Crispy on the outside and fluffy on the inside, these classic dairy free waffles turn out beautifully every time! Quick and easy to make, this homemade breakfast includes an almond milk buttermilk that takes them over the top. Healthy and freezer-friendly, they’re also soy free. Serve with all your favorite toppings!

I’ll be the first to admit that I’m totally that person who lets their waffle maker sit buried in the back of the kitchen. 

BUT. Today we are busting it out to make these classic dairy free waffles!

Which, might I add, make for the BEST special breakfast. Crispy on the outside, light and fluffy on the inside, they’re filled with warm vanilla flavor in every bite.

And since they’re not overly sweet, they make an excellent base for all your favorite toppings. 

This from scratch recipe tastes a million (<— I don’t exaggerate or anything) times better than any packaged mix and you can have them on the table in 35 minutes or less. 

OR go ahead and freeze a batch for another time. 

Yep, I’m gonna go ahead and call it – you’ll never want another dairy free waffle recipe again. 

How To Make Dairy Free Waffles

So, let’s chat about how these simple waffles go down:

Make the buttermilk. First up, we’ll combine some almond milk and apple cider vinegar, then set aside for about 10 minutes to curdle slightly. 

Whisk the dry ingredients. Next, in a large bowl, we’ll combine some flour, baking powder, baking soda, cornstarch and salt.

Combine the wet. In another bowl, we’ll whisk together the almond buttermilk, some eggs, oil, sugar and vanilla until smooth. 

Mix em’ together. The two get folded together and then we’ll let it sit while we preheat a waffle maker. 

Cook until golden. We’ll scoop the batter into our waffle maker and then cook until browned and crisp.

Topping Ideas

Now, what I love about these waffles is that they make an excellent base for just about any topping. Here are a few of my favorites:

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

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 will let 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. While I like using some white whole wheat flour for that touch of nutty flavor, you can absolutely just use all AP flour instead.
4. I think some ground cinnamon and / or ground nutmeg would be lovely added to the batter.
5. Another non dairy milk of choice should work just fine instead of the almond milk.
6. And finally, I think melted and slightly cooled dairy free butter would work in place of the coconut oil. You could also use a different oil of choice.

How To Store

Cook up your waffles, then let them cool to room temperature.

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

Freezer: Place the waffles in a baggie or airtight container and store for up to 3 months. When ready to enjoy, you can thaw overnight in the fridge and then pop 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!).

Additional Dairy Free Breakfast Recipes:

• Chocolate Whole Wheat Waffles
• Banana Walnut Waffles
• Dairy Free Frittata
• Dairy Free Oat Milk Pancakes
• Almond Milk Pancakes
• Dairy Free Banana Pancakes
• Dairy Free Cinnamon Rolls

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