Vegan Waffle Recipe
These Vegan Waffles are light, fluffy, and crispy vegan Belgian waffles perfect as a weekend comforting breakfast.
Belgian waffles are one of these simple desserts we love in France.
While I used to make them with eggs and dairy, I learned that you can actually make super fluffy and crispy vegan waffles with a similar taste.
So if you are looking for a dairy-free waffle recipe that is also egg-free, look no further!
Plus, this vegan waffle batter takes under 15 minutes to make, and they are easy to rewarm later if you want to meal prep comforting breakfasts.
What Are Vegan Waffles?
Vegan Waffles are the plant-based version of the classic Belgian waffles.
Classic waffles contain milk, eggs, and butter, so they are clearly not vegan-friendly.
This vegan waffle recipe is just as fluffy and crispy as the classic Belgian recipe but made with no eggs and no dairy.
Why You’ll Love This Recipe
This non-dairy waffle recipe with no eggs is delicious and you’ll love it for:
- Fluffy and Crispy
- Ready In Under 15 Minutes
- No Eggs, No Milk
- Just 6 Wholesome Ingredients
How To Make Vegan Waffle Recipe
This vegan waffle recipe is the easiest waffle recipe around.
The fact that the waffle batter is egg-free and dairy-free makes the recipe so easy to put together.
It’s clearly a no-fail waffle recipe, and even the kids can make a batch of these fluffy waffles on the weekend.
All you need to make this vegan waffle recipe are very simple ingredients, no egg-replacer needed.
- All-Purpose Flour – Great news! The recipe works with either unbleached white flour, whole wheat pastry flour, or a gluten-free all-purpose flour blend. The texture changes slightly depending on the flour you are using. White wheat waffles are chewier and fluffier, while the whole-wheat waffle recipe is heavier, darker in color, and crispier. You can also use oat flour with this recipe but make sure you use fine oat flour for the best result. Coarse oat flour makes the waffles fragile.
- Baking Powder – For a little raise or half the amount of baking soda. Note that baking soda is a great gluten-free option if you use baking soda.
- Sugar – You can use Coconut Sugar or unrefined cane sugar. Other options are sugar-free crystal sweeteners like Erythritol or Monk fruit. Regular sugar will work, but it’s less nutritious.
- Avocado Oil – I love avocado oil because it’s packed with omega-3 and omega-6 fatty acids, and its high smoke point avoids smoke when used at high temperatures, like in a waffle iron. But you can also use melted coconut oil or any light vegetable oil you love. Options that are light in flavor are almond oil, avocado oil, or canola oil. Note that refined coconut oil doesn’t have a coconut taste, or you can use vegan butter.
- Unsweetened Almond Milk – Any plant-based milk would work in the recipe. Soy milk and canned coconut milk contain more fat and will make the waffles fluffier. You can also use unsweetened almond milk or oat milk, but the waffles will be crispier. Note that you can boost the fluffiness of your waffles by adding 1/2 tablespoon of lemon juice or apple cider vinegar to the soy milk to create vegan buttermilk.
- Vanilla Extract
Making Vegan Waffles
This is the easiest vegan waffle recipe you will find online.
All you have to do is combine the dry ingredients with the wet ingredients together. That’s it!
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Next, whisk in the wet ingredients: avocado oil, plant-based milk, and vanilla extract.
For fluffy waffles, add 1/2 tablespoon of apple cider vinegar. In fact, this addition turns soy milk into vegan buttermilk and creates a fluffy, crispy waffle.
Whisk until the batter is smooth and thick with no lumps of flour.
Preheat your waffle iron to its maximum temperature. Use cooking oil spray, or avocado oil and a pastry brush to oil the iron plate evenly.
Don’t forget to re oil the plate before cooking a new batch of these vegan waffles.
Scoop the waffle batter using a measuring cup – 1/2 cup makes one vegan waffle in my iron. However, this can be different for your waffle machine, depending on the size of the waffle iron plates.
Close the lid of the waffle maker and cook the waffles for about 3 to 4 minutes.
You know the waffles are ready when they are golden brown and crispy on the border.
Cool down the waffles on a wire rack before serving. The waffles get crispier a few minutes after cooking.
Vegan Waffle Toppings
There are so many possibilities when it comes to waffle toppings.
