Classic vegan waffles, beautifully golden in color and crispy on the outside, soft on the inside. Delicious with vegan whipped cream, fresh fruit and syrup.
I’ve been a big fan of waffles since I was 14 and working in an ice cream parlour. One of the items on the menu was waffles topped with ice cream.
The batter was pre-made so all I had to do when I received an order was to pour out the batter into the waffle maker and then leave it for a set amount of time, then put it on a plate, top it with soft serve and take it to the customer along with a choice of syrups.
This was my first introduction to the magic of waffles!
As you may already know, I have a serious sweet tooth, so the ice cream parlour job was my favorite of all the jobs I had as a teenager. I also worked in a video store (also fun but it wasn’t ice cream) and as a cashier in a supermarket (least fun).
Sadly, even though it was my fave job, I only worked in the ice cream parlour for a few months. When their busy season was over I was one of the kids they didn’t keep on. The fact that I made quite a few mistakes (that I could then eat in the back) might have had something to do with it. ?
I was also excessively generous on the portion sizes. What can I say? Not much has changed in that respect!
These vegan waffles are just as delicious as those ice cream parlour waffles back in the day! And they’re divine served with vegan whipped cream or vanilla ice cream, syrup, fresh fruit or whatever you fancy.
We went with vegan whipped cream, blueberries, sliced strawberries and maple syrup. It was seriously good.
This is a classic vegan waffles recipe, it’s not flavored any particular way, but the result is vegan waffles that are golden brown, crispy on the outside and beautifully soft on the inside.
These waffles were golden brown in 5 minutes, but we did splash out and get a rather lovely waffle machine! I think a less powerful model might require a little more time, but waffles are one of those things that you generally have to check on as they cook anyway.
I think you will love this classic vegan waffles recipe. The waffles are:
- Golden
- Crispy on the outside
- Soft on the inside
- Delicious with vegan cream or ice cream
- Ideal drizzled with syrup
- Dessert and breakfast in one!
Serve them hot and crispy for the most delicious results.
More delicious vegan breakfast recipes!
- For more delicious waffles check out our vegan blueberry waffles and our vegan banana waffles
- Our vegan pancakes, vegan banana pancakes and vegan blueberry pancakes are not to be missed either!
- Also check out our super eggy vegan tofu scramble, our vegan omelette and our vegan French toast.
- Our vegan hash browns are also really satisfying and delicious.
So let me know what you think of these delish vegan waffles! Leave a comment down below. And if you make this recipe, be sure to rate it and let us know how it worked out!
And definitely sign up to our email list, you’ll be sent a lovely free recipe ebook and you’ll stay up to date with all our latest recipes on the blog.
Classic Vegan Waffles
Ingredients
For the Waffles:
- 1 and 1/4 cup All Purpose Flour (156g)
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 3 Tbsp White Granulated Sugar
- 1 and 1/4 cup Soy Milk (300ml) or other non-dairy milk
- 2 Tbsp Coconut Oil
- 2 tsp Vanilla Extract
For Serving:
- Vegan Whipped Cream
- Fresh Fruit
- Maple Syrup
Instructions
- Put your waffle machine on to preheat.
- Sift the flour into a bowl and add the baking powder, salt and sugar. Then add the soy milk or other non-dairy milk, coconut oil and vanilla and whisk with a hand whisk to remove any lumps. The batter will be quite thin.
- When your waffle maker is heated, pour out the batter (use as much as recommended according to the waffle maker manufacturer instructions) and close the machine.
- Allow to cook for 5-7 minutes until golden and crispy.
- Serve with vegan whipped cream or vegan ice cream, fresh fruit and maple syrup.
Video
Notes
- Nutritional information is based on 1 waffle of 4 without any toppings.
- You might get more waffles out of this recipe, depending on the size of the waffle iron you are using.
- Follow the waffle machines manufacturer instructions in terms of how much batter to use per waffle.
- Also check your manufacturer instructions about whether or not to use non-stick spray. Some machines require it and some don't.
It makes about 16 medium waffles in my heart shaped waffle iron when I double the recipe.
I found the recipe VERY problematic. The weight/metric conversion seems to be off, as the 156 g flour to 300 ml milk was really thin. I know the recipe says it’s supposed to be, but 156 g flour looks more like 3/4 – 1 cup. That part was easily remedied, but the batter stuck to everything! I sprayed the waffle iron with oil and it still stuck to both sides. With that idea ruined, I switched to a non-stick skillet, sprayed that with oil, and the batter STILL stuck to it.
Maybe I did something wrong, but I can’t for the life of me figure out what. The liquid batter was tasty, but I think the thinness of the mixture left it without enough structure to hold together. The adhesion to an oiled teflon surface was enough to break them apart.
Hi Seth, sorry to hear you ran into issues! The metric/weight conversion is absolutely correct though. I’m not sure why they stuck! We haven’t run into that issue so I’m not sure what would have caused it.
My family looks forward to Waffle Day. I double the recipe.
Very tasty! I used less sugar and ate waffles with strawberries instead:D I made 7 of them, which is perfect for my family. I really recommend it as a snack. Have an amazing day:)
Hi, I just made the simple vegan crepes, and that has been the first crepe recipe that worked out just perfect!
So, I thought I might as well browse through your other recipes.
Next time, I want to try the waffles.
One question about the recip: Is the oil technically crucial? Because I’d prefer not adding any oil.
Oh, and will it work with whole flour?
Hi Emily, the oil also helps it to not stick to the waffle maker, but you can try leaving it out. It should work fine with whole wheat flour.
Made this last night and they were so delicious that I had to make them again this morning ! Highly recommend this recipe
Thanks Sarah!
**Perfect Gluten Free version**
Actually substituted Otto’s Cassava Flour and they turned out perfectly/divine. Texture, taste, everything. I even threw in the guittard chocolate chips too and even better:). Used a Belgian waffle maker- no issues whatsoever with sticking. I did use a higher cook setting.
Thank you for such an easy, delicious recipe!
Wonderful to hear that Cerisa! Thanks for sharing!
I’ve made these before, adding in some egg replacement (~4tsp of starch & xanthan) and let the dough rest up until the flour was fully hydrated. They came out 100% perfect! This time, I just followed the recipe and they’re equally delicious, but didn’t come out of the waffle iron clean.