Who says you need eggs and dairy to make perfect waffles? These vegan waffles are light, crispy on the outside, and wonderfully fluffy on the inside — thanks to the magic of aquafaba. Whether you’re serving them as a sweet afternoon snack or a cozy dessert, this simple recipe delivers delicious results. Pair them with vegan sour cream and jam for a classic touch, or get creative with your favorite toppings. Enjoy a plant-based take on a timeless favourite!
Ingredients
- 1 1/2 dl aquafaba
- 1 dl sugar
- 5 dl soy milk
- 4 tbsp plant-based oil (e.g., canola or sunflower)
- 400 g sifted wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cardamom
Instructions
Whisk the aquafaba and sugar until stiff. I recommend using an electric mixer; otherwise, it will take a very long time. With an electric mixer, it should take around five minutes. The colour should be white, and the consistency should be velvety smooth and not runny.
Mix the soy milk and oil together, then gradually add them to the aquafaba and sugar mix, while stirring gently. Next, mix all the dry ingredients. Use a sieve and sift in a little of the dry mixture at a time, stirring thoroughly. You can also use the electric mixer on the lowest setting. Make sure the batter doesn’t get lumpy. Once everything is combined, let the batter rest for about 30 minutes.
Bake the waffles in a greased waffle iron until golden. Serve fresh with topping of your choice.
This batter also works well for breakfast pancakes.
