• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Breakfast / The Best Vegan Waffles

    LAST UPDATED: April 12, 2020 • FIRST PUBLISHED: April 8, 2020

    The Best Vegan Waffles

    Jump to Recipe Print Recipe
    Vegan Waffles

    These vegan waffles are perfectly crispy and flavored with a hint of vanilla! Super easy to make with a handful of pantry staples, and perfect for an indulgent breakfast or brunch.

    Table Set with a Plate of Vegan Waffles, Bowl of Strawberries, and Container of Maple Syrup

    I take my waffles very seriously. That's because I LOVE my waffles. And that's why it's taken me 7 years of blogging to share a recipe for classic vegan waffles.

    After lots of tweaking and adjusting, I think I finally have the perfect recipe. And good news: they're actually really easy to make and you don't need any weird ingredients. These are made from a handful of pantry staples.

    Crispy Waffles

    Stack of Vegan Waffles on a Plate with Strawberries and Maple Syrup Container in the Background

    There's nothing worse than squishy waffles. Waffles need to be crispy. They need to stand up to syrup and butter! And most of the vegan waffles I've made over the years were lacking in the crispness department. Until I discovered the magic ingredient to crispy waffles: cornstarch! I learned this trick from Inspired Taste.

    This totally makes sense. Cornstarch crisps up beautifully when you fry it (I love using it as a coating for crispy tofu). Replacing some of the flour you'd normally find it waffle batter will give you crispier waffles.

    For my vegan waffles I replaced ¼ of the flour I might normally use with cornstarch. This, to me, is just the right amount for adding crispness, while keeping enough flour for sturdy waffles that don't fall apart when you try to get them out of the waffle iron.

    What You'll Need

    Stack of Five Vegan Waffles with Plates and Strawberries in the Background

    Here's the complete list of everything you'll need for these waffles. Hopefully you've already got everything on hand and can get cooking right away!

    • Flour
    • Cornstarch
    • Organic sugar
    • Baking powder
    • Baking soda
    • Salt
    • Cinnamon (optional!)
    • Vegan milk
    • Apple cider vinegar
    • Oil
    • Vanilla extract

    How to Make Vegan Waffles

    Lightly oil and begin heating up your waffle iron before you do anything.

    Start by mixing your liquid ingredients together in a small bowl or liquid measuring cup: milk, oil, apple cider vinegar, and vanilla. Whisk your dry ingredients up separately in a large mixing bowl: flour, cornstarch, baking powder, baking soda, and sugar. I like to include a tiny bit of cinnamon as well, but that's totally optional!

    Make a little well in the center of your dry ingredients, and pour in the liquid. Whisk everything together just until blended. Don't overmix the batter — it's totally fine if you have some lumps!

    Collage Showing Steps for Making Vegan Waffle Batter: Mix Wet Ingredients, Mix Dry Ingredients, Add Wet Ingredients to Dry, and Whisk Together

    Use a measuring cup or ladle to pour some of the batter into your preheated waffle iron. How much batter? That depends on your waffle iron. I used ⅓ per waffle for my traditional square waffle iron, which gave me a batch of eight waffles.

    Cook the waffles according to your waffle iron manufacturer's directions.

    Side By Side Images Showing: Batter Being Poured into Waffle Iron, and Cooked Vegan Waffle in a Waffle Iron

    These waffles are best served right away. I like to top mine with some vegan butter, maple syrup, and a sprinkle of cinnamon.

    Syrup Being Poured over a Stack of Vegan Waffles

    Vegan Waffle FAQ & Tips

    • Can these waffles be made gluten-free? Possibly! Your best bet would probably be to use an all-purpose gluten-free blend like those made by Bob's Red Mill or King Arthur Flour. I haven't tried this though, so no promises!
    • Can these waffles be made oil free? Maybe. You might be able to replace the oil with extra non-dairy milk. Again, I haven't tried this, so I can't say for certain if it would work. I suspect that if it does the waffles will be a lot les crispy. Even if you do skip the oil in the batter, I recommend at least oiling the waffle iron before each batch to prevent sticking, even if you iron is nonstick.
    • Can I use whole wheat flour? Yup! This will change the texture of your waffles, but it will certainly work. I recommend using either whole wheat pastry flour, or a 50/50 blend of regular whole wheat and all-purpose flour.
    • Got leftover waffles? Store them in a sealed bag or container for up to 2 days, or freeze them for up to 3 months. Reheat by popping them into the toaster until hot and crispy.
    • Add-ins: Feel free to add your favorite waffle stir-ins like blueberries or vegan chocolate chips to the batter.

