This basic, easy neutral vegan waffle recipe remains one of the most popular on this site. Because they work well with a variety of toppings, they’re a good option if you’re hosting your first waffle party or other event where you have a waffle bar set up.
Of course, they’re still fine with just a drizzle of real maple syrup and a dollop of coconut cream. Coconut cream with a few drops of vanilla mixed in…yeeeeahhhh! Or some fresh fruit as shown in the photo.
The recipe incorporates whole wheat flour for its additional nutrition and texture, alongside all-purpose flour to make the waffles a bit lighter. One of the tricks with waffles using all wheat flour is to mix the batter enough to get out the dry clumps, but to leave it just a little bit lumpy so they don’t end up “cardboardy.”
If you or a loved one doesn’t consume wheat, or you want to try something with slightly crispier outsides, check out the Naked Gluten-Free Vegan Waffles.
If you’re new to baking vegan waffles, or even moderately experienced, see the vegan waffle baking tips.
I wish you and your taste buds many wonderful adventures.
Naked Vegan Waffles
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2¼ cups soymilk
- ¼ cup canola oil
- 3 tablespoons brown sugar
- Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Mix the soymilk, canola oil, and brown sugar in a medium bowl.
- Pour the soymilk mixture into the flour mixture and stir just until blended.
- Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle.
Do you want to explore other grains or textures, experience the unique crusts of yeasted waffles, savor treats that taste like pizza or chocolate cake, or blow your friends and family away with what’s possible without eggs and dairy? Check out some other vegan waffle recipes. Go, do it now.
67 thoughts on “Naked Vegan Waffles”
thanks so much for the naked recipe. i needed something basic to start with. I added blueberries. hempseed flaxseed dates and raisens and it turned out perfectly . I did it on a proctor and silex 26050 that i got for 2 bucks at a trift store. thanks
Glad it turned out for you! Sounds like a pretty great set of toppings, and it’s hard to beat blueberries.
Very tasty, BUT no matter how much oil I put on the iron they stuck and pulled apart.
This is a great recipe! Thank you. I made a coconut lime version with this basic recipe by adding the zest and juice of 1 lime and 1 tsp. of coconut extract. I topped it with strawberries, but next time I would use bananas instead. I know there are a lot of variations you can make out of this recipe, so thanks a lot.
Thanks for the feedback. How did you apply the oil? I’ve found that results can vary depending upon how you oil the iron. For example, spraying on oil is preferable because brushing on oil can result in an uneven coating.
Glad to hear the variation worked out well!
Good recipe. No sticking. I used a spray olive oil and the waffle iron manufacturer’s recommended heat setting for a golden brown fluffy waffle and they came out fluffy and golden brown. Go figure! Also, I didn’t have WW flour so I used 1 1/2 cup all-purpose and 1 cup garbanzo bean flour.
My one year old daughter is allergic to eggs. This was a wonderful recipe for my family. Her older brother and sister had no idea I changed my usual recipe (it used eggs) .
I defrosted some berries and served them all over the top, YUMMY!
I would have to say the waffles were very ‘heavy’ compared to my normal, non-vegan, recipe. All and all I am for sure going to try this again with maybe some applesauce or banana next time.
I’m glad this provided an option for your daughter! If “heavy” means not quite as fluffy, you can lighten them up slightly by using all all-purpose flour rather than whole wheat flour, although that will take away some of the fiber, texture and nutritional value. Some of the waffles here like the Hot Chocolate Molasses and Dark Chocolate Cake Waffles are a bit fluffier and moister to begin with, but as this is intended to be a very basic recipe I’d certainly encourage you to experiment with it and would love to hear how it turns out! Another tip: adding a tablespoon or two of molasses, which is slightly acidic, will yield a slightly stronger reaction with the baking soda and may thus make them a bit lighter in texture (also darker in color and slightly crispier). Happy waffling!
Great recipe…this sounds delish
I can’t get these to work. They pull apart in the middle and don’t cook on the inside. Have tried different heat settings. What could I be doing wrong??
