Waffles are the perfect weekend breakfast, and when you add maple and vanilla, a stack of fluffy waffles becomes extra delicious! Learn all my tips and tricks to make perfectly crisp, tender waffles that your family will rave about.
We love to have waffles over here, and it was difficult for a while when I couldn’t eat any gluten or eggs. Once I was able to add gluten back into our diet, I knew that I had to figure out a way to make egg free waffles.
I spent some time experimenting until I came up with a recipe that works for our diet and isn’t too bland. These waffles are so delicious – vanilla extract and a splash of of maple syrup in the batter make these extra flavorful. Darryl says these are the best waffles he’s ever had.
Of course you can customize these if you like! You can use the sweetener of your choice, and the flour of your choice, like whole wheat flour or all-purpose flour. I don’t know if gluten free flour would work very well here, but if you try that let me know how it goes!
- Flour – You can make these with whole grain spelt flour, white spelt flour, whole wheat flour, all-purpose flour, or a blend of these.
- Oil – Organic canola oil works well in this recipe, but you can also use melted coconut oil or melted vegan buttery spread.
- Baking Powder – I know that 1 ½ tablespoons seems like a lot of baking powder, but it acts as a replacement for eggs as it causes the batter to rise quite a bit.
- Maple Syrup – I love adding some maple syrup to this batter to add sweetness. You could also use honey or agave syrup if you prefer.
Try topping these waffles with vegan buttery spread and maple syrup for a classic flavor. You could also top these with fresh strawberries, blueberries, chocolate chips, or cherry chia seed jam.
Tips for Success
- I recommend oiling the waffle maker for best results. You can use oil or a non-stick cooking spray to do this.
- You do need the full 1 ½ Tablespoons of baking powder to make these rise and become fluffy. Make sure your baking powder is not out of date.
- After you mix the batter, allow it to sit for about 5 minutes so that the baking powder can do its job. The batter will puff up like in the photo below.
Store leftover waffles in an airtight container in the refrigerator. They should stay fresh for about 3-4 days.
Reheat these in the toaster or the toaster oven for best results. If you microwave them, they will probably get tough.
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Vegan Maple Vanilla Waffles.
- 1 cup flour we used whole grain spelt flour, you could also use white spelt flour, or all-purpose flour
- 1 ½ Tablespoons baking powder
- ⅛ teaspoon salt
- ¼-1/2 teaspoon cinnamon
- 3 Tablespoons organic canola oil or coconut oil, or melted vegan buttery spread
- 1 cup water
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons maple syrup
- Preheat the waffle iron, and use a little oil or non-stick cooking spray to grease the surface.
- Place the flour, baking powder, salt, and cinnamon in a bowl, and whisk together.
- Add the oil, water, maple syrup, and vanilla extract, and mix together.
- Allow the batter to rise for a few minutes while your waffle iron heats up. The baking powder is going to puff the batter up.
- Make sure to grease your waffle iron well, (we used canola oil), and apply it again after each waffle cooks. Follow the instructions for your waffle iron for cooking time.
- Serve with maple syrup or berries.
This post was originally published in March 2013.