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These are the best Vegan Waffles! Easy to make with a few pantry staples, they come out light and fluffy with crisp, golden brown edges every time. Breakfast in bed, anyone?

a stack of vegan waffles with maple syrup drizzled on top.
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The Best No Egg Waffles

Did you know that you don’t need eggs to make perfectly fluffy, light, and crisp waffles? It’s true! This Eggless Waffle Recipe skips the eggs altogether and uses a vegan egg replacer and simple vegan baking staples, like baking powder, sugar, plant-based milk, and flour, to give you the most perfect and delicious breakfast.

They’re quick and convenient to make in a waffle maker and are fluffy, ‘buttery’, crisp, and light every time. Whip up a batch for Sunday brunch or weekend breakfasts and serve with all of your favorite toppings, like maple syrup, vegan whipped cream, and fresh fruit!

What’s better is how much fun vegan waffles are to customize. Add vegan chocolate chips or berries to the batter, make them extra cozy with warming spices, or adapt them to your dietary needs. They can easily be made gluten-free and with less sugar.

Looking for more easy vegan waffles to try? Check out these Apple Cinnamon Waffles, Vegan Pumpkin Waffles, and Healthy Protein Chocolate Waffles!

The Ingredients and Substitutes

ingredients for vegan waffles with labels.

Optional Add-Ins & Waffle Toppings

Make this plant-based waffle recipe your own with any of the below add-ins:

  • Spices: Add a pinch of nutmeg, cardamom, pumpkin pie spice, or apple pie spices for warm and cozy waffles.
  • Vegan chocolate: Fold vegan chocolate chips into the waffle batter. The kids will love it!
  • Fruit: Like fresh or frozen blueberries, strawberries, bananas, cherries, and raspberries.
  • Cocoa powder: Substitute ½ cup of the flour for cocoa powder to make vegan chocolate waffles!
  • Peanut butter: Add a scoop to the wet ingredients for super tasty peanut butter-flavored waffles.
  • Extracts: Add 1 teaspoon of orange or almond extract.
  • Vegan protein powder: Give the waffles a protein boost with 1 scoop of plain or vanilla protein powder.

Now to the good part… Toppings! Waffles are amazing on their own but if you want to take them to the next level, you need a whole lot of toppings. The possibilities are endless but these delicious ideas should spark your imagination:

  • Fresh fruit: Some juicy blueberries, strawberries, or raspberries (or all of them together!) would be ideal, but feel free to experiment with whatever fresh and seasonal fruit you have on hand.
  • Vegan whipped cream: You can either make this yourself at home or grab some at your local grocery store (there are some great dairy-free options out there!). 
  • Melted vegan chocolate: Melt some dairy-free chocolate chips and drizzle it on top. Check out our guide on how to melt chocolate!
  • Date caramel sauce: Either make it yourself or buy a coconut milk-based caramel sauce.
  • Vegan butter and maple syrup: You can always go traditional style with a square of plant-based butter and some maple syrup. 

For a Sunday brunch to remember, set up a waffle bar with lots of different toppings so everyone can customize their own! What will you top on your waffles?

How to Make Vegan Waffles

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

process shot showing flaxseed egg in bowl
process shot showing whisking ingredients in bowl

Step 1: While you wait for the waffle iron to preheat, whisk the ground flaxseed into the warm water. Set aside for 10 minutes.

Step 2: Whisk the plant-based milk, vegetable oil, and vanilla extract in a medium bowl.

process shot showing flour added to bowl
process shot showing ingredients measured out in bowls

Step 3: In a separate large bowl, whisk the flour, both sugars, baking powder, salt, and ground cinnamon together.

Step 4: Create a well in the center of the dry ingredients and pour in the wet ingredients and flax mixture.

process shot showing mixing ingredients in bowl

Step 5: Gently mix until just combined. Then, pour some waffle batter onto the waffle iron and cook according to the waffle iron instructions. Repeat until you run out of batter. Enjoy!

To keep the cooked waffles warm as you work through the batter, place them on a baking sheet in the oven heated to 200ºF. Cover them with foil so they don’t dry out.