Thanks for your inquiry. If waffles simply aren’t cooking on the inside, it’s usually either because there’s too much moisture and more time is needed for the moisture to bake out, or because the iron isn’t providing enough heat. As these waffles have worked for a number of others, I’d need to ask a) whether you used the original or modified version of the recipe–this includes changing the type of flour, as different types of flours absorb different amounts of moisture, and b) whether you’ve recently used the iron successfully with other vegan waffles (to rule out issues with the iron). As for the peeling apart, question a) also applies, as many types of flours have less gluten and therefore less “built-in binding” than wheat flour. (This is why such recipes often incorporate ingredients such as flaxseed, while wheat-based recipes often do not.)
I’ve also seen issues where a bit of build-up on the iron grids can create “cold spots” that result in sticking/peeling issues, so make sure the iron’s clean.
Hope that helps!
I would like to try your waffles but in Italy we don’t have canola oil. Do you know a valid substitute?
Most other vegetable oils, such as safflower, sunflower, corn, soybean, or vegetable oil blends, should work, as long as they have a relatively neutral flavor or a flavor that you like. I usually suggest canola because it’s among the healthier oils and is relatively neutral in flavor. I have also made a number of waffles with olive oil, but those are only waffles that are savory (rather than sweet), and ones where I actually want a bit of olive flavor, since olive oil can have a strong flavor. You could also get away with using olive oil in a neutrally flavored waffle if you planned on putting a savory topping on it, like hummus or a tomato-based sauce–but not something sweet like maple syrup. Also, I’ve read that in some locations canola oil is still called rapeseed oil; its name was apparently changed for marketing purposes. Hope that helps!
Hi! You may have already realized this, but I’ve been meaning to tell you that I made your naked waffles! They turned out great, so I blogged about it for Vegan MoFo (The Vegan Month of Food.) I love how you guys promote veganism, and your concern for the world and the people and animals in it. Waffleparty is fabulous idea. Thanks for sharing what you do with the rest of the world!
Many thanks for letting me know! Also, your Vegan Cooking with Soul site looks like it will contain lots of exciting and useful reviews. Love the pics; makes me hungry even though I just ate. 🙂 Best wishes!
These waffles were pretty good – crisp and fluffy. I changed the flour around to 1.5 c white and 1 c buckwheat.
I think it would be more helpful to give the yield in cups of batter rather than waffles, since waffle iron capacities may vary. I got 5-3/4 cup batter when I did mine.
Glad they worked out with a little modification as well. The point you bring up re: yield is a good one that I’ve actually discussed with a few people. The tricky part is that some batters expand significantly more than others while baking, i.e., a cup of one batter might produce a greater volume (and thus more servings) of finished waffles than a cup of another batter; and people often plan things out according to how many people they wish to serve. From what I can tell, this is why most cookbooks I’ve seen with waffle recipes note # of waffles, along with the diameter. Of course, even that doesn’t account for some factors like the depth of the iron grids, or the fact that a denser waffle will be more filling. Perhaps the world needs two new units of volume measurement, e.g., the “waffle cubic centimeter” and “waffle density factor.” Or maybe some bright Google summer intern will design a tool for converting numbers of waffles among various models. 🙂 Happy waffling!
This sounds great! 🙂 I am becoming the rebel in my meat eating family, and missing waffles and other delicious breakfast foods. :/ I’m not fully committed to being vegan, but i plan on doing so when i get a job and a car, so i can shop for myself, and not have to have my family go out of their way to buy and make special meals for me. And if there are people trying to become vegan, but hard to make the commitment, read The Kind Diet by Alicia Silverstone. It is very convincing. 🙂 Thankyou, again, wonderful waffle person! ;D haha. 🙂
You’re very welcome, and thanks also for mentioning the book. I recently read about it in VegNews, and it sounds very inspiring and useful. Perhaps someday the meals you wish to enjoy will no longer be considered “out of the way.” 🙂
Would a substitute like evaporated cane sugar work instead of brown sugar? I don’t really want to buy the brown sugar just for this recipe, however I do want a high chance of success since I’m making them for a friend’s birthday weekend. Would appreciate your advice, thanks!
Thanks for your question, and what a great birthday gift! 🙂 I have not yet tried this particular recipe with evaporated cane sugar, but I can say that brown sugar does add a slightly different flavor to waffles along with a bit more darkness and crispiness, and in some cases interacts a bit better with the baking soda. If you have some molasses (or by chance, the less common barley malt syrup) on hand, adding a tablespoon of that alongside the sugar substitution should yield similar results. If not, I’d try the substitution prior to the party to be safe, perhaps with half a recipe.
thanks, it worked out well. For the record I used only all-purp flour, no whole wheat, and I subbed evaporated cane sugar for brown. I happen to have barley malt syrup, oddly enough, so I added a tablespoon of that. the only issues I had stemmed more from the quirkiness of what is probably a 30+ year old waffle iron that was my grandmother’s.
