• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » All Recipes » Breakfast

    Vegan Waffles

    August 22, 2023 By Melissa Huggins / 3 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    overhead view of waffles on plate. Photo for pinning purposes.
    stacked waffles on plate for pinning purposes.

    Learn how to make the best homemade Vegan Waffles that are perfectly crisp on the outside and fluffy on the inside. They are easy to make and require basic ingredients.

    overhead view of two cooked vegan waffles with cream and berries on a plate.

    Forget about the store-bought frozen variety! You can make fresh Vegan Waffles that are far superior and less expensive at home.

    They are perfect for a sit-down breakfast with your family and go wonderfully with tofu scramble, vegan bacon, and fresh orange juice. But they are also great for busy mornings. Just pop them in the toaster for a few minutes and breakfast is served!

    This will be your favorite, go-to recipe that's easy, fool-proof, and so delicious. Your whole family will love them!

    Table of Contents

    • Ingredients Needed + Additional Notes
    • How to make them
    • Tips for keeping them crisp
    • Storing + Reheating
    • Serving Suggestions
    • FAQs
    • More vegan breakfast recipes to try
    • Vegan Waffles

    Ingredients Needed + Additional Notes

    This recipe requires just 9 simple ingredients that you probably have on hand. Here's what you'll need:

    Ingredients to make waffle recipe on a marble table top.
    • Soy Milk - It's my favorite milk to use for this recipe because it's rich and creamy, plus, the protein content helps yield a perfect vegan buttermilk when an acid is added. If you can't have soy, my next choice would be almond milk but try to choose a brand that has a thicker consistency such as Califia.
    • Apple Cider Vinegar - This will curdle and slightly thicken the soy milk, creating a vegan buttermilk. If you don't have it, you can also use fresh lemon juice.
    • Neutral-Flavored Oil - I used avocado oil, but you can use any neutral oil you like such as canola, sunflower, grapeseed oil, or light-tasting olive oil.
    • Applesauce - This is used instead of eggs and will help create a tender and fluffy texture.
    • Vanilla Extract - This elevates everything and will make your house smell heavenly.
    • All-Purpose Flour - I haven't tried this recipe with gluten-free flour yet, but I'd imagine a 1.1 all-purpose GF will work. Slight adjustments may be needed.
    • Baking Powder - This will help create a golden crust with a light and airy inside.
    • Cane Sugar - This adds a subtle sweetness and helps create a beautiful golden waffle. You can also use brown sugar or coconut sugar. Just note that this will make the waffles a little darker.

    How to make them

    Once you combine the batter, you are ready to roll! Here's how to do it:

    Four process photos sowing how to make batter in a mixing bowl.
    • Combine the soy milk and vinegar in a medium bowl. Let sit for 5 minutes to curdle and slightly thicken. Preheat your waffle iron.
    • Add the oil, applesauce, and vanilla to the buttermilk and whisk to combine.
    • Whisk the flour, baking powder, sugar, and salt in a large bowl to combine.
    • Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix.
    two process photos showing uncooked batter in a waffle iron and one fully cooked one.
    • If your iron is not non-stick, lightly spray it with nonstick cooking spray otherwise leave it bare. Spoon the amount of batter recommended by the manufacturer onto the hot iron plate.
    • Cook according to the manufacturer’s instructions until it's golden brown. Serve immediately.

    Tips for keeping them crisp

    To keep them crispy, set them on a cooling rack as soon as they come out of the waffle maker. This will let air circulate and reduce moisture buildup which will avoid them getting soggy.

    To keep them warm and crispy, place them on an oven-safe cooling/baking rack in a 200°F preheated oven as soon as they are done. Do not stack or overlap them.

    If they are a little limp, you can pop them in the toaster for 1-2 minutes to crisp them back up.

    Storing + Reheating

    Refrigerator - They will remain fresh for 3-4 days, stored in an airtight container or zip-top bag.

    Freezer - They freeze beautifully for 2-3 months. Let them completely cool, then place them in a zip-top bag with wax paper in between each one, and gently release excess air before sealing.

    Reheat - The best and easiest way to reheat them is to just pop them in your toaster for a few minutes. They come out perfectly crispy!

    Serving Suggestions

    These waffles are tasty all on their own, but here are a few ways to elevate them even more:

    • For a touch of sweetness, drizzle on some warm maple syrup.
    • A pat of vegan butter will melt into the surface making them extra delicious.
    • Add some fresh berries for an extra pop of brightness and color.
    • Top them with coconut whipped cream or non-dairy yogurt.

    FAQs

    Do I need to grease the waffle iron before adding the batter?

    It depends on your unit. Some non-stick irons may not require greasing, while others may benefit from a light coating of cooking spray. Refer to the manufacturer's instructions for specific guidance.

    How long should I cook them?

    Many models will signal when they are ready, but if you still see steam coming from it, that is a good indicator that they are not finished cooking and you should give it another minute until it's almost dissipated. If your model doesn't have a timer, the steam will help you determine when they are done.

    Front view of two waffles on a plate with a fork and berries in the background.

