Vegan Belgian Waffles

While I'm not one to pit gorgeous, sugary breakfasts against one another, I have always found waffles to be superior to pancakes. These Vegan Belgian Waffles are no exception. Light, sweet and fluffy, these little clouds of heaven are great on their own or can serve as a base for all your favorite toppings.

The Complimentary Breakfast of Champions

As a child, I relished staying in hotels with complimentary breakfasts as there was usually an army of waffle irons to be found. As a 10 year old I could probably list the hotel chains that had this particular offering. Double Tree? Check. Holiday Inn/Holiday Inn Express? Check. Marriott? Check, check and check. Pre-made batter in a squeeze bottle and toppings on toppings ready to go. If anyone else relates to that level of juvenile excitement over a sugary breakfast, let's be real friends.

These Vegan Belgian Waffles were born out of that nostalgia. I want you to be able to make these waffles as an adult and get the same feelings I got when I would make and eat them as a kid. I suppose I want that for all of my recipes but this one is special; the complimentary breakfast of champions.

Vegan Belgian Waffle Ingredients

• All Purpose Flour: All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. It will give your waffles sturdiness without compromising the lightness you desire in a morning dessert.
• Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives us incredible texture and moistness. Where we rely on sugar to give delicious sweetness to our desserts, it also brings out the more delicate flavors giving them the level of prominence we desire.
• Baking Powder: Here baking powder is serving as a binder and a leavener. While the amount of baking powder in this recipe may seem high, it is important you don't cut it down. This will help keep your waffles together and ensure they are full and fluffy.
• Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying flavor, salt works to strengthen doughs/batters and provide texture.
• Non-Dairy Milk: Non-dairy milks resemble traditional dairy milks except they are derived from alternative sources such as nuts, coconuts, rice, oats, etc. Any will do in baking. Unflavored and unsweetened are ideal but use what you have available. 
• Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter. 
• Vanilla Extract: Vanilla extract is the most common extract in baked goods. It adds a beautiful dimension and flavor profile to our bakes. Vanilla chemically adds more flavor to desserts without covering up the other flavors you would still like to shine through.

Waffle Tips

1. Batter can be made completely in one bowl! Don't stress yourself out by making extra dishes.
2. Once batter is prepared, allow for it to sit for at least 10 minutes. Ever notice how the first waffle or pancake turns out terrible? This is because the gluten has not been given time to activate. Let your batter rest prior to use.
3. Have your waffle iron pre-heating while you work on the batter. There is nothing worse than being ready to cook and then having to wait for the iron to heat up. Also, wait until it is COMPLETELY ready. Half-heated irons produce half-good waffles.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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Looking for more ways to enjoy dessert for breakfast?

• Vegan Almond Poppy Seed Muffins
• Vegan Apple Cinnamon Scones
• Vegan Blueberry Muffins with Streusel Topping
• Vegan Banana Bread
• Vegan Double Chocolate Muffins