Thanks for letting me know, and I’m glad you had some barley malt syrup on hand. Good stuff. Older irons can be be hit or miss–I recently tried a neighbor’s decades-old iron that worked wonderfully when a thin coat of oil was sprayed on prior to each waffle (which I generally do even with modern “non stick” irons anyway), but I’ve also heard a few not-so-happy stories. Factors include, but aren’t limited to, wattage and condition of the grids, and how evenly the waffle iron’s surfaces heat.
Also, using just all-purpose flour can create a slightly lighter waffle, but when removing some of the texture it becomes especially important to leave the batter slightly lumpy (which is good to do anyway), to avoid a somewhat toughened “cardboardish” consistency in the final product. Hope that helps a bit!
Hi, just stumbled across your site… it’s really fun and I can’t wait to try all of your recipes!
I’m rather new to the “science” of cooking and have a lot to learn about veganizing recipes I have. I have a question about the oil… what purpose it serves… I would like to reduce or eliminate it. Knowing what work it does while cooking away in the waffle iron would help me to devise an appropriate sub for it. Or, better yet, if you have a suggestion for me, that would be great. Thanks!
The fat in the oil helps waffles to cook and develop a slightly crispy texture, enhances flavor, and reduces sticking in conjunction with the oil you spray onto the iron. In a recipe that calls for no more than 2 to 3 tablespoons of oil, if you don’t mind experimenting a bit, you may be able to get it down to 1 tablespoon if you’re spraying a decent coat of oil on the iron before each waffle. If you want to eliminate it altogether, you might try the Vegan Coconut-Buckwheat Waffles or (again if you don’t mind experimenting–I’d suggest trying it with half a recipe to begin with) try substituting coconut milk (not the watered-down or low-fat variety) for at least half the liquid in another recipe. Coconut milk has a high fat content, so can do the trick in some cases. If you’re looking to eliminate the fat altogether, the safest recommendation I can make is to eliminate the oil and increase the liquid until you have a slightly thinner batter of desired consistency for vegan pancakes–you’ll still need a bit of oil for your pan or grill, and you will have a somewhat different flavor and texture than you would have had with a waffle, but will have very little oil. Hope that gives you a few ideas!
I came across your site doing a google search for vegan waffles. How cool to find out about waffle parties – I love the idea!
I tried the naked waffle recipe because I had all the ingredients on hand. They turned out great – really puffy, golden & sweet! I added a little agave and some vanilla – delicious! I think they were the best waffles I’ve ever made. Definitely restaurant-worthy!
P.S. I was out of spray oil, so I just oiled my waffle maker with canola oil & a paper towel, and they didn’t stick at all. 🙂
Thanks for the feedback, and I’m particularly glad to hear the paper towel/oil trick worked. It seems that some waffle irons like that, and some don’t. If you decide to invite a few friends over in May or June and make it a party, certainly let me know.
I LOVE THESE WAFFLES! I mashed up a banana and added it to the batter, then put organic crunchy peanut butter and organic pure maple syrup on top – so, so delicious! I didn’t really have a problem with it sticking/coming apart – just spray the oil on both parts of the waffle iron each time and they come out wonderfully! So filling and delicious, thank you!
You’re very welcome! You’ve highlighted an easy way to use up any near-overripe bananas that may be sitting around on the counter, and the PB-maple flavor combo is a nice one.
This is awesome! I’ve already tried several times. I LOVE IT!! This is my staple on Sunday morning breakfast. Thank you for the recipe.
Glad to hear it, and you’re very welcome!
I got the recipe to work, but thought they were a bit too plain (and maybe a bit dry.) I picked this recipe because it had the least ingredients that I’d have trouble acquiring. Any tips as to how I can modify without going into overly exotic ingredients?
