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!

close up of a waffle with butter and syrup on it

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.

syrup being drizzled on stack of vegan waffles, red towel in background

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
stack of waffles on a white plate with red towel and blueberries on wood backdrop

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”.

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. 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!). 
  3. 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.
  4. 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!
collage of how to make waffles, step by step in the waffle iron

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.

syrup drizzling on tall stack of waffles

Want more sweet and simple vegan breakfast recipes?

square image of waffles with butter and syrup, close up
4.96 stars (147 ratings)

Best Ever Vegan Waffles

How to make the Best Ever Vegan Waffles! Nice and crispy on the outside, soft and fluffy on the inside.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 large waffles


Flax Eggs (see notes for alternative)

  • 1/4 cup ground flaxseeds
  • 1/2 cup water

Vegan Buttermilk

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


  • 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!



  1. 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.
  2. May use coconut, almond, cashew or any other kind of non-dairy milk that you wish in place of the soy milk. 
  3. For gluten free waffles, simply substitute an all purpose gluten free flour.
  4. 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.
  5. These waffles freeze beautifully. To reheat, simple pop them in the toaster until warmed through and crispy. I always have waffles in the freezer!
  6. These make 8-9 large Belgian waffles, but if you have a smaller square waffle maker, they make around 22 waffles.


Serving: 1serving | Calories: 420kcal | Carbohydrates: 55g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Sodium: 349mg | Potassium: 604mg | Fiber: 5g | Sugar: 11g | Vitamin A: 406IU | Vitamin C: 7mg | Calcium: 300mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was first published October 2018 and has been updated with improved photos and writing. 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

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  1. Nora’s recipes never disappoint 🙂 this waffle recipe and her vegan pancakes are our family breakfast go tos forever. I sub 3T maple syrup for the 1/3 c sugar….perfect! Thanks, Nora!

    1. Thanks for sharing, Emily! I am thrilled my pancakes and waffles are your family’s go to recipe! Happy cooking!

  2. My family LOVES the waffles. I never  have pastry flour in my pantry so used 2 1/2 cups of all purpose flour + 1/2 cup of almond flour + 1/2 cup of flaxseed meal. It turns out amazing every time. Thank u Nora!!

  3. Absolutely delicious! My husband and I have been vegan for only about 5 months. I stumbled across your website, and everything I have made of yours is amazing, but these waffles are my favorite so far! Your recipes have really helped us adjust to a vegan lifestyle.

    1. Hi Megan, and welcome to Nora Cooks! I’m so happy you are loving my recipes! Thank you for taking your time to share your wonderful review. Happy cooking!

  4. Made these over and over. They are definitely the best vegan waffles we have made. Thanks so much for sharing the recipe! ❤️❤️❤️❤️

  5. You were not false advertising, infact you were modest— these ARE the best vegan waffles and my avid-waffle-eater omnivore husband says they are the best waffles period! I subbed buckwheat flour for the whole wheat pastry flour. Otherwise I followed recipe to a tee.  Thanks for the lifelong staple recipe! 

    1. Hi Claire! Thank you for sharing your kind review! I appreciate it! I”m so glad you guys love the waffles, and thrilled they are a staple recipe for you! Happy cooking!

  6. Great recipe!  The only thing I would do next time is sift the dry ingredients so we don’t get a lump of baking soda in our mouths. ? These are the best vegan waffles I have made. Thank you so much for the recipe!

  7. These are the best waffles I’ve ever tasted and that includes non vegan recipes. Thank you so much!!!

  8. Delish! Best waffles vegan or not. I do not need to use oil on my waffle maker. Thank you for this recipe.

  9. Nora cooks has the best vegan recipes. These are my go to waffles always. I use to google Vegan recipes and now I google Nora Cooks vegan recipes. Best chocolate cake and cookies too! I’d give her 10 stars if I could?❤️

    1. Hi Vanessa. Your great review means a lot to me! Thank you for sharing! I’m glad you the love waffles, and thrilled that my site is your go to for recipes! Thank you!

  10. These waffles came out perfectly light and crispy. I made them for my fiancé and me for breakfast this Valentines day morning and we both loved them. I considered cutting the recipe in half since it is so much for just two of us but, in the end I decided to make the full batch and store the leftover waffles in the fridge to heat up in the toaster. Thank you for so many wonderful recipes, I have so many I want to try and everything I have made so far has turned out great.

    1. Hi Barbara. I am glad that you and your fiancé loved your Valentine breakfast waffles! I also love having extra waffles on hand to heat up in the toaster! Thank you for using my recipes and for sharing your review! Let me know how the recipes turn out for you! Happy cooking!

  11. Another hit! Thank you Nora, you never ever disappoint with your meals.  I’m not lying when I say your page is alway my first go to when searching for a recipe! Love everything you bless us with!

  12. This recipe is amazing. Thank you! It does make a TON of batter and we make mini waffles, am I able to store the batter in the fridge overnight and use again in the morning or do I have to make them all at once?

    1. Thank you, I’m so glad you are enjoying the waffles! Mini waffles are so fun. Yes, it should work fine to store some of the batter overnight, I wouldn’t keep it for more than 2 days before using it though. Just whisk it before using, and maybe add a little water if it’s super thick.

  13. Hi Nora,

    I was wondering how I could make these gluten free. I would love to be able to make some nice gf waffles at home!
    Thank you!

    1. A gluten free flour mix works great here, I have done it a few times. I like King Arthur or Bob’s Red Mill brands. Enjoy!

  14. My husband and I have made these twice now.  They are the best we have
    made and we have tried a few recipes!  Love the fact that this makes enough
     for us to freeze some to have for a couple more breakfasts for the two of us.  
    We love your recipes!  Our 8 year old granddaughter likes trying out your
     recipes too.  
    Thank you!

    1. Hi NannyKat! (I love that name!). I’m glad you guys love the waffles. Thank you for using my recipes, and your 8 year old granddaughter as well! My daughter also enjoys trying out my recipes! I appreciate you taking your time to share! Happy cooking!

  15. Hello Nora,
    Any recommendations for best waffle makers on the market? I don’t have one and want to get one but can’t decide…!
    Thank you for any help/tips/suggestions you can provide.

    1. So I personally love the smaller hole waffle makers, which can be hard to find. It seems like they are all belgiun style. I got this one at least a year ago and it’s still going strong! It makes amazing waffles and the waffles never stick!

  16. These really are the best vegan waffles!! I have tried many, many vegan waffle recipes over the years but now that I’ve found this one, my search is over! This has become our go-to for vegan waffles (we just made them for the second time this week!). The description is accurate – they end up crispy on the outside and so soft and fluffy inside. I love what a big batch they make, too! Perfect for our family of four for a weekend morning (usually with a few leftover to freeze, too!). Thanks Nora!

    1. Hi Francesca. I’m glad you and your family love the waffles! It’s always great to have waffles in the freezer! Thank you for sharing!

  17. Nora, I have tried so many waffle recipes, but yours is truly the best. My whole family loved this waffle.  I love trying your recipes! Thank you for posting them.

  18. Awesome recipe!!! We make these every Sunday.  We have tried MANY vegan and dairy free waffle recipes and this is the best by far. Thank you!

    1. You can use the same amount of ground chia seeds as flax seeds, it’s a 1:1 substitution. I wouldn’t use whole chia seeds or they will be very obvious in the waffles.

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