These vegan waffles are the BEST! Golden and crispy on the outside, tender and fluffy on the inside. They’re also super easy to make using pantry staples. Serve with loads of syrup and fresh fruit for the best vegan breakfast.
These vegan waffles are seriously good.
They are golden brown, crispy on the outside and beautifully soft on the inside.
Served with loads of syrup and fresh fruit they make a breakfast (or dessert) to get very excited about.
And if you love waffles as much as we do, then check out our fabulous vegan banana waffles, vegan pumpkin waffles and vegan blueberry waffles too.
Ingredients You’ll Need To Make These Waffles:
Ingredient Notes
- Granulated sugar – you can use a different sugar like coconut sugar or light brown sugar, but don’t substitute it for a liquid sweetener like maple syrup or it will make your batter too wet.
- Soy milk – can be replaced with a different non-dairy milk.
- Coconut oil – should be melted first before adding it to the batter. You can substitute a different oil or melted vegan butter.
How To Make Vegan Waffles
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
- Add soy milk, melted coconut oil and vanilla extract and mix into a batter. Don’t overmix.
- 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.
- Cook for 3-5 minutes or until golden.
- Serve with vegan butter, powdered sugar and fresh berries with loads of syrup drizzled over the top.
Chef’s Tips
Be careful with your flour measurement. The best way to measure your flour is to weigh it on a food scale. If you don’t have a food scale then the next best way to measure it is to spoon and level it. Spoon it into your measuring cup and level off the top with a knife.
Don’t overmix the batter. For light and fluffy waffles you want to mix the batter until just mixed and then stop mixing.
Grease the waffle iron. When your waffle iron has preheated, brush it with oil or spray it with non-stick spray. We tend to prefer our non-stick spray but just keep in mind that some waffle-makers advise against using that, so just check the manufacturer instructions for your waffle maker. Greasing it (however you prefer to do it) is essential though so that your waffles don’t stick.
Don’t open the waffle maker too early. If your waffle has an indicator light that can help but sometimes those are inaccurate. And the fastest way to ruin your waffles is to open the waffle maker too early in the cooking process. So rather let the steam be your guide. When you first close the waffle maker and the waffles start cooking steam will pour out the sides of your machine. Wait for the steam to die all the way down before you open the machine to check on their progress.
Keep them warm. If you aren’t ready to serve your waffles right away, place them in a warm oven (200°F). This will keep the heat and crispy texture of each bite intact.
Make Them Gluten-Free
I haven’t tested these waffles as gluten-free but my guess is that it would work great to use a gluten-free all purpose flour blend in place of the regular flour.
It certainly works great with our gluten-free vegan pancakes so I think it will work great here too.
Storing and Freezing
Leftover waffles will keep very well in the fridge for a day or two and can be reheated in the toaster.
The best way to store your leftover vegan waffles though is to freeze them. They freeze extremely well. Let them cool completely before freezing them in a freezer safe bag. Reheat in the toaster.
More Delicious Vegan Breakfast Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Waffles
Ingredients
- 1 ¼ cup All Purpose Flour (156g)
- 3 Tablespoons White Granulated Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 ¼ cup Soy Milk (300ml) or other non-dairy milk
- 2 Tablespoons Coconut Oil Melted
- 2 teaspoons Vanilla Extract
Instructions
- Set your waffle iron to preheat while you mix the batter.
- Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
- Add soy milk, melted coconut oil and vanilla extract and mix into a batter. Don't overmix.
- When your waffle maker is heated, grease the waffle iron or spray it with non-stick spray (see notes). Pour even amounts of batter into the waffle machine and close the machine.
- Cook for 3-5 minutes or until golden.
- Serve with vegan butter, powdered sugar and fresh berries with loads of syrup drizzled over the top.
Notes
- Coconut oil. This should be melted first before adding it to the batter. You can substitute a different oil or melted vegan butter.
- Don’t overmix the batter. For light and fluffy waffles you want to mix the batter until just mixed and then stop mixing.
- Grease the waffle iron. When your waffle iron has preheated, brush it with oil or spray it with non-stick spray. We tend to prefer our non-stick spray but just keep in mind that some waffle-makers advise against using that, so just check the manufacturer instructions for your waffle maker. Greasing it (however you prefer to do it) is essential though so that your waffles don’t stick.
