These fluffy vegan waffles are soft on the inside and crisp on the outside. They use simple pantry staples and are ready in just 15 minutes!
If you're looking for another vegan breakfast essential like pancakes and buttermilk biscuits to add to your arsenal, then you'll love these fluffy vegan waffles!
There's nothing better than a big weekend breakfast. Think waffles paired with vegan sausage patties or a tofu scramble, a potato skillet, and maybe a fruit salad. It's hard to beat!
Why this recipe works
- Ready in just 15 minutes using pantry staples
- No flaxseed or vegan egg replacers needed
- Makes light, tender, and fluffy vegan waffles
These waffles are fluffy and soft on the inside, with the slightest golden crisp on the outside. This is a classic waffle recipe, just without the eggs or dairy.
Main ingredients
- All-purpose flour is my go-to flour for baking. King Arthur is my favorite brand but any kind will work.
- Apple cider vinegar and baking powder work together in this recipe to simulate the leavening properties of an egg. The acids in apple cider vinegar activate the baking powder further, yielding an extra fluffy waffle. An equal amount of white vinegar works in a pinch, but I love the light fruit flavor of apple cider vinegar.
- Non-dairy milk: I usually use unsweetened, unflavored soy milk, but any kind of non-dairy milk works (almond, oat, etc.).
- White sugar adds a touch of sweetness. Choose an organic sugar labeled as vegan. This recipe does not work with liquid sweeteners because it changes the waffle consistency.
- Oil: I use canola oil, but melted coconut oil, olive oil, or your favorite melted vegan butter also works.
- Cinnamon: This is optional but adds a little extra "something" to the waffles.
Step by step instructions
Vegan waffles are even easier to make than their non-vegan counterpart. All you have to do is mix together the dry ingredients then fold in the liquid ingredients.
For best results, don't overmix the waffle batter! It's okay if some lumps remain. I like to use a spatula and fold the batter instead of stirring or whisking it.
Waffle making tips
- Consistency: Waffle batter should be relatively thick, like pancake batter. It's okay to leave some lumps in the batter.
- Make sure your waffle iron is hot before pouring the batter onto it! It sounds obvious, but it's always good to double check that the iron is actually heated.
- Unless you really trust your waffle iron to be non-stick, I recommend spraying it lightly with oil before using. If you don't have spray oil, you can spread vegetable or canola oil on the iron (careful if it's hot).
- The waffle batter should not spread to the very edges of the waffle iron or it might overflow while baking. The pressure from the iron will cause it to spread to the edges while it bakes.
- Keep waffles warm and crispy in the oven. Turn the oven down to its lowest temperature (usually 180-200F). Place the waffles on a heat-safe plate and leave them in the oven until you're ready to serve them.
- To make vegan buttermilk waffles, add the apple cider vinegar directly to the soy milk. Let it sit for 10 minutes to thicken up.
- Flavor variations: Add in ¼ cup to ⅓ cup blueberries, strawberries, chocolate chips, or nuts to the batter.
Recipe FAQ
A good rule of them to tell that waffles are ready is to watch the steam. When the waffle first starts cooking, a lot of steam will come out. After 3-4 minutes, the steam will subside. Open the waffle maker when the steam has completely stopped.
Yes, you can actually omit the oil from the waffles to make them oil-free. They won't be as crisp, but the recipe still works (I tested it).
I haven't tested these waffles with a liquid sweetener so I can't say for sure. My guess is that it would work, but I'll update the recipe if I try it out.
Yes, these waffles freeze really well. Let them cool to room temp before transferring to a freezer-safe container. Freeze for up to 3 months and reheat in the microwave, on the stove-top, or in a toaster.
This recipe makes two 8" waffles in a standard circular waffle iron (this is similar to the kind that I use). It can easily be doubled, tripled, etc. to make more waffles.
I haven't tested these with gluten-free flour but it should work. I would recommend using a 1:1 all-purpose gluten-free flour blend like Bob's Red Mill.
More dairy-free breakfast essentials
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Fluffy Vegan Waffles
Ingredients
- 1 and ¾ cups all purpose flour
- 1 and ¼ cup soy milk or other non-dairy milk of choice
- 2 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon vanilla
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon optional
- ⅛ teaspoon salt
Instructions
- Preheat your waffle iron according to manufacturer instructions.
- Whisk together the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Form a well in the center.
- Pour liquid ingredients into the well. Use a spatula to fold together the dry and wet ingredients, mixing until mostly combined. Don't overmix. It's okay if a few lumps remain.
- Cook the waffle batter according to your waffle maker instructions.
- Top cooked waffles with maple syrup, fresh fruit, and extra cinnamon. Enjoy!
Video
Notes
- Freezing: Let the waffles cool to room temp before transferring to a freezer-safe container. Freeze for up to 3 months and reheat in the microwave, on the stove-top, or in a toaster.
- Consistency: Waffle batter should be relatively thick, like pancake batter. It's okay to leave some lumps in the batter.
- Keep waffles warm and crispy in the oven. Turn the oven down to its lowest temperature (usually 180-200F). Place the waffles on a heat-safe plate and leave them in the oven until you're ready to serve them.
- Flavor variations: Add in ¼ cup to ⅓ cup blueberries, strawberries, chocolate chips, or nuts to the batter.
Author's note: This recipe was originally shared June 2018. It was updated January 2022 with new photos, a video, and more tips. The oil was decreased by 1 tablespoon but otherwise the recipes remains unchanged.
Laura Hwang
Can you use another plant-based milk? Like almond milk etc.
Cassidy Reeser, RDN, LD
Almond milk or any other plant milk would definitely work!
Nicol
Can i use some other type of oil or butter for this recipe?
Cassidy Reeser, RDN, LD
You can use melted butter or olive oil in place of the canola oil.
abigayil clews
These are amazing and so easy to make. Thank you for such a fab recipe.
Cassidy
Awesome! Thanks for the great review.
Emma
Does this recipe call for baking soda, as in the ingredients, or paling powder, as in the instructions?
Cassidy
It’s baking powder- sorry about that typo. It’s been updated.
kachhetiya
Thank you so much for this recipe, I’ve been trying to find a good vegan waffle for 2 years now with no luck, every recipe I’ve tried either ended up very very dense or they fell apart really bad. Plus most of them required some type of egg-substitute such as flax seed that not only required extra work, but made the waffles not look as nice. This one has none of those problems, it was the quickest, easiest, fluffiest, and tastiest waffles I’ve ever had, even before going vegan! Thanks again, I will definitely be printing this out and keeping it in my permanent recipe book.
Cassidy
So glad to hear this, thank you for sharing!
Jenny
This is my go-to recipe when I make waffles! I add some fruit sometimes--so good 🙂
Cassidy
So glad you enjoy this recipe! Waffles + fruit are a match made in heaven 🙂