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!
*PLEASE NOTE THIS PAGE DOES CONTAIN AFFILIATE LINKS. I ONLY LINK TO PRODUCTS I ABSOLUTELY LOVE AND RECOMMEND. THANK YOU FOR YOUR SUPPORT.
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 Bowl Double Chocolate Chip Pancakes
Best Ever Vegan Waffles
Ingredients
Flax Eggs
- 1/4 cup ground flaxseeds
- 1/2 cup water
Vegan Buttermilk
- 3 1/2 cups soy milk*
- 2 tablespoons apple cider vinegar
The Rest
- 2 cups all purpose flour*
- 1 1/2 cups whole wheat flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup melted coconut 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 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!
Recipe Notes
- 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.
NUTRITION INFORMATION
Libby
Nora! Every time I make any of your recipes whatever it is turns out amazing! Seriously! Thank you for being such a great inspiration for my vegan creations! ❤️
Nora
You’re so welcome! Thanks for the great comment!
Annie
Can I use psyllium husk powder instead of the flaxseed??? If so how much/how many “eggs” are I the recipe?
Nora
I’ve never tried it, but it might work. About 4 eggs is what I’m substituting here.
Annie
Thanks 😊
Shannon
Winner! My husband ate his first waffle plain, nothing on it. It was so good. I got him to add a little peanut butter for the next one. Will be using this recipe a lot! Thx so much.
Nora
You’re welcome! Glad you liked them!
Tara
Seriously amazing! I make a ton and freeze them
Nora
I do the same thing!
Christy
Could you use date or maple syrup in place of sugar?
Nora
You could yes, but if you use a liquid sweetener, add less water or milk to make up for it.
Amanda
my daughter is making waffles at school and wondering if this recipe can be pre made the night before and be used the next day? Thanks 🙂
Nora
Yes, you can make the batter the night before and then make waffles the next day. Thank you!
Aubrey R Skinner
Why does the recipe call for whole wheat flour and white flour? Do the different flours do something in particular to make the recipe?
Thanks!
Nora
You could use all white or all whole wheat, or a mixture. I like the mixture called for because the waffles taste light while having more nutrition packed in with some whole wheat flour. Thanks!
Anita
This is the best vegan waffle recipe I have found so far! We have made this 3 times in the last month. Waffles are crisp on the outside and fluffy on the inside. These have become a family favorite!
Nora
I’m so happy to hear it, thank you!
N. T.
I usually don’t leave reviews but these were perfect! My dairy allergy 4 yr old devoured them and my husband had two helpings. I’ve tried lots of vegan waffle recipes and this is by far the best!
Nora
Aw I’m so happy to hear they were a hit, thank you!
Laurie Bell
All my husband said while devouring 2 of these was WOW (with his mouth full)! He’s quite picky so that says a LOT. I only had whole wheat pastry flour (Kimg Arthur brand) and they turned out great!
Nora
I’m so glad to hear that! Thanks for the comment.
John D
They turned out perfect!! Thank you so much! My daughter and I just made a vegan breakfast spread and your waffles were the center piece. We used oat milk and Bob’s Red Mill Egg Replacer.
Nora
That’s so great!
Linda
These waffles stuck to my non-stick waffle iron. I don’t know if it’s the oil I used or what but I will experiment with alternative oils and butters. I did a control experiment with fully loaded animal products and they did not stick.
Nora
Did you grease the waffle iron well? I think vegan waffles can sometimes stick a bit more, just use more care and let them fully cook before trying to take them out, and grease your iron well in between each waffle. Waffle irons can vary so much, but I can tell you my waffles never stick to this waffle maker and I don’t have to grease it either. It’s amazing!
Laura Swain
Had to come here to say we make these every weekend and absolutely love them! Thank you so much!!!
Nora
You’re welcome! So glad you love them!
Constance H.
Hi there! This was my first time making vegan waffles. The taste was delicious however, my waffles were very crispy. I was wondering what I could do to make them more fluffy?
Nora
I usually think of crispy as a great thing when it comes to waffles. 🙂 If you mean thicker, crispy on the outside and fluffy on the inside, you probably need the batter to be thicker, so simply add a bit more flour, or less water/milk so the batter is thicker. Your waffle iron also determines a lot about how thick the waffles turn out. Hope that helps!
Jocelyn Bly
What would the recipe be if I just wanted to use white flour?
Nora
Just use 3 1/2 cups white flour. Thanks!
Kathy
I halved the recipe since there are only 2 of us, substituted Steviamate for sugar (1 T) and use and didn’t have whole wheat flour so used a full 2 cups all purpose flour. Big thumbs up from hubby 😊
Nora
I’m so glad you enjoyed them!
Megan
These waffles were absolutely delicious!!
I had yet to make vegan waffles,.. and these did not disappoint one bit. I used white flour + 1 to 1 gluten free flour (since I did not have any whole wheat) and they turned out super fluffy.
Your recipes are always my Husband I’s go to when in search for a recipe! 🙂
Nora
Thanks for the great comment!