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!

close up of a waffle with butter and syrup all over it

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.

pouring syrup on waffles, very close up shot

Ingredients needed (with substitutions)

  • Ground flaxseeds – To make the flax egg. Chia seeds will also work.
  • 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.
  • All purpose and whole wheat flour – The waffles taste best with the white and whole wheat flour combo, but you can make them with all white flour, all whole wheat flour, white whole wheat flour, whole wheat pastry flour, or even spelt flour.
  • Baking powder
  • Granulated sugar – You could also use cane, raw, coconut, or brown sugar.
  • Coconut oil – If you don’t have coconut oil, you can use melted vegan butter or canola oil. 
  • Vanilla extract

looking down at a plate of waffles

How to make vegan waffles

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”. (Full instructions are in the recipe card at the bottom of the post.)

  1. In a large bowl, whisk together the flours, baking powder, salt, and sugar.
  2. Next, add in the flax egg, vegan buttermilk, melted coconut oil, and vanilla. Stir until just combined with a large wooden spoon (don’t over mix!). 
  3. 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.
  4. 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!

collage of how to make waffles, step by step in the waffle iron

Can these be made gluten free?

You can use spelt flour or a gluten free mix instead of white and whole wheat 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.

syrup dripping on a stack of waffles

Want more sweet and simple vegan breakfast recipes?

close up square image of a waffle with butter

Best Ever Vegan Waffles

Servings: 8 large waffles
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Nora Taylor
Course: Breakfast
Cuisine: American
How to make the Best Ever Vegan Waffles! Nice and crispy on the outside, soft and fluffy on the inside.
4.92 from 61 votes
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Ingredients

Flax Eggs

  • 1/4 cup ground flaxseeds
  • 1/2 cup water

Vegan Buttermilk

The Rest

  • 2 cups all purpose flour
  • 1 1/2 cups whole wheat pastry flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 2 teaspoons pure vanilla extract
US Customary - Metric

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: If your milk is cold, warm it for a minute in the microwave, otherwise it will cause the coconut oil to harden in the batter. 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 flours, baking powder, salt and sugar. 
  • Add the flax eggs, vegan buttermilk, melted coconut 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 oil (unless your waffle iron is non-stick). 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

  1. May use coconut, almond, cashew or any other kind of non-dairy milk that you wish in place of the soy milk. 
  2. These definitely taste best with some white flour, but you can make them with all whole wheat flour, white whole wheat flour, whole wheat pastry flour or even spelt flour. I haven't tried a gluten free flour but I'm pretty sure it will work okay.
  3. If you don't have coconut oil, you can use melted vegan butter or canola oil. They all work just fine. Applesauce will work for an oil free option, but they won't be as crispy.
  4. These waffles freeze beautifully. To reheat, simple pop them in the toaster until warmed through and crispy. I always have waffles in the freezer!
  5. These make 8-9 large Belgian waffles, but if you have a smaller square waffle maker, they make around 22 waffles.

Nutrition

Serving: 1serving, Calories: 420kcal, Carbohydrates: 55g, Protein: 10g, Fat: 19g, Saturated Fat: 12g, Sodium: 349mg, Potassium: 604mg, Fiber: 5g, Sugar: 11g, Vitamin A: 406IU, Vitamin C: 7mg, Calcium: 300mg, Iron: 3mg

*This recipe was first published October 2018 and has been updated with improved photos and writing. 

 

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