If you love Belgian waffles, you are going to love this healthier waffle recipe! These easy, dairy free waffles are made with almond milk and coconut oil, making them lower in calories but just as delicious as the classic!

What Makes This Recipe Great

These healthier, dairy free waffles are about to become your new favorite Belgian waffle recipe!

You guys, this is seriously the best waffle I’ve ever had. Even better than what I can get at my favorite breakfast diner. You know that heavy, sick feeling you get after eating a whole Belgian waffle? Not with these lightened-up ones. They are light and fluffy as a cloud inside and ultra crisp on the outside.

Just look at all those air bubbles in the waffle. That is exactly what you want to see in a Belgian waffle.

Every Easter, I host a waffle brunch for my family. Shawn and I got the most deluxe Belgian waffle maker as a wedding gift, and I love any excuse to bust it out and use it.

I’ve been tweaking my usual go-to Belgian waffle recipe recently to make it dairy free, and the results are incredible! Rather than using the whole milk and melted butter it calls for, I swapped them out for unsweetened almond milk and coconut oil. Much lighter in calories and tastes just as great!

syrup pouring over dairy free waffles with fresh berries

Ingredient Notes

  • all-purpose flour: If you want to make a gluten-free waffle version, try my Paleo Waffle Recipe, which is completely dairy, gluten, and grain free!
  • baking powder
  • salt
  • large eggs: I have not tested this with an egg replacement, but if you want to try and make them vegan, use flax eggs, aquafaba, or another egg replacement, and let me know how they turned out in the comments!
  • granulated sugar
  • unsweetened almond milk: You can also use oat milk, cashew milk, soy milk, coconut milk, or another preferred dairy-free milk.
  • coconut oil: You’ll need coconut oil for the batter and cooking spray for the waffle maker.
  • vanilla extract
  • desired toppings: such as blueberries, strawberries, raspberries, pure maple syrup, peanut butter, banana, a dollop of coconut whipped cream, powdered sugar, or jelly.

Step-by-Step Instructions

step by step photos showing how to make this recipe
an up close photo of a waffle right out of the iron.
  1. Preheat your waffle iron according to the manufacturer’s directions. Preheat oven to 200 degrees. Set a wire rack on a rimmed baking sheet.
  2. In a medium size mixing bowl, combine the flour, baking powder, and salt. Whisk to combine. Set aside.
  3. In a stand mixer with a whisk attachment (or in a medium size mixing bowl with a hand blender), beat the 4 egg whites over medium speed for 3-5 minutes until soft peaks form. Then, turn the speed to high for 1 minute until stiff peaks form. Set aside.
  4. While the egg whites are beating, combine the wet ingredients. Add the 4 egg yolks and sugar in a different medium-size mixing bowl. Whisk by hand for 30 seconds until combined. Add the almond milk, coconut oil, and vanilla. Whisk to combine.
  5. Add the wet ingredients to the dry ingredients. Whisk to combine. A few lumps are ok.
  6. Lastly, add the beaten egg whites to the waffle batter. Very, VERY gently fold the egg whites into the batter until just combined. You want to keep the egg whites as fluffy as possible. This will keep the batter light, giving you lots of bubbles in the batter, making the waffles light and crispy.
  7. Use a heat-proof silicon brush to brush melted coconut oil onto your waffle iron. Add enough batter to cover the griddle, and cook according to the manufacturer’s instructions to desired crispiness.
  8. When the waffles are done cooking, transfer the cooked waffles to the rimmed baking sheet, and keep them warm in the oven.
  9. Serve your dairy free waffles warm, topped with fresh berries and maple syrup.
a bit taken out of dairy free waffles to show the fluffy interior

Expert Tips

  • To keep these extra warm and crispy while all the waffles are cooking, put the cooked waffles on a rimmed baking sheet in a 200-degree oven. By putting them on a rimmed baking sheet instead of straight on the baking sheet, it prevents the bottoms from getting soggy from trapped steam. Very important! Nothing worse than soggy waffles. They can stay warm in the oven for an hour, so you can have them all cooked and ready to go before guests come over if you’re serving a crowd.
  • I use this Belgian waffle maker, and it is the BEST! Cooks 2 waffles at once, and they’re nice and deep and turn out perfect every time.
  • My waffle maker makes waffles that are 1″ deep and 6-3/4″ across. This recipe will make more than 6 waffles if your waffle maker is smaller.

