Vegan Belgian Waffles

Total time35 min

Prep time10 min

Cook time20 min

A flax egg gives these waffles their structure, whisked into a smooth batter alongside vanilla and just enough sugar to let that deep golden color shine through. The batter comes together in minutes with basic pantry staples, then gets poured straight into a hot waffle iron until each one turns crisp on the outside with a tender, fluffy interior and those signature deep pockets for catching syrup. Pile them high with fresh berries and a generous pour of maple syrup, and you've got a weekend breakfast that feels like a proper treat. This one's an easy, reliable choice to keep in your vegan breakfast rotation, and it scales up nicely if you're feeding a crowd. Leftover waffles freeze and reheat beautifully, so there's no reason not to double the batch.

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Ingredients

4 servings

For the flax egg

For the batter

2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
¼ tsp salt
1 ¾ cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
2
Preheat your waffle iron according to the manufacturer's instructions and lightly grease the plates with cooking spray or a thin brush of melted butter.

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