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
- 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
Flax Eggs (see notes for alternative)
- 1/4 cup ground flaxseeds
- 1/2 cup water
- 3 1/2 cups soy milk
- 2 tablespoons apple cider vinegar
- 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!
- 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.
*This recipe was first published October 2018 and has been updated with improved photos and writing.
The first time I made these my husband was handing me the ingredients! We totally forgot the butter. When we ate them we couldn’t stop talking about how good they were. lol
We were cleaning up and I found the melted butter! So this time I am putting the butter in! Looking forward to them being even better! Just so you know they are amazing without the butter if you are watching oil intake!
LOL! I’m thrilled you loved the waffles! Thanks for your wonderful feedback and review! Happy cooking!
Most delicious waffle i’ve ever had/made!! Any tips on how to get the waffle to not stick? My waffle iron is fairly new and i’ve used oil and melted vegan butter but it usually sticks. Maybe I put too much batter on the iron. Either way these are incredible!!
I’m glad you enjoyed the waffles! The sticking will largely depend on your waffle iron. Is the one you got nonstick? Thats the best way to go! Otherwise, I would use spray oil, so it can really get into all the nooks and crannies of the waffle iron. Spray generously if you’re having issues with sticking. Also, let the waffle cook for long enough. Trying to remove a “not quite done” waffle can result in sticking as well. Hope that helps!
Thank you for all the tips Nora. It is non stick, but perhaps I also remove it too quickly out of excitement. Will try a spray oil and will also dig up my waffle iron instructions to find out much I need to add to the iron, it’s fairly big in size. Thank you for all your amazing recipes, they are all so good, your site is my go to.
Happy to help, Lexie! Hopefully the spray oil works. And you’re very welcome! 🙂
Best EVER waffles!!
Thanks for your wonderful feedback!
I love these waffles! They are exactly as described: the best ever.
Thank you, Nancy, for your fantastic feedback and review!
Help! What happened to my waffle mix? Was I supposed to add the wet ingredients at separate times? I followed all instructions but when I started mixing in the wet ingredients I got hard chunks (not just normal lumps) that would’ve mix in. It seemed to make a shell around clumps of flour. Did I do something wrong or what would cause this? I like the flavor and want to use this recipe for a brunch bday party but don’t want that to happen again
Hi there! Hmm I’ve never had that happen. By any chance did you use coconut oil and COLD milk? That could cause the coconut oil to harden back up quickly and make the whole thing too thick. If not and it was just a bit lumpy, just use a whisk to break up those clumps.
Well I did use cold milk and coconut oil so maybe that had something to do with it. But the clumps definitely were hard to even smash up with a wooden spoon and would not whisk out. 🤨 hopefully it won’t happen again next time!
Hello! Looking forward to trying these for the family tomorrow! How many eggs would you use instead of flax eggs? Thanks!
Two eggs should do it! Enjoy!
This recipe is amazing!! It was my first time trying a vegan recipe, and omitting the sugar and vanilla extract made these waffles taste exactly how I remember my mom’s waffles when I was a kid.
This is awesome! I’m so glad you loved the waffles! Thanks for you fantastic feedback and review!
These have replaced my past waffle recipe and I make these (a towering pile of delicious family-favorite waffles) nearly once a week. This week, I swapped a 1/3rd of the flour for banana protein powder (huel) and their deliciousness persisted. Thank you! I’m so happy I found your site; your recipes are a hit in my house!
Hi Jen. Sounds fabulous and fun! I’m glad you are enjoying my site and recipes! Thank you for your wonderful feedback and review! Happy cooking!
Delicious! I added extra vanilla and sugar because I like them sweet!
Fantastic! Thanks for sharing your wonderful feedback and review!
You are my “go to” website for vegan recipes. The waffles are awesome. I use 100% whole wheat flour and they still come out beautifully. We eat four and freeze the rest. 😋😋😋
Hi Joe. I’m thrilled the waffles are a hit with you! I love having waffles in the freezer! Thanks for your great feedback and review! I appreciate you using my recipes!
Thank you Nora!
These are so delish!
I noticed the non-stick spray isn’t needed on my waffle iron…I guess the coconut oil in the batter did the trick.
thank you thank you. Yum!!!!
Pretty good, this is the first vegan waffle I’ve tried that doesn’t stick to my waffle maker. I found the waffles are WAY salty, so I’d recommend less salt.
These are so delicious. Recipe makes a lot of waffles so froze the remainder. Pop in toaster when I wanted one and still delicious.
It’s great to hear that you loved the waffles! I agree they are great to freeze! Thanks for your great feedback and review!
I have made this waffle recipe about 6 times, different ways. Sometimes with coconut oil or melted butter. The consistency of the final waffle was variable at first. Sometimes tough and other times softer. I find the best way is to use melted coconut oil and TO NOT OVERMIX. That’s the key. Even if you see clumps of flour, leave the batter for about 10 min like the recipe says. Also, don’t leave the waffle in the waffle iron for too long. I don’t leave mine in for longer than 5 min each. I guess it depends how thick your waffle is but if you over cook hoping to make it crispy, the waffle will just come out too tough. I like it better softer and so do my kids. Also if you have leftovers and reheat in the toaster over or air fryer, it’s can be crispy still and not too tough. Thank you, Nora!
Can the batter be made the right before and refrigerated?
Yes, it should work fine to make the batter the night before, and refrigerate. 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. Hope this helps!
SOOOOO GOOD!! TOO GOOD!! lol
Today was the second time I made these. Substituted granulated sugar with Monk fruit sweetener and taste did not change one bit in my opinion. Maybe waffles were a bit “softer” but I like my waffles that way anyways.
So grateful for your recipes. We are eating good!
Hi Isa. I love that you guys are eating good! Thank you for sharing your fantastic feedback and review! It’s good to know the waffles worked well with Monk fruit sweetener.