These Vegan Cinnamon Waffles are crisp on the outside and chewy on the inside with a delicious hint of cinnamon.
They’re also really easy to put together and made with really basic ingredients! These are perfect enjoyed with your toppings of choice for a hearty breakfast or brunch!
You can also easily double this recipe if you want more waffles!
Dry Ingredients
You’ll need all-purpose flour, corn starch, sugar, salt, and cinnamon powder! Really simple!
Wet Mixture
For the wet mixture, I first mixed:
- 1 cup soy milk or other non-dairy milk such as oat milk
- 1 tbsp lemon juice, from half a lemon
I left this to curd up, like buttermilk.
Afterwards, I added in:
- 1/2 tsp vanilla extract
- 2 tbsp olive oil, or melted vegan butter
MIXING ALL THE INGREDIENTS TOGETHER TO MAKE THE VEGAN WAFFLE MIX
This will make a very thick waffle mix.
COOKING THE WAFFLES
I used a waffle maker that makes 2 square waffles.
I brush mine with a generous amount of oil to prevent them from sticking.
Scoop a generous amount of the mix.
Leave to cook until ready! The edges should be nice and crisp.
I also find that the waffles continue to crisp up as it cools.
TO SERVE: ALL THE TOPPINGS!
It’s really up to you what fruit and other toppings you’d like. I had my vegan cinnamon waffles with some bananas, strawberry crisp, dried cranberries, pumpkin seeds, dried coconut, and maple syrup.
TIME TO ENJOY!
With a fork and kife:
Or like toast!
Find the full recipe below ❤️
Vegan Cinnamon Waffles
Equipment
- Waffle Maker
Ingredients
Wet Ingredients
- 1 cup soy milk or other non-dairy milk such as oat milk
- 1 tbsp lemon juice , from half a lemon
- 1/2 tsp vanilla extract
- 2 tbsp olive oil or melted vegan butter
Dry Ingredients
- 1 cup all-purpose flour (130 g)
- 1 1/2 tbsp corn starch
- 2 tbsp coconut sugar or other sugar
- 1/4 tsp salt
- 1 tbsp cinnamon powder
To Serve (totally up to you!)
- Maple syrup
- Sliced bananas
- Toasted coconut
- Dried fruit
- Pumpkin seeds or other nuts
- Crunchy peanut butter or other nut butter of choice
Instructions
- Mix the soy milk and lemon juice together. Leave for 10 minutes until the milk curdles from the lemon juice.
- Afterwards, add in the vanilla extract and oil. Mix well.
- Meanwhile, pre-heat your waffle maker.
- In a large bowl, mix together all the dry ingredients.
- While mixing, carefully pour in the wet mixture into the dry mix. Mix together until there are no longer any signs of dry flour.
- This will be a very thick batter.
- Brush some oil on your waffle maker (this will depend on your waffle maker—mine doesn’t have a very good non-stick lining so I like to brush some oil).
- Scoop a generous amount of the batter and place it in the centre of your waffle maker.
- Leave the waffle to cook until brown and slightly crisp on the edges. The cooking time will depend on your waffle maker settings.
- Remove the waffles from the waffle maker and leave to cool for 2 to 3 minutes before putting on the toppings. The waffles will continue to crisp up as it cools.
- Serve the waffles with your toppings and syrup of choice. Enjoy!
- I enjoyed mine with some peanut butter, maple syrup, pumpkin seeds, dried fruit, and some toasted coconut.
NUTRITIONAL INFO
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