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    Home » Breakfasts

    The Best Vegan Waffles

    Published: May 4, 2017 Updated: Sep 4, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Waffles

    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.

    Powdered sugar sprinkling over a stack of vegan waffles.

    I’ve been a big fan of waffles since I was 14 and working in an ice cream parlour. One of the items on the menu was waffles topped with ice cream.

    The batter was pre-made so all I had to do when I received an order was to pour out the batter into the waffle maker and then leave it for a set amount of time, then put it on a plate, top it with soft serve and take it to the customer along with a choice of syrups.

    This was my first introduction to the magic of waffles!

    As you may already know, I have a serious sweet tooth, so the ice cream parlour job was my favorite of all the jobs I had as a teenager. I also worked in a video store (also fun but it wasn’t ice cream) and as a cashier in a supermarket (least fun).

    Sadly, even though it was my fave job, I only worked in the ice cream parlour for a few months. When their busy season was over I was one of the kids they didn’t keep on. The fact that I made quite a few mistakes (that I could then eat in the back) might have had something to do with it!

    I was also excessively generous on the portion sizes. What can I say? Not much has changed in that respect!

    These vegan waffles are seriously good. They’re just as delicious as those ice cream parlour waffles back in the day.

    This is a classic vegan waffles recipe, it’s not flavored any particular way, but the result is vegan waffles that 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 and vegan blueberry waffles too.

    Ingredients You’ll Need To Make These Waffles:

    Photo of the ingredients needed to make vegan waffles.

    Ingredient Notes

    • Granulated sugar – you can also use a different sugar like coconut sugar or 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.
    Stack of waffles topped with fresh berries, butter and powdered sugar.

    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.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add soy milk, melted coconut oil and vanilla extract and mix into a batter. Don’t overmix.
    Two photo collage showing wet ingredients added to mixing bowl and mixed into a waffle batter.
    • 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.
    Two photo collage showing waffle batter added to waffle iron and cooked into waffles.
    • Serve with vegan butter, powdered sugar and fresh berries with loads of syrup drizzled over the top.
    Stack of wafles topped with butter and fresh berries.

    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.

    Stack of waffles with drizzled syrup, fresh berries and vegan butter.

    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.

    Vegan waffles in a stack topped with vegan butter, powdered sugar and fresh berries.

    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.

    Overhead photo of vegan waffles on a plate.

    More Delicious Vegan Breakfast Recipes

    1. Vegan Pancakes
    2. Vegan Banana Pancakes
    3. Vegan Cinnamon Rolls
    4. Vegan French Toast
    5. Vegan Hash Browns
    6. Vegan Tofu Scramble

    Did you make this recipe? Be sure to leave a comment and rating below!

    Powdered sugar sprinkling over a stack of vegan waffles.

    Vegan Waffles

    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.
    4.88 from 100 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 139kcal
    Author: Alison Andrews

    Ingredients

    • 1 ¼ cup All Purpose Flour (156g)
    • 3 Tbsp White Granulated Sugar
    • 2 tsp Baking Powder
    • ¼ tsp Salt
    • 1 ¼ cup Soy Milk (300ml) or other non-dairy milk
    • 2 Tbsp Coconut Oil Melted
    • 2 tsp Vanilla Extract
    Prevent your screen from going dark

    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

    1. Coconut oil. This should be melted first before adding it to the batter. You can substitute a different oil or melted vegan butter.
    2. Don’t overmix the batter. For light and fluffy waffles you want to mix the batter until just mixed and then stop mixing.
    3. 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.
    4. 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.
    5. 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.
    6. 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 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.
    7. Serving size: We got 8 waffles from this recipe but this will vary according to the size of your waffle maker.
    8. This recipe has been updated with new photos and lots of extra tips but the recipe itself is unchanged. 

    Nutrition

    Serving: 1Waffle | Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Katherine says

      November 27, 2020 at 9:40 pm

      HAHA! I am so proud of my machine it makes this recipe in 1 minute. It is one of those commercial ones you find at hotels. We just got it. I love this recipe it’s my go to breakfast now.

      Reply
      • Alison Andrews says

        November 30, 2020 at 2:22 pm

        Awesome! 🙂

        Reply
    2. Donna says

      November 17, 2020 at 9:18 am

      Ermagherd!!!! This is literally the BEST waffle recipe i have ever tasted. Perfect sweetness and crunch. Hubby and i topped them with ice cream and maple syrup. Will definately pop this on our regular meal rotation.5 stars

      Reply
      • Alison Andrews says

        November 17, 2020 at 12:23 pm

        Awesome! Thanks so much Donna!

        Reply
    3. Kelly says

      November 07, 2020 at 12:41 pm

      Just made these waffles, I exchanged the milk for coconut milk. I would have liked them a little more fluffy. These were the first time I have ever made waffles and they went down a treat!5 stars

      Reply
      • Alison Andrews says

        November 09, 2020 at 10:18 am

        Thanks for sharing Kelly!

