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Our breakfasts have become fairly routine – toast, overnight oats or quick scrambled eggs during the week and dairy free pancakes or egg in a hole on the weekend. Sometimes we switch it up with my cheddar and chive waffles or no milk french toast on the weekend, but we are creatures of habit after all.
But, lately, we’ve been loving this homemade waffle recipe, and it’s been a really great change of pace. I love that they’re just as easy to make as pancakes, but totally more fun.
Plus, we’ve been topping them with all sorts of fun stuff – like this beautiful strawberry sauce which would be perfect for Valentine’s Day breakfast in bed. They would even be a great option for Mother’s Day brunch.
What is the difference between pancake and waffle mix?
I did a ton of testing for this recipe. I didn’t want to just throw pancake batter into a waffle iron and call it a day – although, I’m sure it would turn out just fine.
I really wanted to get perfectly crispy waffles that were light an airy in the center. I think we ended up eating waffles 2 times a week for the past month or so. Not that I’m complaining.
After doing a decent amount of research, I learned that the sugar and fat quantities are high in waffle mix, which is what allows the waffles to get that crispy exterior. So, I experimented with different sugar/oil ratios until I found one that made the ultimate homemade waffles.
Just in case you didn’t know, read this post: are eggs dairy?
What can I substitute for milk in waffles?
To make this recipe dairy free, I used almond milk instead of dairy milk and canola oil instead of melted butter. Read this post if you want to know more about dairy free substitutes.
I like to use vegetable oil rather than coconut oil or vegan butter because it’s just easier. There’s no need to melt anything and it’s really easy to measure.
If you don’t want to use almond milk, you can swap it for a different nut milk (I love using cashew milk) or any other dairy free alternative, like oat milk or coconut milk.
Just stay away from the full-fat canned coconut milk for this recipe. It just won’t work because it’s too rich and thick.
How to make homemade waffles
Preheat your waffle iron.
Following the instructions provided with your machine, preheat the waffle maker so it’s ready to go when you’re batter is ready. You will want to experiment to find what heat setting you like best for your waffle iron. We keep ours at 3 1/2 (out of 5), but each machine will be different.
I would recommend starting somewhere around medium-high when testing, to prevent any burning. You can always cook your waffles longer if needed. And, be aware that even though the signal beeps or the light says the waffles are done, you can keep cooking if needed.
Mix your batter.
In a large bowl, mix your dry ingredients together. This helps evenly distribute the leavening agents (baking powder). Then whisk in your wet ingredients, one at a time, until smooth. Some small lumps in the batter are ok, but you don’t want to leave any major clumps.
Waffle your batter.
I use a 1/2 cup measuring cup or a ladle to transfer my batter to the waffle iron. Fill each section and close the lid. Don’t be give into the temptation of opening the iron to check on the waffles.
Just let the machine do it’s job and check when it beeps. If they aren’t crispy on the top, leave them in a little bit longer.
To keep cooked waffles warm and crispy, I like to place mine on a cooling rack inside a cooking sheet to keep the air circulating and prevent them from losing their crispiness.
I will either pop this in the oven on a warm setting or just keep it next to the waffle maker (it depends on how many batches of waffles I’m making or if we’re eating them right away, etc.).
Serve your waffles.
I love to serve my waffles with this homemade strawberry sauce (recipe in the section below), but you can serve your waffles with whatever you choose.
Just be sure to serve them immediately or keep them warm using the method I mentioned to keep your homemade waffles nice and crispy.
How to make strawberry sauce for waffles
To make this easy strawberry sauce, I used a 1 pound bag of from strawberries that I thawed in the fridge. They were slightly frozen still, but enough to cut through.
I halved each of the strawberries and placed them in a large skillet, but you could easily leave them whole or cut them small if you want.
Add 1/4 cup sugar and 2 tablespoons of lemon juice to the pan and heat the strawberries over medium heat until they start to soften and produce juice.
In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water. Add to the pan and stir to combine. Simmer until the strawberries break down and the sauce that forms has thickened.
FAQs about homemade waffles
What is the best waffler maker?
We used this Belgian waffle maker for this homemade waffles recipe, but you could really use whatever waffle iron you have (or end up purchasing). Technically, these aren’t Belgian waffles, but we’ve were given this waffle maker as a wedding gift so I wasn’t going to run out and buy a new one.
How do you make waffles crispy?
- The key to getting crispy waffles is really in the batter. You need the proper sugar/fat ratio to make get a crispy waffle. This means use a batter that isn’t the same as pancake batter.
- You also want to make sure your waffle iron is at the right temperature. You may have to experiment with this until you find the perfect setting for your waffle batter.
- You can also ensure you’re waffles stay crispy by placing your finished waffles on a cooling rack while making the rest of the waffles. This allows air to circulate and prevents them from getting soggy.
Can I make waffle batter ahead of time?
You can make your waffle batter ahead of time and store it in an air-tight container in the fridge for up to two days.
How do I reheat leftover waffles?
These homemade waffles can be made in advance and reheated in the toaster or the oven when ready to serve. This is a great option for making waffles on weekday mornings.
10 EASY DAIRY FREE SUBSTITUTIONS
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Homemade Waffles Recipe
The BEST homemade waffles made from scratch – This easy recipe is made without milk or butter. The waffles are totally dairy free and still super fluffy and crispy on the outside. #waffles #dairyfree
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 waffles 1x
- Category: breakfast
- Method: waffle iron
- Cuisine: American, Belgian
- 1 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoon sugar
- 1/4 teaspoon coarse salt
- 1 1/2 cups almond milk
- 6 tablespoons canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat waffle oven.
- In a large bowl, whisk together the flour, baking powder, sugar and coarse salt.
- Add milk, canola oil, eggs and vanilla extract – one ingredient at a time – whisking until smooth.
- Prepare waffles according to waffle maker directions, using about 1/2 cup of batter for each waffle.*
*amount will vary by waffle iron.
- Serving Size: 1 waffle
- Calories: 241
- Sugar: 5.6 g
- Sodium: 112 mg
- Fat: 12 g
- Saturated Fat: 1.2 g
- Carbohydrates: 27.3 g
- Fiber: 0.8 g
- Protein: 5.9 g
- Cholesterol: 47.4 mg
Keywords: waffles, homemade waffles, homemade waffles recipe, dairy free waffles
Last Updated on November 5, 2021 by Melissa Belanger