Weekend mornings call for a stack of the Best Ever Vegan Waffles! They’re perfectly golden and crispy on the outside and soft and fluffy on the inside. Plus, they’re easy to make with pantry staple ingredients!
If you’re a waffle enthusiast like me, you’ll want to try my Vegan Pumpkin Waffles and my Gluten Free Waffle Recipe as well!
These are seriously the Best Vegan Waffles Ever! They’re golden and crispy on the outside and fluffy on the inside, as proper waffles should be. No one in my family can resist a stack (including me!).
As a bonus, these easy vegan waffles are a breeze to make in one large bowl using a handful of ingredients that may already be in your pantry. You can even turn to the substitution options in the recipe card if you’re missing one or two of the ingredients.
Make it a brunch to remember by pairing these fluffy waffles with my Simple Vegan Pancakes, a batch of The Best Tofu Scramble, and Vegan Strawberries and Cream Scones on the side!
Why this is literally the best vegan waffle recipe
- You won’t believe they’re vegan – You’ll be too distracted by the fluffy, buttermilk goodness! Trust me, one bite of a crispy on the outside and soft on the inside waffle and you won’t be able to stop.
- Pantry staple ingredients – These vegan waffles are easy to make with a handful of vegan baking staples, like flour, ground flaxseed, sugar, and oil.
- A 5-star recipe – This waffle recipe has over 200 5-star reviews from happy readers! Here’s what some of them are saying:
“These are literally the best waffles I have ever had – vegan or otherwise!! I changed nothing – it was perfect.” – Tory
“Amazing recipe!!! The waffles turned out crispy on the outside and soft on the inside, as if they have eggs in them it’s insane!! 10/10 and can’t wait to make them again.” – Dee
“I love these waffles! They are exactly as described: the best ever.” – Nancy
How to make vegan waffles
Find the complete printable recipe with measurements below in the recipe card.
While you preheat the waffle iron, make the flax egg by whisking the ground flax and water together in a small bowl. Set aside to thicken.
Next, combine the soy milk and apple cider vinegar in a large bowl to make the vegan buttermilk. Set aside to curdle.
Whisk the flour, baking powder, salt, and sugar together in a separate large bowl.
Add the flax eggs, vegan buttermilk, melted vegan butter/oil, and vanilla to the bowl with the dry ingredients. Stir until just combined, being careful not to over mix.
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.
Spray the preheated waffle iron with non-stick spray and pour some of the batter onto the iron. Cook until the waffle is golden brown.
Serve the waffles right away with fresh berries, coconut whip, vegan butter, maple syrup, and anything else you desire!
If you’re not ready to serve the cooked waffles right away, keep them in a warm oven (200ºF) until you’re ready to serve. This will keep them crispy and hot.
Topping ideas and add-ins
Now for the fun part… decorating your vegan waffles with ALL of the toppings! Other than a classic drizzle of maple syrup, you can top your waffles with:
- Vegan whipped cream
- Pats of vegan butter
- A dollop of lemon curd
- Fresh berries
- Sliced bananas
- Strawberry sauce
- A drizzle of vegan Nutella
- Slivered almonds
- A caramel drizzle
Or, if you’re a savory person, top the waffles with a few pieces of my Vegan Fried Chicken and some maple syrup for vegan chicken and waffles.
It’s also easy to customize your waffles with add-ins. I recommend using:
- Chocolate chips – Fold up to 1 cup of dairy-free chocolate chips into the batter at the end.
- Fresh fruit – Fold up to 1 cup of sliced bananas, strawberries, or blueberries into the batter.
- Nut butter – Whisk in a heaping spoonful of almond or peanut butter when you add the wet ingredients.
- Spices – Add a pinch of cinnamon, nutmeg, or pumpkin spice to the dry ingredients to make the waffles extra cozy.
- Protein powder – Add 1 scoop of your favorite vegan protein powder to the dry ingredients and an extra splash of milk to the wet ingredients if you’re craving vegan protein waffles.