        Reply
    4. Clare Sadlier says

      November 06, 2020 at 6:33 pm

      Yummy! Made these for my children and even the non – vegan loved them. Really quick and easy and super tasty.5 stars

      Reply
      • Alison Andrews says

        November 09, 2020 at 10:22 am

        Thanks so much Clare!

        Reply
    5. Winnie says

      October 28, 2020 at 7:11 pm

      Made these this morning for my family. As a topper I thawed some frozen mixed berries and added a little maple syrup and lemon zest . This was a great topping. Family loved it and I’ll keep it in my winter rotation. Thank for the recipe.

      Reply
      • Alison Andrews says

        October 29, 2020 at 1:02 pm

        So glad you enjoyed the recipe! Thanks for sharing Winnie!

        Reply
    6. Simran says

      October 05, 2020 at 2:10 pm

      I have made this recipe about 2 times before and it is absolutely amazing! I already had everything so I didn’t have to substitute anything! This recipe is great and I will continue using it!5 stars

      Reply
      • Alison Andrews says

        October 06, 2020 at 10:11 am

        Awesome! Thanks Simran!

        Reply
    7. Erica says

      August 14, 2020 at 6:49 pm

      My new favorite waffle recipe! I used earth balance in place of coconut oil and I used 1-1/2 tsp of apple cider vinegar to curdle the soy milk. Light, fluffy, crispy waffles!5 stars

      Reply
      • Alison Andrews says

        August 15, 2020 at 8:30 am

        Awesome! Thanks Erica!

        Reply
    8. Julie says

      July 23, 2020 at 6:01 pm

      Really yummy recipe!! My girlfriend and I substituted brown sugar and it was even more tasty.5 stars

      Reply
      • Alison Andrews says

        July 24, 2020 at 9:12 am

        Awesome! Thanks for sharing Julie!

        Reply
    9. phylliss Cartwright says

      July 04, 2020 at 2:29 pm

      Tried this recipe and it was easy, the best part was I already had the ingredients. Thanks I will continue using this great recipe….

      Reply
      • Alison Andrews says

        July 04, 2020 at 2:33 pm

        Awesome, thanks for sharing Phylliss!

        Reply
    10. Reed says

      June 29, 2020 at 4:15 pm

      This recipe is just about perfect. I needed to make a few substitutions: oat milk for soy, since I am allergic to soy, and Bob’s Red Mill 1:1 since I’m (temporarily?) on a wheat-free diet. Other than that, I followed the recipe exactly, so I was surprised when the batter was so thick! I upped the milk to 2 cups instead of 1 and 1/4, and the waffles came out just right. We have a flip-style Belgium waffle maker and got 4 waffles from this recipe. Definitely going to make it again and try some add-ins like flax, cinnamon, etc.5 stars

      Reply
      • Alison Andrews says

        June 30, 2020 at 10:37 am

        Thanks for sharing Reed! Gluten-free flours can absorb more moisture than regular flour so I’m thinking that might be why you needed more liquid. So glad they worked out well! 🙂

        Reply
    11. Lonita K. says

      June 25, 2020 at 7:47 pm

      Made a batch of these in a mini waffle maker. Some to eat now and some to freeze for the kids to heat as their leisure. Sub sugar and vanilla for vanilla flavored stevia sweetener drops. Came out great!!! I always love using your recipes!5 stars

      Reply
      • Alison Andrews says

        June 26, 2020 at 10:28 am

        Awesome! Thanks for sharing Lonita!

        Reply
    12. Theresa says

      May 25, 2020 at 5:00 pm

      I was amazed how close this recipe was to one I’ve used for years. For any readers who are just dairy free like me and still eat eggs 1 egg does fluff them a tad more but the ingredient proportions are spot on. I always double the batch if I taking them waffle iron out and works great. For us that made 16 square waffles. I also add 2 T ground flax and use whole wheat pastry flour. Delicious! Thanks for the inspiration to revisit a favorite dairy free!5 stars

      Reply
      • Alison Andrews says

        May 27, 2020 at 11:33 am

        Awesome! Thanks so much for sharing Theresa!

        Reply
    13. Campbell says

      May 19, 2020 at 3:32 pm

      Sooo good! My go to waffle recipe! My non vegan family loves them!5 stars

      Reply
      • Alison Andrews says

        May 20, 2020 at 12:39 pm

        Thanks so much Campbell!

        Reply
    14. Jas Kaur says

      May 17, 2020 at 2:11 am

      Hi Alison. Thank you for this recipe. Added some ground almonds in it as well. Managed to make 4 waffles. Have a good day.

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:43 am

        Awesome! Thanks for sharing!

        Reply
    15. Lindsay says

      May 16, 2020 at 1:59 pm

      I’ve been having the hardest time finding a recipe that works in my vertical waffle maker. This worked great! It also tasted great. I subbed 1/2 spelt and 1/2 whole wheat pastry flour for the all-purpose, and coconut sugar for regular, with great results! Thank you for the recipe. It’s my new go-to!5 stars

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:51 am

        Fantastic! Thanks so much Lindsay!

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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