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.
Hands down best waffle recipe. I have tried countless other vegan waffle recipes, but I always come back to this one. 10 out of 10 for sure!
Thanks so much Tiffany!
Absolutely love these waffles! I like to add in fruit, and sometimes cinnamon! I have made these waffles too many time to count! They are fool proof, and always amazing and airy! Thank you so much!
Thanks so much Maggie! 🙂
Made these this morning for my 8 and a half month old and non vegan husband. Both of them loved them and the husband commented that the recipe is a keeper. Thanks for the recipe, it was super easy to make first thing in the morning
Thanks Megan!
These were delicious!
I used cake flour, oat milk and vegetable oil.
Super easy, would definitely recommend.
Thanks Paul!
So good…perfection!
Thanks Tammy!
It’s hard finding good vegan recipes for my son who is allergic to dairy and eggs. This waffle recipe was great! It was easy to make and really tasty. We liked the hint of coconut flavor from the coconut oil. My son wants me to make it again.
Thanks Jennifer!
This recipe is perfection! We have made them daily during the last 2 weeks. My allergy kids absolutely love them. We used coconut milk and turns out perfectly each time. We have been loving so many of your recipes – thank you!!!
So happy to hear that Laura! Thanks for sharing! xo
Best vegan waffle recipe I have come across, however, the waffles stick on my old Teflon-coated waffle iron; I have no problem with my non-vegan batter. I suspect the sugar is the culprit!?!
I used oat milk and substituted vegetable oil for the coconut oil. I also used a hand mixer for a thicker batter. Thanks 🙂
Hi Marcus, so glad you like the recipe but sorry to hear they are sticking! Since it’s not an issue with your other batter, you could definitely try omitting the sugar and see if that makes a difference.
I have a Belgian waffle maker that’s about 20 years old, so not sure if this will help or not, Marcus, but worth a try:
Even if it’s non-stick, definitely still need to oil it. For my maker it works to oil it every other waffle.
Additionally, mine still seems like it’s trying to stick, but if I loosen it all around the edges, it then pulls out with very little effort. Just don’t try to take it up in the middle, just from the edge.
I added a little bit more oil to the batter but that didn’t help; it still sticks. I will follow your suggestion with the next batch by oiling the waffle maker every second time! On a side note: this recipe makes GREAT pancakes!!! No matter what, the recipe is a definite keeper
Neither my husband and I are vegan (but enjoy including vegetarian meals in our menu rotation on a regular basis.) We’re living on a very reduced income right now and can’t afford to throw a whole stick of butter into a pancake/waffle batter. 0.o I knew I could *probably* sub oil, but wanted to find a tried and true recipe, so I searched for a vegan one with plenty of good reviews and came upon this one.
After reading all the reviews and Alison’s responses, I subbed 1/4 c. buckwheat and vegetable oil, as well as regular milk (I know! I’m sorry! But coconut oil and other kinds of milk are way outside our budget at the moment.) Used a round Belgian waffle maker and they came out beautifully – crisp exterior with a fluffy interior – and taste great!
Husband was super pleased. This will be our go-to recipe from now on.
So happy to hear they worked out! Thanks so much for sharing! 🙂
Oops! forgot to give this 5 stars when posting my initial comment. Here they are! :0)
Thank you! xo
Hi can u use buckwheat flour ?? Or other non gluten flour ? Can’t to try them thanx
Hi Jo, I’m not sure about buckwheat flour, but a gluten-free all purpose blend should work. 🙂
These waffles came out amazing! The flavor with nothing on them is great and even better with the desired toppings!
Thanks so much Mary! 🙂
I melted the coconut oil before adding it to the rest of the ingredients. Unfortunately the cold milk re-solidified the oil so there were oil chunks. In the future I would warm the milk? Taste was okay, only made two waffles though (Belgian waffle maker). I may make these again, maybe adding some cinnamon and nutmeg?
Thanks for the feedback Jeff. 🙂
This is the best waffle recipe I ever used— albeit vegan. My daughter, who always turns her nose up to my vegan meals, asked me what I made them with. You should had seen her face when I told her they were vegan! Thank you for sharing your talents with those of us who are seeking ways to engage vegan meals with teenagers— it is not an easy task.
That is awesome! So pleased to hear that! Thanks for the amazing review. 🙂
These vegan waffles are amazing! Perfect amount of vanilla and sugar! My waffle maker only made two waffles, but one was more than enough for me! I froze the other and am going to toast it again later in the week! They were great with some blueberries and maple syrup! I will 100% be making these again.
Fantastic! Thanks Cara! 🙂
This is the best vegan waffle recipe I have tried so far – super simple and tasty!
Thanks for the recipe!
Awesome! Thanks Lee! 🙂