Vegan Waffles - Light, Fluffy, Crispy, Delicious Recipe! (2024)

FAQs

Why are my waffles not light and fluffy? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

Try adding more oil to the grids–or add at least some oil if you didn't before, even with a nonstick coating. I find that already-pressurized spray cans of cooking oil work better than the self-fill-and-pump spray cans or applying oil with a paper towel or brush. It's important to have a thin, even coating.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.

Lighten your batter, separate your eggs, or add whipped cream. The easiest way to avoid dense waffles is to lighten your batter. Bon Appétit says that starting with the lightest possible batter will ensure your waffles won't turn out like bricks.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Most waffle recipes are leavened with baking powder and/or baking soda, which helps the batter turn light and fluffy as it cooks.

Cornstarch guarantees that the waffles will be perfectly crisp and tender. Baking powder and baking soda: Help our waffles rise and brown. I recommend using both for the best waffles. Sugar, salt, and vanilla extract: Make our waffles taste amazing.

What will happen if you put too much batter in the waffle maker? ›

Another thought would be to add more batter, but there is a limit to how much the machine can hold. Add too much and it'll just squirt out the sides of the waffle iron, making a big old mess.

If your waffle iron or pan has a nonstick surface, you should not use cooking spray. Cooking spray builds up on nonstick surfaces and eventually becomes tacky–rendering the non-stick coating useless. Brush oil lightly over the surface of your pan instead: if the spray build-up hasn't ruined the pan, this should work.

Belgian waffle makers typically have non-stick plates, which means you may not need to use cooking spray to prevent the waffles from sticking. However, if your waffle maker is old, or if the non-stick coating is worn down, you may need to use cooking spray to prevent the waffles from sticking.

Some people think that butter gives a slightly thicker batter, though it is not something we have noted ourselves. However, you may find that it slightly affects the cooking time of the waffles, so keep a closer eye on the first couple of batches until you are sure of the cooking time in your waffle maker.

Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional but is recommended (especially for deeper waffle irons). This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick).

Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.

Use a non-stick spray preferably made with canola oil to handle the high temperatures. Butter and olive oil have too low of a smoke point and will scorch after the waffle is removed. Spray the griddle plates after they are warm and right before you add the batter.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.