This is the best easy vegan waffle recipe using 10 ingredients and simple methods. These homemade dairy free and egg free waffles are toaster-friendly and can be frozen for an easy plant-based breakfast prep. We left the option open to make them either sweet OR savory. Either way, this is the exact recipe we use to produce THE most delicious vegan waffles every single time!
This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!
I developed this vegan waffle recipe a few years ago when I was on winter break from teaching.
As many of you know, my free days are the times I LOVE to experiment in the kitchen, and on this particular day off, I used that time to put together a nice, simple recipe for one of the most beloved American breakfast dishes: waffles.
These aren’t your regular old frozen waffles. The homemade dairy free and egg free waffles we have here are the type of waffles you order when you’re out at Sunday brunch and you say “I want something special. I want waffles.” These are the waffles you get when you order room service. These are the BEST vegan waffles.
PPC Magazine Subscribers can find this recipe on page 37 of the Vegan Brunch Issue! Click here to learn more about our digital vegan food magazine.
Waffles Vs. Pancakes
You might be thinking “but pancakes!!” Pancakes are great (like these cinnamon roll pancakes or these coconut bacon pancakes); but if you’ve got a waffle maker, you can take great up to sublime. And, friends, on a scale of one to ten, “these go all the way up to 11”.
People get really excited and appreciative when you make them pancakes, but when you make them waffles? — Guaranteed they are always blown away, and you will hear the words “WOW! You made waffles?! MADE. WAFFLES?!”
Also, and I might be letting you in on a little secret here, waffles are actually EASIER. That’s right! I said it. Drop some batter in the waffle maker, shut the lid, and wait for the green light to go off. No tentative flips; no “first pancake” law of the universe.
How to Make Waffles From Scratch Without Eggs or Dairy
To make our plant-based waffles, you just need some basic ingredients we’re almost certain you’ll have around your kitchen: all-purpose flour, non-dairy milk, maple syrup, apple cider vinegar, sugar, canola oil, and some basic seasonings.
Even a budding chef with a decent waffle maker and the slightest amount of patience can create vegan waffles to dazzle and delight. Just mix the batter, load it into your waffle maker, shut the lid, and let it do its thing!
T’s Tips for the BEST Vegan Waffles:
- Do NOT overfill the waffle maker. Remember, the waffles will expand a bit while cooking and overflow of the batter can be quite messy. You’ll get the hang of this very quickly. Our specific waffle-maker takes about a little over ¼ cup per waffle.
- You’ll be tempted to lift the lid and look inside to see how the waffles are progressing. DO NOT DO THIS! Wait for the indicator light to do its job.
- I like to let cooking continue for about 30 seconds after the indicator light goes off to ensure doneness. (NOTE: Not all waffle makers have an indicator light.)
- Don’t forget to lightly spray the waffle maker with oil before using!
- Don’t lift the lid too quickly when opening: it may tear the waffles. Slow and steady.
- Don’t pull the waffle from the heating plate if it sticks; rather, work it gently. Sometimes a plastic spatula can help pull the sides free.
- Speaking of spatulas, I like to keep a rubber spat handy to get ALL the batter from the bowl.
How to Serve These Vegan Waffles
The only problem left to solve is how you’re going to present these beauties. Here are a few of our top ideas, but feel free to get creative!
- Topped with melted vegan butter drowning in little square pools of maple syrup
- Piled high with strawberries and dairy-free whipped cream
- Vegan chicken and waffles with creamy cashew gravy
- Waffle triangles with jam and vegan clotted cream (Seriously though, how fancy does that sound?!)
- Topped with peanut butter and sliced apples
- Topped with chocolate chips, blueberries, and chopped almonds!
- Dessert waffles?! I’m thinking ice cream sundae but on WAFFLES.
- Oh! One more thing: Waffle. Ice cream. Sandwiches. You. are. Welcome.
- Actually, on second thought, you should just have a waffle-bar party.
Remember: This vegan waffle recipe is neutral enough to be used for both sweet and savory recipes, so let your mind really run wild! If you’re making your waffles savory, just remember to use an unsweetened non-dairy milk and omit the cinnamon / nutmeg. (Although, savory cinnamon and nutmeg waffles do not sound bad to me!)
How to Freeze Homemade Waffles
Freeze your vegan waffles in a large freezer bag for up to 8 weeks. I like to separate each waffle with a square of parchment paper, so they don’t freeze stuck together. Make sure your waffles are fully cooled before you freeze them.
TIP: If you’re freezing waffles, you may want to undercook them slightly. This will ensure they aren’t overcooked when you toast them.
TOASTING FREEZER WAFFLES: When you’re ready to reheat your waffles, just pop them in the toaster like you would normal freezer waffles.
More Vegan Waffles and Pancakes:
Let us know how you decide to dress these vegan waffles up! You can rate the recipe and leave a comment below or tag us in your vegan waffle creations on Instagram. If you’re not already hanging out with us there, we’re @theplantpowercouple with the “the”.
Note: this recipe can also be used for pancakes… if you really want to treat your friends and family that way. 😉
- 2 c all-purpose flour
- 2 Tbsp baking powder
- 2 tsp ground flaxseed
- 2 tsp cornstarch
- 3 Tbsp sugar
- 1/8 tsp of salt
- dash of cinnamon and/or freshly grated nutmeg (optional)
- MAKE THE BATTER: First, combine all your dry ingredients together in a large mixing bowl and create a crater in the middle. Then, combine your wet ingredients in a smaller bowl and whisk together. Pour the wet ingredients into your dry ingredient crater and mix well by whisking together until smooth.
- COOK THE WAFFLES: Next, heat your waffle maker and spray or brush lightly with oil. (If serving immediately, you can also turn your oven to “Warm” here to keep the first batch of waffles as nice as the last.) When the waffle maker is ready, ladle enough of your batter to just fill the heat plate. Shut the lid and cook until golden brown (if serving immediately) or light brown if you’re freezing them for later.
- REPEAT: Open the lid slowly and carefully remove the waffle. If serving immediately, place each waffle in the warm oven while you repeat this process with the remaining batter. If you’re freezing them for later, let the finished waffles cool completely on a wire rack before transferring to a bag in the freezer, separated by parchment.
Cooking time and the amount of waffles this recipe makes will vary depending on your waffle maker. Just follow the instructions for your specific waffle maker! We use this one from DASH - which is rather affordable + works like a charm.
Yield:12 small waffles
Serving Size:2 small waffles
Amount Per Serving: Calories: 154Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 287mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 4g
Nutrition information is automatically calculated and may not always be accurate.