In a small bowl or measuring cup, mix the almond milk with 2 tablespoons of vinegar. Let it sit for about 15 minutes. This will create a tangy, dairy-free buttermilk that helps give the waffles a light and fluffy texture.

In a large mixing bowl, whisk together the flour, baking powder, and salt. If you're using gluten-free flour, make sure it’s a 1:1 baking blend for the best texture.

If using aquafaba, whisk it until slightly foamy (this helps mimic the binding and lightness of eggs). If using flax eggs, mix 2 tablespoons ground flaxseed with 6 tablespoons of water and let it sit for a few minutes until thickened.

In another bowl, mix the melted vegan butter, maple syrup, vanilla extract, prepared buttermilk, and aquafaba (or flax eggs). Stir until well combined.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can make the waffles dense instead of light and fluffy. If adding pecans or blueberries, fold them in at this stage.

Preheat your waffle iron and lightly grease it with cooking spray or a little vegan butter. Pour batter into the waffle iron (amount varies depending on your waffle maker) and cook according to the manufacturer’s instructions, usually 4-6 minutes, until golden brown and crisp.

Remove waffles from the waffle maker and place them on a wire rack to keep them crispy. Serve warm with your favorite toppings, such as:

Maple syrup, Fresh fruit, non-dairy whipped cream, nut butter