, they get soggy sitting on top of one another on a plate. If making these ahead to store (and not enjoying right away), then you don’t need to worry about this - they’ll crisp back up when you reheat.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 282mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 4g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Breakfast
Breakfast, Dairy Free, Freezer-Friendly, Gluten Free, Pancakes & Waffles, Recipes (ALL), Soy Free, Vegetarian
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