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.
Love these waffles!!
I used only whole wheat flour. Turned out great. Very tasty without any topping .
I’m glad you enjoyed the waffles, thank you!
Thank you for another great recipe! Especially love these topped with almond butter, banana, and a little maple syrup. But they are great plain as well. Leftovers crisp right back up in the waffle iron.
You’re welcome!
These are the best waffles (vegan or not) that I’ve had in recent memory! Usually they come out really thick and dry, and definitely not crispy enough. These were crispy, but light and fluffy on the inside. Like others have said you can eat them plain and they’re still delicious! Thank you!!
You’re welcome!
Love this recipe!
I love the flavor the coconut oil gives. They have a nice crispy airy texture. We put walnuts in them and they are amazing.
Thanks!
These are without a doubt the best vegan waffles ever! They get very crispy and brown wonderfully. I make these all the time for my grandkids and they love them – even without any toppings!! They also freeze great for later consumption! If I can get them to last that long!
Thank you so much! My kids love snacking on them plain with nothing on them. I’m so glad everyone loves them!
Amazing – crispy on outside and fluffy on inside. Thanks once again for another amazing recipe, Nora. You make it easy to be vegan!
You’re so welcome! Thanks for the comment!
I’m only a part time vegan and a huge waffle enthusiast. I made these with the only substitution being 1/4 cup of coconut sugar. They were amazing!! Still great out of the toaster the next day too. This will be my go to waffle recipe from now on.
That’s so great to hear!!
Can white vinegar be used instead of apple cider vinegar?
Sure!
These were PERFECTION!
If I were to use all purpose only, how much do you think I would need?
Just replace the whole grain flour with white and you are good to go!
Toddler approved! I’ve slowly been converting to all vegan food and try out your recipes because they always turn out so good! I used coconut milk and canola oil per the suggestions (that’s what I had). I’m so happy that I can make 20 ego sized waffles for wayyyy less than buying a box of 10. Most importantly, my toddler eats them 🙂
Used all white flour with the exception of 1 cup coconut flour. Tasted great!
I’m glad to hear that worked, thank you!
Truth in the title
Thanks!
Another winner!!! I randomly decided to find a new waffle recipe today. Glad I looked! Not sure why I didn’t look here first but yours popped up right away when I searched. So glad it did! We all LOVED it!!! I love crispy waffles and these were perfect!! Followed the recipe as written. Next time I will try all whole wheat.
I’m so glad you liked them!!
Hi I LOVE THE TASTE OF THE WAFFLE AND EVERYTHING BUT SINCE I’ve never used a waffle maker or even made waffle, it split in half. I don’t know why. Was it because I added too much batter or ? I really don’t know how much to put (it’s a Belgian waffle maker)
So I would say look at the instructions for your particular waffle maker as far as knowing how much to put in, but I generally put about 2/3 cup into mine. You may not have cooked it long enough as well, so again check your waffle maker as they all differ.
Fantastic! Very easy to put together and delicious!
These waffles taste great! My non-vegan family members loved them as well. One question (because I count my calories), does one serving equate to one waffle?
I’m so glad you enjoyed them! If you make 8 large waffles, then 1 waffle is 1 serving. It depends a lot on the size of your waffle iron. Hope that helps!
Made these today for breakfast and they were so good. Light, crispy and fluffy all at the same time, yum. I tried your cornbread and crepe recipe, both equally delicious.
I’m out of coconut oil, but I’m wondering if these would work with apple sauce or mashed bananas as a replacement?
Sure! I think that should work quite well.
Can you do these without the sugar?
Sure! Just leave it out.
These turned out perfectly, thank you! They didn’t stick to the iron either which is the main issue I have experienced with other recipes. Super yummy, and deliciously crispy on the outside.
I’m so glad to hear they worked and were delicious!
So yummy and easy to make. Great recipe!
Thanks so much!!
If you don’t have flax how many eggs is this when using egg replacement like Bobs?
About 2 eggs replaced should do it.
Another winner, Nora! I recently made your “disappearing” delicious chocolate cake! That was eaten in one sitting. This waffle recipe is very tasty! I am a fan of pancakes and waffles, and these waffles are thick, light, and flavorful! Thank you again.
Next stop…your vegan chicken! I read that recipe, and it looks interesting. I’m going to use my air fryer for that one. Looking forward to “another winner.”
So glad the waffles came out great for you!