Vegan Oat Milk Buttermilk Waffles

Total time40 min

Prep time10 min

Cook time20 min

5.0

(14)

Crispy on the outside, fluffy in the middle, and completely free of eggs or dairy — these waffles deliver everything you want from a weekend breakfast without any compromise. The trick is a two-part swap: a flax egg made from ground flaxseed and water provides the binding that eggs normally would, while oat milk stirred with apple cider vinegar curdles into a tangy, buttermilk-style base that gives the batter real lift and flavor. Melted vegan butter and a splash of vanilla round everything out so the batter tastes rich and indulgent before it even hits the iron. Letting the batter rest for five minutes before cooking is a small step that makes a noticeable difference in texture, so don't skip it. The result is a deep golden waffle that releases cleanly from the iron and holds up beautifully under a pour of maple syrup or a pile of fresh berries. This recipe makes four servings, so it's just right for a relaxed family breakfast or a slow Sunday brunch with friends.

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the vegan buttermilk

1 ½ cups oat milk
1 ½ tbsp apple cider vinegar

For the batter

1 ½ cups all-purpose flour
2 tbsp organic cane sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
3 tbsp vegan butter, melted and slightly cooled
1 tsp vanilla extract

For cooking

neutral oil or vegan butter, for greasing

For serving

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

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes, until the mixture thickens to a gel.
2
In a medium bowl, stir together the oat milk and apple cider vinegar. Let stand for 5 minutes, until the milk looks slightly curdled and thickened.

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