Waffle on a white plate topped with berries and whipped cream.

Why these are the dependable vegan waffles!

These vegan waffles are hands-down one of my all-time regular breakfast foods! While Worth keeping 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.

For bonus points, top these waffles with my unfussy sautéed applesOR my simple caramelized bananas!

Why You’ll Love This method

The fluffiest vegan waffles – the vegan buttermilk and flax egg work together to create the lightest, most tender waffles
Crispy golden brown edges – every single time, no tricks required
Simple ingredients – only pantry staples, no specialty products needed
Freezer-friendly – make a big batch and store leftover waffles to reheat in the toaster all week

ingredients needed to make a vegan waffle recipe including flour, baking powder, vanilla, brown sugar, milk, and butter

Ingredients needed for vegan waffles

The ingredients for this unfussy vegan waffle recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

Flax seed meal + warm water. Combined, these make your flax egg — a simple egg substitute that binds the batter. Let it sit for 5 minutes to gel up.
Dairy-free milk. Any plant-based milk works! Soy milk, oat milk, almond milk, and coconut milk are all great options.
Lemon juice. Mixed with the milk, this creates a vegan buttermilk that makes the waffles extra fluffy. White vinegar works as a swap.
All-purpose flour. The base of the batter. Whole wheat flour or a 1:1 gluten-free flour blend also work.
Baking powder. Gives the waffles their lift — make sure yours isn’t old!
Brown sugar. Only enough for a hint of sweetness. Coconut sugar works too.
Vegan butter, melted. Adds richness and helps with crispiness. Canola oil, avocado oil, or melted coconut oil all work as swaps.
Vanilla extract + cinnamon. For that familiar, warm waffle flavor.

How to make it

Only a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

STEP #5. Cook the waffles – Lightly spray your waffle iron with nonstick spray. Pour in enough waffle 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 simply 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.