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This vegan waffle recipe makes the best light and fluffy waffles! My goal was to create a vegan Waffle House copycat recipe, and I surely succeeded. Only, these egg-free waffles are even more delicious!
For more vegan breakfast recipes try Apple Overnight Oats, Spelt Pancakes, Vegan Blueberry Muffins, and Sourdough Pancakes.
Why this is the BEST Vegan Waffle Recipe!
- 😋 Super Tasty: Buttery sweet taste with a fluffy texture and the perfect crispy edges. These taste like the Waffle House!
- 🧇 Easy to make: Done in 30 minutes
- 🧊 Freezer-friendly: Great for batch cooking and meal prep.
- 🍓 Endlessly adaptable: Add chocolate chips, make them gluten-free, etc…
- 🌱 Egg-free and dairy-free: you won’t miss the animal products at all.
- 🍑 Won’t beleive they’re vegan. This vegan recipe was created over a decade ago by a Southerner who grew up eating buttermilk biscuits and buttery waffles. Even my non-vegan family loves these vegan waffles.
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Table of Contents
- Why this is the BEST Vegan Waffle Recipe!
- American Waffles or Belgian Style?
- Vegan Waffles Ingredients
- Tasty Waffle Toppings
- Recipe Variations
- How to Make Egg-Free Waffles
- Tips for the BEST Vegan Waffles
- Watch the Video
- Storage Directions
- Vegan Waffle Recipe FAQs
- More Vegan Breakfast Recipes
- Vegan Waffles Recipe
As a Southern girl who grew up loving the Waffle House, it was of the utmost importance that I create a plant-based version when I became vegan. I succeeded in creating vegan waffles that are buttery, fluffy, perfectly sweet, and tender with perfectly crispy edges. Actually, I think these are better than the Waffle House!
There’s nothing quite like a tall stack, topped with vegan butter, maple syrup, chopped pecans, and fruit to celebrate the weekend.
American Waffles or Belgian Style?
I prefer to make these waffles in an American style waffle iron, the one with smaller holes. However, the recipe works just as well in a Belgian-style waffle iron too. American waffles are thinner and denser than Belgian waffles. Belgian waffles are thicker and lighter. Both are delicious 🧇
For more easy vegan waffle recipes, check out my Vegan Pumpkin Waffles, Vegan Sweet Potato Waffles, and Vegan “Chicken” and Waffles recipes.
Vegan Waffles Ingredients
Flour: All-purpose flour adds structure to the batter while keeping it light. Use flour with a good expiration date for the best flavor, and measure it by weight, or by scooping with a spoon into a measuring cup and leveling off the tops. See the “Recipe Variations” section below for making these gluten-free.
Cane Sugar: Not only does sugar add sweetness, it also helps create the crispy edges on the waffles. The original recipe has quite a lot of sugar. If you want a healthier vegan breakfast recipe, see the recipe notes for tips on reducing sugar.
Milk: Any type of plain unsweetened non-dairy milk works, though soy milk is my top recommendation for its neutral flavor and creaminess. Homemade nut milks like this almond milk recipe also work well.
Vinegar: Distilled white vinegar, when added to the milk, makes vegan “buttermilk.” You can also use apple cider vinegar or lemon juice.
Flaxseed Meal: When combined with water, this forms a flax “egg.” Use pre-ground flaxseed meal or grind your own in a blender or food processor. If you don’t have flax, ground chia seed is a suitable replacement but you may see specks of it in the finished waffles.
Vegan Butter: This adds richness, making the best vegan waffles! I recommend a good quality brand, such as Earth Balance or Country Crock Plant Butter. To make this egg-free waffle taste like Waffle House this recipe uses a lot of vegan butter. Feel free to reduce the butter to 2 tablespoons for a lighter waffle. Applesauce can be used in place of vegan butter. See the “Recipe Variations” section below.
See the recipe card for full information on ingredients and quantities.
Tasty Waffle Toppings
I recommend serving the waffles warm with a drizzle of maple syrup, chopped nuts, and any of your other favorite toppings, such as:
- Fresh Fruit: Sliced bananas, berries, peaches, or pomegranate seeds. Use what’s in season.
- Vegan Whipped Cream. I like Trader Joe’s coconut whip.
- Chocolate Chips: Vegan and dairy-free, of course.
- Chopped Nuts: Toasted pecans are my favorite with these buttery waffles.