The best vegan waffle toppings are:
- Nut Butter or Seed Butter – Sunflower seed butter, almond butter, cashew butter, or peanut butter. You can also pour some melted vegan butter on top.
- Liquid Sweetener – You can use my Banana Syrup, brown rice syrup (low GI), Monk fruit syrup (sugar-free), maple syrup, coconut nectar, or agave syrup.
- Cinnamon – Sprinkle some cinnamon on top of your waffles.
- Jam & Spread – Any fruit jam like my 2-Ingredient Chia Seed Jam, apple sauce, or chocolate vegan spread.
- Fresh Fruit – banana slices, raspberries, blueberries, or strawberries. You can add any fresh berries on top of this vegan waffle recipe.
- Cream and Yogurt – Add a dollop of homemade vegan coconut cream frosting, coconut yogurt, or soy yogurt.
- Nuts and Seeds – sliced almonds, desiccated coconut, vegan chocolate chips, or a pinch of chia seed!
If you have some food allergies, try some of the option below.
- Gluten-Free – I didn’t try gluten-free flour in this recipe, but I am confident that swapping all-purpose flour with all-purpose gluten-free flour will work well.
- Sugar-Free – Use a sugar-free sweetener in the waffle batter, like erythritol or xylitol, instead of sugar. Then, serve the vegan waffles with low-carb fruits like blueberries and nut butter.
- Oil-Free – Swap the oil for more applesauce! Oil is the key to a crispy waffle, so if you remove oil, these easy vegan waffles will be heavier and fluffier. They also tend to stick to the waffle iron a bit more because of their high liquid content.
- Low-Fat – Choose low-fat milk like unsweetened almond milk. The waffles will be crispier with this option.
These cooked vegan waffles must be stored in the fridge and film in foil or placed in an airtight container.
You can keep the vegan waffles moist and fresh for up to 3 days.
You can also store leftovers in the freezer and defrost them the day before serving them.
Rewarming Vegan Waffles
Stored vegan Belgian waffles tend to soften when stored.
I recommend rewarming them for a few minutes in a toaster oven or in a preheated waffle maker to bring their crispiness back.
Frequently Asked Questions
Below are my answers to your most common questions about this vegan waffle recipe.
No, classic Belgian waffles, Eggo waffles, or Liege waffles all contain milk, eggs, and butter.
Vegan waffles are made with very simple ingredients, no additives or egg replacers.
They mostly contain wheat flour, plant-based milk, oil, and sugar.
No, all Eggo waffles contains eggs and dairy.
Yes, if you make your own vegan waffle recipe without eggs and dairy, then waffles can be part of a plant-based diet.
However, store-bought frozen waffles or bakery waffles are most of the time not plant-based.
More Vegan Breakfast Recipes
If you love comforting vegan breakfast recipes, I recommend you try our:
Made these vegan coconut milk waffles yet? Share a picture with us on Instagram!
Vegan Waffle Recipe
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- 2 ¼ cups All-Purpose Flour - (note 1)
- 1 tablespoon Baking Powder
- 2 tablespoons Sugar - (Note 2)
- ½ teaspoon Salt
- 1 ⅔ cups Almond Milk
- ⅓ cup Avocado Oil - (Note 3)
- 1 teaspoon Vanilla Extract
- Preheat the waffle iron. Make sure to grease your waffle iron just before adding the waffle batter, and repeat this before baking each batch of waffles. You can either brush some avocado oil or use a cooking oil spray.
- In a large mixing bowl, whisk the dry ingredients together: flour, baking powder, salt, and sugar.
- Add in the unsweetened almond milk, avocado, and vanilla extract.
- Whisk all the ingredients together until it forms a consistent waffle batter with no lumps.
- Ladle the waffle batter into the preheated and greased waffle iron.
- Cook the waffles for 3-4 minutes (time very much depends on your waffle iron) or until golden and crispy. The longer they bake, the crispier they get.
- Serve immediately with the toppings of your choice like icing sugar, peanut butter, or jam.
- Store the waffle batter for up to 24 hours in the fridge in an airtight container and use it the next day for breakfast.
- Store the cooked waffles in the fridge for up to 2 days in an airtight container. You can also freeze the waffles and defrost them the day before serving.
- Stored waffles get softer. I recommend rewarming them for a few minutes in a toaster or in a preheated waffle iron to bring back their crispiness.