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.
These vegan waffles are seriously good.
They 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, vegan pumpkin waffles and vegan blueberry waffles too.
Ingredients You’ll Need To Make These Waffles:
Ingredient Notes
- Granulated sugar – you can use a different sugar like coconut sugar or light 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.
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.
- Add soy milk, melted coconut oil and vanilla extract and mix into a batter. Don’t overmix.
- 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.
- Serve with vegan butter, powdered sugar and fresh berries with loads of syrup drizzled over the top.
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.
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.
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.
More Delicious Vegan Breakfast Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Waffles
Ingredients
- 1 ¼ cup All Purpose Flour (156g)
- 3 Tablespoons White Granulated Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 ¼ cup Soy Milk (300ml) or other non-dairy milk
- 2 Tablespoons Coconut Oil Melted
- 2 teaspoons Vanilla Extract
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
- 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.
- Serving size: We got 8 waffles from this recipe but this will vary according to the size of your waffle maker.
- Storing: Leftover waffles will keep very well in the fridge for a day or two and can be reheated in the toaster.
- Freezing: The best way to store your leftover waffles is to freeze them. They freeze extremely well. Let them cool completely before freezing them in a freezer safe bag. Reheat in the toaster.
These waffles are so good the whole family ate them and asked for more even though they aren’t Vegan I’m showing them it’s better and tastier the vegan way. 10/10
Thanks so much Karen! 🙂
I got a waffle maker a few months ago and I thought my waffle maker was the problem – always getting hard, heavy waffles that I never felt like finishing. But today, I made waffles using this recipe and they were PERFECT. Light, fluffy and crispy… Everything I remember a good waffle to be. Thanks so much for sharing!
So awesome to hear that Farah!
These really are the best waffles! No need to look at any other recipes… This is the only one you’ll ever need. Thanks Alison!
Thanks so much Donna!
This recipe was delicious. Crispy and fluffy waffles with zero sticking. The only change I made was to add 200ml of milk instead of 300ml, which resulted in the perfect consistency.
So glad you enjoyed them Emily!
Amazing!
Thanks Jenna!
By far the best. My non vegan family love them as well! Even the hubby who hates coconut anything!
So happy to hear that Jodi! Thanks so much!
Made this recipe as my first ever attempt making waffles after inheriting a waffle making machine from a friend. Recipe is simple and easy to use. I subbed the ¼ cup of flour with arrowroot to make it a little more crispy and boy did it work! I managed to get six rather large waffles out of it and LOVE the fact they are not sweet!
Oh great, so happy to hear they worked out well. Thanks for sharing Nathalie!
It makes about 16 medium waffles in my heart shaped waffle iron when I double the recipe.
I found the recipe VERY problematic. The weight/metric conversion seems to be off, as the 156 g flour to 300 ml milk was really thin. I know the recipe says it’s supposed to be, but 156 g flour looks more like 3/4 – 1 cup. That part was easily remedied, but the batter stuck to everything! I sprayed the waffle iron with oil and it still stuck to both sides. With that idea ruined, I switched to a non-stick skillet, sprayed that with oil, and the batter STILL stuck to it.
Maybe I did something wrong, but I can’t for the life of me figure out what. The liquid batter was tasty, but I think the thinness of the mixture left it without enough structure to hold together. The adhesion to an oiled teflon surface was enough to break them apart.
Hi Seth, sorry to hear you ran into issues! The metric/weight conversion is absolutely correct though. I’m not sure why they stuck! We have tips for making sure your waffles don’t stick in the recipe notes.
My family looks forward to Waffle Day. I double the recipe.
Very tasty! I used less sugar and ate waffles with strawberries instead:D I made 7 of them, which is perfect for my family. I really recommend it as a snack. Have an amazing day:)
Hi, I just made the simple vegan crepes, and that has been the first crepe recipe that worked out just perfect!
So, I thought I might as well browse through your other recipes.
Next time, I want to try the waffles.
One question about the recip: Is the oil technically crucial? Because I’d prefer not adding any oil.
Oh, and will it work with whole flour?
Hi Emily, the oil also helps it to not stick to the waffle maker, but you can try leaving it out. It should work fine with whole wheat flour.
Made this last night and they were so delicious that I had to make them again this morning ! Highly recommend this recipe
Thanks Sarah!
**Perfect Gluten Free version**
Actually substituted Otto’s Cassava Flour and they turned out perfectly/divine. Texture, taste, everything. I even threw in the guittard chocolate chips too and even better:). Used a Belgian waffle maker- no issues whatsoever with sticking. I did use a higher cook setting.
Thank you for such an easy, delicious recipe!
Wonderful to hear that Cerisa! Thanks for sharing!
I’ve made these before, adding in some egg replacement (~4tsp of starch & xanthan) and let the dough rest up until the flour was fully hydrated. They came out 100% perfect! This time, I just followed the recipe and they’re equally delicious, but didn’t come out of the waffle iron clean.