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These Raspberry Pecan Vegan Waffles are light and fluffy with crunch from roasted pecans and sweetness from fresh raspberries. The perfect weekend breakfast or brunch with a nice cup of coffee or tea.

Raspberry Pecan Waffles [Vegan]

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Cooking Time


Ingredients You Need for Raspberry Pecan Waffles [Vegan]

For the Raspberries:
  • 2 cups of frozen or fresh raspberries
  • 3/4 cup of pure cane sugar
  • 1/2 cup of water (+ 2 tablespoons)
  • 1/2 teaspoon of vanilla extract
  • 2 teaspoons of cornstarch

For the Waffles:

  • 3 cups organic all-purpose flour
  • 2 Tbsps baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup organic brown sugar (See Notes!)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted (See Notes!)
  • 1 cup chopped pecans, toasted (See Notes!)
  • 1 cup fresh raspberries

For the Topping:

  • Fresh raspberries
  • Toasted chopped pecans

How to Prepare Raspberry Pecan Waffles [Vegan]

For the Raspberries:
  1. In a saucepan over medium heat, add the raspberries, sugar, and water and stir until sugar has completely dissolved.
  2. Increase heat to ensure that mixture begins to boil. Once it boils, reduce the heat again and add in the vanilla extract.
  3. In a small bowl, combine the cornstarch and warm water and stir together until it looks “creamy”.  Pour the cornstarch mixture into your raspberry mixture and stir until sauce begins to thicken.
  4. Cook for about 3 minutes, stirring frequently and then remove from heat.
  5. Feel free to use this in the waffle batter or to top your waffles!

For the Waffles:

  1. Preheat your waffle maker to desired setting–medium-high heat worked for me!
  2. In a measuring cup, add the milk and ACV together, stirring to combine and letting them sit for 5 minutes.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, allspice, and sea salt. Create a well in the middle.
  4. Add the milk-ACV mixture, coconut oil, and vanilla in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Fold in fresh raspberries and pecans.
  5. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test for thickness. NOTE: DO NOT OVER-MIX!
  6. Next, spoon batter into your waffle maker (1/2 cup approximately) and cook according to your waffle iron’s instructions.
  7. Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
  8. To serve–stack waffles (whole or cut), add toppings (fresh raspberries and toasted pecans), and drizzle with maple syrup, if desired. Bon Appetit!
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