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This homemade Dairy-Free Waffle recipe is perfect for breakfast, brunch or even dinner (if you’re a true waffle lover!). They come out super fluffy and delicious every time. Breakfast in bed anyone?
Two vegan waffles stacked on top of each other with berries and syrup on top.
These waffles will make others question that they’re vegan! They are simple to make and result in a light, thick and fluffy texture you’ll want to eat them every morning. So toss out that store-bought waffle mix and get ready to whip up a few batches! If it’s fall where you are, you have to give my Vegan Apple Cinnamon Waffles a try! Dry ingredients for the recipe on a white surface


Most of these ingredients can be substituted with another vegan-friendly alternative. See the options below!
  • Flour: I used all-purpose flour but you can use coconut, almond, gluten free, buckwheat, whole wheat or oat flour. (Make sure to follow correct conversions for coconut flour.)
  • Baking powder: This is what gives the waffles their fluffiness! Make sure you baking powder is not expired!
  • Vanilla extract: Adds delicious flavor to the waffles.
  • Diary-Free Milk: You can use ANY dairy free milk such as soy, almond, coconut or rice milk.
  • Flax eggs: Ground flax seeds and water will give the waffles some moisture and helps them bind.
process of flaxseed egg being mixed in a small white bowl against white marble surface


  • Step 1: Preheat your waffle iron to high
  • Step 2: Add all your wet ingredients to a large mixing bowl first. Whisk well.
  • Step 3: Add your dry ingredients and mix until just combined. Some lumps are okay.
  • Step 4: When your waffle iron is ready, open and lightly spray with nonstick cooking spray. Pour in your batter and close. Do not open until the steam has stopped and edges are golden brown.
  • Step 5: Serve hot with toppings of choice!
completed Waffle fresh out of the waffle maker

Waffle Toppings Options

Now to the good part! The toppings!! Homemade vegan waffles on their own are amazing but if you want to take them to the next level, adding toppings is definitely the way to go. The possibilities are endless but we are delighted to give a few amazing ideas:
  • Fresh fruit: Some juicy blueberries, strawberries, blackberries, raspberries or sliced bananas would be ideal but feel free to experiment with whatever fresh and seasonal fruit you have available. Better yet, warm the fruit in a skillet with some water and syrup and pour over top!
  • Vegan Whipped Cream: You can either make this yourself at home or grab a bottle at your local grocery store (they have great dairy-free options out there!).
  • Melted Chocolate: You can melt some dairy-free chocolate chips and drizzle it on top or simply throw some chips or cocoa nibs directly on top. Check out our guide on how to melt chocolate!
  • Caramel Sauce: Look for some coconut milk based caramel sauce or try making your own (it’s not a speedy process but it can turn out so good!) Check out my recipe here!
  • Butter & Syrup: You can always go traditional style with a square of plant-based vegan butter and some maple syrup! Miyoko’s butter is a delicious brand.
  • Compotes/Jams: Warm up fresh berry compotes and drizzle over top!
  • Whipped cream: They have a few dairy-free varieties available these days so use what you like best.

Add-In Options

Like pancakes, waffles are very customizable so feel free to play around with add-ins. Here are some vegan-friendly ideas you might like!
  • Peanut butter- Add a scoop to your wet ingredients for super tasty peanut butter favored waffles!
  • Spices– Cinnamon, pumpkin pie or apple pie spices would be perfect for the fall!
  • Chocolate– Mini dairy-free chocolate chips or cocoa nibs would be a deliciously healthy way to get in your chocolate fix.
  • Fruit– Instead of adding your fruit over top, consider adding some to your batter for a classic fruit waffle! Or do both for a sweet addition. My Vanilla Cherry Plum Jam is THE JAM!

Expert Tips

Waffles are pretty simple to make but here are some tips to ensure yours turn out perfectly delicious every time!
  1. Make sure your waffle maker is hot!
  2. Weighing your dry ingredients will ensure your waffles consistently turn out light and fluffy.
  3. Use buttermilk instead of regular milk for more flavor! To make your own, add a bit of lemon juice or apple cider vinegar to your milk.
  4. Don’t overmix your batter. Under-mixing will result in a lighter texture.
  5. Make a few batches at once and freeze them!
  6. Use any waffle maker you wish. Belgian waffle makers have deeper grooves.
completed Neat Waffles with blueberries, strawberries, and syrup on top with ingredients spread out in the background


Can I freeze these?

