Raspberry Pecan Vegan Waffles

These Raspberry Pecan Vegan Waffles are light and fluffy with crunch from roasted pecans and sweetness from fresh raspberries. The perfect weekend breakfast or brunch with a nice cup of coffee or tea.

On weekends, I love to prepare a special breakfast like Fluffy Vegan Banana Chocolate Chip Pancakes or Lemon Raspberry Coffee Cake. Lately, I've been more in the mood for waffles. In particular, these dairy-free raspberry pecan waffles have been a crowd favorite.

They're light and fluffy on the inside with a crisp golden crust. You can add your favorite sweet toppings for a satisfying vegan breakfast that everyone loves.

How to Make Vegan Raspberry Pecan Waffles

This is a fast one-bowl recipe that comes together in just a few minutes. It's the perfect breakfast for entertaining.

I like to serve these waffles with raspberry compote -- see my recipe below!

Ingredients

Here are the ingredients for these fluffy raspberry-nut waffles:

• All-purpose flour. I use organic flour from King Arthur.
• Baking powder and baking soda. To help the waffles rise up while they cook.
• Brown sugar. You can swap the brown sugar with coconut, granulated or another sweetener. If you're interested in a sweetener alternative, see The Best Healthy Sugar Alternatives + Substitutes.
• Cinnamon and allspice. These warm up your waffles to counter some of the sweetness.
• Almond milk. Use any vegan milk you like.
• Apple cider vinegar. Use this to make vegan "buttermilk".
• Vanilla. For added sweetness and warmth.
• Coconut oil. Feel free to use vegan butter or vegetable oil if you like.
• Pecans. Toast your pecans for the best flavor. You can toast them in a dry skillet for about 5 minutes over medium-low heat.
• Fresh raspberries. For topping and to sweeten up the waffle batter.

Raspberry Compote for Waffles

The best part about these crispy waffles is the sweet and delicious raspberry compote. Here's how to make simple raspberry compote:

Ingredients

• 2 cups of frozen or fresh raspberries
• ¾ cup of pure cane sugar
• ½ cup of water (+ 2 Tbsps)
• ½ teaspoon of vanilla extract
• 2 tsps of cornstarch

Ingredients

1. In a saucepan over medium heat, add the raspberries, sugar, and water and stir until sugar has completely dissolved.
2. Increase heat to ensure that mixture begins to boil. Once it boils, reduce the heat again and add in the vanilla extract.
3. In a small bowl, combine the cornstarch and warm water and stir together until it looks "creamy". Pour the cornstarch mixture into your raspberry mixture and stir until sauce begins to thicken.
4. Cook for about 3 minutes, stirring frequently and then remove from heat.

More Waffle Topping Ideas

You can pile these hot-off-the-press waffles high with your favorite toppings. Here are some of my favorites:

• Maple syrup
• Fresh raspberries
• Coconut whipped cream
• Vegan yogurt
• Chocolate or caramel sauce for a decadent twist. Use my vegan caramel sauce recipe!

More Waffle Recipes to Try

• Gluten-Free Lemon Poppyseed Waffles
• Best Maple Brown Butter Banana Waffles
• The Best Vegan Pumpkin Spice Waffles

MADE OUR RECIPE(S)?

If you make these Raspberry Pecan Vegan Waffles or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Raspberry Pecan Vegan Waffles

September 20, 2021 •

By Shanika

5 from 2 votes

These Raspberry Pecan Vegan Waffles are light, fluffy, easy to make, and full of crunchiness from the roasted pecans that are tucked away inside. A great balance of salt, sweet, and tartness. This recipe is the perfect weekend breakfast or brunch dish alongside a nice cup of coffee or tea.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Serves: 6 Waffles

Units:

US Customary|Metric

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Ingredients

WAFFLES:

• 3 cups organic all-purpose flour
• 2 Tbsps baking powder
• ¼ teaspoon baking soda
• ¼ cup organic brown sugar (See Notes!)
• 1 tablespoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon sea salt
• 2 cups Almond milk (You can use your fave plant-based milk!)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 Tbsps coconut oil, melted (See Notes!)
• 1 cup chopped pecans, toasted (See Notes!)
• 1 cup fresh raspberries

TOPPINGS:

• Fresh raspberries
• Toasted chopped pecans

Instructions

FOR THE WAFFLES:

• Preheat your waffle maker to desired setting–medium-high heat worked for me! 
• In a measuring cup, add the milk and ACV together, stirring to combine and letting them sit for 5 minutes.
• In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, allspice, and sea salt. Create a well in the middle.
• Add the milk-ACV mixture, coconut oil, and vanilla in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Fold in fresh raspberries and pecans.
• Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test for thickness. NOTE: DO NOT OVER-MIX!
• Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions. 
• Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
• To serve–stack waffles (whole or cut), add toppings (fresh raspberries and toasted pecans), and drizzle with maple syrup, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
• MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
• FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
• GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
• OIL: You can substitute the coconut oil with melted vegan butter or vegetable oil, if preferred.

 

Nutrition

Calories: 446kcal | Carbohydrates: 64g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 776mg | Potassium: 188mg | Fiber: 6g | Sugar: 11g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 383mg | Iron: 4mg

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