Dairy Free Buttermilk Waffles
Crispy on the outside, fluffy in the middle, and completely free of dairy — these waffles are the kind of weekend breakfast that makes everyone at the table happy, whether they avoid dairy or not. The secret to that classic tangy depth is a simple homemade "buttermilk" made by combining oat milk and apple cider vinegar and letting it sit for just five minutes until it curdles slightly. That reaction does real work in the batter, giving you lift and a subtle richness you'd never guess came from plant-based ingredients. Melted coconut oil steps in for butter, keeping the batter tender and helping each waffle develop that gorgeous deep golden crust. A short rest before cooking and a firm rule against overmixing are the two small habits that take these from good to genuinely great. Serve them straight off the iron with maple syrup and fresh berries, and you've got a stack that holds its own against any diner version. Makes 4 servings, so it's just right for a family breakfast or a slow Sunday brunch for two with leftovers to look forward to.
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Learn more →Ingredients
4 servings
For the dairy-free buttermilk
- 1 ¾ cups oat milk
- 1 tbsp apple cider vinegar
For the batter
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¼ cup coconut oil, melted and cooled slightly
- 1 tsp vanilla extract
For cooking
- neutral oil or dairy free butter, for greasing
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
Stir together the oat milk and apple cider vinegar in a medium bowl and set aside for 5 minutes, until the mixture looks slightly curdled and thickened.
- 2
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
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