The Very Best Fluffy Vegan Waffles

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. 

Vegan Waffles

This 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!

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.

Vegan Waffle Recipe

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!

We love them with:

raspberry compote

mango compote

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 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.
• 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.

Special Diets

• 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!

Chocolate Coconut Granola
Vegan Pancakes (fluffy!)
Mushrooms on toast
Peas on toast

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. 

Get the dairy free and eggless waffle recipe

Vegan Waffles

These easy vegan waffles are crispy on the outside and fluffy inside and take just 20 mins + 6 ingredients. Eggless, dairy free, easily gluten free recipe.

5 from 11 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Vegan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

370 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 2 cups (475ml) dairy free milk (I used almond, but soy etc.. all work)
• 2 tsp lemon juice or vinegar - white or apple cider
• 4 tbsp vegetable oil
• 2 tsp vanilla extract
• 2 cups (250g) plain (all purpose) flour
• 2 tsp baking powder
• 1 tsp sea salt
• 2 tbsp sugar or maple syrup optional
• cooking spray or cooking oil

Instructions

• 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 and baking powder. 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!

Recipe Tips

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.

Nutrition Information

Calories: 370kcal | Carbohydrates: 50g | Protein: 7g | Fat: 16g | Saturated Fat: 11g | Sodium: 748mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 268mg | Iron: 3.1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

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.