Serving Tips

  • I like these dairy free waffles topped with fresh berries and pure maple syrup. But feel free to do whatever toppings you like.
  • Peanut butter, powdered sugar, coconut whipped cream, or jelly. I set out all the different toppings for our Easter brunch so everyone could customize their own.

Storage Tips

  • Any leftover dairy free waffles can be frozen in a freezer-safe, airtight container or Ziploc bag for up to 3 months.
  • Reheat in a toaster (if they fit) or bake them on a wire rack-rimmed baking sheet at 350 degrees for 10ish minutes until crispy again.

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Healthier Dairy Free Waffles Recipe

If you love Belgian waffles, you are going to love this healthier waffle recipe! These easy, dairy free waffles are made with almond milk and coconut oil, making them lower in calories but just as delicious as the classic!
4.88 from 31 ratings

Ingredients 
 

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, whites and yolks separated
  • 2 tablespoons granulated sugar
  • 2 cups unsweetened almond milk
  • 1/4 cup coconut oil, melted and cooled to room temperature
  • 1/2 teaspoon vanilla extract
  • more melted coconut oil for the waffle iron
  • desired toppings, such as berries, pure maple syrup, peanut butter, coconut whipped cream, powdered sugar or jelly.

Instructions 

  • Preheat your waffle iron according to manufacturers directions. Preheat oven to 200 degrees. Set a wire rack in a rimmed baking sheet.
  • In a medium size mixing bowl, combine the flour, baking powder and salt. Whisk to combine. Set aside.
  • In a stand mixer with a whisk attachment (or in a medium size mixing bowl with a hand blender), beat the 4 egg whites over medium speed for 3-5 minutes until soft peaks form. Then, turn the speed to high for 1 minute until stiff peaks form. Set aside.
  • While the egg whites are beating, combine the wet ingredients. In a different medium size mixing bowl, add the 4 egg yolks and sugar. Whisk by hand for 30 seconds until combined. Add the almond milk, coconut oil and vanilla. Whisk to combine.
  • Add the wet ingredients to the dry ingredients. Whisk to combine. A few lumps are ok.
  • Lastly, add the beaten egg whites to the waffle batter. Very, VERY gently fold the egg whites into the batter until just combined. You want to keep the egg whites as fluffy as possible. This will keep the batter light, give you lots of bubbles in the batter, which will make the waffles light and crispy.
  • Use a heat proof silicon brush to brush melted coconut oil onto your waffle iron. Add enough batter to cover the griddle, and cook according to manufacturers instructions to desired crispiness.
  • When waffles are done cooking, transfer the cooked waffles to the rimmed baking sheet, and keep warm in the oven.
  • Serve warm topped with fresh berries and maple syrup.
  • Any leftovers can be frozen in a freezer safe ziploc bag for 3 months. You can reheat them in a toaster (if they fit), or bake them on a wire rack rimmed baking sheet at 350 degrees for 10ish minutes until crispy again.

Notes

Expert Tips

    • To keep these extra warm and crispy while all the waffles are cooking, put the cooked waffles on a rimmed baking sheet in a 200-degree oven. By putting them on a rimmed baking sheet instead of straight on the baking sheet, it prevents the bottoms from getting soggy from trapped steam. Very important! Nothing worse than soggy waffles. They can stay warm in the oven for an hour, so you can have them all cooked and ready to go before guests come over if you’re serving a crowd.
    • I use this Belgian waffle maker, and it is the BEST! Cooks 2 waffles at once, and they’re nice and deep and turn out perfect every time.
    • My waffle maker makes waffles that are 1″ deep and 6-3/4″ across. This recipe will make more than 6 waffles if your waffle maker is smaller.

Serving Tips

    • I like these dairy free waffles topped with fresh berries and pure maple syrup. But feel free to do whatever toppings you like.
    • Peanut butter, powdered sugar, coconut whipped cream, or jelly. I set out all the different toppings for our Easter brunch so everyone could customize their own.

Storage Tips

    • Any leftover dairy free waffles can be frozen in a freezer-safe, airtight container or Ziploc bag for up to 3 months.
    • Reheat in a toaster (if they fit) or bake them on a wire rack-rimmed baking sheet at 350 degrees for 10ish minutes until crispy again.
Calories: 314, Total Carbs: 38.3g, Protein: 9g, Fat: 13.6g, Fiber: 1.2g, Net Carbs: 37g
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