    More vegan breakfast recipes to try

    • two pieces of white bean avocado toast on a plate.
      White Bean Avocado Toast
    • Drizzling peanut butter on chocolate peanut butter overnight oats.
      Chocolate Peanut Butter Overnight Oats W/ Banana
    • Vegan Crepes
    • JUST Egg Omelette

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    📖 Recipe

    overhead view of 2 waffles on a plate topped with berries.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 4 votes

    Vegan Waffles

    Learn how to make the best homemade vegan waffles that are perfectly crisp on the outside and fluffy on the inside. They are easy to make and require basic ingredients.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: American
    Servings: 4 people
    Calories: 378kcal
    Author: Melissa Huggins

    Ingredients

    • 1 ¾ cups soy milk , room temp (see note)
    • 1 tablespoon apple cider vinegar (sub fresh lemon juice)
    • ¼ cup neutral-flavored oil (avocado, canola, sunflower, grapeseed, or light-tasting olive oil)
    • ¼ cup applesauce
    • 2 ½ teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 3 tablespoons sugar
    • ¾ teaspoon sea salt

    Recommended Equipment

    • Waffle Maker
    • Medium Mixing Bowl
    • Large Mixing Bowl
    • Whisk
    Prevent your screen from going dark

    Instructions

    • In a medium bowl, stir together the soy milk and vinegar. Let sit for 5 minutes to curdle and slightly thicken.
    • Preheat your waffle iron according to the manufacturer's instructions.
    • In a large bowl, whisk the flour, baking powder, sugar, and salt to combine well.
    • To the medium bowl with the buttermilk, add the oil, applesauce, and vanilla then whisk to combine well.
    • Add the wet ingredients to the bowl of dry ingredients and whisk until just combined. Don’t overmix. The batter will be thick and small lumps are fine.
    • If your waffle iron is not non-stick, lightly spray it with nonstick cooking spray otherwise leave it bare.
    • Spoon the amount of batter recommended by the manufacturer onto the hot waffle iron (typically, ¼-1/3 cup per waffle). Cook according to the manufacturer’s instructions until the waffle is golden brown. Let most of the steam dissipate before opening the waffle maker.
    • Serve immediately or set them on a cooling rack to allow air to circulate and reduce moisture buildup. To keep waffles warm, place them on an oven-safe cooling/baking rack in a 200°F preheated oven as soon as they come out of the waffle maker. Do not stack or overlap them.

    Notes

      • Soy Milk - I recommend this because it's thick and creamy, plus, the protein content helps yield a perfect vegan buttermilk when an acid is added. If you can't have soy, my next choice would be almond milk, but try to choose a brand that has a thicker consistency such as Califia. If your milk seems thin, reduce the amount by 2 tablespoons. 
      • Measure flour correctly by weighing it (250 g) or by using this spoon and level method: don't scoop the flour with a measuring cup directly from container. Just scoop it out of the container with a spoon and then into a measuring cup, without tapping or packing the cup. After filling, lightly sweep a butter knife across the top to remove excess flour.
      • Every waffle maker is different with various cook times and amounts of batter to use. It's best to check the manual before beginning.
      • Do not overmix the batter. Overmixing causes too much gluten to develop which can create a dense waffle.
      • Recipe yields about 3 cups of batter which will make 8 4-inch waffles.
      • See the post above for extra tips, FAQs, and step-by-step photos.

      Nutrition

      Serving: 2waffles | Calories: 378kcal | Carbohydrates: 59g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 326mg | Sugar: 11g
      Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

      Vegan Huggs Weekly Newsletter

      Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

      More Vegan Breakfast Recipes

      • maple syrup being poured onto a stack of vegan pumpkin pancakes.
        Vegan Pumpkin Pancakes
      • pumpkin spice oatmeal in a bowl with a spoon inside.
        Pumpkin Spice Oatmeal
      • overhead shot of a freshly baked berry galette on a plate.
        Berry Galette
      • Homemade Vegan Bagels
      • Facebook
      • Twitter
      • Yummly
      melissa

      About Melissa

      I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

      Reader Interactions

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




      1. Leanne

        July 07, 2023 at 10:13 am

        5 stars
        This is my new go-to recipe! They came out tender with crispy edges and tasted so good. Thank you for another winner!

        Reply
      2. Katie

        July 06, 2023 at 11:28 am

        5 stars
        Thank you so much for this recipe. I've been craving classic-style waffles forever and the recipes I tried turned up flat. These are so easy and came out just how I remembered.

        Reply
        • Melissa Huggins

          July 06, 2023 at 11:30 am

          Hi Katie, Your comment made my day! Thanks for trying them out and sharing your wonderful feedback. 🙂

          Reply

      Primary Sidebar

      I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

      More about me →

      • vegan huggs facebook
      • vegan huggs Instagram.
      • vegan huggs pinterest
      • YouTube

      My Most Popular

      • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
        Vegan Crab Cakes
      • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
        Easy Vegan Quiche
      • closeup view of sesame cauliflower in a bowl.
        Sticky Sesame Cauliflower
      • Horizontal photo of two bowls of vegan potato leek soup.
        Creamy Vegan Potato Leek Soup
      • vegan-cauliflower-casserole-6a-340x340.jpg
        Cheesy Vegan Cauliflower Casserole
      • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
        Grilled Portobello Mushroom Steaks

      Footer

      SEEN ON

      ^ back to top

      About

      • About Me
      • Privacy Policy
      • Recipe Index

      Newsletter

      Sign Up! for emails and updates

      Contact

      • Contact
      • Subscribe

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2020 Vegan Huggs

      We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com