Thanks for your comment. As for the plain part, you can usually add your favorite spices without altering the cooking properties off the waffle, because they’re generally added in small amounts. For example, if you like cinnamon, you might try a teaspoon (or more) of that, and perhaps 1/4 to 1/4 teaspoon of nutmeg. Because this one is intentionally pretty neutral so it will go with a variety of syrups and toppings, so the sky’s the limit in terms of what you want to put on top of it to liven it up. You can add some fruit or finely chopped nuts, but this can impact the moisture level (and other factors) and therefore the cooking properties–if you go that route, I’d probably try adding them just to your first waffle’s worth of batter as an experiment, and if it works, add to the rest of the batter.
As for the dry part, the immediate solution that comes to mind is to cook it for slightly less time, but I recognize that may not result in the desired level of crispiness. If your iron has adjustable heat, you might turn it up slightly so the exterior toasts in a shorter period of time. When experimenting with adjusting the liquid, I advise going in small increments; you can try increasing the oil or soymilk by just 1 or 2 tablespoons to begin with and see if that helps. Alternately, you might try adding a tablespoon or two of molasses. And of course, any type of syrup on top will add some of moisture. Happy waffling!
Made these on Christmas day in my new “the Boss Grill” the first one stuck bad, but then I made the others leaving them in the full five minutes and they popped right out! I added a dash of vanilla to the batter.They were wonderful, a new Christmas tradition Xmas Waffles! Thanks alot and Merry Christmas,Happy Holidays and have a great New Year.
I just used this for Xmas morning for 6 of us. Doubled everything and used vanilla soy milk + plus two mashed bananas. Turned out fine. A few years ago my 1927 waffle iron bit the dust, so I opened it to re-wire it (I’d re-wired the cord years before) and found it had asbestos… So I bought a big new one at the box store and found that it didn’t hold enough heat to cook well. So I’ve been hitting garage sales and collecting. Now I have three, one with no stick that tends to cook well but doesn’t get hot enough to make a crispy crust, and two made in America, ones that work just fine.
My latest favorite waffle recipe is oatmeal. Two cups water, two cups rolled oats, two bananas and a little baking powder and salt/sugar/oil – it’s not exactly the same, but your recipe would give a good idea of proportions. It all goes into my blender and pored right out onto the iron.
For toppings this morning we had maple syrup, almond and peanut butters, and everything else was home canned – apricot nectar, apricot jam, plum jam, peach jam, applesauce… 🙂
Great recipe! I have had much distress with vegan waffle recipes in the past. This one caused me no displeasure. I used 2 cups all purpose flour and 1/2 a cup chickpea flour. I also used only 2 teaspoons brown sugar, but added a teaspoon of vanilla, molasses, and 2 teaspoons flax meal. A perfect basic recipe that is easily adjusted. Thanks for curing my waffle woes!
Emily, Glad to hear it worked out, and it’s great that you’re taking the liberty to experiment a bit! I also love molasses (esp. blackstrap, if you haven’t already discovered it), and flax is esp. great w/ lower-gluten, gluten-free, and filling-heavy waffles to help with binding. Wonderful gifts from nature.
maybe you should look up what and where canola oil comes from and what the real health of this oil is, Id replace it with something like coconut oil or olive oil.
Canola oil is not healthy, its just been pushed by a wealthy industry.
I have addressed questions/comments similar to this elsewhere on this blog. Opinions vary greatly on this topic, ranging from individuals who believe that foods should not incorporate any added oils, to others who believe in one or more specific oil(s) over others. If you substitute a particular oil for a recipe on this site, and it works well, please feel free to leave a comment.
These were great! I woke up this morning to make waffles for my mom’s birthday – one of her favorite breakfast foods, but we hadn’t had any since I went vegan. I ran out of normal soy milk after less than a cup, and had to substitute chocolate soy milk, so I decreased the brown sugar just a bit. I didn’t have proper measuring spoons or any whole wheat flour (AP substituted fine), but they still came out great! Maple syrup, fresh cherries and peaches on the side, eggs (for the non-vegans) – overall, a great birthday breakfast! Thanks so much!
Thanks so much for this wonderful recipe and your amazing site. We just found out that our youngest is allergic to eggs, dairy and nuts so we have spent the summer transitioning the family to a vegan diet and trying to adapt our already vegetarian diet to satisfy all of our kids dietary needs. Needless to say our older children have been struggling a bit with the change. However, there were no complaints when these waffles were served today. In fact it was an all out race to see who could finish their first waffle so that they could grab another from the stack. We were wondering if you have any advice when it comes to substituting coconut oil for the canola oil. Are there problems with the waffles sticking or binding if we make the substitution? Again thanks for such a great resource we will definitely be ordering a copy of your cookbook.
