A while back, at a quasi-diner in the suburbs of Denver, I learned the joys of what I have come to call “breakfast cake.” The anatomy of breakfast cake is simple enough—you’ve got your waffle, you’ve got your whipped cream, and you’ve got your strawberries on top (or other fruit of choice). The deliciousness is found in its simplicity, and—as it often happens—in doing the basics well.
So, when my spouse and I decided to invest in a waffle maker (the bougie-but-amazing Breville BWM640XL), and it became clear I needed to up my waffle game to ensure we got our money’s worth, I started out trying to make the best vegan breakfast cake possible. And, I am happy to say, we’ve gotten that and more out of it thanks to this waffle recipe.
Of course, you don’t have to make breakfast cake to enjoy these waffles. You can always pair them with other things—from a simple drizzle of maple syrup all the way to vegan fried chicken. Heck, I’ve even omitted the sugar, increased the salt a bit, and put chopped Emperial Kjøttkaker (Meatballs) and brown gravy on them—and it worked! It was delicious!
Like many Emperial recipes, these waffles can be made either vegan or vegetarian depending on your preferences using simple swaps, as noted in the recipe. However, the vegan version is the best in my book.
Fuck yeah, let’s do it.
Emperial Waffles
Prep Time: 20 min
Cook Time: 15 min
Servings: 8
These waffles are light, airy, and the perfect way to start a weekend morning. No need to pay someone bougie brunch place an outrageous amount for something you can make at home in a little over 30 minutes, and you can always supply your own mimosas.
Recipe makes ~8 large waffles.
Ingredients
Wet
425 ml unsweetened soy milk (or 1% milk)
100 ml canola oil
90 ml JUST Egg (or two large eggs)
5 ml (1 tsp) vanilla extract
Dry
300 g all-purpose flour
60 g sugar
15 g baking powder
3 g salt
Directions
Step 1
Combine the wet ingredients in a medium-size mixing bowl, and whisk (either by hand or with a hand mixer).
Step 2
Add the dry ingredients into the mixing bowl, and whisk (again either by hand or with a hand mixer) until completely integrated.
Step 3
Pour batter into pre-heated waffle maker/waffle iron, and cook until desired texture.
Note: if you’re using soy milk, the waffles will be lighter in color even when cooked through and crisp—check for doneness based on texture, rather than color. A toothpick can be helpful with this as well.
Serving
Serve the waffles warm with a bit of maple syrup for a simple and delicious breakfast, or at room temperature with whipped cream and fruit (chopped strawberries are a winning choice) for the full “I’m eating cake for breakfast” experience. If you’re feeling adventurous, try serving them with vegan fried chicken.
Extras can be saved in the refrigerator for a few days, and reheated in the microwave—or preferably, a toaster oven.
Emperial Foods 
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