These dairy-free and eggless waffles are light and crispy and a definite crowd pleaser, whether everyone is vegan or not.

Table of Contents

• About The Recipe
• The Story Behind the Recipe
• Dairy-Free & Eggless Waffle Ingredients
• How to Make Vegan Waffles
• How to Store, Freeze, & Reheat Vegan Waffles
• More Dairy-Free Waffles & Pancakes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

About The Recipe

This is the kind of recipe I love – the kind that is irresistibly delicious first, and vegan second. It’s the kind of waffle recipe that’s going to please everyone – dairy-free or not.

These are waffles without eggs or dairy – and they’re the kind of waffle recipe that proves you don’t need traditional ingredients to end up with the best waffles ever.

Readers say …

“This is the best waffle recipe I’ve ever tried! Crispy, flavorful, neither dense nor airy, and the batter produces great waffles even if you keep it for a few days. Thanks so much for sharing this recipe!”

– Kim

The Story Behind the Recipe

I learned the base recipe through the plant-based culinary course I’m taking – I was shocked by how delicious the waffles were! I tweaked this eggless waffle recipe ever-so-slightly, messing a bit with the quantities and adding vanilla to the equation, and have been making them ever since.

I love how the coconut milk works in these waffles, lending enough fat to crisp the edges beautifully. No butter or other dairy needed.

Basically, these waffles are a glorious, crowd-pleasing, light-and-crispy, perhaps even life-changing treat. Is “life-changing” taking it too far?

Naaaah.

Dairy-Free & Eggless Waffle Ingredients

So what makes this dairy-free waffle recipe amazing? It’s not a complicated list of stuff you’ve never heard of. It’s not a secret ingredient, either, unless you count the coconut milk, which provides the liquid and the fat needed for amazing waffles.

This recipe, in fact, has a seriously simple and almost logic-defying list of ingredients:

• All-purpose flour
• Granulated sugar
• Baking powder
• Sea salt
• Coconut milk
• Pure vanilla extract (vanilla bean if you prefer)
• Yep, that’s it!

How to Make Vegan Waffles

Just mix the coconut milk and vanilla together, then stir in the remaining ingredients. One bowl – so simple!

How to Store, Freeze, & Reheat Vegan Waffles

Allow leftover waffles to cool and place in an airtight container. Refrigerate for up to 3 days.

To freeze these dairy-free waffles, line them up on a large baking sheet and place in the freezer. Once frozen, transfer the waffles to a freezer bag or airtight container. Freezing them individually first will help ensure that they don’t stick together.

Reheat on a warm griddle, or, for the crispest waffles, try the toaster or toaster oven.

More Dairy-Free Waffles & Pancakes

• These Vegan Banana Almond Butter Waffles are crispy-edged and so hearty.
• If you’re craving pumpkin pancakes, I have a couple of recipes for you – my original Fluffy Pumpkin Pancakes (with a dairy-free option), or these Vegan Pumpkin Pancakes. Both perfect for fall!
• Blender pancakes are so amazing! These pancake recipes feature oat flour and are fully dairy-free, vegan, and gluten-free – plus they whip up in and pour from your blender pitcher. Here’s the fabulous Banana-Oat version and another one with blueberries.
• Fluffy Banana Pancakes are a more classic banana-buttermilk pancake recipe. This one has a dairy-free option that’s as delicious as the original.

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Light & Crispy Vegan Vanilla Waffles (Eggless & Dairy-Free)

Golden-brown, crispy, light, tender, and full of flavor. Vegan, dairy-free, and super simple to make with only 6 ingredients and 1 bowl!

