These easy apple and peanut butter waffles are a terrific plant-based breakfast option. In case you are tired of boring plain waffles, or wondering how to make waffles taste great using healthy ingredients, this recipe is for you! Filled with cinnamon flavor and the flavor of a favorite snack, these have a perfectly fluffy texture and are dairy- and egg-free. Often I make banana-pecan waffles. And sometimes pumpkin ones: check out my recipe for pumpkin quinoa waffles. But I created these for something a little different.
These apple and peanut butter waffles are delicious in the fall or at any time of the year. With the vegan ingredients, you save time because there are no eggs to separate and whip. While I like them for a weekend breakfast or brunch, you could also make them and serve a quarter of a waffle with some homemade chocolate mocha nice cream.
- Apples – I made these with Honeycrisp apples, but they would be good with Granny Smith, Red Delicious, Pink Lady, Braeburn, or Jonathan, Gala, or Fuji varieties, among others, according to this article from the Kansas Cooperative Extension. You can grate the apples with the skin on or off. Just work around the stem to avoid the seeds. I find it does not take long with a box grater, and used about one and a half large apples between the shredded apples for inside the waffles and chopped apples on top.
- If you are out of apples, experiment with applesauce. I would strain it first so it is not too watery. My homemade Honeycrisp applesauce recipe is easy to make in a slow cooker or Instant Pot and then freeze to use later in recipes.
- Peanut Butter – look for natural peanut butter with no or little added salt, sugar, or fat. It could be creamy or crunchy based on your preference. And these don’t have to be peanut butter waffles: feel free to try almond butter or sunflower butter.
- White Whole Wheat Flour – this flour has a lighter texture and flavor than whole wheat flour, but contains the fiber, magnesium, phosphorus, and potassium of regular whole wheat flour. If you can’t find it, you can use 1/2 cup of whole wheat flour and 1/2 cup of all-purpose flour (unbleached).
- Ground Flaxseeds – I buy these pre-ground for convenience. If you buy them whole, grind them in a coffee grinder. This replaces the egg in a traditional waffle recipe.
- Vanilla plant-based milk – You can use soy, almond, or oat milk in this recipe.
How to Make Apple and Peanut Butter Waffles
First, stir the apple cider vinegar into the soy milk and set aside. This will work with the baking soda to help the waffles rise.
Next, mix the ground flaxseeds with warm water and set aside for a few minutes.
At this point, I turn on waffle maker to heat.
In a medium bowl, mix the dry ingredients well with a whisk.
In a small bowl, mix the shredded apples, peanut butter, and add the soy milk and vinegar mixture and ground flaxseeds mixed with water. Combine well with a whisk.
Add the wet ingredients to the dry ingredients. Stir just until mixed with the rubber spatula. Don’t overbeat.
When the waffle maker is hot, spray it with nonstick spray. Add half of the mixture to the waffle maker, spreading out to about ½ from the edges. Close and turn the waffle maker.
Cook for 5 minutes or longer as needed until the done light comes on. Remove from the waffle maker and top with half of the chopped apples. Repeat the cooking process for the second waffle.
- Make sure your waffle maker is hot first. I normally give it a little spray with non-stick spray before adding the batter so make sure it comes out easily. However, Consumer Reports suggests brushing the waffle maker with oil (or melted butter): there are lots of helpful tips in this article: How to Make Incredible Waffles.
- Try not to overfill the waffle iron. This recipe makes two Belgian waffles.
- These apple and peanut butter waffles can be frozen. I recommend reheating them in the oven for crispness, but they can be microwaved too.
- You can also use this batter to make pancakes.
Instead of chopped apples, here are a few more ideas:
- Maple syrup
- Fresh berries
- Drizzled melted peanut butter
- Vegan butter
- Sliced bananas
- Vegan caramel sauce
- Mini vegan chocolate chips
Related Recipes You May Enjoy
- My Favorite Pumpkin Spice Quinoa Waffles
- Vegan Gingerbread Banana Waffles
- Homemade Vegan Apple Cinnamon Bread with Walnuts
- Healthy Cranberry Orange Oatmeal Muffins
- Ultimate High Protein Breakfast Burritos
Easy Apple and Peanut Butter Waffles (Vegan)
- 2 Mixing bowls
- Rubber spatula
- Silicone brush
- Waffle maker
- 1 cup vanilla plant-based milk
- 1 tablespoon apple cider vinegar
- 4 teaspoons ground flaxseeds
- 2 tablespoons warm water
- 1 cup white whole wheat flour
- 1 teaspoon brown sugar organic
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon ginger ground
- ⅔ cup shredded apples
- 3 tablespoons peanut butter natural
- 1 teaspoon light olive oil (for brushing the waffle maker)
- ½ cup chopped apples
- Stir the vinegar into the plant-based milk in a measuring cup and set it aside.
- Mix the ground flaxseed with water in a small bowl and set aside.
- Turn on waffle maker to heat.
- In a medium bowl, mix the flour, sugar. cinnamon, ginger, baking powder, baking soda, and salt with a whisk.
- In a small bowl, mix the shredded apples and peanut butter, and add the plant-based milk and vinegar mixture and flaxseeds mixed with water. Combine well with a whisk.
- Add the wet ingredients to the dry ingredients. Stir just until mixed with the rubber spatula. Don't overbeat.
- When the waffle maker is hot, brush it with ½ teaspoon of oil or as needed to coat lightly. Add half of the mixture to the waffle maker, spreading out to about a half inch from the edges. Close and turn the waffle maker.
- Cook for 5 minutes or longer as needed until the done light comes on. Remove from waffle maker and top with half of the reserved chopped apples. Repeat cooking process for the second waffle.
Here is my collection of 25 vegan recipes for spring vegetables and strawberries.
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Please let me know if you made these waffles and how you enjoyed them in the comments below:
Originally published 3/13/21. Updated 11/7/22.