These vegan waffles are so fluffy on the inside and crispy on the outside that you'd never guess that they're eggless and dairy free! The easy 1-bowl vegan waffle recipe has no unusual ingredients and no banana. Easily gluten-free. Make them in just 20 minutes with 7 ingredients.
This easy 1-bowl vegan waffle recipe has no unusual ingredients and no banana.
Make them in just 20 minutes with 7 ingredients!
Ah, waffles, so dreamy, so tasty and such a great vehicle for both sweet and savoury toppings.
There's just something so wonderful about firing up the waffle maker! It means you're taking a bit of time for breakfast or brunch.
You're making something a little bit special.
Heck, you deserve it. You deserve crispy fluffy vegan waffles.
Perhaps it's because that simple waffle iron turns batter into 'lego pancakes' (my kids' term for waffles).
And those waffle holes are perfect for filling with so many toppings.
⭐⭐⭐⭐⭐ "These were great, the whole family loved them!" - Maya
⭐⭐⭐⭐⭐ "These are such gorgeous waffles! My family love these for any meal! We had them for dinner again last night with sauteed mushrooms and wilted spinach." - Raya
⭐⭐⭐⭐⭐ "I am a waffle lover and tried your recipe on Sunday and it came out great, thanks for inspiring us to cook at home. My family loved the waffles breakfast." - Adriana
⭐⭐⭐⭐⭐ "These were so wonderfully fluffy and easy to make as well. Yum!" - Caroline
No unusual ingredients
If you're wondering how you can make waffles without eggs, well it's easy!
I don't use flax or linseeds as egg replacements, but instead just turn vegan milk into buttermilk with a little lemon juice or vinegar!
pineapple compote (yeah, we like compote)...
We love them with maple syrup of course (I'm Canadian, by birthright I'm a maple fan), but also a dollop of coconut yogurt and fresh berries. Bliss.
When we're feeling extra decadent, we add some homemade Nutella (I make mine with a beetroot for a natural red velvet hazelnut spread!)
Why these are the BEST vegan waffles
I spend a long (and tasty) few days in my kitchen testing out loads of variations on this recipe until I hit upon the perfect balance of a few simple ingredients.
I really wanted to make sure that the outside got crispy and the inside was soft.
Here are all the reasons why this recipe is the one for you!
Crispy on the outside
Soft and fluffy inside
Quick and easy to make
Freezable (just cook them, let them cool then freeze. Reheat in the oven or toaster)
Easy to customize - throw in a handful of blueberries for vegan blueberry waffles, add a teaspoon of cinnamon, try them with some dairy-free chocolate chips.
Perfect for breakfast, dinner or dessert!
Try them topped with non-sweet toppings such as sauteed mushrooms, vegan cheese and rocket/arugula or grilled tomatoes.
Tips and tricks
I find that vegan waffles don't darken as much as traditions versions with eggs. So just cook them until they're lightly golden and cooked through, but don't overcook them to get them dark.
The time you cook them will depend on your waffle maker. They will likely take 4-6 minutes, but just keep checking them!
You can use any dairy free milk - I used almond, but soy, hemp, hazelnut, cashew, oat etc... all work perfectly.
Instead of oil, you can use coconut oil or melted vegan butter.
What makes waffles crispy? It's the oil in the batter that makes the outside crispy so you can't omit it! But you can make them with coconut oil instead.
I find the easiest way to grease the waffle maker is with spray oil. You can also use a pastry brush to brush the oil onto it.
The batter will be slightly lumpy. There's not need to beat it until it's smooth, and it's best if you don't!
Cooking times and the amount of waffles you make will be determined by your waffle maker.
Looking for gluten free vegan waffles? Just use gluten free flour and baking powder!
Looking for vegan protein waffles? Just replace 1 scoop of flour with your favourite vegan protein powder.
Storage, Freezing and Make Ahead
If you need to make the batter ahead of time, it will keep for a few hours, but will thicken a lot so stir in a little more dairy free milk to loosen a bit.
These vegan waffles freeze well. Just let them cool then wrap and store in the freezer up to 2 months. To reheat, just defrost then put in the toaster or in a medium/low oven until warmed up.
If you're serving a crowd, heat the oven on low and keep all the waffles in there until ready to serve. This recipe easily doubles, triples or more!
Looking for more awesome vegan breakfast recipes? Try these!
How to make vegan waffles
These step by step photos will help you make foolproof vegan waffles.
Scroll down to the recipe card for full ingredients and method!
1. Mix the vinegar or lemon juice into the dairy free milk and let it stand for a few minutes to make 'buttermilk'. It may curdle slightly but that's fine.
2. Mix in the oil and vanilla. You can substitute the oil for melted coconut oil or melted vegan butter.
3. Sift in the flour, baking powder and salt. If you want gluten free, just swap to gluten free flour and baking powder! Mix it up; the vegan waffle batter will be slightly lumpy but that's fine!
Don't overmix. Let the batter sits while the waffle iron heats - this will ensure fluffy waffles.
4. Pour into the heated waffle maker (sprayed with oil if not non-stick) and cook until lightly golden. Time will depend on your machine, so just keep checking.
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Get the dairy free and eggless waffle recipe
- 2 cups (475ml) dairy free milk (I used almond, but soy etc.. all work)
- 2 teaspoon lemon juice or vinegar - white or apple cider
- 4 tablespoon vegetable oil
- 2 teaspoon vanilla extract
- 2 cups (250g) plain (all purpose) flour
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- 2 tablespoon sugar or maple syrup optional
- cooking spray or cooking oil
- Add the soy milk (or other dairy free milk) to a mixing bowl and stir in the lemon juice or vinegar. Leave to thicken slightly into ‘buttermilk’ for 5 minutes.
- Stir in the oil and vanilla, then sift in the flour, baking powder and salt. Add the sugar (if using) and mix it all well. Set aside (while the waffle iron heats, the batter will thicken).
- Preheat a waffle iron and spray with cooking oil spray (or you could brush with oil lightly).
- Pour batter into the waffle iron (the amount will depend on your waffle machine) and cook until golden.
- Serve immediately, with maple syrup, vegan yogurt and fresh fruit or any other toppings you like!
Tips and tricks for making the best vegan waffles
- I find that vegan waffles don't darken as much as traditions versions with eggs. So just cook them until they're lightly golden and cooked through, but don't overcook them to get them dark.
- The time you cook them will depend on your waffle maker. They will likely take 4-6 minutes, but just keep checking them!
- You can use any dairy free milk - I used almond, but soy, hemp, hazelnut, cashew, oat etc... all work perfectly.
- It's the oil in the batter that makes waffles crispy so you can't omit it! But you can make them with coconut oil instead.
- Want them gluten free? Just use gluten free flour and baking powder.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.