Makes 6 to 8 waffles
photo by Anna Sergeeva
These vegan matcha waffles are the height of teahouse sophistication. I love the earthiness and wholesomeness of them, and the fact that they’re green makes them even more vegan. They’re crisp on the outside, fluffy on the inside, and just lightly sweet, making them the perfect canvas for all your favorite toppings. Maple syrup? Obviously. Fresh berries? A must. Coconut whipped topping? Oh, you’re fancy.
For anyone who has ever bought a tea ball, used it once, and then immediately forgot where they put it, this waffle is for you.
This matcha waffles recipe is from my latest cookbook The 29-Minute Vegan, (buy it!) and the whole thing comes together in under half an hour. The batter is simple: oat milk, flour, matcha powder, and a few pantry staples. No eggs, no dairy, no fuss. And that color is completely natural, which makes these perfect for St. Patrick’s Day brunch. Green food that isn’t dyed with food coloring. Just saying.
About the homemade vegan whip cream
For the whip, you can use store-bought vegan whip (there’s lots of yum ones out there) and you can even just whip up a can of coconut cream. But I’ve included my easy coconut whip recipe for a little razzle dazzle. It’s in FAQ below: no mixer needed, just shake it in a jar. It comes out light and airy and makes you feel like a bartender/mixologist/wizard. Make it while the waffles are cooking and store in the fridge until showtime.
Tips for Perfect Waffles That Don’t Stick Or Anything
- Preheat your waffle iron fully. A too-cool iron = pale, floppy waffles. Let it get properly hot before the first ladle of batter.
- Grease between each waffle. A light spritz of cooking spray every round keeps them from sticking and saves you from waffle-iron rage. Don’t be shy, spray liberally.
- On a similar note, make sure the waffle iron preheats closed between every waffle, so they don’t come out pale.
- Don’t overmix the batter. Stir until just combined. Lumps are fine. Overmixed batter makes flat, tough waffles.
- Let the batter rest for a couple of minutes while the iron heats up. It gives the flour a chance to hydrate and makes for fluffier waffles.
- Don’t overfill. Manufacturers directions will let you know how much to fill it. Add more only if you’re not getting full coverage. And use a consistent measuring cup every time.
- Wash or rinse your measuring cup between batches. The batter will slide out easily and the size will be consistent.
- Spread the batter a bit (gently) with a silicon spatula and close the lid slowly but firmly. You’ll get more even coverage and better-looking waffles.
- Don’t peek. Opening the iron early tears the waffle in half. Trust the steam: when it slows down noticeably, they’re close. For maximum crispness, let them cook a little longer.
- Cool on a wire rack, not a plate. Plates trap steam and make waffles soggy. A rack keeps them crisp.
- Keep finished waffles warm in a low oven. 200°F and single-layered, never stacked, until serving time.
- Match the cook time to your machine. This batter works in any waffle maker — Belgian, regular, square, circle, deep pockets, shallow pockets. Read your manufacturer’s directions and adjust from there.
- Waffles freeze beautifully. Let them cool completely, then freeze in a single layer. Once frozen, stack them in a bag with parchment between each one. Pop them straight in the toaster whenever you need a waffle fix.
Matcha Waffle FAQ For Green Glory:
What is the recipe for the coconut whip cream?
Combine 1 can (5.4 oz) chilled full-fat coconut cream, 3 tablespoons aquafaba (the liquid from a can of chickpeas), 6 to 8 ice cubes, 1 teaspoon agave nectar, and 1/4 teaspoon vanilla extract in a quart container with a tight-fitting lid. Shake vigorously for about a minute, until the mixture becomes light, fluffy, and doubled in volume. The ice cubes help it whip up and keep everything cold. Remove the ice cream and spoon out the whip! Refrigerate and use within 20 minutes so it doesn’t deflate.
What’s aquafaba?
It’s the liquid from a can of chickpeas. It whips up like egg whites and gives the coconut cream extra body and fluffiness. Don’t throw it away!
What kind of matcha should I use?
Culinary grade matcha is perfect for baking and way cheaper than ceremonial grade. You can find it at most grocery stores or online. Don’t use the stuff that comes in sweetened latte mixes.
Can I use a different milk?
Yes, no problem. Soy milk would be my second choice. But use whatever plain unsweetened milk you have on hand.
Can I make the batter ahead of time?
Naw. The baking powder starts working as soon as it hits the liquid, so you want to cook these pretty quickly after mixing. But you can measure out your dry ingredients the night before.
Can I leave out the matcha?
Try a different waffle recipe instead. I have a bunch on the site. There’s a very basic one here (ignore the other stuff).
Matcha Waffles With Berries & Cream
Ingredients
- 2 cups unsweetened oat milk divided
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 2 cups all-purpose flour
- 1 1/2 tablespoons matcha tea powder
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup water
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla extract
- Olive oil cooking spray
To serve:
- Fresh berries
- Matcha tea powder
- Pure maple syrup
- Coconut whip cream homemade or storebought whip cream
Instructions
- Vigorously whisk together 1 cup of the oat milk, the vinegar, and cornstarch in a small bowl until the cornstarch dissolves. Add the remaining 1 cup milk. Set aside and let the magic happen while you prep everything else.
- In a large bowl, whisk the flour, matcha powder, sugar, baking powder, and salt. Give it a quick whisk so everything is evenly distributed and looking nice and green.
- Make a well in the center of your dry ingredients. Pour in the oat milk mixture, the water, oil, and vanilla. Stir until just combined — lumps are fine, overmixing is not. Let the batter rest for a couple of minutes while your waffle iron heats up.
- Grease your waffle iron with cooking spray, if needed, then scoop the batter in and cook according to your waffle maker’s instructions. When they’re golden, crisp, and smell like a dream, they’re done.
- Serve topped with coconut whip, berries, sprinkles of matcha, and maple syrup.
