These almond milk waffles are crisp on the outside, fluffy on the inside, and completely dairy-free. They’re quick to make and easy to customize with your favorite toppings.

almond milk waffles
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We’ve been on a waffle kick lately, and these almond milk waffles have become a regular in our weekend rotation. They’re made with simple pantry staples and come together in just a few minutes. I love that they’re dairy-free, but still crisp up beautifully in the waffle iron. Whether you keep them classic with maple syrup or load them up with fresh fruit and nut butter, these waffles will be a go-to recipe. If you don’t want to get out the waffle iron, try these almond milk pancakes instead!

Ingredients and Substitutions

  • Flaxseed + water: This makes a flax “egg” that helps bind the batter. You can substitute with a regular egg if you’re not vegan.
  • Flour: All-purpose flour works great, but a gluten-free all-purpose blend will work if needed.
  • Baking powder: Helps the waffles rise and get fluffy.
  • Baking soda: Works with the almond milk to give extra lift.
  • Salt: Just a pinch enhances the flavor and balances the sweetness.
  • Almond milk: Use unsweetened almond milk for best results. Any other plant-based milk (oat, soy, cashew) can also be used.
  • Maple syrup: Adds a touch of natural sweetness. You can use honey or agave if preferred.
  • Avocado oil: A neutral oil that helps the waffles get crispy. Melted coconut oil or vegetable oil also work.

How to Make Almond Milk Waffles

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add in the almond milk.
Add the maple syrup, avocado oil, and the flax egg.
Stir until combined. A few small lumps are fine—just make sure there are no big clumps of flour.
Add about ¼ cup of batter per waffle segment. Close the lid and cook for 4–5 minutes, or until golden and crispy on the edges.

Tips and Tricks

  • Let the flax egg sit for at least 5 minutes before mixing it in. This helps it thicken properly.
  • Be sure to fully preheat your waffle iron. A hot iron is key to crispy edges and even cooking.
  • Don’t worry if the batter has a few small lumps, just whisk out any big ones.
  • These waffles freeze well! Let them cool completely, then pop them in a freezer bag. Reheat in the toaster or oven when you need a quick breakfast.

How to Store Leftover Waffles

To store leftover waffles, allow them to cool completely before placing them in an airtight container in the refrigerator, where they can be kept for up to four days. For longer storage, freeze the waffles by stacking them with parchment paper between each one to prevent sticking, then seal them in a freezer bag or airtight container for up to two months. When you’re ready to enjoy the leftovers, reheat the waffles in a toaster, oven, or air fryer to ensure they stay crispy and fresh.

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Almond Milk Waffles

Almond Milk Waffles

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4–5 waffles 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American
  • Diet: Vegan
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Description

These almond milk waffles are crisp on the outside, fluffy on the inside, and completely dairy-free. They’re quick to make and easy to customize with your favorite toppings.

Ingredients

Units Scale
  • 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
  • 1 cup all-purpose or gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup almond milk
  • 2 tablespoons maple syrup
  • 2 tablespoons avocado oil

Instructions

  1. In a small bowl, combine the ground flaxseed and water. Let sit for at least 5 minutes to thicken.
  2. Preheat the waffle iron and spray both sides with non-stick spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add in the almond milk, maple syrup, avocado oil, and the flax egg. Stir until combined. A few small lumps are fine, just make sure there are no big clumps of flour.
  4. Once the waffle iron is preheated, add about ¼ cup of batter per waffle segment. Close the lid and cook for 4–5 minutes, or until golden and crispy on the edges.
  5. Remove from the waffle iron and serve with your favorite toppings.