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 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!
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
Ali
October 21, 2018 at 6:54 amOurs didn’t come out as pretty as your pictures, but they sure were delicious!! Thanks!!
Shayna
December 17, 2018 at 1:55 pmI want to prepare the batter at home and then bring them to work for an after-school club. (It will be refrigerated.) Will that work, or does the batter have to be used immediately?
Nora
December 17, 2018 at 2:07 pmYes, that will work. If it sits for hours, you may need to thin it a little with water before you cook the waffles, because the batter thickens as it sits.
Meg
December 24, 2018 at 8:48 amDo you coat your waffle maker with cooking spray?
Nora
December 24, 2018 at 9:10 amMy waffle maker is non-stick and you aren’t supposed to use oil on it, so I don’t. So it depends on your waffle maker. On my old one, I always did or they would stick.
alice
December 29, 2018 at 11:32 amI loved the flavor of these waffles! Just sweet enough without being too sweet. I really appreciate the use of whole wheat flour, flax and soy milk for a bit of a nutrition boost even though waffles aren’t supposed to be a “health” food. They were just as promised, soft on the inside and crisp on the outside. Thank you Nora for another great recipe.
Nora
December 29, 2018 at 1:10 pmI’m so glad you enjoyed the waffles! Thank you!
Bev
December 31, 2018 at 7:59 amEating them with my company right now. Fabulous!!!
Nora
December 31, 2018 at 8:36 amI’m so glad Bev! Thanks for dropping a comment. 🙂
Diana Nicholson
January 19, 2019 at 10:43 amIf using an egg replacement other than flax how many “eggs” would you need??
Nora
January 19, 2019 at 4:10 pm2 “eggs” should do it. Though I haven’t tried them with anything but flax/water. 🙂
Lili
January 29, 2019 at 2:49 amThank you so much for sharing this recipe!! I’ve tried it with both chia seeds and ground flax seeds and they turned out perfect both times! My non-vegan friends loved them and my mom asked for the recipe haha! I’m so glad I’ve found yours, definitely the best vegan waffle recipe I’ve tried 😄
Nora
January 29, 2019 at 6:06 amI’m so glad you are enjoying the waffles! Good to know it works with chia seeds as well, and that even your non-vegan friends and mom like them. Thank you!!
Stephanie
February 2, 2019 at 5:32 amI have made these waffles twice and they sure taste good but i could rather skipping the coconut oil (as bad as butter) – have you tried with apple sauce or chia seed instead.
Nora
February 2, 2019 at 6:26 amI’m glad they taste good! I have used applesauce in place of the coconut oil, and it works quite well. However, the waffles aren’t as crispy. Still very tasty though! 🙂
Ivana
February 10, 2019 at 3:48 amNora,
Thank you so much for this recipe, waffles are soooo good!! I made them with spelt flour only and worked very well 🙂
Nora
February 10, 2019 at 6:05 amSo glad you enjoyed the waffles! 🙂 Thank you!
Roy Willis
February 21, 2019 at 11:00 amFabulous! A keeper in my house!
Paulina
February 24, 2019 at 12:27 amThis recipe is perfect! Thank you so much for sharing it. I used pumpkin seed milk that I had made earlier instead of soy milk. They turned out spectacular. The kids loved them. God bless you
Kate
February 24, 2019 at 6:36 amWe love these waffles but they stick in my waffle maker so bad! I can barely get them out. I never had that problem with my old non vegan recipe. Any ideas? Is it the flax???
Nora
February 24, 2019 at 3:40 pmThe problem is usually the waffle iron. I make these all the time using my non-stick waffle iron that doesn’t even need to be sprayed with oil. Other waffle irons are just more likely to stick. When I still had my old waffle iron, I just used spray oil and they never stuck.
Kate
February 25, 2019 at 6:26 amHmmmm I sprayed oil all over it and they still stick! They glue my waffle maker shut and I have to pry them out. Good thing we like our waffles crispy!
Kiersten Moreno
March 3, 2019 at 8:47 amThese came out just as the picture showed. I added a few tablespoons of water to thin it just a tad. They tasted a little heavy compared to traditional waffles, but I’m assuming that’s due to the wheat flour. I fed them to 6 kids who were all satisfied! I gave 4 stars only because the recipe used so much sugar. Thanks for sharing!
Jenny Claire Carey
April 10, 2019 at 7:50 amI just make these this past weekend, and they are fantastic! I’d never made waffles before, so there was some trail and error, and a lot of mess… but I’ve got it down now! These froze up wonderfully, and I’m looking forward to pulling these out on lazy weekend mornings! Thank you for another stellar recipe!
Philip
April 15, 2019 at 11:40 amLove this recipe. Waffles come out light, fluffy, and flat out delicious. Huge hit with both vegans and non-vegans alike.
Elizabeth
April 20, 2019 at 7:43 amThese came out perfectly. I had to cut the recipe in half because I didnt have enough soy milk. Still came out great! They are delicious. Better than the non vegan waffles I used to make! Thanks for the recipe!
Nora
April 20, 2019 at 10:50 amI’m so glad you liked the waffles! Next time, you can always use water if you don’t have enough soy milk. Sometimes I do this, and it’s totally fine. Thank you!
Ben
April 24, 2019 at 8:30 amWaffles turned out light, crispy and delicious. Great flavor. Thanks for the recipe. This will be my favourite waffle recipe .
Stephanie
May 12, 2019 at 11:50 amMade these on a whim for mother’s day as I misplaced the recipe I normally use. I was out of white flour (only had 3/4 cup) so used mostly sprouted spelt and these turned out amazing! Definitely my go to waffle recipe from now on! I also added a bit (okay a lot) of cinnamon because we love cinnamon here! They made 8 perfect waffles in my Belgium waffle iron. Topped with strawberries, blueberries, and coconut whipped cream… can’t be beat!