Delicious, easy Vegan Waffles with a golden, crisp exterior and light, fluffy interior. Serve with maple syrup, vegan butter and your favorite toppings for a cozy weekend breakfast or special brunch. These plant-based waffles come together quickly—ready in under 30 minutes—and are perfect for family mornings or entertaining.
This post was originally published on Dec 17, 2014 and updated with new recipe notes and photos on February 27, 2025.
There’s something irresistible about a tall stack of waffles topped with vegan butter, maple syrup, chopped nuts and fruit. This recipe yields waffles that are light and crisp—egg-free, dairy-free, and entirely plant-based—yet still indulgent. The foamy, slightly tangy “buttermilk” made from non-dairy milk and vinegar plus a simple flax “egg” replace traditional dairy and eggs while delivering great texture and flavor.
These waffles do include a generous amount of vegan butter for richness, but they’re easy to adapt if you prefer a lighter version (see the notes below). Whether you want classic American-style waffles or thicker Belgian waffles, this batter is versatile and forgiving—perfect for breakfasts throughout the year.
If you’d like more waffle inspiration, try variations like pumpkin waffles, sweet potato waffles, or a savory vegan “chicken” and waffles pairing.
Ingredients
Flour: All-purpose flour provides structure while keeping waffles tender. For best results measure by weight or spoon flour into the cup and level it off.
Sugar: Cane sugar keeps the recipe fully plant-based and helps create crisp edges.
Milk: Any unsweetened non-dairy milk works; soy milk is recommended for its neutral flavor and creaminess.
Vinegar: Distilled white or apple cider vinegar added to non-dairy milk creates a vegan “buttermilk” that helps tenderize the batter.
Flaxseed Meal: Combined with water, ground flaxseed forms a flax “egg” that helps bind and add moisture.
Vegan Butter: Melted vegan butter adds richness and a lovely mouthfeel—use a quality brand for best flavor.
Baking Powder, Baking Soda and Salt: These leavening agents and salt help the waffles rise and balance sweetness. Ensure your baking powder is active so the waffles puff properly.
How to Make Perfect Vegan Waffles
- Preheat the waffle iron. Follow the manufacturer’s instructions and heat to your preferred setting.
- Make the vegan buttermilk. Combine non-dairy milk and vinegar in a bowl and let sit 5–10 minutes to curdle slightly.
- Make the flax “egg.” Mix ground flaxseed meal with water and set aside to thicken.
- Combine the dry ingredients. Whisk flour, cane sugar, salt, baking powder and baking soda in a large bowl.
- Combine wet ingredients. Melt the vegan butter, then stir it together with the flax mixture, vanilla and the vegan “buttermilk.”
- Make the batter. Add the wet ingredients to the dry and whisk gently until just combined—do not overmix.
- Cook the waffles. Brush the waffle iron with melted vegan butter if desired. Ladle batter into the iron (typically 1/3–1/2 cup, depending on your waffle iron) and cook until golden and crisp. When steam subsides significantly, the waffle is usually done.
- Keep crisp while serving. Transfer cooked waffles to a cooling rack or a baking sheet in a 200°F oven while you finish the rest to maintain crispness.
- Serve and enjoy. Plate warm waffles and top with vegan butter, maple syrup and other favorite toppings.
Jenné’s Recipe Pro-Tips
- Preheat your waffle iron. Starting with a hot iron helps create a crisp exterior.
- Let wet mixes rest. Allow the flax “egg” and vegan “buttermilk” to thicken for 5–10 minutes for the best texture. If short on time, you can combine all wet ingredients at once.
- Sift flour for extra fluff. Sifting aerates the flour and removes lumps for lighter waffles.
- Don’t overmix the batter. Stir until just combined to avoid dense, tough waffles.
- Keep waffles warm and crisp. Use a cooling rack or keep cooked waffles in a low oven until ready to serve.
Recipe Variations
Try these easy swaps to change the flavor or texture:
- Gluten-free: Use a 1:1 gluten-free flour blend and let the batter rest before cooking.