Frequently asked questions
Yes, you can make this recipe gluten-free by substituting all-purpose flour with an equal amount of spelt flour or a gluten-free flour blend. Or, make my Vegan Gluten Free Waffles recipe instead.
You should be able to refrigerate the waffle batter overnight. Remember to take it out of the fridge 20 to 30 minutes before cooking the waffles to allow it to come to room temperature. If the batter thickens overnight, gently stir in a little water to help thin it out.
Wrap the leftover waffles individually or seal them in a container. Store them in the refrigerator for 3 to 4 days.
Yes, these waffles freeze beautifully! Transfer the cooled waffles to a freezer-safe bag and freeze for up to 3 months. Reheat them from frozen in a toaster until they’re warmed through and crispy.
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.
An amazing waffle recipe! Does make 26 mini waffles in the dash size waffle maker so perhaps consider halving or quartering the recipe if you only want a few. Did spend 3 hours making delicious mini waffles with a friend today though. Great for freezing and toasting later!
I’ve tried several of your recipes, and they always hit the mark—this waffle recipe is no exception! I followed it to the letter, and the results were phenomenal. I’m thrilled to have leftovers, and I can’t wait to pop these in the toaster before heading to work. Thanks for another fantastic recipe, Nora!
You bet, Ann! Aren’t frozen waffles the best! We love having them in our freezer as well! I’m thrilled that you love the waffle recipe, and appreciate you using my recipes often! Thank for you wonderful review!
When my husband comes back for seconds (and thirds!) then I know that the recipe is a winner! Thank you so much!
You are welcome, Ashley! I’m so glad you are loving the recipe at your house! Thanks for sharing your wonderful review and feedback!
Nora has become my go to for vegan recipes. Nothing has let me down yet. Nora thank you for everything you have done- will do and are for real! A+ waffles. Beautiful fluffy texture and wonderful taste without an assload of sugar. So much appreciation.
These are so tasty! I had some wheat flour and white flour that were nearing expiration dates so I used them both (2 1/2 cups wheat and rest white) and followed rest of recipe to a T and I must say they did become crispy! I have a mini waffle maker so it does take me a while to go through the batter but its fine bc then I have enough for myself and the family! after taking them out of freezer I reheat in the air fryer!
Hi Brenda. I just love having waffles in the freezer for a quick and delicious breakfast or snack! I’m glad you and your family loved the waffle recipe! Thanks for your wonderful review and feedback!
Hi there! BEST waffles ever indeed!!! Thankyou so much for this recipe!
I wonder, can I use almond milk instead of soy? I often run out of soy milk but have almond on hand
Thank you! Yes, you can use any kind of milk really. Almond works well.
I’ve made these waffles so many times and they always come out perfectly, except this time. The leftover batter is really doughy. What did I do wrong? Still taste good though!
Did you use a different flour, milk, anything? If they’ve come out perfectly other times, look at what was different this time around. Kinda hard to say without being there in the kitchen!
Once again you hit the mark perfectly! You are my favorite for any vegan recipes. I did 1.5 cups of white flour and 2 cups whole wheat and brown sugar it they were delicious. I added raspberries and mangos for toppings.
HI Beverly. I really appreciate your supportive and encouraging words! Your waffles sound really delicious! Thanks for your fabulous review! I appreciate you using my recipes! Happy cooking!
For four people there was enough for another day. I refrigerated the remainder for the next day in a quart jar and they were as tasty on day two.
It does call for a lot of oil, which does make them crispy, so I’ll try using part applesauce next time.
Haha, I realized it’s Belgian, not Belgium waffles. Anyway, I used my Belgian waffle maker with this recipe and it was fine. Although, it will probably be better in a classic . The taste was great!
Really is “the best”
I make waffles as an excuse to funnel maple syrup into my mouth and these are the perfect vessel for that! I used lemon instead of vanilla since I was out of vanilla. These are great!