Keyword dairy free waffles, vegan waffles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 waffles

Calories 325kcal

Author Kare

Equipment

• Waffle maker

Ingredients

• 1 14-ounce can full-fat coconut milk about 1 3/4 cups
• 2 teaspoons pure vanilla extract or one vanilla bean, split and scraped -or- 2 teaspoons vanilla bean paste [affiliate link]
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt I like fine-grain sea salt for this recipe
• Your favorite cooking spray if needed

Topping ideas:

• Pure maple syrup
• butter vegan or otherwise – whatever you like!
• Fresh berries

Instructions

• Preheat your waffle maker.
• If the coconut milk is solidified, place it into a small saucepan and set over low heat. Heat just until liquid, but not warm.
• Pour coconut milk into a large mixing bowl. Scrape the pulp of the vanilla bean into the coconut milk (discard the pod) or add vanilla bean paste or extract. Stir to combine.
• Add the flour, sugar, baking powder, and salt. Stir gently with a wooden spoon just until combined (if you overmix, you risk making the waffles tough; don’t worry, a few lumps are okay).
• Spray your preheated waffle maker with cooking spray, if using. Pour batter into your waffle maker according to manufacturer instructions, as waffle makers vary. My waffle maker takes a heaping 1/3 cup per side.
• Cook until golden brown, as per your individual waffle maker.
• Serve with pure maple syrup, butter (or vegan butter), fresh berries, or anything else you’d like!

Notes

Storage notes:

Allow leftover waffles to cool and place in an airtight container. Refrigerate for up to 3 days.

To freeze these dairy-free waffles, line them up on a large baking sheet and place in the freezer. Once frozen, transfer the waffles to a freezer bag or airtight container. Freezing them individually first will help ensure that they don’t stick together.

Reheat on a warm griddle, or, for the crispest waffles, try the toaster or toaster oven.

Nutrition

Serving: 2waffles | Calories: 325kcal | Carbohydrates: 67g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 241mg | Fiber: 2g | Sugar: 23g

The post Light & Crispy Vegan Vanilla Waffles (Eggless & Dairy-Free) appeared first on Kitchen Treaty.

“Waiter, there’s a black speck in my lemonade.”

I know this is kind of a strange-looking lemonade. I’d be lying if I didn’t admit that I’ve questioned whether or not I even want to post it here. In fact, I’ve been sitting on it since spring! Because it looks … well, how it looks.

But you guys! This fresh-squeezed vanilla bean lemonade is so divine. All you have to do is remember: that’s not dirt, it’s vanilla! Glorious, wonderful vanilla.

I love this stuff. With tart, fresh lemon juice and creamy notes of vanilla, this lemonade reminds me of a super-refreshing creamsicle.

If the black specks bother you, just strain it through a cheesecloth to discard most of the little vanilla bean specks. A few will make it through, but it’ll be a little prettier overall.

Specks or not, I promise this is an incredible from-scratch lemonade – perfect for toasting goodbye to summer. Too soon? Okay, pretend I didn’t just say that. There’s still lots of lemonade-imbibing summer to be had! (Either way, just do it!)

More Lemonade Recipes

• Watermelon Lemonade
• Single-Serving Lemonade Recipe
• Blueberry Lemonade
• Strawberry Lemonade
• Strawberry Lemonade Slushy Cocktails

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Vanilla Bean Lemonade

Sweet-tart lemonade pairs perfectly with lush, creamy notes of vanilla. Pinkie swear!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1/2 cup granulated sugar
• 1 cup + 3 cups water divided
• 1 vanilla bean sliced open and seeds scraped
• 1/2 cup fresh-squeezed lemon juice
• Ice for serving

Instructions

• Add the sugar and 1 cup water to a medium saucepan over medium heat. Slice the vanilla bean open with a paring knife and scrape the “caviar” (seeds) from the bean and add to the saucepan along with the remaining whole bean. Heat, stirring occasionally, until the mixture begins to steam and the sugar has dissolved, about 3-4 minutes.
• Remove from heat and set aside for 15 minutes.
• Meanwhile, add remaining 3 cups water and lemon juice to a pitcher. Set a fine-mesh sieve over the pitcher and pour in the vanilla/sugar mixture. Discard solids.
• Stir with a spoon and chill.
• Fill individual glasses with ice and pour lemonade over the ice. Add a straw if desired and serve.

The post Vanilla Bean Lemonade appeared first on Kitchen Treaty.

Except please don’t. Because I don’t ever want to stop drinking iced coffee, and especially this vanilla iced coffee.

