Learn 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 and use ingredients you likely already have in your pantry!
These truly are the best vegan waffles I’ve ever had. Perfectly crispy on the outside and fluffy on the inside, as a proper waffle should be. Plus, they’re easy to make, require only 1 main bowl, and use ingredients you likely already have in your pantry!
I’ve left plenty of room for substitutions so you can use what you have on hand. Make them fresh for Sunday morning brunch, or freeze a batch and pop them in the toaster for a super quick, delicious breakfast.
If you’re a waffle enthusiast like me, you’ll want to try my pumpkin waffles or my gluten free waffle recipe.
Ingredients needed (with substitutions)
- Ground flaxseeds – To make the flax eggs. Or simply omit the flax eggs and increase the oil. Works perfectly!
- Soy milk – Use coconut, almond, cashew, or any other kind of non-dairy milk in replacement of the soy milk.
- Apple cider vinegar – For perfectly risen, fluffy waffles. You can substitute this for lemon juice or white vinegar.
- Flour – You may make these waffles with all white flour, a mix of whole wheat and white, all whole wheat or even gluten free.
- Baking powder
- Granulated sugar – You could also use cane, raw, coconut, or brown sugar.
- Melted vegan butter or oil – Melted coconut oil, canola oil or vegan butter all work here. For oil free, you can substitute applesauce but they won’t be as crisp.
- Vanilla extract
How to make vegan waffles
Full instructions are in the recipe card at the bottom of the post. This is simply an overview with photos.
Start by preheating your waffle iron according to the manufacturer’s instructions. This is the best way to get perfect waffles every time! This waffle iron is my favorite because it makes more shallow waffles (not Belgian waffles) and the batter never sticks. Prepare your flax egg and vegan “buttermilk”.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Next, add in the flax egg, vegan buttermilk, melted butter or oil, and vanilla. Stir until just combined with a large wooden spoon (don’t over mix!).
- Spray the waffle iron with cooking spray (unless the waffle iron is truly non-stick). Pour some batter onto the hot iron. The amount will vary depending on your waffle iron, I used about 3/4 cup per waffle.
- Cook as directed until the waffle is golden brown on both sides. Don’t try to remove the waffle before it’s cooked, or it will stick!
Can these be made gluten free?
You can use spelt flour or a gluten free mix instead of white flour to make turn this into a gluten free recipe. Alternatively, use my recipe for Vegan Gluten Free Waffles.
Toppings and add ins
Load your waffles with a ton of toppings, if desired. You could drizzle them in maple syrup, whipped cream, vegan butter, lemon curd, fresh berries, sliced bananas, vegan Nutella, slivered almonds, or caramel drizzle. If you really want to make this into a savory meal, make my vegan “chicken” for maple syrup-drenched vegan chicken and waffles!
Customize your waffle batter with tasty add-ins. I recommend using:
- Dairy free chocolate chips
- Sliced bananas or strawberries
- Peanut or almond butter
- Blueberries
- A hint of cinnamon
- Pumpkin spice
Tips for the best waffles
- 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.
- 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.
- If you’re not ready to serve the waffles immediately, keep them in a warm oven (200ºF) until you’re ready to serve. This will keep them crispy and hot.
How to store leftovers
Wrap the leftover waffles individually or seal them in a container. Store them in the refrigerator for 3 to 4 days.
To freeze the waffles, place as many as you can in a freezer-safe bag. They freeze very nicely and will last for up to 3 months.
Pop the frozen or chilled waffles in a toaster until they’re warmed through and crispy.
Want more sweet and simple vegan breakfast recipes?
- Simple Vegan Pancakes
- Vegan French Toast
- 1 Bowl Vegan Blueberry Muffins
- Vegan Chocolate Pancakes
- Vegan Banana Pancakes
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
- 2 tablespoons 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.
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!
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!