These whole grain spelt waffles are delicious and easy to make! A perfect vegan breakfast recipe, especially when topped with maple syrup and berries.
A cool fall morning is the perfect time to make a special breakfast. It only takes a few minutes to whip up this waffle batter.
While the batter rises, you can prepare some strawberries or blueberries for on top, and warm the maple syrup.
After just a short amount of prep work, you’ll be sitting down to enjoy a warm, delicious, whole grain vegan waffle.
Not possible, you say? You’ve tried vegan waffles, and they were dry or bland?
I hear you! I have had sad, dry waffles before, and they are just the worst. But you can make tasty waffles without eggs. You can even make tasty vegan French toast without eggs! You just need to use the right recipe.
Ingredients
- spelt flour
- sugar
- baking powder
- salt
- vanilla
- oil
- non-dairy milk or water
How to make spelt waffles
- Whisk the dry ingredients together.
- Add the wet ingredients and let the batter sit for about 5 minutes so it can rise.
- Spoon the batter into a hot waffle maker. Cook according to the manufacturer’s instructions.
- Serve warm waffles with vegan buttery spread, fresh fruit, and maple syrup.
Tips for success
- Make sure you follow the instructions for using your particular waffle maker.
- If you want a lighter waffle, use white spelt flour. Whole grain spelt will result in a slightly heavier waffle.
- Don’t over mix the batter.
Tips for freezing
- Allow the waffles to cool, then wrap each one in waxed paper.
- Place the wrapped waffles in a ziploc freezer bag.
- Store in the freezer for up to 3 months.
- When you’d like to reheat the waffles, I recommend using the toaster or the toaster oven for best results.
If you’re looking for more breakfast food, try these light and fluffy vegan pancakes or these vegan pumpkin waffles.
Disclosure: This post contains affiliate links.
Vegan Whole Grain Spelt Waffles.
These flavorful vegan whole grain spelt waffles are egg free and delicious when topped with warm maple syrup.
Ingredients
- 1 ½ cups whole spelt flour whole wheat flour is also fine
- 2 Tablespoons organic cane sugar
- 1 ½ Tablespoons baking powder
- ⅛ teaspoon salt
- 1 ½ cups non-dairy milk
- 1 teaspoon vanilla
- ⅓ cup organic canola oil or coconut oil
Instructions
-
Turn on the waffle iron.
-
Whisk together the dry ingredients. Add the wet ingredients and allow to rise for a few minutes while your waffle iron heats up. The baking powder is going to puff the batter up.
-
Brush the waffle iron with a little oil. Put the batter in the waffle iron and cook according to the manufacturer's instructions. I have a square waffle iron and it takes about five minutes for these to cook.
-
Optional: Warm up the berries of your choice with some sugar in a pan or in a bowl in the microwave.
-
Serve warm waffles topped with vegan buttery spread and maple syrup or berries.
Recipe Notes
Serving size is two small waffles.
Store leftover waffles in a ziploc bag in the refrigerator. They should stay fresh for up to 3 days.
You can freeze these waffles in a freezer bag for up to three months. Just pop them in the toaster to reheat.
This makes a small batch, but it’s just fine to double the recipe to suit your needs! Just make sure you have a big enough bowl so that when the batter rises, it doesn’t fall out and make a mess. :)
I use whole grain spelt flour because my sons are able to tolerate that better than wheat flour. But you can definitely use wheat flour if you prefer! Spelt is not gluten free, and you can read more about it here.
What’s your favorite weekend breakfast?
Graham
Gross,
I was looking forward to these as they had great comments. I followed the recipe and could taste the bicarb that overpowered the whole experience. What a waste
Leah
These are worth a 5 star comment. Everyone in my family loves them. They were easy, tasty and by far the best vegan waffles I have ever tried.
Marilyn
The batter was a little thick so I added a bit more milk (I used soy milk) and the waffles were delicious!
Allyson Zalva
Really good. Light and fluffy!
Lornaliz Cancel
Best waffles ever! Thanks
Natalie Morris
Super yummy and fluffy! I doubled the recipe and they all turned out perfect! I paired mine with peach butter and it was delicious!
Britt
These are by far the best vegan waffles! My family and I love them! Thanks for the awesome recipe! ?
Kelly Roenicke
So happy to hear that! Thank you!
Bea
Oh, thank you so much for this recipe!! I made it this morning and I loved these waffles so much!
I halved the recipe because I was alone, I used half water and half almond milk and I skipped the oil (I just greased the waffle iron).
Taste & consistency are great, I’m just a little bit bewildered about the quantity… I made 2 weird waffles (weird because they were my very first waffle :-) and I couldn’t measure out well the quantity to put)… I think your quantity makes 3 waffles… not good neither for 1 nor 2 people :-) and hard to make for 2.
Anyway, I’m definitely going to make it again :D
Kelly
Glad you liked them! Could be the different sizes of waffle irons!
Summer Rudolph
Really good! I used homemade almond milk in place of half the water. The texture was yummy too-not as dense as other spelt recipes.
wilma van asch
Looks delicious.
Meeling
Those look delicious Kelly!! I’m thinking Sunday morning breakfast. :-)
theartbug
wonderful…thanks for sharing!