Dairy-Free “Buttermilk” Waffles

Makes 6 – 8 Waffles, depending on size of Waffle Iron


  • 2 C all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 C sugar
  • 3 eggs, beaten
  • 2 Tbsp vegetable oil
  • 2 C Soymilk
  • 2 Tbsp Lemon Juice
  • Cooking Spray


  1. Whisk together flour, baking soda, baking powder, salt, & sugar in a large bowl, and set aside
  2. In a medium bowl, combine Soymilk & lemon juice and let sit for 5 minutes.
  3. Whisk eggs and oil into milk mixture until combined.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined (will be lumpy).
  5. Let batter sit for 5 minutes and pre-heat waffle iron.
  6. Lightly spray iron with cooking spray and spoon in roughly 1/2 C of batter onto iron. Close iron and cook 5-6 minutes. (Amount and cooking time may vary with waffle iron.)
  7. Remove cooked waffle with non-metal tongs or spatula and keep warm until ready to serve.
  8. Repeat steps 6 & 7 until all batter is used.


  • Other non-dairy ‘milks’ such as cashew or almond milk work just as well.
  • I find the waffles are actually better after they have been frozen and then toasted. So make a big batch, stick them in a zip-top bag in the freezer, and enjoy as desired.