- Nut Butter: Such as peanut, cashew, or even sunflower seed butter. Dollop it over the waffles.
- Spices: Ground cinnamon or pumpkin pie spice mix!
- Powdered Sugar: A sprinkle of powdered sugar makes these dairy free waffles look gourmet and extra pretty.
Recipe Variations
Looking to switch it up? The possibilities are endless. These waffles can be made gluten-free, low fat, or with flavor additions like chocolate chips. Try any of the following:
Spiced: Add warmth and natural sweetness by stirring in up to 3/4 teaspoon ground cinnamon or pumpkin pie spice mix. Chef’s kiss!
Vegan Chocolate Chip Waffles: Add 1/2 cup of vegan chocolate chips to the batter before cooking.
Gluten-Free: Substitute the same amount of 1-to-1 gluten-free flour for the all-purpose flour and let the batter rest for 5-10 minutes before cooking to make gluten-free vegan waffles.
Belgian Waffles: You can turn these American style waffles into a vegan Belgian waffle recipe simply by cooking them on a Belgian waffle iron. American style waffles are thinner and denser, while Belgian are thicker and fluffier.
Whole Wheat: Use spelt or whole wheat pastry flour instead of all-purpose for a heartier dairy-free waffle recipe.
Low-Fat: Reduce the fat in this vegan waffle recipe by using 2 tablespoons of vegan butter and 1/4 applesauce instead of all butter.
How to Make Egg-Free Waffles
These delicious vegan waffles are easy to make, and come together in about 30 minutes. Follow the manufacturer’s instructions for preheating your waffle iron.
- Make the Vegan Buttermilk. In a medium bowl combine the soy milk and vinegar. Let is sit for 5-10 minutes while you work on the other ingredients.
- Make the Flax “Egg”. In a small bowl, combine the ground flax seed meal and 2 tablespoons of water. Set aside to thicken.
- Combine Dry Ingredients. In a large mixing bowl, whisk the flour, sugar, salt, baking powder, baking soda, and salt until combined.
- Combine Wet Ingredients. Melt the butter in the microwave. Then add it, along with the flax “egg” and vanilla extract to the mixing bowl with the soy “buttermilk” mixture. Stir well.
- Make Waffle Batter. Add the wet ingredients to the dry, and whisk until just combined. Be careful not to over mix the batter. Over mixing could result in tougher waffles.
- Pour on the Batter. Brush the waffle iron with additional melted vegan butter, if desired. Ladle batter into the iron, following the manufacturer’s directions. This is usually about 1/3-1/2 cup, depending on the waffle iron.
- Cook Waffles. Cook the waffles until golden brown. When the steam dissipates or significantly reduces, you’ll know the waffle is ready.
- To maintain the waffle’s crispy exterior, transfer them to a cooling rack while you cook the remaining batter. Or transfer them to a baking sheet and keep them warm in an oven preheated to 200°F.
- Enjoy! Serve the waffles hot, topped with vegan butter, maple syrup, and your other favorite toppings.
Tips for the BEST Vegan Waffles
- Preheat the waffle iron. Follow your waffle iron’s manufacturer instructions to preheat the iron.
- Let the wet ingredients rest. The flax “egg” and vegan “buttermilk” work best when they have time to thicken after mixing. Let the mixtures sit at room temperature for 5-10 minutes or until it has thickened, while you mix the other ingredients. To save time, you can skip this set, and blend all of the wet ingredients at once.
- Sift if possible. For the fluffiest waffles, sift the flour in a fine mesh strainer or flour sifter before mixing it with the other dry ingredients. This removes any lumps and aerates the flour.
- Don’t overmix. To keep the waffles light and fluffy, mix in the dry ingredients until just combined. Overworking the batter will make the waffles dense and tough.
- Let the steam dissipate. When the steam coming from the sides of the waffle iron dissipates or significantly reduces, you’ll know the waffle is ready.
- Keep them warm. If desired, place freshly cooked waffles on a baking sheet and keep them warm in a 200°F degree oven for up to 30 minutes or until serving. Or keep them crispy by placing on a cooling rack while you cook the remaining batter. Otherwise, serve the waffles individually after removing them from the iron.
Watch the Video
These are truly the best vegan waffles! Watch this video to see how easy they are to make.
Storage Directions
How to Freeze Vegan Waffles
You can also freeze the waffles with small sheets of parchment paper between them in a freezer-safe container for up to 3 months. Defrost them in a toaster oven on low heat or at room temperature for 30 minutes.
Reheating Waffles
Warm the waffles in a toaster oven or in an oven preheated to 350°F for 2-5 minutes or until warm and crisp. Avoid the microwave; it will make the waffles soft and tough.
Refrigeration
Cool the waffles to room temperature before transferring them to an airtight container and refrigerating them for up to 3 days.
Vegan Waffle Recipe FAQs
To make gluten-free vegan waffles substitute the same amount of a 1-to-1 gluten-free flour blend for the all-purpose flour. Be sure to let the batter rest for 5-10 minutes before cooking.
Yes, you can combine the dry ingredients (the flour, sugar, salt, baking powder, and baking soda) and store the waffle mix in an airtight container at room temperature for up to 3 months. Mix the wet ingredients and stir them with the dry immediately before making the waffles.
You can make the wet vegan waffle batter up to 24 hours before using. Store the batter in the refrigerator before using, and let it come to room temperature before using. This comes in handy for brunches and breakfast bars.
To freeze vegan waffles, place a sheet of parchment paper in between each waffle and pack into a large freezer bag. Store for up to 3 months. Defrost them in a toaster oven on low heat or at room temperature for 30 minutes.
Plain unsweetened soy milk or homemade almond milk are my favorite non-dairy milks for waffles (and all baking). However, any will do. Just avoid non-dairy milks with added sugar and flavors.
Your waffles may not be getting crispy because they did not have ample time to cook. Wait for the steam to dissipate before opening the waffle iron. The sugar helps crisp the waffles, so if you skip this ingredient you may have waffles that don’t hold their crispy exterior.
Warm the waffles in a toaster oven or in an oven preheated to 350°F for 2-5 minutes or until warm and crisp.
Traditionally, waffles are made with milk or buttermilk, eggs, and butter, so they are not vegan. However, this waffle recipe is vegan because they are made with all plant-based ingredients.
More Vegan Breakfast Recipes
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The Best Tofu Scramble
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Incredible Vegan Quiche
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Vegan Sweet Potato Pancakes
Breakfast
Creamy Quinoa Porridge
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Vegan Waffles
Video
Equipment
- waffle iron , American style or Belgian style
Ingredients
- 1 tbsp ground flaxseed meal
- 2 tbsp water
- 1 1/2 cup soy milk, or other non-dairy milk
- 1 tsp apple cider vinegar, or distilled white vinegar
- 2 tsp pure vanilla extract
- 6 tbsp melted vegan butter, plus more to coat the waffle iron
- 1 1/2 cups (175 grams) all-purpose flour, whole wheat pastry flour or spelt flour
- 1/3 cup cane sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- toppings, vegan butter, pure maple syrup, chopped pecans, sliced fruit, vegan whipped cream, etc.
Instructions
- Preheat the waffle iron to your desired setting. Follow manufacturers instructions.
- In a medium bowl combine the soy milk and vinegar. Let is sit for 5-10 minutes while you work on the other ingredients.
- In a small bowl, combine the ground flax seed meal and 2 tablespoons of water. Set aside to thicken.
- In a large mixing bowl, whisk the flour, sugar, salt, baking powder, baking soda, and salt until combined.
- Melt the butter in the microwave. Then add it, along with the flax "egg" and vanilla extract to the mixing bowl with the soy "buttermilk" mixture. Stir well.
- Add the wet ingredients to the dry, and whisk until just combined. Be careful not to over mix the batter. Over mixing could result in tougher waffles.
- Ladle batter into the iron, following the manufacturer's directions (usually about 1/3-1/2 cup, depending on the waffle iron).
- Cook the waffles until golden brown. When the steam dissipates or significantly reduces, you'll know the waffle is ready. To maintain the waffle's crispy exterior, transfer them to a cooling rack while you cook the remaining batter. Or transfer them to a baking sheet and keep them warm in an oven preheated to 200°F.
- Serve the waffles hot, topped with vegan butter, maple syrup, and your other favorite toppings.
Notes
-
- Preheat the waffle iron. Turn your waffle iron on before you do anything else.
-
- Let the wet ingredients rest. The flax “egg” and vegan “buttermilk” work best when they have time to thicken after mixing. Let the mixtures sit at room temperature for 5-10 minutes or until it has thickened, while you mix the other ingredients. To save time, you can skip this set, and blend all of the wet ingredients at once.
-
- Sift if possible. For the fluffiest waffles, sift the flour in a fine mesh strainer or flour sifter before mixing it with the other dry ingredients. This removes any lumps and aerates the flour.
-
- Don’t overmix. To keep the waffles light and fluffy, mix in the dry ingredients until just combined. Overworking the batter will make the waffles dense and tough.
-
- Let the steam dissipate. When the steam coming from the sides of the waffle iron dissipates or significantly reduces, you’ll know the waffle is ready.
- Keep them warm. If desired, place freshly cooked waffles on a baking sheet and keep them warm in a 200°F degree oven for up to 30 minutes or until serving. Or keep them crispy by placing on a cooling rack while you cook the remaining batter. Otherwise, serve the waffles individually after removing them from the iron.
- Refrigeration: Cool the waffles to room temperature before transferring them to an airtight container and refrigerating them for up to 3 days.
- Freezing: You can also freeze the waffles with small sheets of parchment paper between them in a freezer-safe container for up to 3 months. Defrost them in a toaster oven on low heat or at room temperature for 30 minutes.
- Reheating: Warm the waffles in a toaster oven or in an oven preheated to 350°F for 2-5 minutes or until warm and crisp
These are possibly the best waffles I’ve ever made, let alone eaten! I used a Belgian-style waffle iron and kept them warm in my oven while the rest were cooking. These were soft as they came out of the iron, but started firming and crisping as they cooled. They’ve got a deliciously crunchy caramelized outside but are still light on the inside, and they taste just like a waffle cone. I left some plain and added blueberries to a few. I’ll be making these again to freeze and reheat as needed!
I am so thrilled you loved them, Jess!!!
Now I’m hungry for a plate 🙂
easiest recipe. easy to adjust to feed more if needed. very tasty. my toddler niece helps me to make them often and the family loves them. I make several batches as they are consumed seemingly faster than I can make them! a perfect pair with sweet potato soul’s eggplant bacon recipe!!
I wanted to know if you can make the batter the night before an be ready to go in the morning?
Oooooh, I hope you loved them!
Awesome!!! I bet those candied pancakes were da bomb. Thanks so much 🙂
Yummy!! I’m super happy you enjoyed it 🙂
My boys love these waffles, I have made them many times now following the recipes to the t, and they are fabulous! But, sometimes I am missing ingredients so I make substitutions. Example substitutions are: 3 tbsp of a neutral flavored oil when I am out of earth balance, chia seeds for a chia egg when I don’t have flax seeds for a flax egg, and almond milk when I don’t have soy milk. I also substitute 1/2 cup of the AP flour for whole wheat flour. This recipe is so versatile! Thank you Jenne for making recipes as awesome as this one!!
I love love love it! Thanks for sharing those clever subs with us 🙂 xoxo
Wow! That’s awesome. I’m so glad you liked it. I’ll make a note of that in the recipe section. The less the better!
Thank you 🙂
These were fantastic! I didn’t have Earth Balance, so I substituted Safflower oil. Also, because I like to sneak in whole wheat flour when I can, I did one cup of all-purpose and half cup of whole wheat flour. I think I may even do more whole wheat flour the next time. They didn’t seem greasy to me with this substitute. I topped some with Raw Agave and the others with a fruit compote: handful each of cherries, blackberries, and strawberries on medium for 5 minutes and then sprinkled with a teaspoon of cinnamon. Keep it up Jenne’.
Awesome! I’m so glad you liked them. I also love that you snuck in that whole wheat flour. They’re also very good with whole spelt flour. Soooo yummo 🙂 That fruit compote sounds fantastic too!
Thanks for sharing Tiffany! xoxo
These are the best tasting vegan waffles I have made (and I have tried a lot for my picky non-vegan family)! They were a bit greasy though. I think I would decrease the butter a bit next time.
Awesome! I’m so glad to hear you enjoyed them. Thanks for giving them a try.
Here’s a tip to compensate for using less butter, replace it with apple sauce. Soon I must share my recipe for hearty spelt waffles. For those I only use the earth balance on the waffle iron, not in the actual recipe. These buttermilk ones are more authentic to what I ate before going vegan, but the hearty ones can be eaten daily 🙂 Thanks for giving these a try!
It’s all about the taste trying to sway the non-vegans! Slowly but surely I am doing it!
Ain’t that the truth!! Amen to you for doing it 🙂