Fluffy Cinnamon Vegan Belgian Waffles

5 from 12 votes

Fluffy Cinnamon Vegan Belgian Waffles

Start your mornings right with these delightful Fluffy Cinnamon Vegan Belgian Waffles! Crafted with wholesome ingredients like cinnamon and a hint of maple in the batter, they create a tantalizingly sweet brunch. Serve them with a burst of juicy berries for an irresistible treat. Entirely Vegan + Freeze ahead + Gluten-free Option.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Keyword: belgian, breakfast, cinnamon, classic, dairy-free, easy, fluffy, healthy, recipe, vegan, waffles

Servings: waffles

Calories: 352kcal

Author: Shanika

Ingredients

WAFFLES:

3 cups organic all-purpose flour
2 Tbsps baking powder
¼ teaspoon baking soda
2 tsps ground cinnamon
¼ teaspoon sea salt
2 cups Almond milk (You can use your fave plant-based milk!)
⅓ cup pure maple syrup
1 tablespoon apple cider vinegar (See Notes!)
1 teaspoon vanilla extract
3 Tbsps coconut oil, melted (See Notes!)

OPTIONAL TOPPINGS:

handful of Fresh berries (I love using blueberries, strawberries, blackberries, etc.)
Coconut whipped cream
Pure maples syrup, for drizzle
Granola

US Customary - Metric

Instructions

TO MAKE THE WAFFLES:

Preheat the 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, cinnamon, 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.
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, coconut whipped cream), and drizzle with maple syrup, if desired.
Bon Appetit!

Notes

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.
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.
STANDARD WAFFLES (NON-BELGIAN): This recipe will make more than 6-8 waffles for this recipe.
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.**
ACV SUBSTITUTE: If preferred, you can feel free to use lemon juice instead of apple cider vinegar. For substitution, use the same measurements.
OILS: You can always substitute coconut oil with vegetable oil or melted vegan butter.

Nutrition