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    Home » Vegan Recipes

    The Best Vegan Waffle Recipe

    Published: Jan 27, 2020 · Modified: May 6, 2022 by Tajda Ferko This post may contain affiliate links

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    Bringing you the best vegan waffle recipe to satisfy all your comfort food cravings. It's beginner-friendly and can be served as breakfast or a snack.

    Chocolate sauce being poured over a stack of waffles.

    Why Choose This Recipe

    • Crunchier than your average waffle.
    • They have a pillowy, soft and airy inside.
    • Super easy to customise according to taste
    • They’re served with the most delicious fresh raspberry sauce (optional)
    • Last but not least, they’re entirely beginner-friendly.

    Do I hear you screaming YES to all of these? Then let’s make sure you nail the recipe in your very first try. Let’s have a look at my top tips below.

    The Ingredients

    To make your new favourite vegan waffle you will need the ingredients in the image below:

    All ingredients needed to make vegan waffles.

    A few notes about the ingredients:

    Plant milk: any unflavoured plant milk such as soy, almond, coconut, oat, etc. will work.

    Flour: I've used plain white flour, but feel free to substitute for wholemeal or other type of flour.

    Brown sugar: to make this recipe sugar-free, use stevia instead of sugar.

    Vinegar: use apple cider or white wine vinegar.

    Step-by-Step Guide

    This is a quick visual guide to your waffle recipe. Find all measurements and in-depth instructions in the recipe card below.

    The four steps in the making of eggless waffles.

    1. Make your flax egg by combining ground flaxseed and boiling hot water. Stir and set aside for 5-10 minutes.

    2. Combine almond milk and vinegar. Stir thoroughly and set aside.

    3. Add flour, baking powder, salt and sugar to a medium-sized bowl. Mix well. Return to your wet mixture and add oil, flax egg, and vanilla. Mix well.

    4. Pour your wet ingredients over your dry ingredients. Mix until combined, careful not to overmix.

    Cook on a preheated waffle iron according to instructions given by your waffle maker. I cooked my small waffles for 8 minutes per waffle.

    Once cooked, serve with fresh raspberry sauce (recipe below) and eat straight away. Alternatively, let cool and toast the waffle later just before serving.

    Aaandd, bon appetit!

    Expert Tips

    A hand holding two pieces of waffle with a bite taken out.

    1. Don't use bread flour

    When making this recipe, always use the right type of flour. But which one, I hear you ask? Stick to old and trusted all-purpose, plain flour! Never go for strong bread or pastry flour. You can, however, experiment with wholemeal or oat flour.

    Feel free to add some wholemeal flour, but try not to ONLY use wholemeal. A ratio of 1:1 should work fine (half plain flour, half wholemeal flour).2. Do not overmix

    2. Never over-whisk your batter.

    Overwhisking will create dense, hard to chew waffles. Read more about why it's important not to over-whisk your batter here.

    Serving Suggestions

    A hand reaching out to grab a stack of waffles with toppings.

    I encourage you to try out my delicious homemade raspberry sauce. However, you might be looking for other serving suggestions. Below are my top tips:

    • The Classic. Golden, maple or agave syrup, a cupful of fresh berries and some melted dairy-free butter.
    • Go savoury! Omit the sugar when baking these and serve with some crunchy vegan chicken and chips! Yum.
    • Ice it up. Serve with a scoop of your favourite ice cream and a drizzle of agave syrup.
    • Go bananas! You absolutely can’t go wrong with bananas. Serve your waffles with vegan chocolate spread, banana slices, and some chopped up roasted nuts.

    F.A.Q

    This part is dedicated to solving the most coming waffle mistakes. Let’s get straight to them.

    A hand reaching out for a waffle on top of a large waffle stack placed on a round plate.
    Why do my waffles have a tough and dense texture?

    You’ve overworked your batter. Doing so will over-develop the gluten and leave you with a  hard, dense waffle. Make sure to treat your batter gently and whisk until all ingredients are just combined.

    Can I store these for later?

    Yes. You can store your waffles in an airtight container at room temperature for 3-4 days.

    I didn’t eat all the waffles at once and they’ve now gone soft. How do I fix that?

    That’s an easy one! It’s perfectly normal for your waffles to become soft and chewy even if you’ve stored them in an airtight container. All you need to do now is pop them in your toaster and bam, you’ve got yourself a perfectly crispy waffle (but with a soft, pillowy inside!).

    For more delicious vegan desserts like this, make sure to check out my almond milk waffles, vegan orange cardamom buns, chocolate shortbread cookies or peanut butter brownie. Or check out my entire vegan desserts section here.

