Learn how to make the Best Ever Vegan Waffles! Nice and crispy on the outside, soft and fluffy on the inside. Plus, they’re easy to make and use ingredients you likely already have in your pantry!
These truly are the best vegan waffles I’ve ever had. Perfectly crispy on the outside and fluffy on the inside, as a proper waffle should be. Plus, they’re easy to make, require only 1 main bowl, and use ingredients you likely already have in your pantry!
I’ve left plenty of room for substitutions so you can use what you have on hand. Make them fresh for Sunday morning brunch, or freeze a batch and pop them in the toaster for a super quick, delicious breakfast.
If you’re a waffle enthusiast like me, you’ll want to try my pumpkin waffles or my gluten free waffle recipe.
Ingredients needed (with substitutions)
- Ground flaxseeds – To make the flax eggs. Or simply omit the flax eggs and increase the oil. Works perfectly!
- Soy milk – Use coconut, almond, cashew, or any other kind of non-dairy milk in replacement of the soy milk.
- Apple cider vinegar – For perfectly risen, fluffy waffles. You can substitute this for lemon juice or white vinegar.
- Flour – You may make these waffles with all white flour, a mix of whole wheat and white, all whole wheat or even gluten free.
- Baking powder
- Granulated sugar – You could also use cane, raw, coconut, or brown sugar.
- Melted vegan butter or oil – Melted coconut oil, canola oil or vegan butter all work here. For oil free, you can substitute applesauce but they won’t be as crisp.
- Vanilla extract
How to make vegan waffles
Full instructions are in the recipe card at the bottom of the post. This is simply an overview with photos.
Start by preheating your waffle iron according to the manufacturer’s instructions. This is the best way to get perfect waffles every time! This waffle iron is my favorite because it makes more shallow waffles (not Belgian waffles) and the batter never sticks. Prepare your flax egg and vegan “buttermilk”.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Next, add in the flax egg, vegan buttermilk, melted butter or oil, and vanilla. Stir until just combined with a large wooden spoon (don’t over mix!).
- Spray the waffle iron with cooking spray (unless the waffle iron is truly non-stick). Pour some batter onto the hot iron. The amount will vary depending on your waffle iron, I used about 3/4 cup per waffle.
- Cook as directed until the waffle is golden brown on both sides. Don’t try to remove the waffle before it’s cooked, or it will stick!
Can these be made gluten free?
You can use spelt flour or a gluten free mix instead of white flour to make turn this into a gluten free recipe. Alternatively, use my recipe for Vegan Gluten Free Waffles.
Toppings and add ins
Load your waffles with a ton of toppings, if desired. You could drizzle them in maple syrup, whipped cream, vegan butter, lemon curd, fresh berries, sliced bananas, vegan Nutella, slivered almonds, or caramel drizzle. If you really want to make this into a savory meal, make my vegan “chicken” for maple syrup-drenched vegan chicken and waffles!
Customize your waffle batter with tasty add-ins. I recommend using:
- Dairy free chocolate chips
- Sliced bananas or strawberries
- Peanut or almond butter
- Blueberries
- A hint of cinnamon
- Pumpkin spice
Tips for the best waffles
- The batter should be fairly thick. If it’s too runny, add a few tablespoons more of flour. If it’s too thick, add a little more water.
- Don’t over mix the batter. Mix until everything has just combined for the lightest, fluffiest waffles. If there are lots of lumps, just let the batter rest for 10 minutes so they can dissolve.
- If you’re not ready to serve the waffles immediately, keep them in a warm oven (200ºF) until you’re ready to serve. This will keep them crispy and hot.
How to store leftovers
Wrap the leftover waffles individually or seal them in a container. Store them in the refrigerator for 3 to 4 days.
To freeze the waffles, place as many as you can in a freezer-safe bag. They freeze very nicely and will last for up to 3 months.
Pop the frozen or chilled waffles in a toaster until they’re warmed through and crispy.
Want more sweet and simple vegan breakfast recipes?
