Weekend mornings call for a stack of the Best Ever Vegan Waffles! They’re perfectly golden and crispy on the outside and soft and fluffy on the inside. Plus, they’re easy to make with pantry staple ingredients!
If you’re a waffle enthusiast like me, you’ll want to try my Vegan Pumpkin Waffles and my Gluten Free Waffle Recipe as well!
These are seriously the Best Vegan Waffles Ever! They’re golden and crispy on the outside and fluffy on the inside, as proper waffles should be. No one in my family can resist a stack (including me!).
As a bonus, these easy vegan waffles are a breeze to make in one large bowl using a handful of ingredients that may already be in your pantry. You can even turn to the substitution options in the recipe card if you’re missing one or two of the ingredients.
Make it a brunch to remember by pairing these fluffy waffles with my Simple Vegan Pancakes, a batch of The Best Tofu Scramble, and Vegan Strawberries and Cream Scones on the side!
Why this is literally the best vegan waffle recipe
- You won’t believe they’re vegan – You’ll be too distracted by the fluffy, buttermilk goodness! Trust me, one bite of a crispy on the outside and soft on the inside waffle and you won’t be able to stop.
- Pantry staple ingredients – These vegan waffles are easy to make with a handful of vegan baking staples, like flour, ground flaxseed, sugar, and oil.
- A 5-star recipe – This waffle recipe has over 200 5-star reviews from happy readers! Here’s what some of them are saying:
“These are literally the best waffles I have ever had – vegan or otherwise!! I changed nothing – it was perfect.” – Tory
“Amazing recipe!!! The waffles turned out crispy on the outside and soft on the inside, as if they have eggs in them it’s insane!! 10/10 and can’t wait to make them again.” – Dee
“I love these waffles! They are exactly as described: the best ever.” – Nancy
How to make vegan waffles
Find the complete printable recipe with measurements below in the recipe card.
While you preheat the waffle iron, make the flax egg by whisking the ground flax and water together in a small bowl. Set aside to thicken.
Next, combine the soy milk and apple cider vinegar in a large bowl to make the vegan buttermilk. Set aside to curdle.
Whisk the flour, baking powder, salt, and sugar together in a separate large bowl.
Add the flax eggs, vegan buttermilk, melted vegan butter/oil, and vanilla to the bowl with the dry ingredients. Stir until just combined, being careful not to over mix.
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.
Spray the preheated waffle iron with non-stick spray and pour some of the batter onto the iron. Cook until the waffle is golden brown.
Serve the waffles right away with fresh berries, coconut whip, vegan butter, maple syrup, and anything else you desire!
If you’re not ready to serve the cooked waffles right away, keep them in a warm oven (200ºF) until you’re ready to serve. This will keep them crispy and hot.
Topping ideas and add-ins
Now for the fun part… decorating your vegan waffles with ALL of the toppings! Other than a classic drizzle of maple syrup, you can top your waffles with:
- Vegan whipped cream
- Pats of vegan butter
- A dollop of lemon curd
- Fresh berries
- Sliced bananas
- Strawberry sauce
- A drizzle of vegan Nutella
- Slivered almonds
- A caramel drizzle
Or, if you’re a savory person, top the waffles with a few pieces of my Vegan Fried Chicken and some maple syrup for vegan chicken and waffles.
It’s also easy to customize your waffles with add-ins. I recommend using:
- Chocolate chips – Fold up to 1 cup of dairy-free chocolate chips into the batter at the end.
- Fresh fruit – Fold up to 1 cup of sliced bananas, strawberries, or blueberries into the batter.
- Nut butter – Whisk in a heaping spoonful of almond or peanut butter when you add the wet ingredients.
- Spices – Add a pinch of cinnamon, nutmeg, or pumpkin spice to the dry ingredients to make the waffles extra cozy.
- Protein powder – Add 1 scoop of your favorite vegan protein powder to the dry ingredients and an extra splash of milk to the wet ingredients if you’re craving vegan protein waffles.
Frequently asked questions
Yes, you can make this recipe gluten-free by substituting all-purpose flour with an equal amount of spelt flour or a gluten-free flour blend. Or, make my Vegan Gluten Free Waffles recipe instead.
You should be able to refrigerate the waffle batter overnight. Remember to take it out of the fridge 20 to 30 minutes before cooking the waffles to allow it to come to room temperature. If the batter thickens overnight, gently stir in a little water to help thin it out.
Wrap the leftover waffles individually or seal them in a container. Store them in the refrigerator for 3 to 4 days.
Yes, these waffles freeze beautifully! Transfer the cooled waffles to a freezer-safe bag and freeze for up to 3 months. Reheat them from frozen in a toaster until they’re warmed through and crispy.
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
- 1 tablespoon 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.
I tried the tips from another post to stop the waffles from sticking to the iron and my waffles are still sticking. I used Bob’s Red Mill Egg Replacer instead of the flaxseed egg, would that make them stick?
