I make these vegan waffles whenever I want a crisp, golden breakfast that feels special but comes together with simple pantry ingredients. They are light on the inside, slightly crispy on the outside, and completely dairy-free and egg-free without sacrificing flavor or texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups (190g) all-purpose flour
2 tbsp sugar (maple syrup or coconut sugar also work)
1 tbsp baking powder
¼ tsp salt
1½ cups (360ml) plant-based milk (almond, soy, oat, etc.)
3 tbsp vegetable oil or melted coconut oil
1 tsp vanilla extract
Optional: ½ tsp cinnamon or nutmeg
Directions
I preheat my waffle maker according to the manufacturer’s instructions so it is fully hot before adding the batter.
In a large bowl, I whisk together the flour, sugar, baking powder, salt, and optional spices until evenly combined.
In a separate bowl or measuring cup, I mix the plant-based milk, oil, and vanilla extract.
I pour the wet ingredients into the dry ingredients and gently stir until just combined. I make sure not to overmix; a few small lumps are perfectly fine.
I lightly grease the waffle iron if needed. Then I pour in enough batter to cover the center of the waffle plate (the exact amount depends on my waffle maker). I cook the waffle for 5–7 minutes, or until golden brown and crisp.
I serve them warm with maple syrup, fresh fruit, vegan butter, or nut butter.
Servings and timing
This recipe makes 4 waffles.
Prep time: 10 minutes
Cook time: 5–7 minutes per waffle
Total time: About 20–30 minutes depending on how many waffles I cook at once.
Variations
I sometimes add ½ cup of blueberries or chocolate chips directly into the batter for extra flavor.
For a whole-grain version, I replace half of the all-purpose flour with whole wheat flour.
When I want extra crunch, I sprinkle chopped nuts into the batter after pouring it onto the waffle iron.
If I prefer a less sweet waffle, I reduce the sugar slightly and let the toppings add sweetness instead.
Storage/Reheating
I store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a single layer first, then transfer them to a freezer-safe bag for up to 2 months.
To reheat, I pop them in the toaster for a few minutes until warm and crisp again. I can also reheat them in a 350°F (175°C) oven for about 5–8 minutes. I avoid the microwave when possible because it softens the texture.
FAQs
Can I make the batter ahead of time?
I prefer making the batter fresh, but I can prepare it up to 24 hours in advance and store it covered in the refrigerator. I give it a gentle stir before using.
Can I make these waffles gluten-free?
I can substitute a 1:1 gluten-free all-purpose flour blend for similar results. I make sure the blend contains a binding agent like xanthan gum.
Why are my waffles not crispy?
If my waffles turn out soft, I check that my waffle iron is fully preheated. I also cook them a little longer to achieve a crispier texture.
Can I make these oil-free?
I can experiment with replacing the oil with unsweetened applesauce, but I notice the waffles are softer and less crisp.
What plant-based milk works best?
I have used almond, soy, and oat milk with great results. I find that unsweetened varieties give me better control over the final sweetness.
Conclusion
I keep this vegan waffle recipe in regular rotation because it is simple, flexible, and consistently delicious. With just a handful of everyday ingredients, I can create waffles that are fluffy inside and crisp outside. Whether I dress them up with fruit and syrup or enjoy them plain, they always make breakfast feel comforting and satisfying.
📖 Recipe:
Print
Vegan Waffles
- Total Time: 20–30 minutes
- Yield: 4 waffles
- Diet: Vegan
Description
These vegan waffles are light and fluffy on the inside with a crisp, golden exterior. Made with simple pantry ingredients, they are completely dairy-free and egg-free while remaining delicious, versatile, and easy to prepare.
Ingredients
1½ cups (190g) all-purpose flour
2 tbsp sugar (or maple syrup or coconut sugar)
1 tbsp baking powder
¼ tsp salt
1½ cups (360ml) plant-based milk (almond, soy, oat, etc.)
3 tbsp vegetable oil or melted coconut oil
1 tsp vanilla extract
Optional: ½ tsp cinnamon or nutmeg
Instructions
- Preheat the waffle maker according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and optional spices.
- In a separate bowl, mix the plant-based milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine.
- Lightly grease the waffle iron if needed. Pour enough batter into the center to cover the waffle plate.
- Cook for 5–7 minutes, or until golden brown and crisp.
- Serve warm with maple syrup, fresh fruit, vegan butter, or nut butter.
Notes
Add ½ cup blueberries or chocolate chips for extra flavor.
Replace half the all-purpose flour with whole wheat flour for a whole-grain version.
Sprinkle chopped nuts onto the batter in the waffle iron for added crunch.
Reduce sugar slightly for a less sweet waffle.
Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a toaster or 350°F (175°C) oven for best crispness.
Use a 1:1 gluten-free flour blend with xanthan gum for gluten-free waffles.
Oil can be replaced with applesauce, but texture will be softer.
- Prep Time: 10 minutes
- Cook Time: 5–7 minutes per waffle
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
