Belgian waffles are a brunch highlight. There’s nothing quite like a round waffle with deep valleys and tall peaks. Fill them with fruit, maple syrup, cream, or whatever topping tickles your fancy.
A waffle maker will change brunch forever.
If you ever stay at a hotel with the free breakfast buffet, you probably notice the fancy looking waffle makers. I first saw one years ago while I was road tripping across Canada and the US with my family. I think it was at a Best Western. You know what I’m talking about. I was young and a long way from being vegan at the time, so this self-serve waffle making station was a kids dream come true. I had to have one, so I ordered one. It still serves me well.
Belgian waffles are the way to go.
There’s something special about waffles. You can make pancakes, but no, because you want waffles. It’s not more complicated than that. Belgian waffles are made with yeast or baking powder, which makes them puff up. Limp waffles are not fun, so you want a nice golden brown colour with a slight crisp and a moist interior. Undercooked is slimy, but overcooked is dry. You may not get it right the first time, but adjust as you cook and you’ll perfect the skill.
Go for the rustic look.
There is beauty in imperfection. I love the look of a waffle that isn’t a perfect circle. The messy edges are part of the charm. Obviously none of this will affect taste, but Instagram, am I right or am I right? To get the effect, just don’t fill the waffle iron to the max. Drop a half cup or so in the centre. The waffle iron will do the rest.
Toppings are essential.
The first few bites of a waffle drowned in maple syrup are good, but a waffle is big! Top it with cashew cream and some fresh fruit to mix things up. A coconut cream is also a great idea. Kiwi, banana, and pineapple are also awesome waffle toppings. There are endless possibilities. We have a great compote recipe that works well with waffles too. You can find it here.
Get creative and tag us is your Instagram photos. We want to see them all!
Classic Belgian Waffles with Raspberry Cashew CreamPrint Recipe
- — Waffle Batter —
- 3 cups flour
- 4 tsp baking powder
- 1/4 tsp salt
- 3 cups non-dairy milk (we used cashew milk)
- 2 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 4 tbsp oil (we use olive or grapeseed)
- 5 tbsp maple syrup
- — Raspberry Cashew Cream —
- 1/2 cup raw cashews (pre-soaked)
- 1/4 cup raspberries
- 1/4 water
- 2 tbsp maple syrup
Combine the dry ingredients together in a bowl.
Combine the wet ingredients in your mixing bowl.
Add the wet ingredients to the dry ingredients.
Preheat and grease your waffle iron.
Pour your batter into the waffle iron and remove only when cooked through. About 3-5 minutes, depending on your waffle iron.
In a blender, combine the ingredients for the cashew cream and combine until there are no chunks. That's it!
If you want a rustic-looking waffle, don't fill the iron. You'll have the rough, uneven edges. A cooked waffle will be golden brown and hold its shape when you open the grill. Don't open the waffle iron mid-cooking. It will pull apart.