What tips were you following? It’s possible the egg replacer could make them stick, but I haven’t tried it so I can’t say for sure. It always helps to pre-heat the waffle iron (even longer than needed sometimes!) and you can even brush oil or melted vegan butter on the iron.
Absolutely delicious! I have made these waffles many times but only with all purpose flour. Can you tell me how different they would be with just whole wheat flour? Do you recommend using both as opposed to just whole wheat? I’m trying to make them a bit healthier for my family without sacrificing too much of the taste. I have Picky kids.
Thanks!
I understand the dilemma! My kids are picky, too. I often make them with all whole wheat pastry flour, as it has a lighter taste and no one usually can tell the difference. Or I will use half whole wheat and half white flour. You can use all whole wheat but they will taste denser and more “wheaty” if that makes sense. I don’t mind it, but picky kids might!
I make these in big batches in a 4 waffle iron and keep them in the freezer for my kids to have for breakfast. They love them! The only thing I struggle with is that the flour gets really clumpy even if I sift it first. Tiny little balls of clumped flour throughout the batter. I’ve used all purpose flour and a gluten free 1:1 all purpose flour and both have similar issues. Any tips for that?
It might help to let the batter rest for around 15 to 20 minutes after mixing. This way, some of the lumps will have time to dissolve into the batter. I hope this helps!
I forgot to rate the recipe! It was a huge hit! The first time flax eggs have ever worked for me!
I made this and the pumpkin recipe and both were an hit with my kids and husband! Thank you!
Intriguing to hear the batter could be made a day ahead! Are there any downsides to making a day ahead?
I am curious how important the order of mixing and adding is. My preference is to add dry to all the wet for a batter because I find it mixes in faster with fewer strokes. Please share your expertise on this.
I am also specifically curious if it makes any difference to add flax to the overall liquid as opposed to making it separate.
I’m thrilled they were a hit! There are no downsides to making the batter ahead. You’ll likely end up with tastier waffles this way! The order in which you mix the ingredients is important. You might be able to get away with adding the dry ingredients to the wet (instead of vice versa), but you should whisk them all together in a separate bowl first so they’re evenly distributed in the batter. As for the flax egg, it helps to prepare it in a separate bowl because it free’s up the larger bowl for the waffle batter and gives the flax time to soak in the liquid and take on the “egg-like” consistency. I hope this helps!
Hi Nora,
This is the second time I have used this recipe. They are DELICIOUS!
I did add a bit of apple spice this time and topped with homemade warm apple pie filling. It was a big hit.
Thank you
You are the best!!
Hi Nancy. Wow, your waffles sound delicious! I’m thrilled you are loving the recipe! Thanks for your fabulous feedback!
Thank you, Nora for this fantastic waffle recipe! It’s so delicious and also easy to make with simple ingredients. Even my super picky kids love these! In fact, they love every single one of your recipes that I’ve made; your broccoli cheddar soup is one we make regularly and we all love it. You’re an awesome cook!! Thank you again for all the great recipes you provide and I’ve been meaning to post a review for a long time now but just now getting around to it.
You are welcome, Julia! I appreciate you using my recipes! Thank you for taking time to share your terrific reiew and encouraging feedback! I’m thrilled your family loves the waffles!!
When I saw this recipe I knew I had to try it! I’m vegan but my husband isn’t so we don’t make waffles and I didn’t have a waffle maker. They looked so good I bought a cute little mini waffle maker especially to try this recipe and halved the amounts of everything. The recipe was definitely worth the purchase, so yummy!
Hi Kelly! That is so fun! I’m thrilled you loved the waffles! Thanks for your fabulous feedback and review! Enjoy your waffle maker!
Winner, winner, breakfast for dinner! Perfectly crisp exterior and pillow soft interior. Only made half the recipe and added 1 tsp cinnamon. Dusted with powdered sugar and a light serving of Maple Syrup. Simply delightful 😊
Breakfast for dinner is great! Thanks for you stellar review and feedback! Happy cooking!
My friend brought these to a work potluck and they were a huge hit!!! Perfect texture and taste!!!
SO delicious and pretty easy to make. I didn’t even need syrup! I halved the flax egg and added 2TBSP oil and used oat milk instead of soy. Good amount of crisp. It only made 6 Belgian waffles but that was enough for leftovers. Thanks so much!
You’re welcome, Lauren! Thanks so much for sharing your feedback and for your review!
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! 🙂
Hi Nora! I love your recipes, and am looking forward to trying these waffles today. I was wanting to add chia seeds and use real eggs. I saw your note about using 2 eggs instead of flax eggs but so you have any tips for adding chia without drying it all out?
You can soak chia seeds in a dairy free milk until they absorb, and then blend them, and *then* you should be able to add them in without the seeds soaking up the liquids. 🙂
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.