Breakfast,  Dairy Free,  Gluten Free,  Holiday,  Recipe,  Vegan,  Vegetarian

Chai Spiced Buttermilk Waffles (Vegan+GF)

Is there such a thing as being too obsessed with all things Christmas? And even if there is, is there anything wrong with that?

I’ll leave that open for you to decide as I’m busy celebrating the season over here. There’s frost all over the windows this morning and the fires burning in the background to my coffee sipping while snuggled in a flannel blanket close to the sparkling Christmas tree. I love this time of year. Alright, so our current house has a gas fire so my scene is missing the smell the smoke and, yes, it’s also very cold outside for any outings which is a bit bit of a down also. Hey, life isn’t perfect but enjoying each moment for what it is instead of focusing on what it’s not is a good way to live it I think.

So I made some waffles for you today! I seem to have left my old waffle iron back in Chile but luckily I now live where there’s Costco five minutes away. Not gonna lie, I’ve been really loving that fact this season, especially when it means my parents come home with things like brand new Belgian waffle irons every now and again. Obviously a new kitchen appliance means I’ve gotta share a recipe, right?

There are few flavors I enjoy more than chai so I decided to make a classic buttermilk waffle and spice it up with all the flavor. These are so easy to make and make a perfect addition to a cozy morning. Or, if you’re weird like me and you disregard any stereotypical opinions about food and food timing, you can even enjoy them at random times of the day like for lunch or even dessert! Omg, have you ever eaten waffles with ice cream?

Of course, they also can be enjoyed as a perfect start to your day and you can top them however your heart desires.

For these I simply added some of my current favorite things right now, pecans and pomegranate arils because they’re in season, and raspberries because they’re my favorite! Then some whipped cream and a sprinkle of powdered sugar and some maple syrup all go so deliciously well with this. Oh, and if you don’t have a waffle iron, now worries. This recipe can easily be made into pancakes instead.

Happy hump day and stay cozy


Chai Spiced Buttermilk Waffles (Vegan+GF)

There's nothing quite like starting your day with a stack of delicious waffles, but if you add some warm and comforting spices these become a perfect holiday celebration!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 - 12 servings


  • 1/3 cup coconut palm sugar or 1/4 cup (packed brown sugar)
  • 2 cups unsweetened plant-based milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup coconut cream *see note
  • 1/4 cup mashed sweet potato can sup pumpkin, banana, or applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground anise
  • 1 teaspoon salt
  • 3 cups gluten free flour blend

Optional Toppings:

  • soy whipped cream
  • powdered sugar
  • fresh berries


  1. Whisk milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, spices, and salt in a separate bowl. Now add the coconut cream, mashed sweet potato, and vanilla to the milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).

  2. Heat a waffle iron and spray lightly with cooking spray. Cook waffles according to manufacturer's instructions. Serve hot with desired toppings

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.


  • cakespy

    I can’t wait to chai–er, TRY–these! The chai spice always elevates things to extraordinary, but I am intrigued by more than just that in this recipe – the sweet potato and coconut oil are very tempting as well!

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