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.
HAHA! I am so proud of my machine it makes this recipe in 1 minute. It is one of those commercial ones you find at hotels. We just got it. I love this recipe it’s my go to breakfast now.
Awesome! 🙂
Ermagherd!!!! This is literally the BEST waffle recipe i have ever tasted. Perfect sweetness and crunch. Hubby and i topped them with ice cream and maple syrup. Will definately pop this on our regular meal rotation.
Awesome! Thanks so much Donna!
Just made these waffles, I exchanged the milk for coconut milk. I would have liked them a little more fluffy. These were the first time I have ever made waffles and they went down a treat!
Thanks for sharing Kelly!
Yummy! Made these for my children and even the non – vegan loved them. Really quick and easy and super tasty.
Thanks so much Clare!
Made these this morning for my family. As a topper I thawed some frozen mixed berries and added a little maple syrup and lemon zest . This was a great topping. Family loved it and I’ll keep it in my winter rotation. Thank for the recipe.
So glad you enjoyed the recipe! Thanks for sharing Winnie!
I have made this recipe about 2 times before and it is absolutely amazing! I already had everything so I didn’t have to substitute anything! This recipe is great and I will continue using it!
Awesome! Thanks Simran!
My new favorite waffle recipe! I used earth balance in place of coconut oil and I used 1-1/2 tsp of apple cider vinegar to curdle the soy milk. Light, fluffy, crispy waffles!
Awesome! Thanks Erica!
Really yummy recipe!! My girlfriend and I substituted brown sugar and it was even more tasty.
Awesome! Thanks for sharing Julie!
Tried this recipe and it was easy, the best part was I already had the ingredients. Thanks I will continue using this great recipe….
Awesome, thanks for sharing Phylliss!
This recipe is just about perfect. I needed to make a few substitutions: oat milk for soy, since I am allergic to soy, and Bob’s Red Mill 1:1 since I’m (temporarily?) on a wheat-free diet. Other than that, I followed the recipe exactly, so I was surprised when the batter was so thick! I upped the milk to 2 cups instead of 1 and 1/4, and the waffles came out just right. We have a flip-style Belgium waffle maker and got 4 waffles from this recipe. Definitely going to make it again and try some add-ins like flax, cinnamon, etc.
Thanks for sharing Reed! Gluten-free flours can absorb more moisture than regular flour so I’m thinking that might be why you needed more liquid. So glad they worked out well! 🙂
Made a batch of these in a mini waffle maker. Some to eat now and some to freeze for the kids to heat as their leisure. Sub sugar and vanilla for vanilla flavored stevia sweetener drops. Came out great!!! I always love using your recipes!
Awesome! Thanks for sharing Lonita!
I was amazed how close this recipe was to one I’ve used for years. For any readers who are just dairy free like me and still eat eggs 1 egg does fluff them a tad more but the ingredient proportions are spot on. I always double the batch if I taking them waffle iron out and works great. For us that made 16 square waffles. I also add 2 T ground flax and use whole wheat pastry flour. Delicious! Thanks for the inspiration to revisit a favorite dairy free!
Awesome! Thanks so much for sharing Theresa!
Sooo good! My go to waffle recipe! My non vegan family loves them!
Thanks so much Campbell!
Hi Alison. Thank you for this recipe. Added some ground almonds in it as well. Managed to make 4 waffles. Have a good day.
Awesome! Thanks for sharing!
I’ve been having the hardest time finding a recipe that works in my vertical waffle maker. This worked great! It also tasted great. I subbed 1/2 spelt and 1/2 whole wheat pastry flour for the all-purpose, and coconut sugar for regular, with great results! Thank you for the recipe. It’s my new go-to!
Fantastic! Thanks so much Lindsay!