Hello, will this recipe work in Belgium Waffle maker. I searched for vegan Belgium waffles, started making your recipe, then realized it was for a classic waffle.
Thanks
Yes, it works with either!
Love these, I keep them stocked in my freezer for me and my kiddo. If I wanted to add protein powder, should I sub anything out? Add more milk?
Thanks for your wonderful review, Jay! You might need an extra splash of milk, but only if the batter looks a bit dry.
Excellent recipe! I’m not even vegan, but I didn’t have any eggs so I specifically looked up a vegan recipe. These waffles were soooo fluffy and delicious. I ended up mashing in a banana to the batter and it was all the better. My kids loved it and so did I.
I am thrilled that your family loved the waffles! Thanks for your wonderful review and feedback!
I love this recipe. I add applesauce instead of oil for extra nutrition. Why does the flour in the batter not mix well? There are clumps of flour. I always sift.
By mistake I used chia seeds instead of flaxseed and they turned out just as delicious as they usually do!
My favourite waffle recipe ever!! They’re so good. We often make them and freeze and they taste fresh. We love adding chocolate chips or blueberries sometimes too.
I love having waffles in the freezer! Thanks for your fabulous review! I’m so glad you are loving the waffles!
I’ve never made waffles before and this recipe was so good! I cut the recipe to make a smaller batch, reduced salt and sugar for my toddler. She is obsessed. Definitely recommend!
Thanks for taking time to share your fabulous review and feedback! I’m thrilled your toddler loves the waffles! Happy cooking!
baking powder – tablespoons? so many?
2 tablespoons is correct, yes. It works, trust me!
I really like this recipe and saved it over my others. I did make some small changes (no sugar, used wheat flour, added chia seeds, no butter but avocado oil). I am questioning the nutritional info. Calories and other line items seem high to me. How to you arrive at these amounts?
This will depend on your waffle maker. These amounts are if you get 8 large waffles out of the recipe as written. If you made changes, you will have to enter your ingredients in some sort of calculator and divide by however many waffles you make. I’m glad you enjoyed the waffles; the recipe is quite flexible! Thank you.
Easy to prepare and delicious! I make a batch and freeze half and keep other half in the fridge for us to eat over a couple of days!
What would the substitution be instead of Flax seed/water using Bob’s Red Mill Egg Replacer? Just didn’t know how many “flax eggs” there are in this recipe. Thanks
2 eggs worth should be fine. Thanks!
Loved these! Have you tried making them with Justegg instead of flax seed?
It hasn’t been tested but another commenter used JUST Egg and had good results.
Can you make the flax egg with flax meal instead of flax seeds?
Hi Rae. The recipe calls for ground flax seeds, which is the same thing as flax meal.
Great recipe? Can these be made without sugar for a young toddler?
The recipe hasn’t been tested without sugar but other commenters have left it out and still had good results.
Love how you use “best ever” in titles of your dishes. It’s true. These waffles are crispy & fluffy and I now have 18 in the freezer per my husband’s request. It’s too hard for us to find vegan ones in the regular grocery stores.
Thank you!! I make these often and try to keep some in the freezer; my teens and younger kid eat them for breakfast almost daily. 🙂
I wanted to love these – they smelled great and looked nice but the interior was mushy. I’m guessing these would be great in a regular thin waffle maker but in a thick Belgian waffle maker, they were not great. They did set a little better with longer cooking, but the texture was really off. Followed the recipe exactly with no substitutions.
Hey there – Waffles can turn out mushy when your waffle iron is not hot enough. If it’s not hot enough when you begin, the waffles won’t cook properly or get crispy. Also, make sure you don’t over stir the batter and cook them longer. With a good waffle maker, it should get very hot and cook waffles quickly. Belgian or not. I used to have an old waffle maker that just didn’t get hot enough and my waffles would come out soggy instead of crispy.