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Simply irresistible Vegan Waffles with light and fluffy insides and a crisp exterior! Serve them with maple syrup and your favorite toppings for weekend breakfasts or festive brunches everyone will love. Easy to make and ready in less than 30 minutes!
This post was originally published on Dec 17, 2014. It was updated with new recipe information and photos on February 27, 2025.
Vegan waffles! Need I say more? There’s nothing quite like a tall stack, topped with vegan butter, maple syrup, chopped pecans, and fruit. They (along with vegan pancakes, of course!) are one of my favorite breakfast comfort foods.
This vegan waffles recipe makes the most delightfully light and crisp waffles; their texture and flavor transports me to memories at the Waffle House, but a glance at the recipe reminds me that they’re egg-free, dairy-free, and 100% plant-based!
You may wonder how we can replicate the classic Waffle House experience with all plant-based ingredients, but the “secrets” are pretty simple: swap eggs for a mixture of flaxseed meal and water and make vegan “buttermilk” by mixing soy milk and a touch of vinegar. The result: vegan and dairy-free waffles that even the omnivores in your life will devour!
With over 1/4 cup of vegan butter per batch, I’ll admit this egg-free waffle recipe isn’t classically the “healthiest,” but there is plenty of room for them in a well-balanced and sustainable plant-based diet. Whether you enjoy them for weekend breakfast or holiday brunch, they are sure to be a hit. And just so you know: you can reduce the oil and sugar for a healthier waffle––see notes below the recipe.
So, let’s get started! Whip out that waffle iron and give these babies a try. You won’t be disappointed.
For more easy vegan waffle recipes, check out my Vegan Pumpkin Waffles, Vegan Sweet Potato Waffles, and Vegan “Chicken” and Waffles recipes.
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.
Sugar: Keep the vegan waffle mix recipe plant-based by using cane sugar. Sugar also helps create the crispy edges.
Milk: Any type of plain unsweetened non-dairy milk works, though soy milk is my top recommendation for its neutral flavor and creaminess.
Vinegar: Distilled white vinegar, when added to the milk, makes vegan “buttermilk.” You can also use apple cider vinegar.
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.
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.
Baking Powder, Baking Soda, and Salt: The powder and soda leaven the batter, helping the waffles to rise, and the salt seasons it, enhancing the sweetness. Make sure your baking powder is still active, or the waffles won’t rise properly.
How to Make Perfect Vegan Waffles
- Preheat the waffle iron to your desired setting. Follow manufacturers instructions.
- 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.
Jenné’s Recipe Pro-Tips
- 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.
- 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.
Recipe Variations
Looking to switch it up? Try any of the following:
- 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 crispier, 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.
- Spiced: Add warmth and natural sweetness by stirring in up to 3/4 teaspoon ground cinnamon or pumpkin pie spice mix. Chef’s kiss!
Toppings
I recommend serving the waffles warm with a pat of vegan butter, a generous pour of maple syrup, chopped nuts, and any of your other favorite toppings, such as:
- Fresh Fruit: Sliced bananas, berries, or dates
- Vegan Whipped Cream
- Chocolate Chips: Vegan and dairy-free, of course!
- Nut Butter: Such as peanut, cashew, or even sunflower seed butter
- Spices: Ground cinnamon or pumpkin pie spice mix!
Storage Directions
- 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.
Frequently Asked Questions
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.
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.
More Vegan Breakfast Recipes
- Fluffy Spelt Pancakes
- Vegan Blueberry Pancakes
- Vegan Gluten-Free Pancakes
- Apple Spice Pancakes
- Vegan Sweet Potato Pancakes
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Vegan Waffles (Light and Crisp!)
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
- 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.
- 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.
- 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.
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 🙂