Fluffy Vegan Waffles with Buttermilk

A waffle on a white plate, syrup and fresh blueberries top the waffle.

5 from 1 vote

Fluffy Vegan Waffles with Buttermilk

Easy, homemade vegan waffles you’ll want to make over and over again! The batter is quick and easy to make, so in no time, you’ll have the most delicious vegan buttermilk waffles—crispy on the outside, yet fluffy on the inside. This recipe is completely dairy-free, eggless, and if you need them to be gluten-free, there’s an option for that. Top these waffles with maple syrup, berries, fruit sauce, whipped cream, and more!

Prep Time10

Cook Time16

Total Time30

Servings: waffles

Author: Gwen Leron

Ingredients

1 ¾ cups (438ml) unsweetened dairy-free milk (see note below)
5 teaspoons lemon juice (see note below)
2 cups (250g) all-purpose flour
3 tablespoons (38g) sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons oil
2 teaspoons vanilla extract

Instructions

Make Vegan Buttermilk:

Pour the dairy-free milk into a measuring cup or bowl.
Add the lemon juice to the milk and stir.
Set aside for 10 minutes.

Make Waffle Batter:

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Add the oil and vanilla to the rested vegan buttermilk. The buttermilk will be curdled, stir until everything has combined and the mixture is smooth.
Slowly add the buttermilk mixture to the dry ingredients, and mix until all ingredients have combined, don't over-mix. Set aside to rest.

Cook the Waffles:

Turn on the waffle maker and allow it to preheat.
If your waffle maker is not non-stick, using a pastry brush, lightly coat both sides with a small amount of oil.
Ladle the waffle batter into the center of one side of the waffle maker. Close, and cook until the machine beeps to indicate that the waffle is done. If your maker does not have this function, you'll know it's done when there is no more steam coming from the waffle maker.
Carefully open the waffle maker, remove the waffle, and set it on a cooling rack.
Repeat until the batter is done.
Serve with maple syrup or other toppings of your choice. (Lots of suggestions above!)

Notes

Please read all of the information above, as well as the notes below before making this recipe.
Soy milk is highly recommended because it will make vegan buttermilk with the best and thickest consistency that will be the most similar to regular buttermilk. Almond milk is the next best choice. Make sure what you use is both unsweetened and unflavoured.
Apple cider vinegar or plain white vinegar can be used instead of lemon juice.
Make sure the waffle maker has reheated properly in between waffles before adding batter to make another one.
Store fully cooled leftovers for up to three days in an airtight container or freezer bag in the refrigerator. To freeze, cool them completely and freeze them for up to two months. Reheat in your oven, microwave, air fryer, or toaster oven.
To make a vegan gluten-free version: Make my Easy Vegan Gluten Free Waffles but replace the dairy-free milk in that recipe with vegan buttermilk. Follow the method in the recipe above to make it and use 4 teaspoons of lemon juice instead of 5.
Nutrition information is based on 1 of 4 waffles made in a Belgian waffle maker without toppings, or add-ins, and the recipe is prepared as written using soy milk. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition