This post may contain affiliate links. Please read our disclosure policy.
These fluffy Vegan Waffles are crisp on the outside, soft on the inside, and packed with rich, buttery flavor – no one will believe they’re egg free and dairy-free! Top them with fresh berries and a drizzle of maple syrup for the ultimate breakfast or brunch.
Looking for more vegan breakfast recipes? You’ll love this Easy Cinnamon Oatmeal, my famous Vegan French Toast, AND my crispy tempeh bacon!
Why these are the best vegan waffles!
These vegan waffles are hands-down one of my all-time favorite breakfast foods! While I love my vegan pancakes, waffles win every time! No flipping required, and those golden nooks and crannies are made for catching every drop of maple syrup.
Why You’ll Love This Recipe
- The fluffiest vegan waffles – the vegan buttermilk and flax egg work together to create the lightest, most tender waffles
- Crispy golden brown edges – every single time, no tricks required
- Simple ingredients – just pantry staples, no specialty products needed
- Freezer-friendly – make a big batch and store leftover waffles to reheat in the toaster all week
Ingredients needed for vegan waffles
The ingredients for this easy vegan waffle recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Flax seed meal + warm water. Combined, these make your flax egg — a simple egg substitute that binds the batter. Let it sit for 5 minutes to gel up.
- Dairy-free milk. Any plant-based milk works! Soy milk, oat milk, almond milk, and coconut milk are all great options.
- Lemon juice. Mixed with the milk, this creates a vegan buttermilk that makes the waffles extra fluffy. White vinegar works as a swap.
- All-purpose flour. The base of the batter. Whole wheat flour or a 1:1 gluten-free flour blend also work.
- Baking powder. Gives the waffles their lift — make sure yours isn’t old!
- Brown sugar. Just enough for a hint of sweetness. Coconut sugar works too.
- Vegan butter, melted. Adds richness and helps with crispiness. Canola oil, avocado oil, or melted coconut oil all work as swaps.
- Vanilla extract + cinnamon. For that classic, warm waffle flavor.
How to make it
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Make the flax egg – Combine the ground flaxseeds and water in a small bowl and set it aside until ready to use.
- Make the vegan buttermilk – Stir together the milk and lemon juice in a small bowl and set it aside for five minutes.
- Mix dry ingredients – Whisk together the flour, baking powder, brown sugar, and cinnamon.
- Mix wet and dry ingredients – Add the wet ingredients to the dry and stir just until combined – make sure not to over-mix! A few lumps are okay.
STEP #5. Cook the waffles – Lightly spray your waffle iron with nonstick spray. Pour in enough waffle batter to fill, leaving a 1” border (about 1 cup for an 8” waffle iron). Cook for about 3 minutes, or until golden and crisp. Top with maple syrup, fresh berries, and a dollop of non-dairy whipped cream!
Recipe tips
- Do NOT over-mix the batter. Stirring the batter too much can result in tough waffles. Stir the wet and dry ingredients together until just combined. Lumps are a normal indication that the waffles will have a great texture. Here’s more info on over-mixing and why you don’t want to do it.
- Cook the waffles for around 3 minutes. When the steam stops coming from the waffle maker, the waffles are usually ready to remove. For a crispier waffle, leave them cooking a minute or two longer before removing. Don’t have a waffle iron? You better get one asap! This is the one that I use and it works great. I also LOVE this mini waffle maker and use it often.
- To keep warm. If you’d like to keep the waffles warm while you’re making the whole batch, heat your oven to 225ºF and place a large sheet pan inside. You can place cooked waffles on the sheet pan, so they’re nice and warm when everyone’s ready to eat.
- Not all waffle makers cook the same. Be sure to read the instructions that come with your waffle iron for the manufacturer recommendations on cooking time.
Storing & reheating leftovers
These are very freezer-friendly! When I make these, I like to double the recipe and keep extra waffles stored in the freezer for busy mornings.
- Leftovers. Vegan waffles stay fresh in the fridge for up to about 5 days. Once the waffles have cooled completely, place them in an airtight container and store them in the refrigerator.
- To reheat. Reheat waffles in the toaster or oven at 350ºF for about 5 minutes for best results. You can also warm them up in the microwave.
- To freeze. Once the waffles have completely cooled, place them into freezer bags or another freezer-safe container and freeze for up to 3 months. You don’t have to worry about thawing the waffles, simply reheat them in a toaster or bake them for 10-12 minutes at 350°F in your preheated oven.
Frequently Asked Questions
Yes! Swap the all-purpose flour 1:1 with a gluten-free flour blend. A blend like Bob’s Red Mill 1-to-1 works great.
Absolutely! This batter works perfectly for vegan Belgian waffles. Just add a minute or two to the cook time for those deeper pockets.
Any non-dairy milk works! Soy milk curdles the most with lemon juice and gives the most buttermilk-like result. Oat milk and almond milk are also great.
The first waffle is basically seasoning the iron. This happens with regular waffles too! Your second batch will be golden, crispy, and perfect.
If you try these Vegan Waffles or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!
Vegan Waffles
Video
Ingredients
- 1 tablespoon flax seed meal/ ground flaxseed
- 2 tablespoons warm water
- 2 cups dairy free milk
- 2 tablespoons lemon juice, freshly squeezed preferred
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons vegan butter, melted
- 1 tablespoon vanilla extract
Instructions
- Make the Flax Egg: Combine the ground flax seeds and water in a small bowl and set it aside until ready to use.
- Make the Vegan Buttermilk: Combine the milk and lemon juice and in a small bowl and set it aside for five minutes.
- Make the Waffles: Preheat your waffle iron according to the manufacturer’s directions.
- In a large bowl, whisk together the flour, baking powder, brown sugar, and cinnamon. In a small bowl, whisk together the flax egg, vegan buttermilk, melted butter, and vanilla extract. Add the wet ingredients to the dry and stir just until combined– make sure not to over-mix! A few lumps are okay.
- Spray your waffle iron with nonstick spray and add enough batter to fill the waffle iron, leaving about 1” around the edge. In my 8” waffle iron, I use 1 cup of batter. Cook the batter until the waffle is golden brown and crisp around the edges– about 3 minutes. Repeat with the remaining waffle batter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
