Best Vegan Waffle Recipe {Vegan Belgian Waffles}

Nothing can compare to a plate of hot, fluffy waffles, crispy around the edges and buttery all over. Drizzled with sticky maple syrup, each deep pocket holds onto the sweetness for a satisfying bite, every single time. Even if you’re not a morning person, you’ll want to wake up bright and early for a treat like this.

Dust off your waffle iron and put it to good use! Whether you prefer mini rounds, Belgian waffles, or fun novelty shapes, they all taste amazing when you start with the right recipe. No dairy nor eggs need apply when you make it plant-based!

This recipe was created by Colleen Patrick-Goudreau and comes from her cookbook The Joy of Vegan Baking. She has generously offered to share the recipe with our World of Vegan readers, and you can find it below!

Why This Will Be Your New Favorite Vegan Waffle Recipe

• Crowd-pleasing and kid friendly. Young and old, picky and open-minded, everyone loves waffles. This breakfast staple transcends all boundaries and is a guaranteed hit, no matter who the audience is.
• Uses simple pantry staples. If you’ve got flour on hand, you’re halfway there! The most important ingredient might just be patience since it can be hard to wait while they cook and make the kitchen smell incredible.
• Great for treating yourself on a budget. When money is tight, you can still afford the essentials to make a bountiful plate of fresh waffles that feels downright luxurious.
• Can be a vehicle for healthy toppings. If you want to rein in the indulgence and work more healthy foods into your diet, waffles can be a great base to make that possible! Dial back the maple syrup and load them up with fresh fruits and heart-healthy nuts instead.
• Breakfast for dinner, and beyond. Don’t like waking up early? Don’t worry! Serve up waffles for brunch, lunch, snack, or dinner for a fun change of pace.

Key Ingredients

Ground flaxseeds – Acting as a binder (or vegan egg replacer) that holds this batter together, are high in fiber and protein, boosting the nutritional profile of this recipe to make it a more satisfying meal.

Dairy-free butter – Don’t have a cow; plant-based butter is every bit as rich but made without cholesterol or cruelty. There are many different blends available on the market today, found right alongside more conventional options.

All-purpose flour – The most common type of flour that you’re likely to find in American pantries, this finely ground white wheat has a moderate amount of gluten and is a good choice for everything from cookies to bread. Seek out an unbleached option because it provides more structure in baked goods and retains more of the flavor of the wheat.

Granulated sugar – Beyond adding a touch of sweetness, sugar helps these waffles brown evenly. If you’re trying to avoid refined sugars, you can substitute a drop or two of concentrated stevia extract, but bear in mind that the results will be a bit paler. Is sugar vegan? We say yes. 

How to Make This Vegan Waffle Recipe

Step 1: Start by preheating your waffle iron so that it’s ready to go as soon as the batter is ready.

Step 2: In a medium bowl, stir the ground flaxseed and water together in a small bowl and allow it to thicken for a few minutes. Then add the melted butter and non-dairy milk and whisk together until well incorporated. Set aside.

Step 3: In a large bowl, add the flour, baking powder, sugar, and salt. Stir well to evenly combine. Create a well in the center of your dry ingredients, and pour in the milk mixture. Whisk until combined.

If you’d like to add any optional ingredients (like chocolate chips, banana, or coconut shreds), fold them in now.

Step 4: Scoop desired amount of batter onto the hot waffle iron, close the lid, and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200°F oven while you finish cooking the rest.

How to Serve

Although a strong foundation is essential, vegan waffles are only as exciting as the toppings you serve them with. 100% pure maple syrup is a nonnegotiable in my household, but there are endless other ideas for dressing up your breakfast plate.

• Fruit: Berries, sliced bananas, apple compote, raisins, chopped dates, jam, or preserves all make wonderfully toppings OR mix-ins! If you want to add flavorful fruity fun right into the batter, make sure the pieces are finely chopped for even distribution. Vegan banana waffles or blueberry waffles, here we come!
• Lemon, orange, or lime zest: Add a burst of bright citrus with a pinch of your favorite zest blended into the batter.
• Sweet spices: For a cozy treat, consider cinnamon, ginger, cloves, allspice, or a blend of all four. You can cut right to the chase with pumpkin pie spice for a ready-made mixture and instant flavor infusion.
• Coconut: Shreds, flakes, or chips all add great texture and flavor. Make them really stand out by toasting them first.
• Vegan whipped cream: Nothing finishes off a sweet treat with quite the same flourish as whipped cream. Coconut cream is an easy substitute for heavy cream, or you could buy a ready-made option in an aerosol can, ready to dispense at will.
• Toasted nuts or seeds: For an extra crunch, toasted almonds, cashews, peanuts, pistachios, walnuts, pecans, pumpkin seeds, or sunflower seeds always add a satisfying bite. For all that nutty flavor with a bit less texture, try adding a spoonful of sesame seeds into the batter instead.
• Chocolate chips: Who doesn’t love vegan chocolate? Even a tiny handful of chocolate chips goes a long way into transforming an everyday breakfast into a special treat. You could mix it up with crunchy cacao nibs for a healthier option, too.
• Chicken and waffles: Turn this vegan waffle recipe into a savory and sweet experience by topping it with vegan chicken! Store bought or homemade chickpea nuggets would transform these vegan waffles into a mouthwatering and irresistible breakfast or brunch!

