Vegan Waffles

These vegan waffles are so light and fluffy, no one will guess they’re plant based! They’re easy to make with pantry ingredients.

Vegan waffles

Think plant based waffles are any sort of compromise? Think again. These vegan waffles are light, fluffy, and exactly what you want in a waffle. In fact, we should really just call them WAFFLES that just so happen to be plant based. Even better, the ingredients are simple: flour, sugar, oil, oat or almond milk, and spices: things you’ll likely already have on hand in your pantry. You’ve got to try these: whether you eat plant-based or not. And this strawberry sauce takes them over the top. (It also just happens to be plant based…!)

Ingredients for vegan waffles

The ingredients are so simple for these vegan waffles: you might already have them all on hand! Often vegan recipes like pancakes or banana bread call for a flax egg: it’s used to replace an egg as a binder. But for these waffles, we’ve conveniently engineered that out! No special ingredients: just normal pantry ingredients, here. The ingredients you’ll need for vegan waffles are:

  • Flour (a mix of all purpose and whole wheat, or just all purpose)
  • Oat or almond milk
  • Baking powder
  • Sugar
  • Neutral oil like vegetable or grapeseed
  • Cinnamon
  • Vanilla
  • Salt
Vegan waffles

How to make vegan waffles: some tips!

Waffles are pretty straightforward: and same with vegan waffles! Here are a few tips:

  • Use your favorite non-dairy milk. Oat milk is becoming easy to find and is a nice non-dairy milk option. But you can use any type you like: almond milk, soy milk, or coconut milk.
  • Stir until the batter is mostly smooth. You don’t need to worry as much about over mixing as with pancakes.
  • This recipe makes 4 standard waffles or 2 Belgian. Note this when you go to pour the batter in your waffle iron!

Regular waffles vs Belgian waffles (& which is better?)

What’s the difference between standard and Belgian waffles? Here’s the breakdown:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Because they’re taller, they look more impressive and have a fluffier texture. If you’re eating Belgian waffles, remember that a serving size is 1/2 of the waffle.
  • Standard waffles are thinner: about 1/2-inch thick. If you’re making a standard waffle, the serving size is one waffle.

You might have already guessed our preference here…Belgian waffles! Because they’re taller and fluffier, they look prettier and are more fun to eat. If you’re in the market for a waffle iron, here’s a Belgian waffle iron we recommend.

Vegan waffles

Toppings for vegan waffles

Once you’ve got those beautiful golden brown waffles…let’s move on to the toppings! Of course, they’re fabulous with just a bit of maple syrup. To make a filling breakfast, we like to top them with nut butter or fruit. Here are some waffle toppings we recommend:

Storage instructions

Are you a waffle lover? Try making a double batch and then freezing your leftovers! There’s nothing better than opening the freezer for a quick breakfast. Here’s how to freeze waffles:

  • Let them cool completely on a wire rack. This prevents the bottoms from steaming and getting soggy.
  • Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months.
  • To reheat waffles, pop them into the toaster and cook them on a low setting two or three times. Cooking them for longer on a lower heat warms the waffles all the way through without scorching the outside.
How to make vegan waffles

This vegan waffles recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Strawberry waffles

Easy Vegan Waffles

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles) 1x
  • Diet: Vegan


These vegan waffles are so light and fluffy, no one will guess they’re plant based! They’re easy to make with pantry ingredients. 



  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour (or substitute all purpose)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 4 tablespoons neutral oil
  • 1 1/2 cups oat milk or almond milk (or other non-dairy milk)
  • 2 teaspoons vanilla extract
  • Strawberry Sauce to serve, if desired


  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, sugar, cinnamon, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the oil, oat or almond milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix gently until the batter is mostly smooth.
  4. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Keywords: Vegan waffles, Plant based waffles

More vegan breakfast ideas

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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