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Vegan Buttermilk Waffles

These fluffy, buttery waffles are perfect for brunching or anyday eats. The fluffy texture and neutral lemony flavor pairs perfectly with fruit and nut toppings. Vegan.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 waffles
Author: Kathy Patalsky

Equipment

  • waffle iron
  • mixing bowl
  • whisk or beater
  • large pot and lid for blueberry topping

Ingredients

Wet

  • 2/3 cup vegan egg replacer JUST egg or silken tofu
  • 1 1/2 cups soy milk
  • 4 tbsp lemon juice
  • 1/4 cup vegan butter melted
  • 2 tbsp coconut sugar

Dry

  • 1 1/2 cup flour AP or gluten free
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • a few pinches cinnamon

Other

  • 1/4 cup vegan butter for greasing waffle iron
  • 1 cup blueberries
  • 1 lemon squeezed for blueberry topping
  • maple syrup to serve

Instructions

  • Warm up your waffle iron. I use a non-stick iron and use some additional melted butter to grease it very well and add extra buttery flavor
  • In a large mixing bowl, whisk the wet ingredients. Then whisk in the dry ingredients. Whisp until nice and fluffy.
  • Grease the waffle iron by quickly rubbing some butter right on the surface. Be careful!! Iron will be very hot.
  • Add a generous scoop of batter onto the iron. Size will vary based on your waffle iron capacity.Close waffle iron and cook for 3-4 minutes or depending on your machine's needs.
  • While waffles are baking, you can whip up some blueberry topping by adding frozen blueberries and a few squeezes of lemon juice to a pot. Cover with lid and turn heat to medium. In 2-3 minutes, turn off heat and let sit, covered, until ready to serve. Upon serving, the blueberries will be soft and lovely!
  • When waffles are nice and browned and fluffy and cooked through, remove from iron and add blueberries and maple syrup over top to serve.Optional: crushed walnuts is another yummy addition!

Notes

If using silken tofu instead of JUST Egg, you will want to use a beater or blender to mix your batter.
For thicker blueberry sauce, add a few pinches of corn starch to the blueberries.

Nutrition Estimate

Calories: 329kcal | Carbohydrates: 45g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 646mg | Potassium: 351mg | Fiber: 2g | Sugar: 5g | Vitamin A: 729IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 3mg