I can’t get enough of this stuff. And, you know, I actually used to not be a huge fan of sweetened iced coffee, but I’m converting. Because just the right touch of sweet along with a heady dose of flavor elevates plain ol’ cold-brewed iced coffee into nirvana territory. Except it doesn’t smell like teen spirit or anything. It smells, predictably, of coffee and vanilla. Thankfully.

I finally bit the bullet and ordered a ginormous bunch of vanilla beans from Amazon, and I love having them in my pantry. Working them into my iced coffee took me all of about, oh, one day after delivery, when I infused some maple syrup with vanilla beans and poured it on in.

This time, though, I just wanted vanilla. Plain, unadulterated, nothing-but-vanilla.

And creamy, heady, heavenly vanilla iced coffee.

(You know, something that would make me go crazy with the adjectives.)

So I whipped up some easy homemade vanilla syrup and added it liberally to each glass of iced coffee thereafter. And then I cried when it was gone.

Just kidding.

A little.

(On my list this week: make some more, stat).

Do More

Glazed vanilla bean cookies

Make these indulgent brown sugar cinnamon scones to serve alongside :: Got vanilla beans to spare? Make vanilla sugar or whip up some melt-in-your-mouth glazed vanilla bean cookies :: Create more flavored syrups with this terrific tutorial (Annie’s Eats)

The post Creamy Vanilla Iced Coffee + Homemade Vanilla Syrup appeared first on Kitchen Treaty.

Who knows, though. Maybe the sleep deprivation thing is an excuse. I mean, either way, I just plain love the stuff.

(more…)

The post Maple Vanilla Iced Coffee appeared first on Kitchen Treaty.

I got out of the house early and took my little one to a “Baby and Me” story time session at the local library. At three months, she’s too young to get too much out of it, but when she looked around in awe, smile plastered on her face, I knew I’d made the right choice. (more…)

The post Glazed Vanilla Bean Cookies appeared first on Kitchen Treaty.

For this vanilla sugar recipe, we use just two ingredients: Granulated sugar (white sugar) and vanilla beans. Surely we’re all familiar with cooking with vanilla extract – delicious in and of itself. Vanilla beans are a fairly new addition to my kitchen, though certainly one of my very favorite ingredients. They take vanilla to the next level.

When you see a cookie or cupcake or scone or scoop of ice cream dotted with those tiny little telltale black specks, you know you’re in for a treat.

What is vanilla sugar?

Vanilla sugar is simple enough. It’s simply granulated sugar, infused with vanilla from the beans. Add it to hot cocoa, tea, cakes, cookies, your morning cup of coffee, and anything else you want for a bonus hit of vanilla. You can top your morning oatmeal with it. You can sprinkle it over sliced strawberries.

Or you can just open up your jar of vanilla sugar now and then and inhale deeply. It will make everything seem right with the world.

You can also make these scrumptious little morsels with it:

I’ll be sharing the recipe for these bad boys later this week.

Oh, and if you’re not sold yet, consider the holidays. I love, love, love the idea of buying special little glass jars, printing some fun labels, and giving containers of vanilla sugar as neat Christmas presents. So if you’re someone who’s usually on my list, please pretend you didn’t just read that.

So what do you think? Are you ready to make some vanilla sugar? Let’s do this thing.

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How To Make Vanilla Sugar

It's so easy to make vanilla sugar, you'll never go without it again. Sprinkle it over oatmeal, flavor hot drinks like coffee, tea, or hot cocoa, or add a little extra delicious depth to just about any baked good you make. Here's how.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 cups

Author Kare

Ingredients

• 6 cups granulated white sugar
• 1 vanilla bean

Instructions

• Add the sugar to a glass jar or plastic container with a tight-fitting lid.
• Slice the vanilla bean length-wise, piercing only the top layer of the skin. Press the back of the knife against the bean and up lengthwise, squeezing the oily, miniscule black seeds out.
• Add the seeds and the bean to the sugar. Place the lid on the container and shake it up.
• Store for a week, until the vanilla infuses the sugar. Use in place of regular sugar wherever you desire.
• Whenever you use a vanilla bean in a recipe, just add the seeded or discarded bean to the sugar.

The post How To Make Vanilla Sugar appeared first on Kitchen Treaty.