FAQs

Can they be made gluten-free?

Yes! Try these waffles with coconut, almond, gluten-free, buckwheat, or oat flour in place of the regular flour.

Can I use vegan waffle batter to make pancakes?

For sure. Just cook the pancakes on a warm griddle greased with coconut oil or melted vegan butter. Flip them when you see bubbles form on top.

Why did my waffles stick to the waffle iron?

This can happen when the waffle iron isn’t preheated properly. According to America’s Test Kitchen, you should set aside 10 to 20 minutes before cooking the waffles. For extra protection, spray the iron with cooking spray.

Top Recipe Tips and Notes

  • Measure your ingredients with a kitchen scale: It’s much more accurate than measuring cups and will give you light and fluffy waffles every time! 
  • Do not overmix the waffle batter: Gently fold the wet ingredients into the dry mixture until they just come together and no dry flour is left behind. A few lumps in the batter are okay!
  • If the batter is too thin: Gently stir in a little more flour until it’s a bit thicker. If it’s too thick, thin it with a splash of plant-based milk.
  • Swap the vegan milk for vegan buttermilk: It adds a delectably rich flavor! To make vegan buttermilk at home, stir 1 to 1 ½ teaspoons of lemon juice or apple cider vinegar into the plant-based milk and set it aside to curdle for 5 to 10 minutes.
close up on cooked vegan waffles with maple syrup drizzled on top.

Serving Suggestions

You can serve the fluffy vegan waffles for breakfast, a lavish Sunday brunch, or when you want breakfast for dinner! 

Enjoy them with plenty of toppings, like maple syrup, mango compote, vegan butter, dairy-free vegan whipped cream, powdered sugar, and more.

For a well-rounded meal, serve them with other brunch favorites, like this tofu scramble with veggies, crispy home fries, strawberry kale smoothie, and vegan banana bread.

Storage Instructions

Let the cooked waffles cool to room temperature, then store them in an airtight container with a piece of parchment paper in between each one to prevent sticking. Store in the refrigerator for 4 to 5 days.

The waffles also freeze well. Lay them on a baking sheet, freeze until they’re solid, then transfer them to an airtight container or Ziplock/Stasher bag. Freeze for up to 3 months.

To reheat the leftover waffles, let them thaw overnight in the fridge or warm them from frozen in a toaster or 350ºF oven until warmed through and crisp.

cooked vegan waffles in a glass container with a lid on the side labeled, "waffles".

Vegan Waffles

4.80 from 59 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 to 6 waffles
These are the best Vegan Waffles! Easy to make with a few pantry staples, they come out light and fluffy with crisp, golden brown edges every time. Breakfast in bed, anyone?

Ingredients 

  • 2 ½ tablespoons of warm water
  • 1 tablespoon of ground flax seeds
  • 1 ¾ cups of vanilla plant-based milk (plain will work)
  • cup of vegetable oil
  • 1 ½ teaspoons of vanilla extract
  • 2 cups of all-purpose flour (whole wheat will work)
  • 1 ½ tablespoons of granulated sugar
  • 1 tablespoon of brown sugar
  • 3 teaspoons of baking powder
  • ¼ teaspoon of salt
  • ½ teaspoon of ground cinnamon (optional)

Instructions 

  • 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 (if using).
  • Create a well in the center of the dry ingredients and pour in the plant-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.

Notes

  • Measure your ingredients with a kitchen scale: It’s much more accurate than measuring cups and will give you light and fluffy waffles every time! 
  • Do not overmix the waffle batter: Gently fold the wet ingredients into the dry mixture until they just come together and no dry flour is left behind. A few lumps in the batter are okay!
  • If the batter is too thin: Gently stir in a little more flour until it’s a bit thicker. If it’s too thick, thin it with a splash of plant-based milk.

Nutrition

Calories: 448kcalCarbohydrates: 57gProtein: 7gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 609mgPotassium: 89mgFiber: 3gSugar: 8gVitamin A: 1IUVitamin C: 0.02mgCalcium: 327mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com 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. Plantbasedonabudget.com 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: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

About

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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Comments

  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?