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.
cT says
Hi,
Every time I make this recipe I have an issue with the coconut oil clumping because of the cold milk. Any suggestions?
Thanks!
Alison Andrews says
Hi there! Melting the coconut oil first should definitely help with that.
cT says
Thanks. I do that. A few times I think I’ve added the milk a little too soon after the coconut oil and it’s caused a problem. Right now it’s so hot, we don’t have ac in virginia, my coconut oil is pre-melted! Definitely good for things like this recipe 🙂 but not so much for making pie dough :p
We’ve made this recipe at least once a month since we found it about a year ago, adding chocolate chips occasionally, and we absolutely love it.
Thank you so much. Waffles are our favorite besides French toast 😀 and we couldn’t be happier with this recipe!!!!!
Alison Andrews says
So glad you like the recipe! Thanks so much for the awesome rating! 🙂
Mia says
Would the recipe still work if I subbed GF flour?
Alison Andrews says
Hi Mia, if you used a gluten-free all purpose blend that is meant to replace regular all purpose flour then I think it would work fine. 🙂
lydia says
so good and so easy
Alison Andrews says
Awesome! xo
Sophia B. says
Just made these. Made 2 waffles and a smaller waffle in my deep-dish-style Belgian waffle make.r Used almond milk and coconut sugar but the most transformative addition was an excess of Enjoy Life dark chocolate chips. DELICIOUS! Will definitely be making this recipe again!
Alison Andrews says
Sounds divine! Chocolate chips is a perfect addition. Thanks for sharing and the wonderful review! 🙂
Brittany says
Making this now, so far looks amazing! Has anyone used a great substitute for the sugar? 🙂
Alison Andrews says
Hi Brittany, since it’s in a small quantity, I think you could leave it out if you preferred. 🙂
Amanda says
Use swerve, stevia, or monkfruit like Lakonto.
Leah says
Never in my life did I ever think that I would be looking for a vegan recipe of any kind. Our son was just diagnosed with an egg and milk allergy and a vegan breakfast recipe seemed like the easiest way to go to make sure that what we gave him was safe for his new diet and still delicious. This recipe makes THE. BEST. WAFFLES. We have EVER tasted in our extremely non-vegan house. I just made a ton to freeze for easy breakfasts (substituting apple sauce for the coconut oil, but only because I realized that mine was bad after I started making the recipe). I can’t say enough good things about this recipe and since we have discovered it, I’ve shared it with anyone who would listen. It will continue to be a household staple even if our son outgrows his allergies. Thank you for this wonderful recipe. It’s making a very overwhelming dietary change in our lives a little bit easier.
Alison Andrews says
Hi Leah, I’m thrilled to read your comment and so happy you loved the waffles. I’m so pleased to be able to help and I hope you’ll find lots of recipes here that will make life easier! Thanks so much for the wonderful review. 🙂
suresh says
Thank you so much! Wonderful recipe. simple yet delicious. I made it today. my son has an egg allergy and this is the first time he has ever had a waffle. This recipe is amazing! my mom loved it and is now asking for a savory one. could you please share a savory waffle recipe as well?
Alison Andrews says
So glad you enjoyed the recipe! Thanks so much for the awesome review! I haven’t done savory waffles yet but I’ll add it to my list. In the meantime we do have some vegan zucchini fritters that might satisfy that savory craving in a (sort of) similar way to waffles. 🙂
Kelley says
Easy, quick, simple ingredients. This recipe came out perfect for me, and I love reading comments about all the substitutions and additions that have worked out so well. These are great CLASSIC waffles but this seems like it is also a great base recipe to tweak to your needs and still having a great end result! THANK YOU for this recipe 🙂 It’s a keeper.
Alison Andrews says
Thanks so much for the awesome review Kelley! So pleased you enjoyed the recipe. 🙂
Alicia says
These were fantastic!! My kids were not fans of other vegan waffle recipes I tried but absolutely LOVED this one! My pickiest eater asked while making them, “What smells so GOOD?!” I subbed avocado oil instead of coconut oil (due to said picky eater’s discriminating taste buds), and I added a flax egg. Just perfect, and easy to freeze and reheat in the toaster for a quick breakfast ?
Alison Andrews says
Wonderful to hear that, thanks so much Alicia! 🙂
Julia says
Wow ! I don’t have a waffle maker but I use this recipe for pancakes and they’re the best pancakes ever because they turn out sweeter and CRISPIER than other pancake recipes. I just let the batter sit for 5-10 minutes to activate the baking powder before cooking and they turn so fluffy and thick. Never using another waffle/pancake recipe , thank you so much !
Alison Andrews says
Yay! So happy to hear Julia, thanks a million for sharing and the great review. 🙂
Maria says
Our family totally loves this recipe. We recently made a video about it and how our love for these waffles has provided us with another family tradition. Thanks for sharing.
Alison Andrews says
That is so awesome! Thanks so much for sharing that!
Breck says
This recipe is perfect! Its the only vegan waffle recipe Ive found online that I like so far. The texture and flavour is perfect. I did substitute grapeseed oil for the coconut oil (because I hate coconut) but otherwise Im in love.
Alison Andrews says
That is wonderful to hear. Thanks so much for the excellent review! 🙂
Cathy says
Great recipe-loved that I had all the ingredients in my pantry. Had a good flavor and cooked well either soft or slightly crispy crunchy. Doubled and put extras in the freezer for the week.
Alison Andrews says
So happy you enjoyed it Cathy, thanks so much for posting and the awesome review. 🙂
Marcha says
Hi, can I freeze the waffles?
Alison Andrews says
Yes they freeze very well!
Claire says
I’ve just made these, and they are delicious! Thank you very much. I had to swap in Buckwheat flour due to allergies, and that worked beautifully. I’m not a very confident cook, and was a bit worried about the texture with the different flour, but these were fluffy and lovely. Simplicity really helped! So glad to have a whole new set of options for sweet and savoury – amazing! Much appreciated!!
Alison Andrews says
Hi Claire! So happy to hear they worked well with buckwheat flour. Thanks so much for sharing and the awesome review. 🙂