Frequently Asked Questions

Can I make these vegan waffles gluten-free?

If you or other eaters are avoiding wheat, you can easily swap the all-purpose flour for an equal amount of your favorite gluten-free flour blend. Just make sure they don’t also include any leaveners, since you’re already adding baking powder as is.

Can I make my waffles in advance or save the leftovers?

Even if you’re eating solo, it’s wise to make more than enough waffles the first time around because they keep so well! Freeze extras for up to six months; that way, you can easily pop one or two in the toaster whenever a waffle craving strikes.

Is it OK to save the batter?

Yes! Save some of the batter for a fresh batch of waffles later on. Just cover the bowl or seal in an airtight container in the refrigerator. 

Can I double the recipe for a crowd?

The quantities on this recipe are incredibly flexible, so you can easily double it to make 8 servings at once. I do this often! Any more than that and the baking powder might not be able to work as well since it would have to sit for a while between each waffle. If you want to make even more, start up a second batch after finishing that initial mixture.

Can I make this recipe without a waffle iron?

While you can’t make waffles without a waffle iron, you can take the same batter and use it to make pancakes instead! If you really wanted to take it in a totally different direction, thin it with additional water to make crepes. Just fill it with your favorite fruits and rather than folding them into the batter.

More Sweet Vegan Breakfast Ideas You’ll Love

If you’re looking for more vegan breakfast inspiration or recipes to serve alongside your waffles for brunch, take a look at these:

• Vegan Croissants
• Sweet Tart Fruit Salad
• Matcha Pancakes
• Sweet Potato Toast
• Lemon Poppyseed Pancakes
• Maple Drizzled Crispy Vegan French Toast
• Maple Brown Sugar Granola
• Chia Pudding Parfait
• Easy Vegan Blueberry Muffins
• Baked Oatmeal with Berries

The Best Vegan Waffles—Light & Fluffy!

Author: Colleen Patrick-Goudreau | The Joy of Vegan Baking

5 from 14 votes

What's better than sitting back and enjoying some waffles? These light, fluffy vegan waffles make the perfect weekend brunch! Top them with some dairy-free butter, maple syrup, shredded coconut, fresh fruit, or whatever you have on hand. Delicious!

Print Recipe Pin Recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 waffles

Equipment

• Waffle iron
• Large bowl
• Whisk

Ingredients

• 3 tablespoons ground flaxseed, equivalent of 3 eggs
• ½ cup water
• 6 tablespoons vegan butter, such as Earth Balance, melted
• 1 ½ cups non-dairy milk
• 1 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• pinch salt
• pure maple syrup, to drizzle on top

Instructions

• Preheat your waffle iron.
• Stir the ground flaxseed and water together and let sit until it reaches a thick and creamy consistency. Add the melted butter and non-dairy milk and whisk together until well incorporated.
• In a large bowl, combine the flour, baking powder, sugar, and salt. Stir, create a well in the center of your dry ingredients, and pour in the milk mixture. Whisk until combined. If you’d like to add any optional ingredients (like chocolate chips, banana, or coconut shreds), fold them in now.
• Scoop desired amount of batter onto the hot waffle iron, close the lid, and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200°F oven while you finish cooking the rest.

Video

Notes

• If you use less butter, you may have trouble with the waffles sticking to your iron. I find that 6 tablespoons is perfect, but you can add more if that’s your preference.

Nutrition

Calories: 404kcal | Carbohydrates: 48g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 3g | Sodium: 654mg | Potassium: 106mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 312mg | Iron: 3mg

Course Breakfast, Brunch

Cuisine American

Keyword vegan belgian waffles, vegan waffle recipe, vegan waffles, waffles

We hope you love this recipe for vegan waffles! This recipe was originally published by The Joy of Vegan Baking © 2007 Fair Winds Press. Text © 2007 Collen Patrick-Goudreau. First Published in 2007 by Fair Winds Press, an imprint of The Quarto Group. Article written by Michelle Cehn and edited by Rachel Lessenden, and updated in 2022.