Vegan Waffles

Vegan waffles, delicious, fluffy and crispy on the outside, but soft on the inside. Add fresh fruit, maple syrup or your favorite toppings.

Waffles remind me of my childhood. I always ate them with some strawberry or peach jam on top. So when I went vegan, I bought a waffle maker, as vegan waffles are not easy to find in my area and I made waffles for the first time in my life.

Homemade waffles are amazing, I wish I would buy the waffle maker before, and you can use healthier ingredients if you want, yay!

Depending on the size of your waffle maker, you might get more waffles out of this recipe. For example, I got 3 waffles using a round waffle maker, but 6 with my previous one, which made square waffles.

I usually have waffles for breakfast, but also as a dessert or even a snack, especially when I want something delicious and sweet. I always add fresh fruit and maple syrup, but there are endless combinations. They’re also delicious with some vegan butter on top, yum!

I’ve used whole wheat flour, cane sugar, and coconut oil this time, but any flour, sweetener or oil will do. They’re so satiating thanks to the whole wheat flour and also healthier.

Feel free to add more sugar if you want your waffles really sweet, just try the batter and add more if needed. I don’t use that much sugar, as I always add some maple syrup on top, but it’s up to you.

Date syrup is a great alternative if you don’t want to use sugar. You could also blend the batter in a blender and add some dates (Medjool dates are my favorite ones).

I prefer sweet toppings with my waffles, like jam, whipped cream or nutella, but savory ones are also a good choice. If you want a plant-based alternative to bacon, please try my tempeh bacon, it’s out of this world!

How to make vegan waffles – Step by step

• Mix all the dry ingredients in a large mixing bowl (flour, sugar, baking powder and salt) until well combined (photo 1).
• Add all the remaining ingredients (photo 2) and whisk until well combined (photo 3).
• Preheat the waffle maker according to the manufacturer’s directions and spray it with oil (unless your waffle iron is non-stick).
• Pour the recommended amount of batter onto the waffle maker and cook according to manufacturer’s instructions, until golden brown on both sides (photo 4). My waffles are usually ready in 3-5 minutes.
• Serve with your favorite toppings. I topped my waffles with some fresh blueberries, chopped pistachios, and maple syrup, but they’re also delicious with some vegan butter on top.

Pro tips

• Feel free to use any type of flour or sugar you want.
• You might get more waffles out of this recipe, depending on the size of the waffle iron you’re using.
• If you don’t use all the batter right away, it will thicken. Add more milk and stir before using. Keep the batter covered in the fridge for up to 2 days.
• If you don’t have a waffle maker you can make pancakes with the batter.

Can you freeze vegan waffles?

Yes, you can! Once the vegan waffles are cooked, allow them to fully cool down. Then place the waffles on a parchment paper-lined baking sheet, and put the baking sheet into the freezer until the waffles are fully frozen (for about 2 hours or so).

When the waffles are frozen, just place them in an airtight container o a freezer-safe bag. These waffles are a lifesaver and an easy morning breakfast. They’re also great when you need dinner in a pinch.

How can you reheat vegan waffles?

To reheat the waffles, you can use the microwave, a toaster or even the oven until they’re heated through. If using the oven, place them on a lined baking sheet in a 350°F or 180ºC oven for about 10 to 15 minutes.

Looking for more waffle recipes?

• Vegan Gluten-Free Waffles
• Vegan Blueberry Waffles
• Vegan Chocolate Waffles
• Vegan Potato Waffles
• Falafel Waffles

Did you make this vegan waffles recipe?

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Vegan Waffles

• Author: Iosune
• Prep: 10 mins
• Cook: 15 mins
• Total: 25 mins
• 3 waffles 1x
• Breakfast
• American, Vegan
• Vegan

★★★★★ 5 from 1 reviews

Servings 3 waffles 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegan waffles, delicious, fluffy and crispy on the outside, but soft on the inside. Add fresh fruit, maple syrup or your favorite toppings.

Ingredients

• 2 cups whole wheat flour (240 g)
• 1/4 cup brown, cane or coconut sugar  (45 g or 4 tbsp)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups unsweetened plant milk of your choice (375 ml), I used soy milk
• 1/3 cup oil of your choice (85 ml), I used melted coconut oil
• 2 flax eggs
• 2 tsp vanilla extract (optional)

Instructions

1. Add the dry ingredients to a large mixing bowl (flour, sugar, baking powder and salt) and mix until well combined.
2. Add all the remaining ingredients (milk, oil, flax eggs and vanilla extract) and whisk until well combined.
3. Preheat the waffle maker according to manufacturer’s directions and spray it with oil (unless your waffle iron is non-stick).
4. Pour the recommended amount of batter onto the waffle maker and cook according to manufacturer’s instructions, until golden brown on both sides. My waffles are usually ready in 3-5 minutes.
5. Serve with your favorite toppings. I topped my waffles with some fresh blueberries, chopped pistachios and maple syrup, but they’re also delicious with some vegan butter on top.
6. Keep leftovers in an airtight container for about 3 days in the fridge or 1 month in the freezer.

Notes

• Feel free to use any type of flour or sugar you want.
• You might get more waffles out of this recipe, depending on the size of the waffle iron you’re using.
• If you don’t use all the batter right away, it will thicken. Add more milk and stir before using. Keep the batter covered in the fridge for up to 2 days.
• If you don’t have a waffle maker you can make pancakes with the batter.
• Nutritional info doesn’t include the toppings. 
• Recipe inspired by All Recipes.

Nutrition

• Serving Size: 1/2 waffle
• Calories: 339
• Sugar: 8.2 g
• Sodium: 202 mg
• Fat: 17.7 g
• Saturated Fat: 13.9 g
• Carbohydrates: 39 g
• Fiber: 6.8 g
• Protein: 9 g