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    🍴Recipe

    The Best Vegan Waffle Recipe

    These crunchy, gorgeous, tempting vegan waffles are the very definition of vegan comfort food. 
    5 from 9 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook time per waffle: 8 minutes
    Total Time: 23 minutes
    Servings: 9 small waffles
    Calories: 170kcal
    Author: Tajda Ferko

    Equipment

    • Measuring cups or scales
    • waffle maker

    Ingredients

    FOR THE WAFFLES

    • 350 ml unsweetened almond milk equals 1.5 cup
    • 200 g plain white flour equals 1.5 cup
    • 2 tablespoon olive oil
    • 1 tablespoon apple cider vinegar or substitute for a different type of vinegar
    • 1 tablespoon baking powder
    • 2 tablespoon ground flaxseed
    • ½ teaspoon salt
    • 2 tablespoon sugar
    • 1 teaspoon vanilla extract

    FOR THE RASPBERRY SAUCE

    • 125 g frozen raspberries equals 1 cup
    • 3 tablespoon cocoa nibs
    • 2 tablespoon coconut flakes
    • 20 fresh raspberries

    Instructions

    FOR THE WAFFLES

    • Preheat your waffle iron.
    • Combine the flax seed and 3 tablespoon of hot water in a small bowl to make a flax egg. Set aside.
    • Combine the almond milk and apple cider vinegar in a measuring cup, stir thoroughly and set aside.
    • Add the flour, baking powder, salt, and sugar to a medium bowl and mix well.
    • Return to your almond milk mixture and add in the oil, the flax mixture, and the vanilla. Mix well.
    • Pour your wet mixture over your dry ingredients and mix until few lumps remain (but don’t over whisk).
    • Cook the waffles according to your waffle maker’s instructions - I cooked my mini waffles for 8 minutes per waffle.
    • Eat right away, or let cool and toast later.

    FOR THE RASPBERRY SAUCE

    • Heat up your frozen raspberries in a pan for 3-5 minutes until they start to disintegrate.
    • Add cocoa nibs and coconut flakes.
    • Drizzle over your waffles along with the sweetener of your choice.
    • Sprinkle with fresh raspberries.

    Notes

    • Use the step-by-step photos above as your visual guide.
    • This recipe has been tested using weight measurements (not cups). I recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
    • Feel free to substitute almond milk for any other plant milk.
    • Similarly, feel free to substitute white flour for other flours. Keep in mind the results might differ from the original recipe. 
    • If you prefer a sugar-free version, substitute sugar for stevia. Two tablespoons of sugar equal ½ teaspoon of powdered stevia extract. 
    • Mix until all your ingredients are just combined, careful not to overmix. 
    • Wait until your waffle maker is fully hot before adding your first batch.
    • Store in an airtight container at room temperature for 3-4 days.
    • If serving later, make sure to toast your waffles just before serving. 

    Nutrition

    Calories: 170kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 183mg | Potassium: 211mg | Fiber: 3g | Sugar: 4g | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

    Tried This Recipe? Tag Me Today!Mention @MyVeganMinimalist or tag #MyVeganMinimalist!

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    Comments

    1. Melissa

      November 02, 2020 at 1:59 pm

      Can these be frozen?

      Reply
      • Tajda Ferko

        November 06, 2020 at 1:17 pm

        Hi Melissa, I personally haven't tried freezing these yet, but I can't see a reason why it wouldn't work. I would just let them thaw gently and pop them in a toaster when they're ready to serve. Let me know if you do try freezing them - would love to hear your thoughts and potentially share your freezing experience in the recipe notes. Have a lovely weekend! x

        Reply
      • Grisel

        November 08, 2020 at 7:53 pm

        These are the best waffles. I best I’ve ever made that are vegan. Thank you for this recipe. I will be making this again. ❤️ I’m definitely following for sure. Looking forward to you other recipes.

        Reply
        • Tajda Ferko

          November 11, 2020 at 3:48 pm

          Thank you for the lovely review, Grisel, I really appreciate it! 🙂 Glad you enjoyed the waffles!

          Reply
    2. Teegan

      March 13, 2021 at 12:45 am

      5 stars
      This recipe is perfect!

      Reply
      • Tajda Ferko

        March 14, 2021 at 4:25 pm

        Thank you so much for your lovely review Teegan! Glad you enjoyed the recipe! xx

        Reply
    3. Katia

      March 18, 2021 at 4:54 pm

      5 stars
      Delicious! I finally found a vegan waffle recipe that works. Thank you!!

      Reply
      • Tajda Ferko

        March 22, 2021 at 3:04 pm

        That's so incredibly lovely to hear Katia! Thank you so much for taking the time to write the review. I'm hoping to make a batch of these next weekend x

        Reply
    4. Monique

      October 24, 2021 at 10:32 pm

      Thank you for this recipe. My whole family loves it.
      My subs are whole spelt flour and coconut oil. Sometimes I use coconut sugar instead of brown sugar. I add a little cinnamon, nutmeg and allspice as well. For my husband I add his vegan protein powder and for my son, I add cocoa or cacao powder. This recipe is very versatile.

      Thanks again

      Reply
      • Tajda Ferko

        October 25, 2021 at 4:44 pm

        Ahh that's so lovely Monique! So happy to hear all the different family members can get their own personalised waffle haha. Adding protein powder is a great idea, I'll need to try that out. xx

        Reply

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