Thanks for visiting, and I’m glad to hear the site has been helpful! While I’ve had good luck w/ coconut *milk* w/ some recipes (replacing much of the soymilk as well as the oil, to bring the total fat content back up to a desired level), I personally haven’t tried substituting coconut oil for the canola oil yet. I don’t know of any reason a direct substitution shouldn’t work, and would love to hear what results you get. Sometimes different oils can yield different results when you’re doing things like frying at high temps due to the different “smoke points” of some oils, but I haven’t yet heard of significant differences for waffle baking. You’ll still want to spray the iron grids w/ some type of oil (pressurized can works best for good even coating) prior to each waffle.
You can use any type of non-dairy milk, reducing the amount by 1 to 2 tablespoons to start with if you’re using milk that is a bit thinner than store bought soymilk. As many store bought milks use thickeners, my hunch is that your homemade nutmilk will be slightly thinner. Happy vegan waffling! Also, homemade hazelnut milk sounds very delicious.
oook Thank you so much!
What kind of waffle iron should i buy…i have been researching the best types and have come up empty…i love belgian waffles and would like a waffle iron suited for the tasks…but with the different brands, im not sure which one would be best…help…i want a waffle party!!!! 😉
Hi, Yemayah. Thanks for visiting. Check out this earlier post with some ideas on this, as well as additional info in the comments. If you need tips on various waffle maker features to consider, as well as accompanying waffle making tools, I’ve included a sections specifically on these topics in the Global Vegan Waffle Cookbook. Hope that helps!
Hey, I was looking to make these waffles, since I have no eggs and I have been craving waffles for a while now. I just wanted to ask:
I do not have whole wheat flower, soymilk, canola oil, and brown sugar, however, I do have all purpose flower, evaporated milk, vegatable oil, and regular sugar. Will these be ok to use for this recipe? : /
And, if it is ok to use all purpose flower, would I double the amount of flower I put into this recipe (ex: 1 cup of all purpose flower PLUS 1.5 cups of all purpose flower to replace the whole wheat flower) ?
Thanks for visiting. While that’s an ambitious number substitutions, I’ll do my best to provide a bit of guidance.
Evaporated milk, as far as I know, has a higher solid/liquid ratio that soymilk, so a 1:1 substitution may not work. You *might* get a sub. of half evap. milk and half water (with total of the two adding to the original soymilk amt. called for in the recipe) to work pretty well. Yes, oil can simply be substituted 1:1 veg. for canola. The flour types can also be substituted 1:1, with possible slight differences in liquid absorbed and noticeable differences in texture. Sub’ing white sugar for brown sugar may not work b/c brown sugar has a higher acid content that reacts w/ the baking soda to provide leavening. Your waffles may not be fluffy enough w/ white sugar. If you have some molasses, google subs. of molasses plus white sugar for brown sugar. Hope that helps!
Good morning. I confess I landed here because I was out of eggs and wanted to make waffles anyway. I used 100% whole wheat flour (2.5 cups), water instead of soy milk, and added vanilla and about 1/4 package chocolate chips. And I used I can’t believe it’s not butter instead of oil. My kids are devouring them! 2 of my waffles did stick and pull apart in the middle…maybe I should have re-sprayed after the first two? Anyway, it doesn’t matter, they still taste good and my son actually likes when the pull apart since he likes to put stuff in the middle and make a waffle sandwich.
That said, next time I’ll re-spray!
Thank you for this recipe. My kids don’t know they’re eating something pretty darn healthy for breakfast.
Hi, Elyse. Yep, you’ve already troubleshot your problem–important to spray a bit of oil on both grids before each waffle, even with non-stick surfaces.
Thanks for sharing this recipe! My son has several allergies to wheat and soy, so I substituted non-wheat flour and vanilla rice dream for the soy milk. The waffles taste great!!! I added a little xanthan gum to the second batch to hold them together a bit more. I am sure we’ll have fun with this site in the future; what a great resource! Thanks again.
Justin, Glad to hear it was helpful; thanks for letting me know!
I’ve been making these for a few months now, and they’re absolutely delicious. We hadn’t had waffles in a few years due to my son’s food allergies, so I’m psyched that they’re back on the menu again. Thanks so much!
