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 (1 bowl) and use ingredients you likely already have in your pantry!
This is the best vegan waffle recipe! I’ve made these countless times, and have been meaning to share the recipe for a very long time. Vegan waffles are perfect for Sunday mornings, breakfast for dinner or any other time you get a hankering for them!
What I love about these vegan waffles is:
- They are perfectly crispy on the outside and so fluffy on the inside, like a waffle should be.
- They are super easy to make! 1 bowl, using everyday ingredients with lots of room for substitutions, depending on what you have on hand. Don’t have coconut oil? Use melted vegan butter or canola oil. Use a combination of white and whole wheat flours, or whatever flour you have on hand!
Let’s get started!
How do you make vegan waffles?
First, make your flax eggs and vegan buttermilk. (See instructions below, it’s easy!)
Now, mix all your dry ingredients together in a large bowl.
Add the flax eggs, vegan buttermilk, oil and vanilla.
Mix until just combined, but do not over mix. Some clumps are fine.
Pour the recommended amount onto the hot waffle iron. I highly recommend this waffle iron. It truly doesn’t require any greasing and the waffles never stick, plus it makes evenly cooked, perfectly golden waffles every time!
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Cook until golden brown on both sides. Serve immediately with fresh berries, coconut whip cream, maple syrup, vegan butter and anything else you desire!
- To freeze vegan waffles: These waffles freeze beautifully. Cool them completely before freezing, then place as many as will fit in a large freezer bag, stacked evenly. You can wrap them individually in plastic wrap if desired, but I don’t usually do this. When ready to eat, pop a waffle in the toaster, until it’s warmed through and crispy.
- Keep the waffles warm: If not serving immediately, keep the cooked waffles in the oven at 200 degrees F. This will keep them crispy and hot.
Want more delicious vegan breakfast recipes? Try one of these:
- 1/4 cup ground flaxseeds
- 1/2 cup water
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 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!
- May use coconut, almond, cashew or any other kind of non-dairy milk that you wish in place of the soy milk. I like that soy milk adds some protein, since my kid's have these for breakfast often before going to school.
- 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.
- If you don't have coconut oil, you can use melted vegan butter or canola oil. They all work just fine.
- 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.