I love waffles. I eat them every single morning for breakfast. I told a coworker that recently and she asked, “Really?” Yes. Homemade. Every. Single. Morning.
My senior year of college, I lived in a house with three crazy girls. And every Sunday morning we’d do this thing we dubbed Waffle Sunday, where we’d invite our friends over, put on some soothing morning music (our choice was usually Lorde), and shoot the sh*t while drinking coffee or tea, discussing all the homework we had pushed off until today or the hectic week of classes we had in front of us. It was a great time to just unwind and relax, and definitely some of my favorite memories of college.
Of course, we’d be doing all this while eating massive amounts of waffles. Every Sunday, I’d wake up an hour earlier than everyone and be in the kitchen making multiple batches of waffles, like a crazed Mrs. Butterworth. My rules were simple: Every week would be a new waffle flavor. No repeats. I’d make a list of potential waffle flavors on the white board in our kitchen in the beginning of the week and we’d vote on them by Sunday (This often included a lot of campaigning and arguing). Making a different waffle for every Sunday of the school year made me very creative and, as I like to think, an expert on waffles.
I have so many waffle recipes that I’d love to share, which has inspired me to create this new series, Waffle Sunday, where I will post a new waffle recipe the first Sunday of every month. Now, back to those three crazy girls I lived with. One of them was gluten free (Hey Bridget!), one of them was vegetarian (Hey Madeleine!), and I was dairy free, so all our waffles had to fall under those categories. Though all my Waffle Sunday recipes will be dairy free, I’ll show you how to easily make them gluten free/vegetarian if they aren’t already.
The first waffles I’m sharing with you is a basic Buttermilk Waffle recipe, which over the course of several Waffle Sundays I will show you how to doctor them up to make delectable as f*ck creations like Orange Chocolate, Cinnamon Roll, Lemon Poppyseed, Peanut Butter Chocolate, Apple Cinnamon, Funfetti, Chocolate Hazelnut, and Chunky Monkey–just to name a few!
This waffle recipe was designed using a very classic buttermilk waffle recipe that I used my dairy intolerant magic on to make it F*ck Dairy approved.
It starts with making vegan/dairy free buttermilk, which is beyond simple and tastes just like the real thing. It’s as easy as mixing 1.5 tbsp of apple cider vinegar to 1 and 1/2 cups of nondairy milk (I use almond milk, because it’s mild in flavor which makes it very versatile).
Stir to combine and let it sit while you’re mixing your dry ingredients. As you can see, it will thicken and curdle, but don’t worry! It’s supposed to do that!
Next, mix your dry ingredients together (flour, baking powder, sugar, and salt). If you want to make this recipe gluten free, it’s a simple as substituting your favorite cup-for-cup gluten free flour for the regular flour. I’ve done it loads of times and it has never failed me.
Once the buttermilk is ready, whisk together your wet ingredients (buttermilk, eggs, melted vegan butter, vanilla).
Then pour your wet mixture into your dry mixture and whisk so there is no lumps.
This is how your batter should look: smooth, uniform, with a few air bubbles from the baking powder. All that’s left to do is put it into your waffle maker according to your waffle maker’s instruction manual. Pro tip: Make sure you SPRAY YOUR WAFFLE MAKER with a nonstick cooking spray. Just because your waffle maker says it’s nonstick doesn’t mean it is! Trust me! I’ve made this mistake a couple times…
Wait for that glorious green light to appear…
And then voila!
Do not be alarmed, your waffles will turn out very light in color, but trust that they are cooked thoroughly, the texture will be light and airy, and they will taste delicious! Top with some maple syrup and enjoy!
This is a simple waffle recipe that you can easily spruce up by adding 1/2 cup of berries or chocolate chips. But as I said before, look forward to a lot more Waffle Sunday recipes in the future! Now, go put on some Lorde, brew a pot of coffee, and relax, it’s Waffle Sunday, after all!
(Shout out to 1 Moore D and our guests who tested some very good (and some very bad) waffle recipes. Long live Waffle Sunday!)
- 1¾ cup flour (or cup-for-cup gluten free flour)
- 1¼ tsp baking powder
- 2 tbsp sugar
- ½ tsp salt
- 3 eggs
- 8 tbsp vegan butter, melted
- 1 tsp vanilla extract
- 1½ cups nondairy milk (I use almond!)
- 1½ tbsp apple cider vinegar
- Make your dairy free buttermilk by combining nondairy milk and apple cider vinegar. Stir and let it sit while mixing dry ingredients. It will thicken and curdle.
- In a large mixing bowl, add flour, baking powder, sugar, and salt, and whisk so there are no lumps.
- In a separate mixing bowl, whisk together eggs, vanilla extract, and buttermilk mixture.
- Pour your wet mixture into your dry mixture and combine, using a whisk again so there are no lumps.
- Pour your batter into your waffle maker according to its instructions and cook.
- Serve with maple syrup!