Vegan Belgian Waffles
Weekend brunch just got a serious upgrade, and you won't miss the eggs or dairy for a single bite. The secret to getting that classic lift and structure is a flax egg — ground flaxseed stirred into water until it thickens into a gel — which binds the batter beautifully without any animal products. Oat milk keeps things creamy and light, while melted vegan butter adds richness that cooks up into those deep, crispy pockets Belgian waffles are famous for. The key is not overmixing the batter; a few small lumps are totally fine and actually help keep the texture tender rather than tough. Each waffle cooks to a deep golden brown and releases cleanly from the iron, so you get that satisfying crunch on the outside with a fluffy interior. Pile them with fresh berries and a drizzle of maple syrup for a finish that looks as good as it tastes. This recipe makes four servings, so it's perfect for a small gathering or a slow Sunday morning at home.
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Learn more →Ingredients
4 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 2 cups all-purpose flour
- 2 tbsp organic cane sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¾ cups oat milk
- ⅓ cup vegan butter, melted and slightly cooled
- 1 tsp vanilla extract
For cooking
- neutral oil or cooking spray, for greasing
For serving
- fresh berries, for serving (optional)
- maple syrup, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined.
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