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These fluffy vegan waffles are soft on the inside and crunchy on the outside. They use simple pantry staples and are ready in just 15 minutes!
If you’re looking for another vegan breakfast essential like buttermilk pancakes and biscuits to add to your arsenal, then you’re going to love these fluffy vegan waffles!
There’s nothing better than a hearty weekend breakfast. Think waffles paired with vegan sausage patties or a tofu scramble, a skillet of potatoes and maybe a fruit salad. It’s hard to beat!
Why this recipe works
- Ready in just 15 minutes using staples from your pantry
- No flaxseeds or vegan egg substitutes are needed
- Make light, tender and fluffy vegan waffles
These waffles are fluffy and soft on the inside, with minimal golden crunch on the outside. This is a classic waffle recipe, only without eggs or dairy products.
Main ingredients
- All purpose flour It’s my favorite bread flour. King Arthur is my favorite brand, but any kind will do.
- Apple cider vinegar AND baking powder work together in this recipe to simulate the leavening properties of an egg. The acids in the apple cider vinegar further activate the yeast, resulting in an extra fluffy waffle. An equal amount of white vinegar works in a pinch, but I love the light fruit flavor of apple cider vinegar.
- Vegetable milk: I usually use unsweetened, unflavored soy milk, but any non-dairy milk (almond, oat, etc) works.
- white sugar adds a touch of sweetness. Choose an organic sugar labeled vegan. This recipe doesn’t work with liquid sweeteners because it changes the texture of the waffle.
- Oil: I use canola oil, but melted coconut oil, olive oil, or your favorite melted vegan butter works too.
- Cinnamon: This is optional but adds a little extra “something” to waffles.
Step by step instructions
Vegan waffles are even easier to make than their non-vegan counterpart. All you have to do is mix the dry ingredients together and then stir in the liquid ingredients.
For best results, do not overmix the waffle batter! It’s okay if lumps remain. I like to use a spatula and fold the batter in instead of mixing or beating it.
Tips for making waffles
- Consistency: Waffle batter should be relatively thick, like pancake batter. It’s okay to leave some lumps in the batter.
- Make sure your waffle maker is hot before pouring the dough on it! It seems obvious, but it’s always good to double-check that the iron is actually heated.
- Unless you Truly trust your waffle iron to be non-stick, I recommend spraying it lightly with oil before using. If you don’t have spray oil, you can spread vegetable or canola oil on the iron (be careful if it’s hot).
- The waffle batter should not extend to the edges of the waffle iron or it may overflow during cooking. The pressure from the iron will cause it to spread at the edges as it cooks.
- Keep waffles warm and crispy in the oven. Turn the oven down to the lowest temperature (usually 180-200F). Place the waffles on a heatproof plate and leave them in the oven until ready to serve.
- For making vegan buttermilk waffles, add the apple cider vinegar directly to the soy milk. Let sit for 10 minutes to thicken.
- Flavor variations: Add ¼ cup to ⅓ cup blueberries, strawberries, chocolate chips, or nuts to the batter.
Recipe FAQ
A good rule of thumb for them to tell the waffles are ready is to watch the steam. When the waffle starts to cook, a lot of steam will come out. After 3-4 minutes, the steam will subside. Open the waffle maker when the steam has completely stopped.
Yes, you can actually omit the oil from the waffles to make them oil free. They won’t be as crispy, but the recipe still works (I’ve tried it).
I haven’t tested these waffles with a liquid sweetener so I can’t say for sure. My guess is that it would work, but I’ll update the recipe if I try it.
Yes, these waffles freeze very well. Let them cool to room temperature before transferring them to a freezer-safe container. Freeze for up to 3 months and reheat in the microwave, on the stove or in a toaster oven.
This recipe makes two 8-inch waffles in one standard circular waffle iron (this is similar to the type I use). It can easily be doubled, tripled, etc. to make more waffles.
I haven’t tested them with gluten free flour but it should work. I would recommend using a 1:1 all purpose gluten free flour blend like Bob’s Red Mill.
More dairy-free breakfast essentials
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📖 Recipe
Print Recipe
Fluffy vegan waffles
These vegan waffles are fluffy and soft on the inside and crispy and golden on the outside. Pair it with fresh fruit or veggie sausage for a hearty weekend breakfast.
Portions: 2 8″ waffles.
Instructions
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Preheat the waffle iron according to the manufacturer’s instructions.
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Whisk together the flour, sugar, baking powder, salt and cinnamon in a medium bowl. Form a well in the center.
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Pour the liquid ingredients into the well. Use a spatula to fold the dry and wet ingredients together, mixing until almost all are combined. Don’t mix too much. It’s okay if a few lumps remain.
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Cook the waffle batter according to the waffle maker’s instructions.
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Waffles baked topped with maple syrup, fresh fruit and extra cinnamon. Enjoy!
Notes
- Freezing: Allow the waffles to cool to room temperature before transferring them to a freezer-safe container. Freeze for up to 3 months and reheat in the microwave, on the stove or in a toaster oven.
- Consistency: Waffle batter should be relatively thick, like pancake batter. It’s okay to leave some lumps in the batter.
- Keep waffles warm and crispy in the oven. Turn the oven down to the lowest temperature (usually 180-200F). Place the waffles on a heatproof plate and leave them in the oven until ready to serve.
- Flavor variations: Add ¼ cup to ⅓ cup blueberries, strawberries, chocolate chips, or nuts to the batter.
Serving: 18″ pod.Calories: 658kcalCarbohydrates: 106gProtein: 16gFat: 18gSaturated fats: 2gPolyunsaturated fats: 6gMonounsaturated fat: 10gTrans fats: 1gSodium: 226mgPotassium: 746mgFiber: 4gSugar: 19gVitamin A: 583UIC vitamin: 11mgSoccer: 408mgIron: 6mg
Author’s note: This recipe was originally shared in June 2018. It was updated in January 2022 with new photos, a video, and more tips. The oil has been decreased by 1 tablespoon but otherwise the recipe remains unchanged.
