Classic Dairy Free Waffles
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.
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
- 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.
- 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.
- While I like using some white whole wheat flour for that touch of nutty flavor, you can absolutely just use all AP flour instead.
- I think some ground cinnamon and / or ground nutmeg would be lovely added to the batter.
- Another non dairy milk of choice should work just fine instead of the almond milk.
- 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 Breakfasts You Might Enjoy
- Chocolate Whole Wheat Waffles
- Banana Walnut Waffles
- Sweet Potato Pancakes
- Dairy Free Frittata
- Healthy Breakfast Tacos
- Dairy Free Quiche
- Dairy Free Biscuits
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the buttermilk:
- 1 ½ tablespoons apple cider vinegar
- about 1 ⅔ cups unsweetened almond milk
For the waffles:
- 1 cup all-purpose flour
- ¾ cup white whole wheat 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
For the buttermilk:
- 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:
- Add the AP flour, white whole wheat flour, baking powder, baking soda, cornstarch and salt to a large bowl and whisk to combine.
- In a medium bowl, whisk together the buttermilk, eggs, coconut oil, sugar and vanilla extract.
- Add the wet ingredients to the bowl with the dry ingredients and mix until just combined (don’t over-mix - it will be lumpy).
- Let the batter rest while you preheat your waffle maker.
- 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.**
- Serve with your desired toppings!
*Melt the 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 crispy while you cook the rest of the batter. If you don’t do this, they get kind of soggy if they sit 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: 166 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 37mg Sodium: 282mg Carbohydrates: 22g Fiber: 1g Sugar: 4g Protein: 4g