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    Home » Breakfast

    Dairy-Free Waffles with Almond Milk

    Published: Sep 14, 2023 by Mamma C · This post may contain affiliate links

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    pinnable image for Dairy-Free Waffles

    You'll love these Dairy-Free Waffles with Almond Milk! They're crispy on the outside and fluffy on the inside. Almond extract makes them taste amazing!

    two stacked homemade waffles with butter, syrup and blackberries on a plate

    CONFESSION: My family can eat dairy but prefers these Dairy-Free Waffles with Almond Milk for their superb taste and texture!

    This has been my go-to waffle recipe for years, ever since a Cooking with Mamma C reader requested a waffle version of my almond-flavored pancakes. Of course, I tweaked and tested it multiple times to get it just right!

    These dairy-free waffles are for you if you want:

    • crispy waffles
    • fluffy waffles
    • thick waffles with bold, delicious flavor.

    Are you sold yet? Don't worry, you can use dairy milk if you prefer!

    Recipe ingredients

    baking powder, eggs, almond milk, salt, flour, sugar, oil, almond extract

    Almond Milk: I use plain, unsweetened almond milk for delicious, dairy-free waffles. You could substitute another non-dairy milk such as cashew milk, soy milk or oat milk.

    If dairy isn't an issue, feel free to use 2% milk or whole milk.

    Baking Powder: This homemade waffle recipe calls for a generous amount of baking powder ― four teaspoons. It acts as a leavening agent and gives these waffles a fluffy texture that mimics Belgian waffles.

    Authentic Belgian waffles (I had them in Belgium!) contain yeast and sugar pearls. So, this is not an authentic Belgian waffle recipe, FYI.

    I did try reducing the baking powder in several experiments, but the texture was more soggy than fluffy. Four teaspoons it is!

    Salt: After retesting this recipe several times recently, I reduced the salt from one teaspoon down to ¾ teaspoon. It's enough to make the flavors pop. You don't want bland waffles!

    Sugar: The recipe calls for two tablespoons of granulated sugar, but feel free to substitute three packets of Stevia (affiliate link) or another calorie-free sweetener.

    Almond Extract: Almond-flavored waffles taste amazing! I find vanilla extract too bland for waffles, French toast and pancake recipes.

    This is the almond extract (affiliate link) I use. Of course, you can use vanilla if necessary.

    Oil: I use canola oil in waffles for its neutral flavor. You also could use vegetable oil. Extra-virgin olive oil is too strong-tasting to use in waffles, but regular olive oil should be fine.

    How to make dairy-free waffles

    See the card at the end of this post for the full recipe, but here's an overview.

    Make the waffle batter

    ingredients in mixing bowl. mixed together with whisk.
    1. Whisk the dry ingredients in a large mixing bowl and add the liquid ingredients.
    2. Whisk to combine. It's fine to have some small lumps.

    Cook the waffles

    batter in waffle iron. cooked waffles.
    1. Pour some batter onto the center of a waffle iron preheated to medium-high. Use the back of a spoon to spread the batter into the corners.
    2. Cook the waffles until they're a deep, golden brown.

    Recipe tips

    • Follow the directions for your waffle maker regarding how much batter to scoop onto the iron.
    • Slide two forks under the waffles to easily lift them off of the waffle machine.

    What to serve with them

    I like to serve these waffles with butter (use dairy-free if needed), maple syrup and berries. They'd be fantastic with these Italian Strawberries or any of these cheesecake toppings.

    But they'd probably be awesome with a burger in the middle. I tried that in a restaurant and loved it!

    syrup being poured over homemade waffles, butter and blackberries.

    How many waffles does this recipe make?

    This recipe yields a batch of eight waffles, and my waffle iron makes four at a time. I have an older version of this waffle iron (affiliate link).

    You can easily halve the recipe to make waffles for two. (Each person would get two waffles.)

    But I love having leftover waffles from scratch to reheat another day, so I always make a full batch.

    fork holding up a piece of homemade waffle

    Frequently asked questions

    Can you refrigerate waffle batter?