Thanks for the recipe, Dave! I think there is something wrong with my waffle iron. This is the 3rd vegan waffle recipe I’ve tried, and it just doesn’t work. My waffle iron is 1000 watts, has a nonstick coating, and is 17 years old. It’s a Salton, and makes thin (not Belgian) waffles, in the shape of 5 hearts joined together at the bottom point. I’ve tried the recipe above (with a minor substitution – I had less than a cup of ww flour, so I substituted white AP flour for the missing ww flour, with a couple of tablespoons of wheat germ and ground golden flax seeds added); I tried to veganize a waffle recipe using Ener-G egg replacer; and I tried another vegan waffle recipe from a long time ago. All three recipes resulted in a waffle iron that baked shut and could not be released without pouring water into the edges until the soaked waffle fell apart. I keep greasing the waffle iron with more and more oil. The most recent time, using the recipe above,I put so much oil on the waffle iron, the oil overflowed after I poured the batter in and closed it. And still, it baked shut. I’m now searching eBay for a used waffle iron.
Thanks for sharing your experiences, and sorry to hear things haven’t worked out yet. Hard to diagnose without seeing it, but sometimes following a few major burns/sticks with an iron, it can be difficult to get it totally clean without damaging the surface of the iron. Scratches and gouges from overly harsh cleaning increase the likelihood of sticking, as do remnants of burned and stuck-on batter, so it can be kind of a catch 22 if the iron hasn’t always been gently cleaned. Also, it is possible to put on *too* much oil, which is why I suggest spray-on oil rather than brushed on. Adding and substituting different amounts of binders like flaxseed and egg replacer significantly change recipe properties and can increase likelihood of sticking. The wheat germ, as flaxseed, absorbs some moisture, which also changes properties and potential likelihood of sticking. You might try a new (or very well cared for used) iron or a friend’s newer iron with a relatively basic yeast-raised recipe w/o substitutions and just a bit of spray on oil on each grid (no more than two seconds of spray on each side), and go from there by trying a non-yeast-raised recipe in its original form. Happy vegan waffling!
Thanks, Dave! My waffle iron and its nonstick coating are in pristine condition because I always wash it by soaking off the baked-on waffle. I’d be more willing to blame the batter if the same thing hadn’t happened with 3 different batters. I’m now leaning towards an antique cast iron stovetop waffle maker, which is nonstick after it’s properly seasoned. Thanks for your help & advice, and for the recipe!
Hello! I’ve been learning to cook without using eggs since my fiance does not eat them and I have the silly question. I have the pre-mixed box of Krusteaz waffle mix and I was wondering if using applesauce rather than eggs would work in this case. I made cookies last night and it worked like a dream! Any suggestions?
Tricia, Unfortunately, because every pre-made mix has different properties, and I don’t have experience w/ this particular one, I’m unable to offer any educated thoughts. Waffles need a bit more binding than cookies; sometimes the wheat flour offers enough binding on its own, and sometimes a binder like ground flaxseed is needed. I do know others have had success with using another premixed brand (Bisquick) w/o eggs for pancakes and waffles, but have not yet tried this myself.
I made these using the recipe as written and they were great. Came out crispy on the outside and soft on the inside. I’ve tried lots of vegan waffle recipes and this one works the best with my waffle iron – a heart shaped Black and Decker. Thanks! @kerilee
Kerilee, The only thing that comes close to a heart of gold is a heart-shaped waffle that’s crispy on the outside and soft on the inside. 🙂 Glad to hear they turned out well, and thanks so much for sharing.
Way to much baking powder in this recipe. If you can taste it…not good:(
I know sometimes substitutions cause sticking to occur. If I substitute whole and white spelt flour do you think I will have a problem with waffles sticking to the waffle iron?
Hi, Sean. My experience has been that spelt flour does not bind as well as regular wheat flour, in addition to having somewhat different liquid absorption properties, so you may indeed run into issues with the waffles separating and sticking.
Jan, Sorry to hear you were able to taste baking powder. This can sometimes result from the baking powder clumping up a bit when the liquid is added. (Similar to what can happen with cocoa powder.) If that is what occurred, it can be prevented by mixing the baking powder in with the other dry ingredients, making sure any clumps are broken up, before adding the liquid. Hope that helps!