These Fluffy Vegan Waffles Would Make a ’50s Diner Cook Blush

Remember those thick, golden waffles from vintage diners? The kind served with a slab of butter and a drip of syrup?
Well, they’re back—only this time, they’re plant-powered and just as good (if not better).

History

Diner waffles in the 1950s were simple but iconic.
They were built on dairy-heavy batters, poured into chunky iron waffle makers, and served with syrup, bacon, or berries.

In post-war America, diners were booming. Waffles weren’t just breakfast—they were comfort food.
Now, that same comfort comes without the eggs or milk. And guess what? No one’s missing them.

Equipment

• Waffle maker (non-stick works best)
• Mixing bowl (I love this mixing bowl set)
• Whisk
• Measuring cups and spoons
• Silicone spatula

Ingredients

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ cups non-dairy milk (like soy or almond)
• ¼ cup melted coconut oil (or vegetable oil)
• 1 tsp vanilla extract
• Optional: 1 tsp apple cider vinegar (adds light fluffiness)

Instructions

Step 1: Mix the Dry Stuff

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Make sure it’s all even and there are no lumps hiding in there.

Step 2: Stir the Wet Mix

In a separate bowl or measuring cup, mix the plant milk, melted oil, and vanilla extract.
If you’re using apple cider vinegar, toss it in now—it gives a bit of a buttermilk vibe.

Step 3: Combine Gently

Pour the wet mix into the dry bowl.
Use a spatula to fold it together until just combined. Don’t overmix—clumpy is okay.

Step 4: Fire Up the Waffle Iron

Turn on your waffle maker and let it heat fully.
Grease it lightly if it’s not non-stick.

Step 5: Pour and Cook

Scoop about ½ cup of batter onto the center of the iron.
Close it and cook for 4-5 minutes, or until golden and crisp on the outside.

Step 6: Serve and Dress It Up

Lift carefully with a spatula and serve hot.
Top with fresh fruit, vegan butter, or go wild with whipped coconut cream.

Special Notes

• Don’t skip the vanilla—it adds diner-style aroma.
• Apple cider vinegar makes the batter react with baking powder for fluffier results.
• Coconut oil adds a buttery taste, but use a neutral oil if you prefer no flavor.
• Waffles freeze great. Reheat in a toaster for crispy leftovers.

Nutrition (per waffle, based on 4 servings)

• Calories: 310
• Carbs: 35g
• Protein: 5g
• Fat: 17g
• Sugar: 4g
• Fiber: 2g