    Yes, you can refrigerate waffle batter in a sealed container for up to two days. Stir it before using it.

    Can you freeze waffle batter?

    Technically, you can freeze waffle batter for up to two months. I don't recommend it though, because the waffles won't turn out as fluffy as they do with freshly made batter.

    What's the best way to store leftover waffles?

    It's best to store leftover waffles in the freezer so they stay fresh. I recommend freezing them as soon as they've cooled off completely. Place them in a zip-top freezer bag, stacking two at a time if needed.

    The waffles will keep well for up to three months in the freezer.

    If you'd rather not freeze the waffles, you can refrigerate them in a sealed container or zip-top bag for up to four days.

    How do you reheat waffles?

    For crispy results, use a toaster to reheat waffles, even straight from the freezer. Once toasted, you can heat them in the microwave for 10 seconds or so, if needed.

    prepared waffle on a plate with butter, syrup and blackberries

    More breakfast recipes

    • Pumpkin French Toast
    • Basted Eggs
    • The Best Lemon-Ricotta Pancakes
    • Buttermilk Whole Grain Waffles
    • Italian Sausage Breakfast Casserole

    Enjoy!

    If you try this Dairy-Free Waffle recipe, please leave a comment and a rating!

    stack of homemade waffles with butter, syrup and blackberries

    Dairy-Free Waffles with Almond Milk

    Flavored with almond, these waffles are delicious! They're crispy on the outside, fluffy and tender on the inside! Use almond milk for dairy-free waffles.
    4.69 from 19 votes
    Print Pin Rate Save Go to Collections
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 (8 waffles per batch)
    Calories: 434kcal
    Author: Mamma C

    Ingredients

    • 2 cups all-purpose flour
    • 2 tablespoons sugar (or 3 packets Stevia)
    • 4 teaspoons baking powder (See notes.)
    • ¾ teaspoon salt
    • 2 eggs
    • 1 ¾ cups unsweetened almond milk (If dairy isn't an issue, you can use 2% or whole milk.)
    • ¼ cup cooking oil (canola or vegetable oil)
    • 1 tablespoon almond extract
    US Customary - Metric
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    Instructions

    • Preheat your waffle iron on the medium-high setting or according to your preference.
    • Add the flour, sugar, baking powder and salt to a medium mixing bowl. Whisk to combine.
    • Crack the eggs into a liquid measuring cup and beat them with a whisk before adding them to your mixing bowl.
    • Use the liquid measuring cup for the almond milk and oil and add them to your mixing bowl. Add the almond extract to the bowl and whisk everything just until blended.
    • Follow the directions for your waffle iron regarding how much batter to scoop onto the iron. (My waffle iron takes two cups of batter at a time, which is half of the batter made in this recipe.) Scoop the appropriate amount of batter into the center of your waffle iron and spread the batter evenly with the back of a spoon, making sure to fill the corners. Close the iron and let the waffles cook until the waffle iron beeps, gives a green light, or whatever yours does to indicate the waffles are done.
    • Carefully remove the cooked waffles with two forks and set them on a dish or platter. Continue cooking the rest of the batter (according to your waffle iron's instructions).
    • Serve the waffles with butter (use dairy-free if needed), maple syrup and berries, if you wish.
    • Refrigerate leftover waffles for up to four days. Or, you can freeze waffles in freezer bags for up to three months. To reheat, toast them and then pop them into the microwave for another 10 seconds or so if needed. (Or, you can store extra batter in the refrigerator for two days.)

    Video

    Notes

    • Four teaspoons of baking powder are needed to provide a fluffy texture that mimics Belgian waffles.
    • In September 2023, I retested this recipe and reduced the salt to ¾ teaspoon instead of 1 teaspoon.
    • Nutrition facts are just for the waffles without toppings.

