Step 1

Add the soy milk and vinegar to a measuring cup or small bowl and whisk together until combined. Set aside for 10 minutes to curdle and create a vegan buttermilk substitute.

Step 2

Into a large bowl, add the flour, sugar, baking powder, and salt. Whisk together until combined.

Step 3

To the bowl with the dry ingredients, add the vegan buttermilk, melted vegan butter, and vanilla extract. Whisk together gently. Be sure not to overmix–some lumps are okay.

Step 4

Turn on your waffle iron and spray with nonstick cooking spray or brush with vegan butter to prevent sticking. Let preheat, as needed.

Step 5

Use a measuring cup or ladle to spread the batter across the middle of the waffle iron. The exact amount of batter you’ll need will vary depending on your waffle iron. As a general rule of thumb, scoop enough batter onto the hot iron to cover about 2/3 of the surface. This will leave room for the batter to be pressed to the sides without overflowing. Cook according to your waffle iron’s manufacturer’s instructions, until golden brown on both sides. Coat the waffle iron between each addition of waffle batter.

Step 6

Serve these vegan waffles immediately while hot and crispy on the edges, or keep warm in a 200°F oven until ready to serve. Serve warm and enjoy!