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.
Guadalupe says
So good!
Alison Andrews says
Wonderful! Thanks Guadalupe. 🙂
Rachel says
I can’t tell you how many times I’ve made these in the last couple years! My non-vegan husband enjoys them as much as I do. I really appreciate all your healthful tips. This is just a delicious recipe!
Alison Andrews says
Wonderful! Thanks Rachel. 🙂
Ruth Geyer says
First vegan waffles recipe I have tried. Will never try another one. This. Is. It. These taste better than the non vegan recipes. I added two spoons of homemade nut butter into the batter (hope you don’t mind), and they were just perfect!
Alison Andrews says
Homemade nut butter sounds like a wonderful addition to these. So glad you enjoyed them, thanks so much for the wonderful review. 🙂
Ashley says
I LOVE this recipe. I’ve been using it for a while, substituting other flours (spelt, whole wheat) for some of the white flour. I also add a few tablespoons of ground flax for a lactation boost, and hey flax is just so good anyway. My last substitution this morning prompted me to leave a comment–I used unsweetened applesauce instead of coconut oil in equal amounts with success! I couldn’t tell the difference! I’m sure it was helped along by the flax, but wanted to let you know in case others have questions about it.
Alison Andrews says
So glad you love the recipe Ashley! And thanks so much for commenting (and the great review), that is definitely super helpful. 🙂
Chantelle says
Big hit! The first time these were made in my house my husband did them. Unassisted. And he’s not totally the scoop and measure type. More of a dash then taste kinda guy 😛 So I was pleasantly surprised at how well these turned out and how fool-proof the recipe is! He threw some blueberries and strawberries in the batter too. So yummy!
Alison Andrews says
So wonderful to hear that Chantelle! Berries in the batter is an awesome idea too. Thanks so much for posting! 🙂
Matt says
The good news is the waffles taste delicious.
The bad news is that you have to dig the waffles off the waffle maker because the batter sticks TERRIBLY!
Doesn’t matter whether you use non-stick spray, either.
Very disappointing.
Ana says
Sounds like possible human or mechanical error. Mine didn’t stick and I did not use oil on my waffle maker.
Rosanne Limeres says
I am not kidding when I say these are the best waffles I’ve ever had. They look kind of flat in these pictures, but with my waffle iron they come out thick and slightly crispy, and then fluffy on the inside. My husband and I are addicted!
Alison Andrews says
Yay! That’s too awesome! Thanks for posting! 🙂
Ramona W. says
Thank you very much for this waffle recipe! The first time I made them, I used almond milk instead of soy, and they came out great! When I did not have enough almond milk one morning, I actually used fresh hemp milk plus 1 tbsp. of brown sugar and 2 tbsps. of coconut sugar. They came out perfect! My husband and my 2 year old are very picky eaters but they love them! This is my go-to for a good breakfast now 🙂
Alison Andrews says
That is fantastic, thanks Ramona! 🙂
April says
Can I use baking soda, instead of baking powder?
Alison Andrews says
Hi April, I’m not sure if it will work as well as the baking powder, if you do use it though, definitely use less as baking soda is more powerful than baking powder so maybe drop it to 1 tsp. It might also be a good idea to add a teaspoon of lemon juice to your batter to react with the baking soda so it will make your waffles more fluffy. All the best! 🙂
Secrets & Leeks says
I just made these, right now and I don’t understand, why mine didn’t get crispy as I followed the recipe to the letter – what could I have done wrong?? They tasted fine, but were soft?
Alison Andrews says
I don’t think you did anything wrong but you probably could have left them on a little longer to get a little crispier.
Julie Graham says
O.m.g. these waffles are DIVINE!! Stand alone delicious. Better than any egg and milk waffles hands down! Thank you♡.
Alison Andrews says
Yay! Thanks Julie! 🙂
Sarah says
Turned out really well! Didn’t even have a waffle maker so I made them in a griddle pan and they were still amazing! I never leave reviews but I was so impressed I had to! Some vegan recipes I’ve tried in the past for pancakes and such have been an epic fail but these with maple syrup were spot on!
Alison Andrews says
Fantastic to hear that! Thanks so much Sarah! 🙂
jenna wingate says
A+ waffles! My first attempt at vegan waffles was a success!
Alison Andrews says
Awesome Jenna! Thanks for posting! 🙂
Rosanne Limeres says
I was a bit reluctant to make these because they looked a little flat in the picture. I decided to try them anyway and am I glad I did! Thick and fluffy, golden, crispy on the outside, doughy and fluffy on the inside,delicious! My husband and I flipped out at how good these are. Thank you!
Dede Barz says
These waffles taste great! Very easy and quick to make. I added vegan chocolate chips to my second batch, and they were so delicious.
Alison Andrews says
Awesome, chocolate chips are a great addition! Thanks for sharing! 🙂
Kim says
Added cinnamon and nutmeg. Totally delicious! My vegan son and non vegan husband loved them!!! Thanks!!
Alison Andrews says
Great additions! So glad you enjoyed it. Thanks for sharing! 🙂
Ryan Anderson says
Love this recipe. I replaced the 1 1//4 cup flour with 1 cup 100% stone ground wheat and it transitioned great. I also replaced the coconut oil with a vegan butter with no issues. They were light, crisp, and Chewy as they should be. Thanks for the recipe.
Alison Andrews says
Great! Thanks so much for sharing your adjustments! 🙂