Crispy, easy to make, and kid-approved, that’s what you’ll get with this dairy free waffles recipe! Made with whole wheat flour and no dairy, these fluffy and filling waffles make breakfast extra fun. If you’ve been intimidated by making waffles at home, look no further. This simple recipe is here to show you how tasty waffles at home can be!
Best Whole Wheat Dairy Free Waffles Recipe – So Easy!
The next time you’re craving a really good waffle, try this fool-proof recipe! It’s easy to make (kids could master it!) and produces perfect waffles the whole family will love.
We keep the tradition of Waffle Wednesday all year long, and these waffles are a staple recipe we enjoy all the time. It makes the best waffles!
If you’ve been missing really good waffles since going dairy free, or you simply don’t have buttermilk on hand, give this homemade waffles recipe a try. It sure won’t disappoint!
How do you make really good dairy-free waffles?
The key ingredients we’re looking to swap out to create really good waffles made without dairy are buttermilk or milk, and butter.
Lucky for all of us, there are great swaps that leave you with crispy waffles everyone will love!
To make a dairy-free buttermilk, a mixture of almond milk (or your go-to dairy free milk) along with apple cider vinegar are mixed together. This creates a non-dairy buttermilk that reacts with the leavening agent to create fluffy waffles.
Other kinds of vinegar along with lemon or lime juice work – you just want the acid that it adds to the recipe!
A really good replacement for butter is coconut oil. Since coconut oil is solid at room temperature, it helps to give the waffles a nice crisp bite.
It also means your leftover waffles won’t be soft and soggy, especially with a little toasting in the toaster.
Simple ingredients you need for fluffy texture waffles
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- almond milk
- apple cider vinegar
- egg
- coconut oil
- whole wheat flour
- coconut sugar
- cinnamon
- baking powder
- baking soda
- sea salt
How to make a batch of waffles
Step 1: In a small bowl combine almond milk and apple cider vinegar. Mix and allow it to rest for 5 minutes.
Step 2: After 5 minutes, add the egg, oil and fully mix.
Step 3: In a separate bowl add the whole wheat flour, coconut sugar, cinnamon, baking soda, baking powder, and sea salt. Whisk the dry ingredients until combined, and then pour in the wet ingredients.
Step 4: Mix until the wet and dry are just combined. A few lumps are okay!
Step 5: Preheat your waffle iron. When heated and ready to use, brush a little melted coconut oil on the waffle grids and add the batter (about ⅓-1/2 cup but that is dependent on your particular waffle maker. Close the lid and allow the waffles to cook for 5-6 minutes, or until the waffles are golden brown and crisp. Remove the cooked waffles and place on a wire rack. Repeat with any remaining waffle batter until all your delicious waffles are ready to enjoy!
Watch me make this dairy-free waffle recipe
The full how to video can be watched below, or on my YouTube channel!
Favorite toppings
Everyone has their own favorite waffle toppings. Here are mine, along with some really fun and delicious different toppings to try:
- Pure maple syrup
- Fresh berries like strawberries, blueberries, blackberries, or raspberries
- Yogurt mixed with honey or vanilla extract
- Fresh fruit like pineapple, mango, and kiwi
- Melted coconut butter with cinnamon and brown sugar
- Powdered sugar with lemon juice
- Applesauce
- Chocolate chips
- Shredded coconut
- Chia jam
How to store
Waffles can be stored in the fridge and also the freezer! Allow the extra waffles to cool on a cooling rack to room temperature.
Once fully cooled, add to an airtight container and store in the fridge for up to 7 days. Toast in the toaster, toaster oven, or oven to re-warm and re-crisp.
To freeze waffles, place them on a baking sheet lined with parchment paper (no stacking to prevent them from sticking together) and freeze until frozen solid.
Once fully frozen, you can add them to the freezer-safe bag, label, and date the bag, and keep them frozen for up to 6 months.
To enjoy, add frozen waffles to the toasted to reheat!
Substitutions
Below you’ll find a list of substitutions that will work well in this dairy-free Belgian waffles recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Almond milk – Any type of non-dairy milk will work – try oat milk, cashew milk, soy milk, rice milk, or hemp milk.
Apple cider vinegar – Use lemon juice in place of ACV if needed. You can also use any vinegar that you have on hand. The vinegar is what reacts with the baking soda to give you a nice rise and texture to the waffles.
Coconut oil – Avocado oil is a good substitute, however, it will not give you the crisp to the waffles that coconut oil gives. If butter or ghee (clarified butter) are okay for you, swap those options in!
Egg – To make these vegan waffles, use your favorite egg replacement for the egg. A flax-egg will work, but it will change the texture slightly and the waffles will not be as fluffy as the recipe that uses an egg.
Whole wheat flour – This recipe can be made using whole wheat pastry flour, all-purpose flour, or a gluten-free all-purpose flour mix. Oat flour should work too! I would not suggest using coconut flour to replace whole wheat flour.
Coconut sugar – You can use white sugar, maple sugar, or light brown sugar as good alternatives. Maple syrup or honey work well too and give a really nice flavor.
Cinnamon – Try pumpkin pie spice or apple pie spice in place of cinnamon for a warming flavor profile.
More healthy breakfast recipes you’ll love
Whole Wheat Dairy Free Waffles Recipe
Ingredients
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 egg
- 1 tbsp coconut oil melted
- 1 cup whole wheat flour
- 2 tsp coconut sugar
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
Instructions
- In a small bowl combine almond milk and apple cider vinegar. Mix and allow it to rest for 5 minutes.
- After 5 minutes, add the egg, oil and fully mix.
- In a separate bowl add the whole wheat flour, coconut sugar, cinnamon, baking soda, baking powder, and sea salt. Whisk the dry ingredients until combined, and then pour in the wet ingredients.
- Mix until the wet and dry are just combined. A few lumps are okay!
- Preheat your waffle iron. When heated and ready to use, brush a little melted coconut oil on the waffle grids and add the batter (about ⅓-½ cup but that is dependent on your particular waffle maker. Close the lid and allow the waffles to cook for 5-6 minutes, or until the waffles are golden brown and crisp. Remove the cooked waffles and place on a wire rack. Repeat with any remaining waffle batter until all your delicious waffles are ready to enjoy!
Nutrition
If you try this no cow milk waffles recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
