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.
These waffles were perfect using canola oil! Great flavor and texture. My son and husband loved them too ?
So glad to hear that!
These really are great waffles! Nice and crispy on the outside and soft inside! Easy to whip up as well. I used all all purpose flour and the country crock olive oil plant based butter and topped with bananas and some strawberry rhubarb compote. Will make again!
Love to hear that!
Absolutely delicious
One of my favourites to make for the kids. I always make the full batch and freeze it for quick breakfasts. I do that with your pancakes too.
Thank you Nora ❤️
You’re welcome!
we halved the recipe since it’s just my bf and i.
these are super yummy! we only had a little less than a cup of oat milk left so we combined that with the rest of the milk being coconut milk.
turned out amazing! added some cinnamon with a bunch of topping that included homemade vegan nutella, homemade strawberry preserves, earth balance spread, banana, and maple syrup!
what a treat! thanks for the awesome recipe, we’ll definitely be making this again and again!
You’re welcome!
Nora, you are a genius and a national treasure! THESE ARE THE BEST WAFFLES! I’ve tried and failed so many times to make good vegan waffles. But finally I have the waffle of my dreams: deliciously crispy edge and crust, soft and fluffy inside, and just slightly, delightfully chewy.
I used oil, not coconut oil, because I try to avoid saturated fat. They were so good that I don’t feel tempted to do otherwise. I also added a pinch of nutmeg but otherwise stayed true to the recipe.
If someone is new to vegan cooking/baking, I definitely recommend to abide by the advice not to overmix. This is important in many recipes. You want batter that is lumpy, barely combined. That way you will get the lightest waffles. My last waffle was a bit chewy and doughy because the batter got “stirred” as I scraped down the bowl (But it still tasted heavenly!).
Much gratitude to you Nora for this amazing recipe.
Thanks so much for the great comment!
I love this recipe! I have to grease my waffle iron well, but the taste and texture is delicious.
My 2 year old son asked for waffles for dinner tomorrow (ha!) and I’m thinking I could make a savory version of these with grated/diced veggies. Have you tried this? I’m thinking I will just omit the sugar and vanilla and add veggies and herbs to taste.
I haven’t tried it, but I’m sure it would be good! Yes, I would omit the vanilla and sugar, add in other things. Hope you enjoy, thanks!
I tried it and they made delicious savory waffles! I omitted the sugar and vanilla and increased the salt to taste. I added finely diced bell pepper, thawed corn and fresh basil. Next time I will serve with a sauce, like a vegan avocado crema. These would also make a great snack for kids.
What a cool idea!
When I add my coconut oil it solidifies because of the cold milk. Is this ok? My batter is now lumpy with chunks of coconut oil. Had I thought of that I would have just used oil. Anybody else have this problem?
That can happen with coconut oil, yes, though I don’t tend to have this problem with the waffles. Hopefully they still turned out ok, but you could just use canola oil next time, or warm the milk for a minute in the microwave so it’s not so cold when you mix it altogether.
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! ❤️
You’re so welcome! Thanks for the great comment!
Can I use psyllium husk powder instead of the flaxseed??? If so how much/how many “eggs” are I the recipe?
I’ve never tried it, but it might work. About 4 eggs is what I’m substituting here.
Thanks ?
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.
You’re welcome! Glad you liked them!
Seriously amazing! I make a ton and freeze them
I do the same thing!
Could you use date or maple syrup in place of sugar?
You could yes, but if you use a liquid sweetener, add less water or milk to make up for it.
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 🙂
Yes, you can make the batter the night before and then make waffles the next day. Thank you!
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!
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!
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!
I’m so happy to hear it, thank you!
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!
Aw I’m so happy to hear they were a hit, thank you!
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!
I’m so glad to hear that! Thanks for the comment.
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.
That’s so great!
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.
Had to come here to say we make these every weekend and absolutely love them! Thank you so much!!!
You’re welcome! So glad you love them!
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?
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!
What would the recipe be if I just wanted to use white flour?
Just use 3 1/2 cups white flour. Thanks!
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 ?
I’m so glad you enjoyed them!
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! 🙂
Thanks for the great comment!