Yes! I suggest flash freezing them first then adding them to a Ziploc bag or Tupperware container.

Can I use this batter to make pancakes?

Yes just add coconut oil or vegan butter to a skillet and flip when tiny bubbles form on top and edges are browned.

How can I reheat these?

Place frozen waffles in toaster oven or oven at 350 degrees F until just warmed though.

Will these taste good without eggs?

Yes! Eggs or flax eggs are not needed in this recipe!

Can I add sugar to my batter?

Yes if you want a sweeter waffle, simply add 1-2 tablespoons of sugar. Coconut sugar is a great healthy alternative.

We hope you give this recipe a try and keep it in your vault of recipes to make over and over again! Have fun with your weekend or special occasions breakfasts!

More Breakfast Inspo?

Photos by Alfonso Revilla

Dairy-Free Waffles

4.79 from 57 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 waffles
This vegan Waffles recipe will give you a fluffy and delicious stack for a cozy morning. Get your waffle makers ready and toasty!


  • 2 ½ tablespoons of warm water
  • 1 tablespoon of ground flax seeds
  • 1 3/4 cups of plant-based milk
  • 1/3 cup of neutral oil
  • 1 1/2 teaspoons of vanilla extract
  • 2 cups of all-purpose flour
  • 1 1/2 tablespoons of granulated sugar
  • 1 tablespoon of brown sugar
  • 3 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of cinnamon


  • Turn on your waffle iron.
  • In a small bowl, whisk together the warm water and ground flax seeds until thoroughly combined. Set aside for 10 minutes.
  • In a medium bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract. Set aside.
  • In a large bowl, whisk together the flour, both sugars, baking powder, salt, and ground cinnamon.
  • Create a well in the center of the dry ingredients and pour in the milk mixture and flax mixture. Whisk gently, just until combined. Make sure to not overmix.
  • Scoop the desired amount of batter onto the preheated waffle iron. Follow your waffle iron instructions to cook. Repeat with the remaining batter until all the waffles are cooked.


Upgrade your pancakes even more by adding 1/2 cup of blueberries or chocolate chips to the batter!


Calories: 374kcalCarbohydrates: 60gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 776mgPotassium: 282mgFiber: 3gSugar: 9gVitamin A: 481IUVitamin C: 9mgCalcium: 412mgIron: 4mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Breakfast
Cuisine: American
Method: Stove
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Recipe Rating


  1. I’ve tried to make those waffles five times already, and all five times, the waffle split in half and stuck to the walls of the waffle maker when I wanted to open it. My waffle maker is a non-stick ceramic one (I never used oil for a waffle iron while making waffles before), but those times I even greased the waffle iron. I added some blueberries and chocolate chips to the batter. With other recipes of waffles, I never had this issue before. (I assume I may add too much oil into the batter?) Please let me know what the problem might be since I want to make it work.

    1. So sorry to hear that! If you’re following the recipe and adding just ⅓ cup of neutral oil – it should work! Also, it’s best to make sure that the baking powder and soda are not expired as well as make sure that you’re measuring out your flour correctly and not packing the flour into a measuring cup. Hope those tips help!

      1. 5 stars
        Update: The problem was my waffle iron; it broke down. I’ve tried to make those waffles with a new waffle iron, and it turned out the most perfect and delicious! Thank you for the recipe, and sorry for the confusion 🙂

        1. Sorry about your waffle iron but super happy to hear that you gave these waffles another go and they turned out for you!! Enjoy! 🙂

  2. 5 stars
    These waffles are perfectly fluffy and crisp. They have the perfect waffle flavor that is not too sweet, and is perfect for topping with vegan butter and maple syrup!

  3. 5 stars
    This is the first time I’ve tried making vegan waffles. They turned out really nicely so I’m hanging on to your fab recipe.

  4. 5 stars
    My husband is obsessed with making waffles on the weekends. The texture and flavor of these was spot on – so good! I’m looking forward to these waffles on a regular basis now. 😁

  5. 5 stars
    The flavor was great and they were fluffy inside and crispy outside. We did have to add a bit more liquid to our mix to make it the right consistency to pour into the waffle iron. Great weekend breakfast. We all topped with whatever we wanted.

  6. Very light & fluffy! I often have a hard time with vegan pancakes being mushy, but I like the consistency of these. Has anyone tried it with GF flour?