Vegan Belgian Waffles

These vegan Belgian waffles are my perfect waffle—light and fluffy inside, with a crispy exterior, and rock-deep pockets to collect pools of rice syrup or whatever fruit compote I feel like putting on my waffles.

They are deliciously sweet, and sweet enough to eat plain or with a dusting of powdered sugar.

And perhaps the best part about them? They are easy to make and pantry friendly! No, actually. They come together quickly with one mixing bowl and a whisk.

Why are they called Belgian waffles?

Belgian waffles are characterized by their large size, simple texture, and large, deep pockets. Traditionally they were prepared using yeast, but nowadays it is common to use beaten egg whites and baking powder.

To make Belgian waffles you need to use a special waffle maker. The waffle maker is the perfect mold for this fluffy skillet cake, and the batter pools and expands to fill the space as it rolls onto hot plates.

Can I make waffles in a “regular” American-style waffle maker?

The batter should work to make the thin American waffles, however I don’t have the kind of waffle maker to try them! If you try and run into any problems, I recommend thickening the batter by adding 2-4 tablespoons of flour.

Want a sweet breakfast but don’t have a waffle maker? Try my vegan chocolate chip pancakes, vegan peach pancakes, easy vegan crepes, or whole grain pancake recipes.

How do we make these vegan Belgian waffles?

For a recipe that usually relies on eggs and milk, these waffles are really easy to make vegan!

We can, of course, look to the yeast of our yeast, but that requires planning. That’s fine, but not what we’re looking for today.

No, when you get a last minute Saturday morning looking for some thick and fluffy waffles, these vegan Belgian waffles better come along fast!

The first step to making these vegan waffles is to omit the eggs. Yes, you don’t need it. Not only does this dish make it easier (no beating the egg whites separately! no gently folding in!) with fewer dishes, but there is less room for error.

You know what will give us the yeast we need? Baking powder. That’s right. It’s something you get in waffles anyway! Baking powder is a leavened substance that makes bread. It starts working when the soft ingredients hit hard, and then it gets a second rise when it is exposed to heat in a waffle iron.

Another thing we love about these waffles is how moist they are inside. I improve on the recipe by adding cornstarch (called cornmeal in the UK) to the flour. Cornstarch can be used as an egg substitute, and can also be used to make cake flour at home. I take advantage of all these properties by adding to the batter.

And finally we want to exchange dairy milk for non-dairy milk. I like to use soy milk, and I recommend using a rich milk like soy milk or oat milk, but any plant-based milk should work just fine.

Can I reduce fat?

Can I stop you? These waffles should be crisp on the outside. You can’t get that without adding fat!

Trust me, I’ve cut the fat in many a waffle recipe, and the result is never “restaurant style.” No, for this recipe, you need to use the full amount of oil. Not only that, but I can’t guarantee that they will come out if you cut too much.

Another thing to consider is that in this recipe we are not using eggs. The eggs have a good amount of fat in your “traditional” Belgian waffles on top of the added fat! So if anything, these waffles are lower in fat than their non-vegan counterparts.

Just make them according to the recipe! I promise, it’s amazing.

Tips for perfect waffles:

Let the batter sit for 10 minutes while the waffle iron preheats. This will give time to beat the water of the flour and thicken a little, and relax some of the gluten that formed when you kneaded the batter together. This makes a soft waffle!

Bake the waffles according to the waffle maker’s instructions. That being said, this recipe makes a thin “wet” batter, and I’ve had good results cooking waffles on the second or highest setting. This is step 5 or 6 on my waffle maker. This cooks the waffle for a long time, and as you can see the waffles are not so dirty!

To determine if your waffle is done, pay attention to the steam coming from the edge of the waffle maker. When this steam has reduced a lot, then the waffle can be made (especially if it is accompanied by the beep beep of the machine telling you that the time is up).

If you try to open the waffle maker too soon, the waffle will separate from the edges that stick to the other side of the waffle maker. You have to cook the waffles through so they stick together and release from the waffle plates.

And be sure to spray with oil before pouring in the batter each time! Although waffle irons are not sticks, they still need our help to be easily released. Use the handle of a wooden spoon or a silicone spatula to loosen the waffle from the edge and ease it out of the waffle maker and onto your plate.

If you make these vegan Belgian waffles, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I want to see your relaxation!

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