- Don’t open the waffle maker too early. If your waffle has an indicator light that can help but sometimes those are inaccurate. And the fastest way to ruin your waffles is to open the waffle maker too early in the cooking process. So rather let the steam be your guide. When you first close the waffle maker and the waffles start cooking steam will pour out the sides of your machine. Wait for the steam to die all the way down before you open the machine to check on their progress.
- Make them gluten-free: I haven’t tested these waffles as gluten-free but my guess is that it would work great to use a gluten-free all purpose flour blend in place of the regular flour.
- Serving size: We got 8 waffles from this recipe but this will vary according to the size of your waffle maker.
- Storing: Leftover waffles will keep very well in the fridge for a day or two and can be reheated in the toaster.
- Freezing: The best way to store your leftover waffles is to freeze them. They freeze extremely well. Let them cool completely before freezing them in a freezer safe bag. Reheat in the toaster.
Nikki says
Am I able to use almond flour instead of all purpose ?
Alison Andrews says
Hi Nikki, I don’t think so. If you wanted to make it gluten-free, a gluten-free all purpose flour blend would probably be a better option but I haven’t tested this with different flours so can’t be sure. All the best!
Jaiden says
Can I replace the coconut oil with vegetable oil or olive oil since I’m allergic to coconut oil
Alison Andrews says
That should be fine. 🙂 I haven’t tested it with a different oil but I think it shouldn’t be an issue.
Johanna says
I found this recipe this morning and made it. It was a big hit! I used Pea milk (Ripple – unsweetened original) and liquid no-smell coconut oil. It was delicious! Crispy on the outside, soft and fluffy on the inside. My husband says that it’s better than regular waffles. I am so glad I found your site.
Alison Andrews says
Wonderful! I’m so glad you found our site too! Thanks so much for sharing! 🙂
Irene says
The waffle itself is delicious! But I was getting very frustrated that it kept sticking to the waffle maker. I tried to coat it with nonstick oil, coconut oil, canola oil, and even no oil, yet the waffles refused to come out. I used the same waffle maker just last week for a different recipe (with no oil) and they came out fine. Not sure what I’m doing wrong but I’d love to figure it out because these waffles were DELISH.
Alison Andrews says
Honestly I have no idea! Especially since you say it has been fine with other waffles. Sorry I can’t be more helpful!
Amparo Gutierrez says
Hello what do i do if the batter lumps don’t disappear?
Alison Andrews says
Use a whisk, but don’t worry about very small lumps, they’re fine.
Crystal says
I’m not sure if it was the recipe or my waffle maker but these were just dense and refused to cook all of the way through. How can I adjust them for another time?
Alison Andrews says
Have you had issues with your waffle maker previously? Regarding being too dense, weigh your flour, this is always important to get the right ratios as flour is a tricky measure to get right if you don’t weigh it.
Carol Starr says
My daughter made these last weekend when we visited her family. They were delicious! This will be my “go to” waffle recipe. Thank you!
Alison Andrews says
Great! So happy to hear! Thanks for posting! 🙂
Alaina says
I’ve been trying to find a good vegan waffle recipe for so long and I finally did ! Thank you so much !
Alison Andrews says
You’re so welcome! So glad you like it!
Tori Cusato says
These are seriously the best waffles I’ve ever had! Now we make them every weekend! Seriously delicious!! Thanks for the recipe 🙂
Alison Andrews says
Brilliant! I’m so happy to hear that! Thanks so much Tori! 🙂
Kira M says
I think we love this recipe more than the traditional egg and milk waffle. My kids kept saying, “It is so good!” Crispy, soft, delicious.
Alison Andrews says
That’s so awesome! Love it! Thanks for sharing. 🙂
Kathy says
Is the coconut oil melted or solid??
Alison Andrews says
It’s easier to mix in if it’s melted so melting it first is best.
Angela Fitton says
Beautiful fluffy waffles! Made them this morning for Christmas breakfast and were a big hit. Will be using this recipe as my go to. Thank you!
Alison Andrews says
Brilliant! These are perfect for Christmas breakfast! Thanks so much for posting! 🙂
Alyse says
Can you make the batter the night before and store it for the morning? If so is it okay to keep the batter in the fridge or leave it out on the counter?
Alison Andrews says
I think it should be fine, I would keep it in the fridge.
Jen says
Can you make this with canned coconut milk instead of soy milk?
Alison Andrews says
Sure! 🙂
Anna says
Awesome and delicious! Who could want a more decadent treat than this…