    Nutrition

    Calories: 434kcal | Carbohydrates: 57g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 615mg | Potassium: 506mg | Fiber: 2g | Sugar: 7g | Vitamin A: 119IU | Calcium: 327mg | Iron: 4mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C. Originally published on January 11, 2019 and updated now with additional photos, information and a slightly revised recipe with reduced salt.)

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    Reader Interactions

    Comments

    1. Terri

      July 24, 2023 at 12:14 pm

      5 stars
      Absolutely loved these waffles and they are kid approved. I did have pockets of salt so when I make again, I will whisk more to blend ingredients better.

      Reply
      • Mamma C

        July 24, 2023 at 1:14 pm

        Hi Terri - I'm so glad these waffles were a hit! Thanks for letting me know.

        Reply
    2. Hunt

      April 01, 2023 at 10:45 am

      Nice recipe. Thanks for sharing. I added blueberries and some chia seeds to my mix. The waffles were light and fluffy. I’ll reduce the salt to 1.5 tsp next time ash batch came out a bit salty.

      Reply
      • Mamma C

        April 02, 2023 at 7:47 am

        Hi Hunt - I'm glad you enjoyed the waffles! I love the addition of blueberries.

        Reply
    3. Hannah

      January 16, 2023 at 8:36 am

      4 teaspoons of baking soda seems like a lot, and we could taste it in the waffles so it made them bitter. Is it a typo?

      Reply
      • Hannah

        January 16, 2023 at 8:37 am

        Sorry- baking powder

        Reply
      • Mamma C

        January 16, 2023 at 9:02 am

        Hi Hannah - The four teaspoons of baking powder is not a typo. It makes the waffles light and fluffy, like Belgian waffles. If you prefer, you can reduce the baking powder to maybe a tablespoon.

        Reply
    4. SP

      October 15, 2022 at 12:12 pm

      5 stars
      These are the only waffles I make! So good.

      Reply
      • Mamma C

        October 15, 2022 at 12:31 pm

        Hi SP - I'm glad to hear that! We love these waffles too.

        Reply
    5. Karly

      February 17, 2019 at 11:56 am

      These are making me hungry! Thanks for sharing!

      Reply
      • Mamma C

        February 17, 2019 at 1:17 pm

        Hi Karly - Same! I need to make them again.

        Reply
    6. Catherine Brown

      January 11, 2019 at 8:10 pm

      5 stars
      Waffles are the bomb! These look absolutely perfect. Thanks for sharing your recipe. 🙂

      Reply
      • Mamma C

        January 12, 2019 at 11:09 am

        Hi Catherine - Haha! I love them too. Thank you!

        Reply
    7. Andrea Metlika

      January 11, 2019 at 7:20 pm

      5 stars
      These look perfect! I appreciate your letting us know how much Stevia to use as a substitution.

      Reply
      • Mamma C

        January 12, 2019 at 11:09 am

        Hi Andrea - Thanks! I like to use Stevia when I can.

        Reply
    8. Valentina

      January 11, 2019 at 6:37 pm

      5 stars
      These look perfectly crisped and I love the touch of almond. What a treat for breakfast. (Or lunch or dinner!) 🙂

      Reply
      • Mamma C

        January 11, 2019 at 7:08 pm

        Hi Valentina - I love almond extract in waffles and pancakes. And yes, these are perfectly acceptable for dinner!

        Reply
    9. Cathy

      January 11, 2019 at 5:42 pm

      5 stars
      That's it, I'm in! For sure!! I love waffles and you said almond flavor?! So in!!! 🙂

      Reply
      • Mamma C

        January 11, 2019 at 5:47 pm

        Hi Cathy - Haha! Yes...most of my testing centered on getting the right amount of almond flavor!

        Reply
    10. Jacque Hastert

      January 11, 2019 at 4:37 pm

      5 stars
      Nothing beats a homemade breakfast to start the day. These are a great weekend brunch idea.

      Reply
      • Mamma C

        January 11, 2019 at 5:46 pm

        Hi Jacque - I agree, they're perfect for brunch!

        Reply

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