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 (143 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

Ingredients 
 

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

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

  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.

Nutrition

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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Comments

  1. I’ve made these so many times now, they have become known as our household’s ‘weekend waffles’…they are sooo good! And I freeze the extras to pop in the toaster for my kids on school mornings. Thank you Nora!

    1. I absolutely love having waffles in the freezer for quick breakfasts! Thank you for sharing your review and feedback! I am so thrilled that you guys love the waffles!

  2. I’ve been devoted to your gluten free waffle recipe for a while now but finally saw pastry flour at the store so got to give these a try. 100% the best waffles ever. I had to use flax milk because it was all I had and ran out of sugar so subbed w maple syrup and will probably use those replacements again because they just came out so amazing. 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!

  3. I’m so thrilled to have found this recipe! I tried another one before and it was meh… I got the Cuisinar double Belgian waffle maker for Christmas and can’t stop making these Lol. I followed the recipe exactly and turned the settings between 5 and 6 (highest setting is 6) and they are perfectly crispy with a fluffy pillow texture inside. They may be the best waffles I’ve ever had! Thank you so much for this recipe 🙂

    1. Thank you for sharing your wonderful feedback and review! I’m so glad you love the waffles! Have fun with your new waffle maker! So fun!

  4. These waffles are epic. They definitely don’t taste vegan. I replace the flax eggs with Bob’s Red Mill Egg Replacer and halve the sugar. This will be my forever waffle recipe now. 

  5. So so so yummy. Unfortunately, my milk did not curdle. Gave it a good 10 minutes, added another tablespoon of acv, another 5 minutes, and nothing. Used it as is and the waffles were great but any tips for the future?

    1. I’m glad you enjoyed the waffles! What kind of milk did you use? Some will not curdle. I find that soy actually curdles the best. But I use a variety and the outcome is never affected, so I think it’s fine. Hope that helps!

  6. I made these with a waffle iron that was new to me. It was called “Stuffed Waffle.”
    It was a Christmas gift from Target. These were a great hit with the kids and adults. They chose what they wanted their “stuffing” to be. We used vegan chocolate chips and another chose blueberries. Fantastic!

    1. Hi Irene. Stuffed waffles sound amazing! I’m so glad the recipe worked for that! How fun! Thank you for sharing your wonderful review and comments!

  7. This is a very tasty recipe!! Nice and crispy on the outside. Nice sweet delicate flavor and Crispiness!! I did end up adding a bit extra flour but I would definitely make this recipe again! Thanks, Nora! I really love a lot of your recipes And consider your site a go to for vegan yumminess!!

    1. Hi Shawna! I am so glad that you loved the waffles! Thank you for using my recipes and my site as a go-to! I appreciate you taking your time to share your terrific review and comments! Happy cooking!

  8. This is a nice large-scale recipe. The waffles do freeze and reheat well. They don’t brown as much as conventional waffles, but that’s typical of vegan ones, ime.

    The only thing to be mindful of is that the serving size calculation appears to be for half (!!!) of a waffle (1/16th of the recipe), at least based on my sodium calculation compared to the one listed. If you’re watching calories or sodium, “1 serving” isn’t that helpful and may be misleading given the “8 Belgian waffles” at the top.

  9. Fantastic! Very easy to make. Fluffy waffles with a nice delicate crunch. Tried making vegan waffles (different recipe) in the past, but the result was lackluster, and have been afraid to try again since. Leave it to Nora to nail it! Will be making this again very soon. Yum!

  10. These were awesome! Question, do you think I could freeze the batter for use way later on? Also how long does the batter stay when in the fridge? Just trying to plan my mornings accordingly 🙂

    1. I’m glad you enjoyed them! I’ve never frozen waffle batter, so I’m not sure if it will work or not. I don’t think the batter will last more than 2-3 days at most in the refrigerator. Hope that helps! The waffles do freeze very well, so you can just pop them in the toaster.

  11. We have tried a few other vegan waffle recipes before and since Nora’s, but we just keep coming back to this one because it is SO AMAZING! This woman has the King Midas touch of vegan food!

  12. Best vegan or any waffle recipe I have made.  Moist inside;  crisp outside using a turnover waffle iron.  Added some agave to less granulated sugar or would use coconut sugar.  Used all purpose flour having only that flour and still perfect waffles.  Thank You!  I look forward to many of your other recipes.  

  13. Wow Nora delicious! I added some protein and subbed coconut oil for olive oil, soy for almond, and regular whole wheat flour because I didn’t have the pastry WWF. They turned out perfect! Super crispy must try! But highly encourage you follow Noras care instructions for keeping warm after making because I did let them sit out as I finished cooking the rest and they lost their crisp but still good! Wish I didn’t have to use so much oil but we really like the crisp or we would of used applesauce per sub Rec. THA K YOU NORA!

  14. Indeed, hands down, THE BEST vegan waffle recipe out there! I used Bob Red Mills Egg Replaces (3 tbsps + 6 tbpns water as per the package direction) cause I don’t have flax seeds. Since the recipe makes a ton, I store the batter in the refrigerator and every morning, I heat up my waffle maker and make a small batch for 2- 3 people. We love topping it with Miyoko’s butter, then instead of maple syrup we sprinkle sugar and cinnamon, so we could eat it by hand. It’s a perfect work from home breakfast and it’s vegan! I sometimes mash an overriped banana with a bit of cinnamon and mix it with the batter before putting in the waffle maker. I want to try this with other fruits and nuts. I can’t thank you enough Nora for this great recipe!

    1. I am so glad that you guys are enjoying the recipe! Fresh waffles every morning…YUM!! Thank you for sharing your review and comments!

  15. Best vegan waffle recipe I’ve found!!
    I have made this recipe a few times now, and today I made apple pie waffles! So good!! Thank you so much for this recipe!

    1. Your apple pie waffles sound delicious! I’m glad you are enjoying the recipe! Thank you for sharing your wonderful review!

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