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at home plant-based

Vegan Belgian Waffles

Vegan Belgian-style waffles that are crisp on the outside and moist on the inside served with our homemade pear honey.


  • 1 cup (120g) all purpose flour
  • 1 cup (113g) whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 cups plant-based milk full-fat, creamy
  • 1 tablespoon apple cider vinegar
  • 2 vegan eggs prep according to instructions
  • 3 tablespoons rice malt syrup
  • 5 tablespoons coconut oil
  • 1 1/2 teaspoons vanilla extract
  • zest of one orange

To serve

  • Fresh berries or seasonal fruit
  • Maple syrup or pear honey


  • Preheat waffle iron.
  • In a clean bowl, whisk milk and apple cider vinegar to make buttermilk. Let sit for three to five minutes.
  • Sift flours and baking powder into a medium mixing bowl. 
  • In a separate bowl, combine buttermilk, vegan eggs, rice malt syrup, coconut oil, vanilla extract, orange zest and mix until combined. Stir into the dry mixture.
  • Brush preheated waffle iron with oil. Ladle in about 1/2 cup batter per waffle, close the lid and cook for about 4 minutes or until golden. Repeat with remaining batter; serve warm with your favourite toppings. Leftover waffles can be frozen and will keep well in the fridge overnight.


Cooking time is only a suggestion. If you find that waffles aren't cooking correctly, you may choose to cook the waffles as directed in the instructions that came with your waffle iron.