Thinking about how to make waffles at home without milk? Usually this question pops up in your head, when you walk through Christmas market, passing a cozy restaurants or Belgian-waffle truck. The smell is so tempting. You can make Belgian dairy-free waffles with the recipe below. This will become your “go to” waffle recipe. No more separating eggs, whipping whites, and folding them in so carefully. This spelt flour plant-based milk waffles recipe is easy, quick, and never fails to satisfy. Whether soaked in maple syrup or topped with fruits, sweet or savory, fluffy homemade waffles are perfect for brunch or breakfast. It is suitable for people who are lactose intolerant.
I’m sure every town has its own favorite brunch spot, but the best is to make your own crispy waffles at home. Holiday baking is our favorite family tradition. My kids are swooning over the Belgian waffles with hot chocolate. This combination is just right for this time of year. It’s so easy and fun to make. You need just a few basic ingredients. We always have so much fun making waffles together. By the way I’ve got this recipe from a real Belgian.
The best waffle toppings
Do you add a little something to the top of your waffles? Our go-to is:
- Fruit,
- Powdered sugar
- Maple syrup.
- Agave syrup,
- Condensed milk,
- Whipped cream,
- Vanilla pastry cream (creme patissiere),
- Melted chocolate or your choice of toppings.
How long does homemade waffle batter last?
Waffle batter that’s made ahead of time can be stored in the fridge for up to 2 days in a bowl or up to 5 days in an airtight container. The coolest part is that you can make the batter for a whole week.
How to store dairy-free waffles
It keeps well in the refrigerator. Just store it in an airtight container. This dairy-free waffles recipe can serve as a quick and easy breakfast for the whole week. Made ahead waffle batter is a lifesaver when you are in a rush in the morning.
Never made homemade waffles before? I’m here to help you out! Let’s start with the ingredients.
Dairy-free waffle ingredients
Eggs: Use free-range eggs. The easiest option is to walk to the farmer’s market and pick up some fresh eggs.
Sugar: I use organic cane sugar.
Milk: As my kids are lactose intolerant, I use oat milk. You can use regular milk if you are dairy intolerant.
Vanilla sugar: Vanilla gives a richer, fuller, more savory flavor to waffles. Use ground vanilla or organic vanilla extract to add amazing flavor.
Flour: You can use all-purpose flour. I buy spelt grains direct from the farmer, who has an organic farm, so I’m always sure I have glyphosate-free flour.
Butter or Vegetable oil? Fat helps to create a light and tender texture in waffle batter. I use dairy-free vegan butter or vegetable oil. Vegetable oil is quicker-option as you don’t need to spend time melting butter.
Ingredients needed for dairy-free waffles
1 teaspoon (5g) salt
2 + ½ cups + 2 tbsp (420 g) all-purpose flour
1 tablespoon Vanilla sugar or vanilla extract
1 cup (250 ml) milk
2 free-range eggs
1 cup (250 ml) warm water
1/2 cup (115 g) vegan butter or vegetable oil
Maple syrup or fruit, powdered sugar, as desired, for serving
How to make dairy-free waffles
1. In a large bowl add flour, salt, vanilla extract, pour water and your favorite plant-based milk. Mix everything until smooth consistency.
2. Melt the butter and add to the batter. Usually I use vegetable oil. Stir in the oil or melted butter.
3. Whisk the eggs in a small separate bowl and blend thoroughly. Add to the waffle batter. Mix.
4. Bake waffles until crisp and brown outside and soft inside. Serve immediately with maple or agave syrup, condensed milk, whipped cream, vanilla pastry cream (creme patissiere) or your choice of toppings.
I love the holiday vibes. Just one month left before Christmas. Who can believe it? Wishing you a week full of happy hearts and full bellies.
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1. In a large bowl add flour, salt, vanilla extract, pour water and your favorite plant-based milk. Mix everything until smooth consistency. 2. Melt the butter and add to the batter. Usually I use vegetable oil. Stir in the oil or melted butter. 3. Whisk the eggs in a small separate bowl and blend thoroughly. Add to the waffles batter. Mix. 4. Bake waffles until crisp and brown outside and soft inside. Serve immediately with maple or agave syrup, condensed milk, whipped cream, vanilla pastry cream creme patissiere or your choice of toppings.
Ingredients
Instructions