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.
JA says
Nice and crispy waffles but too sweet!
Sam cyrs says
Delicious waffles. My husband didnt even notice the difference.
Roy says
Great recipe! The only difference was I used whole wheat pastry flour. Definitely a keeper!
Adriana says
Awesome recipe. I also added chocolate chips in one and blueberries in another….delicious! Thanks for this recipe!!
Alison Andrews says
Wonderful! Thanks so much for sharing and the great review. 🙂
Jamie says
These waffles are delicious! I’m currently eating my first right now and it’s perfect. I added some cinnamon (because I love cinnamon) and the results are fantastic. Thank you so much for this recipe.
Ang says
Turned out great!!! I doubled the ingredients to accommodate our family’s appetite. I substituted hemp milk for regular milk and sunflower oil for coconut oil and they still came out delicious and fluffy. Because of this recipe our dairy, egg, treenut, coconut allergic son can enjoy waffles, so thank you!!!!
Alison Andrews says
Wonderful Ang! So happy to hear that! 🙂
Jessie says
Just made this recipe on the fly this morning for Thanksgiving breakfast. It was a show stopper! They smell delicious as they are cooking and come out with a slight crisp. Next time I might reduce the sugar slightly because adding maple syrup makes them really sweet. Great recipe! Thank you!!!!
Alison Andrews says
Awesome! So glad you enjoyed it. Thanks for the awesome review Jessie! 🙂
Jane says
I’ve never made waffles before but used this recipe as a base and added in protein powder and it was so delicious!
Alison Andrews says
Awesome! Thanks for sharing and the great review Jane. 🙂
Louise says
Turned out really well but I would have preferred them sweeter. However, I do have a really sweet tooth! I’ll try adding more sugar next time.
Alison Andrews says
Hahaha I can relate to the sweet tooth! Definitely tweak it to your preference. 🙂
Kate says
I made these waffles this morning. They were perfectly crisp- a wonderful breakfast for a fall morning. I got 4 and a half waffles from the batter. Thank you for including mLs and grams in your recipe!
Alison Andrews says
So glad you enjoyed the recipe Kate! 🙂
Sharon says
Just bought my first Belgian waffle maker and u can’t wait to try this yummy recipe! I was sent here by a friend who swears by your recipes. Thank you.
Alison Andrews says
So happy to hear that Sharon! Hope you’ll love the recipe! 🙂
Sharon says
The recipe has become a weekend staple! Thank you so much! We bought a Belgium Waffle maker and hands been experimenting adding berries and making our own fruit topping and using almond milk whipped cream. Yum! Love your site!
Alison Andrews says
So happy to hear that Sharon! Thanks so much for the wonderful review! 🙂
Jennifer Thomson says
Family loves this waffle recipe;-). I double the recipe so we have enough.
Alison Andrews says
Awesome! Thanks so much for the wonderful review Jennifer. 🙂
Sarah says
Made these tonight and they were super easy and turned out awesome!
Alison Andrews says
Fantastic! Thanks so much for the great review Sarah! xo
Sue says
Made this with spelt flour (premium light – Hockley Valley) and in my waffle iron I got 3 not quite full, but perfect, waffles. Easy recipe, followed to the letter (except for using spelt flour) – will be sure to use again! 🙂
Alison Andrews says
Awesome! So glad it worked out perfectly, thanks so much for the great review. 🙂
Preshus Reddick says
These are soooo good, Thank you!!!!