Classic Vegan Waffles (made with Aquafaba!)
Prep time
Cook time
Total time
The two most important aspects of a great waffle are a crisp exterior and moist and fluffy interior. These deliver big. For great make-ahead waffles, undercook them by about 1 minute and freeze. When you’re ready for them, just toast and enjoy.
Serves: 10 to 12 (3 x 3-inch) waffles
  • 2 cups unbleached all-purpose flour
  • 3 tablespoons organic sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup dairy-free milk beverage (your choice of type)
  • ½ cup aquafaba (see Note below)
  • ¼ cup non-GMO canola oil or other neutral-tasting oil
  • 1 teaspoon pure vanilla extract
  1. Combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk or sift to distribute the ingredients equally.
  2. Combine the milk beverage, aquafaba, oil, and vanilla in a small bowl and mix well. Add the milk mixture to the flour mixture and whisk gently into a smooth batter. Set the batter aside to hydrate while the waffle iron heats up.
  3. Heat the waffle iron according to the manufacturer’s instructions. Add the required amount of batter to the hot iron (usually about 1 cup of batter). Cook until the desired doneness is reached and transfer the waffles to a wire rack. The waffles will become crisp in about 30 seconds.
  4. Serve hot with dairy-free buttery spread, maple syrup, or preserves.
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.

This recipe with photo is reprinted with permissions from Aquafaba, copyright © 2016 by Zsu Dever.
Recipe by Go Dairy Free at