- Belgian waffles: Cook on a Belgian waffle iron for thicker, fluffier waffles.
- Whole grain: Substitute spelt or whole wheat pastry flour for a heartier waffle.
- Lower fat: Replace some butter with applesauce (for example, 2 tbsp vegan butter + 1/4 cup applesauce) to reduce fat.
- Spiced: Add up to 3/4 tsp ground cinnamon or pumpkin pie spice for warmth and depth.
Toppings
Serve warm with vegan butter and maple syrup, and add any combination of:
- Fresh fruit: Sliced bananas, berries or dates
- Vegan whipped cream
- Chocolate chips: Make sure they are dairy-free
- Nut butter: Peanut, cashew, or sunflower seed butter
- Spices: A sprinkle of ground cinnamon or pumpkin pie spice
Storage Directions
- Refrigerate: Cool waffles to room temperature and store in an airtight container for up to 3 days.
- Freeze: Layer waffles with parchment between them and freeze in a sealed container for up to 3 months. Reheat from frozen or thaw briefly at room temperature.
- Reheat: Warm waffles in a toaster oven or regular oven at 350°F for 2–5 minutes until heated through and crisp.
Frequently Asked Questions
Traditional waffles contain milk, eggs and butter, but these waffles use plant-based substitutes—non-dairy milk, a flax “egg” and vegan butter—so they are fully vegan.
Yes. Combine the dry ingredients and store them in an airtight container at room temperature for up to three months. Mix wet ingredients with the dry just before cooking.
More Vegan Breakfast Recipes
- Fluffy Spelt Pancakes
- Vegan Blueberry Pancakes
- Vegan Gluten-Free Pancakes
- Apple Spice Pancakes
- Vegan Sweet Potato Pancakes
Vegan Waffles (Light and Crisp!)
Equipment
- Waffle iron (American or Belgian style)
Ingredients
- 1 tbsp ground flaxseed meal
- 2 tbsp water
- 1 1/2 cup soy milk (or other non-dairy milk)
- 1 tsp apple cider or distilled white vinegar
- 2 tsp pure vanilla extract
- 6 tbsp melted vegan butter, plus more to coat the waffle iron
- 1 1/2 cups (175 g) all-purpose flour (or whole wheat pastry/spelt)
- 1/3 cup cane sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- Toppings: vegan butter, pure maple syrup, chopped pecans, sliced fruit, vegan whipped cream, etc.
Instructions
- Preheat the waffle iron to your desired setting.
- Combine the soy milk and vinegar in a bowl and let sit 5–10 minutes to create vegan “buttermilk.”
- Mix the ground flaxseed meal with 2 tablespoons water and set aside to thicken.
- In a large bowl whisk together flour, cane sugar, salt, baking powder and baking soda.
- Melt the vegan butter and combine it with the flax mixture, vanilla and the soy “buttermilk.”
- Pour the wet ingredients into the dry and whisk until just combined; do not overmix.
- Ladle batter into the preheated waffle iron (about 1/3–1/2 cup per waffle, depending on your iron) and cook until golden and crisp—when the steam subsides the waffle is usually done.
- Keep cooked waffles on a cooling rack or in a 200°F oven while finishing the rest. Serve hot with desired toppings.
Notes
- Refrigerate cooled waffles in an airtight container for up to 3 days.
- Freeze waffles layered with parchment in a freezer-safe container for up to 3 months. Reheat in a toaster oven or thaw briefly at room temperature.
- Reheat in a toaster oven or an oven at 350°F for 2–5 minutes until warm and crisp.
Recipe Pro-Tips
- Preheat the waffle iron before you start.
- Let the flax “egg” and vegan “buttermilk” rest to thicken for best texture.
- Sift flour for extra lightness when possible.
- Mix batter just until combined—overmixing makes dense waffles.
- Keep waffles warm on a cooling rack or in a low oven until serving.