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.
- 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
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.
- 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.
- 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.
- Serving size: We got 8 waffles from this recipe but this will vary according to the size of your waffle maker.
- This recipe has been updated with new photos and lots of extra tips but the recipe itself is unchanged.
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