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Easy Vegan Waffles! Crispy, Delicious, waffles for Everyday Breakfast. 1 Bowl, Freezer friendly. Serve with fruits and favorite toppings. Vegan Waffle Recipe. Soy-free Nut-free option Jump to Recipe
Sometimes you just need some good waffles to start the day! Simple everyday waffles that you can dress as you like. These easy waffles are a breeze to put together. They can also be adjusted to preferred crispyness and texture. I make a mix of flours and use that in the waffle recipe. You can play around with other flours of choice too.
A direct completely gluten-free substitution doesn’t work in the recipe, I’ll have a gluten-free version posted separately with a gf blend and the process that makes crispy non dry non crumbly waffles. In this recipe, you can replace a quarter of the flour with an alternate flour(with or without gluten flour). Lets make some.
Ingredients for Easy Vegan Waffles and Substitution options
- I use a mix of flours to make the waffle mix for a crispy and hearty result, You can use just all purpose flour if you like.
- All Purpose flour keeps the waffles light and fluffy
- Whole wheat pastry flour helps with adding more structure
- Almond flour and starch help with crispyness. You can use rice flour as a substitute for almond flour to keep the mix nut-free.
- flax meal adds a bit of moist binding. It is optional. These ingredients make the dry mix.
- Baking powder adds leavening
- Some sugar or sweetener in the batter makes lightly sweet waffles
- A small amount of salt balances out the sweet
- Non dairy milk such as almond, soy or light coconut work out the best. Other light non dairy milks will work as well.
- A bit of oil helps with crispyness. You can omit it if you prefer.
- Vanilla extract adds flavor
- I love some additional flavor from a few drops of almond extract or a fourth tsp of cinnamon.
How to make Vegan Waffles
Assemble the ingredients. Whisk all the dry ingredients in a bowl to mix well.
Add the non dairy milk, flavors and oil and whisk until smooth. Let the batter sit for a bit and then adjust if needed with extra non dairy milk or flour.
Preheat the waffle maker and grease it if needed. Add the recommended amount of batter. You can adjust the amounts based on the preferred thickness and crispyness of the waffle. Use lesser batter for crispier waffles.
Keep the waffles warm in the oven then stack and serve with toppings of choice. Are these the Best Vegan Waffles?! you tell me 🙂
Tips to make Crispy Waffles and Troubleshooting
Depending on the waffle maker, consistency of the batter and amount, you will have to cook longer for crispier. Use less batter for crispier waffles
If the waffles turnout gummy,
- They might need to be cooked longer.
- The batter might need additional flour as too moist a batter can cook too quickly on the edges leaving the inside gummy.
- You might need less batter per waffle
For Crispy waffles,
- you need almond flour and starch in the mix
- oil in the batter and on the waffle iron will also help
- longer cooking time makes nice golden crisp waffles. The waffle maker might have given times for cooking, but you can cook longer.
- The waffles also crisp a bit more on cooling once out of the waffle maker.
More Vegan Breakfast options
Savory:
Easy Vegan Waffles (1 Bowl)
Ingredients
Waffles:
- 1 1/4 cup of my waffle mix (below) or , all purpose flour + 2 tsp starch
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp sugar, , fine cane sugar or coconut sugar or light brown
- 1 1/4 cup non-dairy milk such as almond or soy or light coconut milk
- 1 tbsp oil, , plus more for cooking if needed
- 1 tsp vanilla extract
- a few drops almond extract, or 1/4 tsp ground cinnamon
Dry Waffle Mix:
- 3/4 cup unbleached all purpose flour
- 1/3 cup wheat pastry flour , or use more all purpose
- 1 tbsp starch such as tapioca or cornstarch
- 2 tbsp almond flour, or use 1 tbsp rice flour for nut-free
- 1 tsp flax seed meal, ,optional
Instructions
- In a large bowl, whisk the flours under waffle mix. Add baking powder, salt, sugar and mix well.
- Add the oil and 1 cup + 2 tbsp non dairy milk and whisk well. Depending on the flours and non dairy milk used, you will need 1-2 tbsp more milk for a smooth batter. (You can add in chocolate chips or small blueberries in the batter at this time for variation)
- Let the batter sit for atleast 15 mins. (You can adjust the batter at this time if too thick, with additional non dairy milk, or a tbsp of flour if too thin)
- Heat your waffle maker. When hot, brush or spray oil if needed. Add the batter depending on the size of your waffle iron. (*Add a smaller portion of the batter, sprinkle some cinnamon sugar mix and add another tbsp or so batter on top for cinnamon swirl waffles)
- Cook until golden. The waffles will crisp more on cooling for a min or so. Remove the waffle and serve immediately or store in a warm oven (225 deg F) until ready to use. Serve with a drizzle of maple syrup, some vegan butter, fruits and other toppings and sides or choice. Store: Freeze the waffles once fully cooled in an airtight container. That for a few mins, then reheat in a toaster and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these with whole wheat pastry flour and made “buttermilk “ out of the soy milk. They were light and crispy and we enjoyed them so much.
Awesome!
I LOVE these waffles. I make a new batch (a triple or quadruple batch) every few weeks, and I keep them in the freezer. Then when I want a waffle, I just pop it in the toaster oven, still frozen, and it toasts up just like a store-bought frozen waffle. I add a bit less than half the sugar called for, because I usually eat the waffles with peanut butter and jelly, and the jelly adds sweetness to the waffles. I add a bit of cinnamon to the batter and I use apple cider vinegar to make the milk “buttermilk”. Aside from that, I follow the recipe as written and it always turns out great. Thanks so much for this recipe. I’ve been making it for about 4 years now, frequently enough to always have some waffles in the freezer.
Yay! thanks for taking the time to comment.
Hi, can you please share what waffle iron you use in these photos? Thank you.
It’s the Dash mini waffle iron
Easy, tasty, perfect! Thank you!
These did not work for me it all Looks like I may be the minority based on other comments. Our waffle maker is non stick and I sprayed with oil before these waffles First batch both sides stuck so bad, I was scraping them out Second batch I thought maybe I needed more batter. This was incorrect and I ended up with batter bubbling out. What stayed in, still stuck to both sides.
Followed recipe…used optional flax seed and also the cornstarch vs tapioca flour.
It’s just a flour batter so I don’t know why it would stick so badly. Make sure to preheat the waffle iron until nicely hot. Brush oil instead of spray, maybe the spray did something. My old waffle iron that isn’t even that nonstick now still works fine if preheated well.
These were so delicious and crispy. Made the recipe as is and topped with fresh sliced strawberries and maple syrup. Loved them!!!
wow! yummy
I’ve made these a few times and have tried several other vegan waffle recipe options out there and my husband announced yesterday that these are his favorite! The perfect waffle recipe. I love adding the almond extract!
These are a regular at our house. We make them in our Mickey Mouse waffle maker. Thanks for the wonderful recipe!!
Fantastic recipe…my waffle maker failed me last minute other than that I enjoyed the taste and texture of these eggless waffles. Kids loved it! A keeper and house regular now.
oh no! well, good thing that you still loved them despite the waffle maker dying!