These have a nice golden hue, are crisp on the edges, little fluffy in the middle, and have incredible flavor! These waffles are best doused in real maple syrup!
When I was a kid, my mom sometimes made Belgian waffles on a lazy Saturday morning. I was fascinated the way she separated her eggs and then beat the egg whites until they were super white and fluffy, gently combining it to the rest of the batter to keep those little air bubbles in tact. There were five of us kids so she had two waffle irons going simultaneously trying to keep up with our demands, I distinctly remember eating seven waffles once – I have no idea why or how. Looking back, I am amazed and impressed that I could eat that many waffles.
Quick note: I do not recommend you attempt this feat at home. No one should ever eat seven waffles – you probably won’t feel very well for the remainder of your day. Have you ever eaten way too many waffles?
Years later, when I became a mother, I enjoyed recreating these treasured moments with my own daughter. When we lived in Italy, I found an adorable Mickey Mouse waffle iron and used it many, many weekends for mickey waffles. Sadly, the electric power and plugs in the United States is vastly different than Italy so I couldn’t bring that mickey waffle maker home.
My husband bought me a dual sided waffle iron that I used for several years, until I tried to make an oil-free waffle recipe in it. It was a disaster and completely ruined the non-stick surface on my waffle iron. No matter what we did, every single waffle batter we tried stuck like glue to the waffle iron after that. I missed that waffle iron until I bought a new waffle iron for $7 at the Navy Exchange a few months ago. I was so excited to find a ceramic coated nonstick waffle iron and for so little.
Today, my husband and I still like to treat ourselves to delicious Belgian waffles occasionally. It automatically elevates a Saturday morning in a very special way. My favorite way to serve these waffles is to drizzle pure maple syrup on top, alongside fresh strawberries. There’s nothing better. Alright, perhaps it’s time to focus on the actual recipe.
If you’ve ever made homemade waffles, you will notice that there are a few different ingredients in these waffles. The biggest difference is that these round circles of goodness don’t contain any eggs or cholesterol; and yet they are still very light and crisp, all thanks to the amazing waffle iron. The edges and pockets still get that golden hue that all waffles should possess. I added flaxseed meal because flax is a plant-based power house – they contain so many nutrients, including omega-3 fatty acids, vitamins, minerals, protein, lignans, and dietary fiber. They also reportedly improve cholesterol levels and blood sugar, while reducing blood pressure.
This recipe uses less sugar, as well as plant-based milk, applesauce, and apple cider vinegar. Feel free to use any combination of flour you choose. This recipe lends well to a high-quality gluten-free mix as well. The process remains the same as my mom’s waffle recipe – mix dry ingredients; mix wet ingredients, and combine the two together. You just don’t have to whip any egg whites; so this recipe is actually easier.
I hope you enjoy these Vegan Belgian Waffles as much as I do.  If you enjoy chocolate treats, there’s a not too sweet chocolatey version – try my Vegan Chocolatey Chip Belgian Waffles.
I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 1 Tbsp ground flaxseed meal
- 3 Tbsp hot water
- 2 cups flour (any flour, including gluten-free)
- 2 Tbsp cornstarch
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 ¾ cup plant milk
- 1 tsp lemon juice or apple cider vinegar
- ½ cup apple sauce
- 2 Tbsp melted vegan butter or neutral oil
- 1 Tbsp maple syrup
- 2 tsp vanilla extract
Instructions
- Plug in and heat waffle iron.
- Combine flax meal and hot water in a bowl. Set aside.
- In a separate bowl, combine the dry ingredients. Set aside.
- Stir flax seed and hot water mixture and add the remaining wet ingredients.  Stir liquid mixture until combined well.
- Pour liquid mixture into the dry ingredients and stir just until combined.
- Allow the waffle batter to rest for at least 5 minutes.
- Using a 1 cup measuring cup, scoop about ¾ cup batter and pour on to hot waffle iron.
- Cook according to waffle iron directions, until golden, about 4-6 minutes, depending on your waffle iron setting.
- Place on cooling rack until all waffles are cooked.
- This recipe makes 5 Belgian waffles.
- Top with syrup and favorite toppings and serve immediately.
Notes
For the flour, I used 1 cup white wheat and 1 cup all-purpose flour. You can use any combination you choose, including gluten-free flour blends. The more whole grain flour you use, the heavier these waffles will be. All-purpose flour will provide you with the lightest waffles. I like to use half and half as a standard rule – this provides me with a great baked product and important nutrients from whole grains.
You can add chopped pecans, or any nuts, mini mild blueberries, mini chocolate chips, etc. Just be sure to clean the iron after each waffle to avoid scorch marks.
If you’d like to make these in advance, place them in the oven on a cooling rack at the lowest possible temperature for up to 30 minutes. You don’t want to dry them out. But this will keep them crisp and warm.
Adapted from this waffle recipe found at Somewhat Simple.
Vegan Belgian Waffles
Equipment
- waffle iron
Ingredients
- 1 Tbsp flax meal
- 3 Tbsp hot water
- •
- 2 cups flour any flour, including gluten-free
- 2 Tbsp cornstarch
- 1 Tbsp sugar
- 1 Tbsp baking powder
- •
- 1 ¾ cup plant milk
- 1 tsp lemon juice or apple cider vinegar
- ½ cup apple sauce
- 2 Tbsp melted vegan butter or neutral oil
- 1 Tbsp maple syrup
- 2 tsp vanilla extract
Instructions
- Plug in and heat waffle iron.
- Combine flax meal and hot water in a bowl. Set aside.
- In a separate bowl, combine the dry ingredients. Set aside.
- Stir flax seed and hot water mixture and add liquid ingredients. Stir liquid mixture until combined well.
- Pour liquid mixture into the dry ingredients and stir just until combined.
- Rest waffle batter for at least 5 minutes.
- Using a 1 cup measuring cup, scoop about ¾ cup batter and pour on to hot waffle iron.
- Cook according to waffle iron directions, until golden, about 5 minutes.
- Place on cooling rack until all waffles are cooked. This recipe makes 5 Belgian waffles.
- Top with syrup and favorite toppings. Enjoy!
Notes
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