These fluffy Vegan Waffles are crisp on the outside, soft on the inside, and packed with rich, buttery flavor—no one will believe they’re dairy-free! Top them with fresh berries and a drizzle of maple syrup for the ultimate breakfast or brunch.
Looking for more vegan breakfast recipes? Be sure to check out our collection of plant-based favorites—from cozy oatmeal bakes to protein-packed smoothies and vegan French toast!
These vegan waffles are hands-down one of my all-time favorite breakfast foods! While I love my vegan pancakes, waffles win every time! No flipping required, and those golden nooks and crannies are made for catching every drop of maple syrup.
Why you’ll want these on repeat
Surprisingly vegan: No eggs or dairy, but all the flavor!
Crispy outside, fluffy inside: The perfect melt-in-your-mouth waffle texture!
Quick & easy: Made with simple pantry ingredients in under 30 minutes.
Customizable: Top with berries, syrup, nut butter—whatever you’re craving!
Ingredients needed for vegan waffles
This vegan waffle recipe is made with simple baking ingredients you probably already have in your kitchen. Here’s the lineup:
Flaxseeds + warm water. You’ll need 1 tablespoon of ground flaxseeds combined with 2 tablespoons of warm water to make the flax egg.
Dairy free milk + lemon juice. To give these vegan waffles that classic buttermilk taste and texture we’re combining dairy free milk with fresh lemon juice to make a nondairy buttermilk.
Flour. For the best texture, I do not recommend using any other flour other than all-purpose flour or a gluten free all purpose flour.
Baking powder. To ensure these waffles bake up with the perfect rise and texture.
Brown sugar. For the perfect amount of sweetness and amazing texture.
Cinnamon + vanilla extract. Provides that cozy flavor we know and love.
Vegan butter. To keep these waffles vegan, use any favorite vegan butter. Butter is necessary for those classic crisp edges with soft and tender centers and a wonderful butter flavor.
How to make vegan waffles
This vegan waffle recipe is so easy! Grab your waffle iron and let’s get started!
STEP #1. Make the flax egg – Combine the ground flaxseeds and water in a small bowl and set it aside until ready to use.
STEP #2. Make the vegan buttermilk – Stir together the milk and lemon juice in a small bowl and set it aside for five minutes.
STEP #3. Mix dry ingredients – Whisk together the flour, baking powder, brown sugar, and cinnamon.
STEP #4. Mix wet and dry ingredients – Add the wet ingredients to the dry and stir just until combined – make sure not to over-mix! A few lumps are okay.
STEP #5. Cook the waffles – Lightly spray your waffle iron with nonstick spray. Pour in enough batter to fill, leaving a 1” border (about 1 cup for an 8” waffle iron). Cook for about 3 minutes, or until golden and crisp. Top with maple syrup, fresh berries, and a dollop of non-dairy whipped cream!
Recipe tips
Do NOT over-mix the batter. Stirring the batter too much can result in tough waffles. Stir the wet and dry ingredients together until just combined. Lumps are a normal indication that the waffles will have a great texture. Here’s more info on over-mixing and why you don’t want to do it.
Cook the waffles for around 3 minutes. When the steam stops coming from the waffle maker, the waffles are usually ready to remove. For a crispier waffle, leave them cooking a minute or two longer before removing. Don’t have a waffle iron? You better get one asap! This is the one that I use and it works great. I also LOVE this mini waffle maker and use it often.
To keep warm. If you’d like to keep the waffles warm while you’re making the whole batch, heat your oven to 225ºF and place a large sheet pan inside. You can place cooked waffles on the sheet pan, so they’re nice and warm when everyone’s ready to eat.
Not all waffle makers cook the same. Be sure to read the instructions that come with your waffle iron for the manufacturer recommendations on cooking time.
Storing & reheating leftovers
These are very freezer-friendly! When I make these, I like to double the recipe and keep extra waffles stored in the freezer for busy mornings.
Leftovers. Vegan waffles stay fresh in the fridge for up to about 5 days. Once the waffles have cooled completely, place them in an airtight container and store them in the refrigerator.
To reheat. Reheat waffles in the toaster or oven at 350ºF for about 5 minutes for best results. You can also warm them up in the microwave.
To freeze. Once the waffles have completely cooled, place them into freezer bags or another freezer-safe container and freeze for up to 3 months. You don’t have to worry about thawing the waffles, simply reheat them in a toaster or bake them for 10-12 minutes at 350°F in your preheated oven.
If you try these Vegan Waffles or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!
Vegan Waffles
Ingredients
Instructions
Notes
Nutrition
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