Belgian Waffle Recipe With Almond Milk (Easy Dairy-Free Waffles)
This waffle recipe without milk makes crispy, fluffy dairy-free waffles using simple pantry ingredients. Made with almond milk and ready in under 30 minutes, a family-approved easy breakfast perfect for dairy-free and vegan diets.
Equipment
- Waffle iron
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Wire cooling rack
- Measuring cups and spoons
- Ladle or measuring cup for pouring batter
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 1¾ cups unsweetened almond milk
- 2 large eggs
- ⅓ cup neutral oil (vegetable, canola, or melted coconut oil)
- 1 tsp pure vanilla extract
- Cooking spray or oil for greasing the waffle iron
Instructions
Preheat the waffle iron
- Turn on your waffle iron and set it to medium-high heat. Allow it to fully preheat for at least 5 minutes. Once hot, lightly grease the top and bottom plates with cooking spray or a little oil.
Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until evenly combined. Make a well in the center of the dry ingredients.
Mix the wet ingredients
- In a separate bowl, whisk together the eggs, almond milk, oil, and vanilla extract until fully combined.
Combine and rest the batter
- Pour the wet ingredients into the well in the dry ingredients. Stir gently until just combined, do not overmix, small lumps are fine. Let the batter rest for 3 to 5 minutes.
Cook the waffles
- Pour approximately 3/4 cup of batter onto the center of the greased waffle iron. Close the lid and cook for 3 to 4 minutes, until steam slows and the waffle is deep golden brown. Remove to a wire rack. Repeat with remaining batter, greasing the iron before each waffle.
Serve
- Serve immediately with your favorite toppings such as maple syrup, fresh berries, dairy-free whipped cream, or sliced bananas. For maximum crispiness, always rest on a wire rack, not a plate.