Fluffy with crispy edges, these almond milk waffles are delicious and perfect for breakfast any time of the week.
They come together quickly and are a great addition to your breakfast lineup. This recipe is so delightful that you won’t even be able to tell they’re vegan.
Almond Milk Waffle Ingredients
This recipe is completely vegan and uses simple ingredients.
Here’s what you need:
- Plain unsweetened almond milk
- Lemon juice
- All-purpose flour
- 1Baking powder
- Brown sugar
- Melted butter
- Vanilla extract
How to Make Almond Milk Waffles
As with most baked goods and desserts, make sure that all of your cold ingredients – milk, butter, etc. – are at room temperature.
This ensures that the ingredients get distributed and incorporated properly.
Buttermilk is the key to making amazingly fluffy waffles, and we achieve this by crafting a vegan buttermilk.
Vigorously mix lemon juice and almond milk until it gets frothy, then set the mixture aside for five minutes to allow the acid to slightly curdle the milk to form a buttermilk-like consistency.
To make the best almond milk waffles, be sure not to overmix the batter.
In my experience, overmixing your batter makes your waffles dense and not as fluffy. Lumps are fine since the batter incorporates more as it sits.
When using your waffle iron, be sure to follow the manufacturer's instructions and cook the waffles to your desired doneness.
In most cases, this is about 5-8 minutes per waffle.
Substitutions and Alternatives
- Vegan Butter - This recipe requires some extra fat to yield a beautiful fluffy, waffle. That’s where the vegan butter comes in. If you are opposed to using vegan butter, feel free to substitute with coconut oil or a neutral-flavored oil (such as grapeseed oil).
- Lemon Juice - Lemon juice helps to create a vegan buttermilk in this recipe. The acid mixed with the almond milk causes the milk solids to separate and form a “buttermilk” like consistency. Feel free to substitute with lime juice, apple cider vinegar or white vinegar if you don’t have lemon juice.
How to Store Almond Milk Waffles
Homemade waffles really do not keep well for long periods of time, in fact, they are best enjoyed immediately out of the waffle iron.
However, if you decide to double this recipe and have some leftovers, then be sure to allow the waffles to cool down and come to room temperature.
Once cooled, place them in an airtight storage container and store them in the refrigerator.
You should aim to eat them within three days of storage so that they are still fresh.
Alternatively, you can place them in a freezer-safe container and store them for up to 3 months in the freezer.
To reheat from the fridge, you can microwave on high for 1-2 minutes or you can place them on a baking sheet lined with parchment paper or aluminum foil and bake at 350 degrees for 5-8 minutes.
If reheating from frozen, then bake for 10-15 minutes until heated through.
What to Serve With Almond Milk Waffles
This recipe is the perfect non-dairy version for your favorite waffles so feel free to pair it with your usual breakfast sides and proteins such as sausage links, bacon and scrambled eggs.
This recipe for almond milk waffles is also great on its own topped with some fresh fruit, berry jam, and or warm syrup.
Almond Milk Waffles
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
These fluffy almond milk waffles are 100% vegan without sacrificing taste.
- 2 cups plain, unsweetened almond milk
- 2 tsp lemon juice (*see notes for substitutions)
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 Tbsp brown sugar
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
- Prepare a vegan buttermilk by combining the almond milk and lemon juice in a small bowl or measuring cup. Whisk vigorously for 1 minute then set aside for 5 minutes.
- In a large bowl, sift together the flour, baking powder and salt. Add the brown sugar and mix well to combine.
- Add the wet ingredients (melted butter and vegan buttermilk) to the dry ingredients and stir to combine. Be careful not to overmix the batter, clumps are acceptable. Allow the batter to sit for 5 minutes before cooking.
- Turn on your waffle iron/maker and heat it to the setting of your choice (I chose medium). Using a ½ cup measuring cup, scoop some batter and pour it into your waffle iron. Cook according to the manufacturer’s directions until done. The waffle should be crispy on the edges and fluffy in the middle.
- Remove each waffle and place it on a plate lined with parchment paper or paper towel and place in the microwave until you are finished cooking.
You can use lime juice, apple cider vinegar or white vinegar if you don’t have lemon juice.
- Prep Time: 20
- Cook Time: 30
- Category: Breakfast
- Cuisine: American
- Serving Size: 1 Waffle
- Calories: 363
- Sugar: 2.5 g
- Sodium: 245 mg
- Fat: 13.6 g
- Carbohydrates: 52.6 g
- Protein: 7.4 g
- Cholesterol: 30.5 mg
Keywords: vegan waffles