Name: Perfect Vegan Aquafaba Waffles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3½ cups all purpose flour (can sub with spelt flour for whole grain option); 1 cup plant based milk (I use regular or unsweetened soy milk); 1 can full fat coconut milk (I use Thai Kitchen brand); ½ cup aquafaba (strained liguid from a can of chickpeas with all solids removed and no water added); ¼ cup organic cane sugar; 1 tbsp baking powder; 1 tsp vanilla; 1 tsp baking soda; 1 tsp sea salt

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Any waffle lovers out there?! We’re right there with you. I’ve had to give up gluten, but I live with 4 big-time gluten lovers. And these Vegan Aquafaba Waffles hit on everything they love. They’re crisp, light, fluffy, and have a great flavor all on their own! But of course, they pair well with all of the classic toppings, too 🙂 We like this Blueberry Compote in particular!

Whether you love to top your waffles with fresh fruit, maple syrup, coconut sugar, or compotes, these Perfect Vegan Aquafaba Waffles can scoop it all right up. Effortlessly. I always make a double batch too, because they freeze really well. We like to have a batch in the freezer at all times because a few minutes in the toaster and they’re good as new. Not to mention a hands-down win over ANY waffles from the frozen foods section.

Ok they’re delicious.. but are they easy?

Yes, yes, thousand times YES! Aquafaba sounds a little weird and complicated. But it’s incredibly simple. And all of the other ingredients are simple everyday pantry, fridge, and spice rack items. You don’t even HAVE to sift the flour if you don’t want to. Honestly, I’ve made these waffles more times than I can count, and I’ve definitely skipped the sifting when I’m in a rush. Here’s the thing… no one’s ever been able to tell the difference 🙂

So what is Aquafaba?

See that fluffy white meringue looking stuff above? That’s Aquafaba!

Do you know that gooey liquid in a can of chickpeas that you normally pass through a strainer and wash down the drain? Stop immediately and strain that liquid gold into a bowl and save it because that’s AQUAFABA!

It’s the best thing I’ve ever found as a vegan egg white replacement. It whips up just like a meringue in a few minutes on high speed. You’ll get soft peaks and everything. It’s kind of unbelievable the first time you see it come together right before your eyes.

What kind of waffle iron works best?

Any old waffle iron will do. I have this Cuisinart multi grill/griddle/panini press. There are special waffle plates you can buy to swap out the panini plates in it, so I use those. They make 4 waffles at a time, so I use about 1/2 cup of batter per waffle. I haven’t made them with a larger waffle iron, but I would guess you need about 1 1/2 – 2 cups of batter per waffle. (Drop us a comment below if you make them with a large waffle iron. We could all learn from your experience!)

That being said, no matter the size, use olive oil and a pastry brush or spray oil to give the waffle iron a good coating before scooping in the batter. It’s a heartbreaker to have your picture-perfect waffle torn to shreds by sticking!

Want more delicious breakfast ideas? Check these out:

These Perfect Vegan Aquafaba Waffles are:

Light
Fluffy
Crisp on the outside
Easy to make (don’t let the name scare you, aquafaba is just chickpea juice!)
Restaurant-worthy from your own awesome kitchen 🙂

So here they are… our Perfect Vegan Aquafaba Waffles! If you make them and love them let us know! We love to hear your comments and tweaks! Enjoy!

Print Recipe

Perfect Vegan Aquafaba Waffles

These aquafaba waffles are light and fluffy on the inside and golden brown on the outside. The secret is the whipped aquafaba (liquid in a can of chickpeas) that mimics egg whites for a deliciously light waffle, that pairs well with maple syrup or fruit compote.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast, brunch

Cuisine: American, North American, Vegan, Vegetarian

Keyword: aquafaba, aquafaba waffles, fluffy waffles, vegan waffles, waffles

Servings: 14 waffles

Equipment

stand or electric hand mixer
Mixing bowl and spatula
Measuring cups and spoons
flour sifter or fine mesh strainer
can opener

Ingredients

3½ cups all purpose flour can sub with spelt flour for whole grain option
1 cup plant based milk I use regular or unsweetened soy milk
1 can full fat coconut milk I use Thai Kitchen brand
½ cup aquafaba strained liguid from a can of chickpeas with all solids removed and no water added
¼ cup organic cane sugar
1 tbsp baking powder
1 tsp vanilla
1 tsp baking soda
1 tsp sea salt

Instructions

Drain a can of chickpeas through a fine strainer into the bowl of your stand mixer, or a large stainless steel or glass bowl to mix with hand mixer
Mix on high for about 5 minutes or until soft white peaks form
Preheat waffle iron to 400°F
In a separate bowl sift together flour, salt, baking powder and baking soda
Stir sugar into dry ingredients
Add almond milk, room temperature full fat coconut milk and vanilla into dry ingredients and whisk to combine
Add whipped aquafaba to the top of all other ingredients and fold in gently with a spatula until just combined
Grease waffle iron with oil and a pastry brush or oil spray
Scoop waffle batter into waffle iron taking care not to overfill each waffle
Cook for 6-7 minutes until golden brown
Use tongs or spatula to gently remove waffle from waffle iron and repeat until all the batter has been used
Makes 14 waffles if using the standard 4 waffles Cuisinart attachment for their 4 in 1 Panini Press machine
Serve immediately or let cool and store in the freezer in an airtight container for up to 1 month (they toast back up to fluffy perfection in just a few minutes!)
Enjoy!