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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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 8 large waffles
Calories: 420kcal
Author: Nora Taylor

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