My favorite (and dairy-free) waffle recipe

dairy free waffle recipe on Permanent RiotMy kids are waffle fanatics. I personally prefer pancakes, but when you’re making breakfast for five it’s best to go with the crowd… and the crowd in our house adamantly cheers “WAFFLES!” at least once a week. I know that when most people think of waffles on a hectic weekday morning they think eggo – but I promise that these whip up in barely more time than it takes to toast a ready-made waffle, and they are infinitely more tasty!

I originally found a variation of this waffle recipe on allrecipes and I used to make it just as written, but when Edith came along and was allergic to all dairy products I started looking for ways to make the foods that we love, but in a way that both I as a nursing mom to a baby with a dairy allergy and our food-loving kids could be happy with. The secret, as it turns out, is almond milk! Soy milk in recipes can make baked goods taste a bit, well, soyish but almond milk has very little in the way of distinct flavor, and it is nice and creamy which is delicious! My recipe also makes half as many waffles – as we would hardly ever eat a full batch of the original recipe, and my waffle snobs prefer fresh waffles to reheated (even though I think they’re great toasted the next day!)

If you know me at all you’ll know that I hate to get a bunch of dishes dirty unnecessarily while cooking – while I love to make things I definitely don’t love washing dishes – so I’ve devised a way of making my homemade batters with only one bowl and measuring implements. Most recipes will have you mix wet and dry ingredients separately, and it’s for good reason. The more that you mix up flour with liquid ingredients, the more that gluten is formed, which can make things dense and chewy – it’s the reason that every muffin recipe ever written implores you not to over-mix. To make a batter without over-mixing while still making sure that all of the rest of the dry ingredients are well incorporated, I’ve taken to modifying ever so slightly and mixing all of the wet ingredients thoroughly, then adding every dry ingredient but the flour, mixing well and then, at the last minute adding in the flour and giving one last stir. There is, of course, also still the issue of the leavening – in this case baking powder, which begins to be activated as soon as the liquid touches it – but I find in a recipe like waffles or pancakes where the whole thing start to finish is done in 5 minutes or less, it doesn’t make much difference.

dairy free waffle recipe on Permanent RiotFor me, the secret to the world’s fluffiest waffles is tons and tons of whisking. I whisk the liquid ingredients into a proper frenzy before adding the dry ingredients (except for the flour, don’t forget to wait on the flour!) then giving it another big whisking before adding the flour and giving one last stir.

dairy free waffle recipe on Permanent RiotMy batter is always crazy light and bubbly, but it makes some of the fluffiest waffles known to man!

dairy free waffle recipe on Permanent RiotI’m providing two versions of this recipe today – and I liken the difference between them to the difference between a sinful nutella crepe and it’s slightly less decadent cousin the galette de sarrasin (buckwheat crepe). They’re both delicious and I personally would eat either one any day of the week – but some days you might feel just the tiniest bit guilty that your nutella crepe isn’t ticking all the nutritional check-boxes and long for something with ever so slightly more of a nod to health. In that case go for the wheat waffle with slightly less oil. I discovered that these waffles would still turn out with zero oil during a hectic morning when I omitted it entirely. In this version I add a little oil but not quite as much – it’s still delicious (especially with some jam like my kids eat them) but never quite *as* delicious in my opinion as the original waffle (topped with whipped cream, of course).

dairy free waffle recipe on Permanent Riot

Sinfully delicious dairy-free waffles
Ingredients

  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 cup almond milk
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons white sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour

Directions
In a large bowl, whisk one egg until foamy. Add almond milk, vanilla and vegetable oil and whisk thoroughly again. Once mixed, add in sugar, baking powder and salt and whisk a third time. Once all dry ingredients are well incorporated, add in flour and mix until just combined. Pour into pre-heated waffle iron. Follow your waffle-maker’s directions for cook time. Mine are done right when the steam starts slowing noticeably from the sides of the waffle maker. Top with freshly whipped cream and enjoy!

Tasty dairy-free wheat waffles
Ingredients

  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 cup almond milk
  • 1/8 cup vegetable oil
  • 1 1/2 teaspoons white sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour

Directions
In a large bowl, whisk one egg until foamy. Add almond milk, vanilla and vegetable oil and whisk thoroughly again. Once mixed, add in sugar, baking powder and salt and whisk a third time. Once all dry ingredients are well incorporated, add in flours and mix until just combined. Pour into pre-heated waffle iron. Follow your waffle-maker’s directions for cook time. Mine are done right when the steam starts slowing noticeably from the sides of the waffle maker. Top with your favorite jam and enjoy!

My favorite (and dairy-free) waffle recipe

15 thoughts on “My favorite (and dairy-free) waffle recipe

  1. Jason GL says:

    Thank you! They were easy to make and tasted delicious. The recipe only made 2 large waffles on my iron, but they were 2 good waffles.

    Like

  2. Yari says:

    This recipe is so good. I had to subtitute coconut milk for almond milk because I’m allergic to almonds, but they still came out good, thanks!

    Like

  3. Jessica says:

    Wow, these were perfect! I was worried because almond milk is thicker than cow milk and my pancake recipe doesn’t do well with the vanilla almond milk. These waffles were spongy yet crispy. I used Almond Breeze original unsweetened because that was all I had, and I added extra vanilla extract.

    Like

  4. Marisa says:

    Phenomenal! I used olive oil and added maybe 1/2 tbsp more of sugar, and they were great! Thank you for providing me and my daughter that are dairy free and option for an old favorite!

    Like

  5. Roz Tillman says:

    OMG. These were amazing! I usually use buttermilk when making waffles but only had hemp milk I had bought for smoothies. Used canola oil as trying to use it up. Also added blueberries.
    I was delighted with how well they turned out. I did find a lower setting on my waffle iron worked better. Next time I will probably try palm sugar and try another kind of oil. This recipe made four waffles (not really big ones). Thanks so much for this recipe.

    Like

  6. Sarah says:

    These are actually terrible waffles. Flat, heavy, and a very odd taste. Very sorry I wasted my time on this. I hope you have the integrity to allow a post with a dissenting opinion.

    Like

  7. Jill says:

    That person’s negative comment above says more about them than the waffles hahaha. They must be used to getting their trolling comments deleted on a regular basis and are bitter about it. Anyway! These waffles are so good – Id go as far as saying they’re as good as the dairy original. Thanks for the recipe-I will be sharing this with my friends!

    Liked by 1 person

  8. Angela McDowell says:

    I am so glad to have found a recipe that used almond milk.
    I Just made a small batch to test out, because i normally use milk to cook but we are out.
    They are easy to make, really good, and heavy which means you wont eat as many ( we probably will, too yummy) lol.
    I forgot the vanilla but they still tasted yummy, so can not wait to try with the vanilla added.. my daughter can not wait for dinner tonight, thank you for sharing your recipes.

    Like

  9. liz_duffill@hotmail.com says:

    This recipe is yuuum! Never made waffles before but borrowed a friend waffle maker and they came out perfectly right from the beginning! The mix filled the waffle maker 3 times (making 3 large round waffles which split into 4 smaller ones)….now to make a load to fill the freezer before I have to give the waffle maker back!

    Like

  10. Thanks so much for this recipe! My husband and I just got married, and we have been trying different waffle recipes with our new waffle iron, and this one is the best! The waffles are fluffy and crisp, which is what we like, and not too sweet. We love them!

    Like

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