Name: Best Ever Vegan Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup ground flaxseeds; 1/2 cup water; 3 1/2 cups soy milk; 2 tablespoons apple cider vinegar; 3 1/2 cups all purpose flour* (or a mix of whole wheat and white flour); 2 tablespoons baking powder; 1 teaspoon salt; 1/3 cup granulated sugar; 1/2 cup melted vegan butter (or coconut oil, or other oil); 2 teaspoons pure vanilla extract

Learn how to make the Best Ever Vegan Waffles! Nice and crispy on the outside, soft and fluffy on the inside. Plus, they’re easy to make and use ingredients you likely already have in your pantry!

close up of a waffle with butter and syrup on it

These truly are the best vegan waffles I’ve ever had. Perfectly crispy on the outside and fluffy on the inside, as a proper waffle should be. Plus, they’re easy to make, require only 1 main bowl, and use ingredients you likely already have in your pantry!

I’ve left plenty of room for substitutions so you can use what you have on hand. Make them fresh for Sunday morning brunch, or freeze a batch and pop them in the toaster for a super quick, delicious breakfast.

If you’re a waffle enthusiast like me, you’ll want to try my pumpkin waffles or my gluten free waffle recipe.

syrup being drizzled on stack of vegan waffles, red towel in background

Ingredients needed (with substitutions)

Ground flaxseeds – To make the flax eggs. Or simply omit the flax eggs and increase the oil. Works perfectly!
Soy milk – Use coconut, almond, cashew, or any other kind of non-dairy milk in replacement of the soy milk.
Apple cider vinegar – For perfectly risen, fluffy waffles. You can substitute this for lemon juice or white vinegar.
Flour – You may make these waffles with all white flour, a mix of whole wheat and white, all whole wheat or even gluten free.
Baking powder
Granulated sugar – You could also use cane, raw, coconut, or brown sugar.
Melted vegan butter or oil – Melted coconut oil, canola oil or vegan butter all work here. For oil free, you can substitute applesauce but they won’t be as crisp.
Vanilla extract

stack of waffles on a white plate with red towel and blueberries on wood backdrop

How to make vegan waffles

Full instructions are in the recipe card at the bottom of the post. This is simply an overview with photos.

Start by preheating your waffle iron according to the manufacturer’s instructions. This is the best way to get perfect waffles every time! This waffle iron is my favorite because it makes more shallow waffles (not Belgian waffles) and the batter never sticks. Prepare your flax egg and vegan “buttermilk”.

In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Next, add in the flax egg, vegan buttermilk, melted butter or oil, and vanilla. Stir until just combined with a large wooden spoon (don’t over mix!).
Spray the waffle iron with cooking spray (unless the waffle iron is truly non-stick). Pour some batter onto the hot iron. The amount will vary depending on your waffle iron, I used about 3/4 cup per waffle.
Cook as directed until the waffle is golden brown on both sides. Don’t try to remove the waffle before it’s cooked, or it will stick!

collage of how to make waffles, step by step in the waffle iron

Can these be made gluten free?

You can use spelt flour or a gluten free mix instead of white flour to make turn this into a gluten free recipe. Alternatively, use my recipe for Vegan Gluten Free Waffles.

Toppings and add ins

Load your waffles with a ton of toppings, if desired. You could drizzle them in maple syrup, whipped cream, vegan butter, lemon curd, fresh berries, sliced bananas, vegan Nutella, slivered almonds, or caramel drizzle. If you really want to make this into a savory meal, make my vegan “chicken” for maple syrup-drenched vegan chicken and waffles!

Customize your waffle batter with tasty add-ins. I recommend using:

Dairy free chocolate chips
Sliced bananas or strawberries
Peanut or almond butter
Blueberries
A hint of cinnamon
Pumpkin spice

Tips for the best waffles

The batter should be fairly thick. If it’s too runny, add a few tablespoons more of flour. If it’s too thick, add a little more water.
Don’t over mix the batter. Mix until everything has just combined for the lightest, fluffiest waffles. If there are lots of lumps, just let the batter rest for 10 minutes so they can dissolve.
If you’re not ready to serve the waffles immediately, keep them in a warm oven (200ºF) until you’re ready to serve. This will keep them crispy and hot.

How to store leftovers

Wrap the leftover waffles individually or seal them in a container. Store them in the refrigerator for 3 to 4 days.

To freeze the waffles, place as many as you can in a freezer-safe bag. They freeze very nicely and will last for up to 3 months.

Pop the frozen or chilled waffles in a toaster until they’re warmed through and crispy.

syrup drizzling on tall stack of waffles

Want more sweet and simple vegan breakfast recipes?

*This recipe was first published October 2018 and has been updated with improved photos and writing.

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