    Three Vegan Waffles on a Plate with Strawberries and Butter

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Table Set with a Plate of Vegan Waffles, Bowl of Strawberries, and Container of Maple Syrup
    4.41 from 5 votes
    Print

    The Best Vegan Waffles

    These vegan waffles are perfectly crispy and flavored with a hint of vanilla! Super easy to make with a handful of pantry staples, and perfect for an indulgent breakfast or brunch.

    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 waffles
    Calories 160 kcal
    Author Alissa Saenz

    Ingredients

    • 1 ⅓ cups unflavored non-dairy milk
    • ¼ cup canola oil (or your favorite baking oil), plus a bit more for the waffle iron
    • 1 teaspoon vanilla extract
    • 1 teaspoon apple cider vinegar
    • 1 ¼ cups all-purpose flour
    • ¼ cup cornstarch
    • 1 tablespoon organic granulated sugar
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon (optional)
    US Customary - Metric

    Instructions

    1. Lightly oil and preheat your waffle iron.

    2. In a small bowl or liquid measuring cup, stir together the milk, oil, vinegar, and vanilla.

    3. In a large mixing bowl, whisk together the the flour, cornstarch, sugar, baking powder, baking soda, salt, and cinnamon, if using.

    4. Use a spoon to form a well in the center of the dry ingredient mixture, then pour in the liquid ingredients.

    5. Whisk the ingredients together just until combined. It's okay if there are lumps in the batter.

    6. Pour the batter in measured amounts into the waffle iron cavities. Refer to your waffle iron instructions to find out how much batter to use per waffle - I used ⅓ cup per waffle.

    7. Cook the waffles according to your waffle iron manufacturer's instructions. Remove the waffles from the iron when finished, and re-oil the iron between batches.

    8. Serve the waffles immediately with vegan butter, maple syrup, or your favorite toppings.

    Recipe Notes

    The exact number of waffles this recipe yields will depend on your waffle iron.

    Nutrition Facts
    The Best Vegan Waffles
    Amount Per Serving (1 waffle (⅛ of total batch))
    Calories 160 Calories from Fat 67
    % Daily Value*
    Fat 7.4g11%
    Saturated Fat 0.5g3%
    Sodium 255mg11%
    Potassium 124mg4%
    Carbohydrates 20.8g7%
    Fiber 0.7g3%
    Sugar 1.6g2%
    Protein 2.2g4%
    Calcium 120mg12%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Potato Spinach Curry (Aloo Palak)
    Vegan Chicken & Rice Soup »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Nanette says

      April 12, 2020 at 8:46 am

      5 stars
      Made these this morning for Easter Quarantine breakfast. They came out perfect! I used half whole wheat pastry and half AP flour. I also added the sugar to the liquids, as I feel it dissolves better there and you don't mention which to put it with, although it is listed with the dry mix. Filled my little round waffle maker 4 times.
      Recipe is definitely a keeper!

      Reply
      • Alissa Saenz says

        April 12, 2020 at 3:38 pm

        I'm so glad you enjoyed them!! And thank you for the note on the sugar - looks like I missed it in the instructions! I just fixed it. :)

        Reply
    2. Melissa says

      May 31, 2020 at 2:40 pm

      5 stars
      I love your recipe; even without using eggs, they taste eggy to me and my husband.
      Thanks so much!

      Reply
    3. lily Schulze says

      June 18, 2020 at 11:15 am

      For some reason when i put the waffle batter into the iron whenever i took them off they came out trashed i had to add chia seeds with water ro make them work. Not very happy

      Reply
      • Alissa Saenz says

        June 21, 2020 at 10:14 am

        Sorry to hear that! Do you mean to say that they stuck to the waffle iron? Did you oil and preheat it first?

        Reply
    4. Deep Search says

      July 17, 2020 at 4:29 pm

      5 stars
      These are the best waffles I've managed to make, they taste like what I'd get at a local breakfast cafe. I wanted to try using carbonated water, so I replaced 1/3 cup of the milk with seltzer and it works nicely. I used half whole-wheat flour and half all-purpose flour and they still came out crisp, moist and fluffy. Next time I'll try 100% whole wheat. I also didn't need to use as much oil, I used about 1/8 cup olive oil, and I didn't have any issues with them sticking or getting dried out.

      Thanks!

      Reply
    5. Layne says

      May 15, 2021 at 8:53 am

      2 stars
      The waffles held up well and looked delicious but they tasted so dry and bland. What can I do to fix them? I used sugar in the raw which may be part of the problem.

      Reply
    6. Sydney says

      February 17, 2022 at 6:34 pm

      These are exactly as promised. Crispy, fluffy & delicious. Definitely my new go-to recipe.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    385 shares
    • 111