- Simple Vegan Pancakes
- Vegan French Toast
- 1 Bowl Vegan Blueberry Muffins
- Vegan Chocolate Pancakes
- Vegan Banana Pancakes
Best Ever Vegan Waffles
Ingredients
Flax Eggs (see notes for alternative)
- 1/4 cup ground flaxseeds
- 1/2 cup water
Vegan Buttermilk
- 3 1/2 cups soy milk
- 2 tablespoons apple cider vinegar
The Rest
- 3 1/2 cups all purpose flour* or a mix of whole wheat and white flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup melted vegan butter or coconut oil, or other oil
- 2 teaspoons pure vanilla extract
Instructions
- Preheat waffle iron according to manufacturer’s instructions.
- Make the Flax Eggs: In a small bowl, combine the ground flax and water. Stir, and set aside to thicken.
- Make the Vegan Buttermilk: In a large measuring cup or bowl, measure 3 1/2 cups of soy milk. Add the apple cider vinegar, stir a little with a spoon and set aside to curdle.
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Add the flax eggs, vegan buttermilk, melted vegan butter/oil and vanilla to the dry ingredients. Stir until just combined with a large wooden spoon, being careful not to over mix. The batter should be fairly thick, if it's too runny add a few tablespoons more of flour. If it's too thick, add a little more water.
- Spray waffle iron with non-stick spray. Pour the recommended amount of batter onto hot waffle iron, and cook until the waffle is golden brown on both sides.
- Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with fresh berries, coconut whip, vegan butter, maple syrup and anything else you desire!
Video
Notes
- I recently discovered that you can make these waffles without flax seeds. Omit the flax eggs and increase the oil to 3/4 cup. Works really well, but they are slightly less crispy.
- May use coconut, almond, cashew or any other kind of non-dairy milk that you wish in place of the soy milk.
- For gluten free waffles, simply substitute an all purpose gluten free flour.
- For oil free, you can use applesauce instead of oil, but they won’t be as crispy. Melted vegan butter, melted coconut oil or a neutral flavored oil all work.
- These waffles freeze beautifully. To reheat, simple pop them in the toaster until warmed through and crispy. I always have waffles in the freezer!
- These make 8-9 large Belgian waffles, but if you have a smaller square waffle maker, they make around 22 waffles.
Nutrition
*This recipe was first published October 2018 and has been updated with improved photos and writing.
These waffles are super easy to prepare, delicious and PERFECT! It makes A LOT of classic style waffles and that made me and my family so happy because we couldn’t get enough! I used ground chia seeds instead of the ground flaxseeds and it worked out fantastic. Freezing them (we had to stop ourselves at some point) and reheating in a toaster oven is as good as freshly made. We simply topped ours with vegan butter, maple syrup or strawberry jam and it was an amazing experience. Thank you so much Nora for sharing this recipe and bringing THE BEST waffles into our home!
You are so welcome, Dianna! Thank YOU for your glowing review and kind words! I’m thrilled you are loving the waffle recipe! It’s a regular meal in our home for sure! I love having them in the freezer for a quick and easy breakfast or snack! Happy cooking to you!
Hi Nora!!! I am looking for a vegan cornbread waffle recipe. I saw a video today where a woman made chili and cornbread waffles. Of course none of it was vegan 😒 Have you tried to make cornbread waffles before? I am really wanting some 😆
I haven’t tried it before but it sounds really good! I wonder if you could adjust my cornbread recipe and cook it in a waffle maker. Not quite sure if it would work or not honestly, but it might.
This is the best way of cooking waffles. 10/10 100% love it my whole family had it for brunch.
I just want to say that I’ve come to make these weekly. I use melted refined coconut oil instead of butter, coconut sugar, I add 3 scoops of unflavored protein powder and increase almond milk to 4 cups because of this. I also add 2 teaspoons of maple extract so I can eat them on the go without syrup. They turn out so good every time! I added cinnamon this time and that’s a plus as well. I’m wanting to shake things up and try to make them matcha or even chocolate with cocoa powder. I don’t want to look for another recipe as I love this one so much. What do you think?
Hi Heather. I’m so glad you are loving the waffles! They are a regular item on our breakfast list! I love your variation ideas! I’ve never tried adding cocoa powder to the recipe, though it may work! It’s always fun to experiment with new flavors! Thanks for sharing your fantastic review and feedback! I appreciate you using my recipes! Happy cooking!