Easy Vegan Waffles

These delicious vegan waffles are super easy to make and are prepared using plant-based buttermilk, or a mix of milk and vinegar, flour, baking soda, sugar, vanilla and salt. You can use your preferred plant-based milk (almond, soy, oat, coconut).

These plant-based waffles are perfect for a weekend brunch, top them with fresh berries or fruit, with syrup, or just sprinkle some powdered sugar on top. They can also be served as a light dessert, topped with chocolate sauce or a plant-based caramel sauce and sliced bananas.

You can also make them as part of your meal-prep plan and just reheat them during the week for a quick breakfast.  We used a mini-waffle maker to make smaller waffles, but you can make bigger ones in a regular waffle-maker.

Modifications & Variations:

• Whole Wheat: Replace half the flour with whole wheat flour.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Sugar-Free: Use maple syrup or coconut sugar to taste.
• Flavor Boost: Add cinnamon, lemon zest, or a pinch of nutmeg.
• Add-Ins: Fold in chocolate chips, blueberries, or chopped nuts.

How to store your vegan waffles

• Refrigerator: Store cooked waffles in an airtight container for up to 4 days.
• Freezer: Freeze waffles in a single layer, then transfer to a freezer-safe bag for up to 2 months.
• To Reheat: Toast in a toaster or reheat in the oven at 350°F until warmed through.

Frequently Asked Questions

Can I use any plant-based milk?

Yes! Almond, soy, oat, or coconut milk all work well.

Why use vinegar in the milk?

Adding vinegar to milk causes the milk’s proteins to curdle and the mixture to thicken and become tangy like buttermilk.

Can I make these in a regular waffle maker?

Absolutely. Cooking time may be slightly longer and yield fewer waffles.

Why shouldn’t I overmix the batter?

Overmixing can lead to dense waffles. Stir just until combined.

Vegan Waffles

These plant-based waffles are made with plant-based buttermilk or a mix of milk and vinegar, flour, baking soda, sugar, vanilla and salt.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 -14 mini waffles

Course: Breakfast, Brunch, Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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• 2 cups plant-based milk can use your favorite (oat, almond, soy, coconut)
• 2 tablespoons vinegar white or apple cider vinegar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons sugar
• Splash of Vanilla

Optional toppings:

• Homemade berry syrup
• Maple Syrup
• Powdered sugar
• Fresh berries

Equipment

• Mini waffle maker or regular waffle maker
• Mixing bowl
• Measuring cups and spoons
• ⅓ cup measuring cup
• Spatula
• Cooling rack
• Cooking spray

Method

 

1. Make the buttermilk. In a measuring cup, combine the plant-based milk and vinegar. Stir briefly and set aside for 5-10 minutes to curdle.
2. Preheat the waffle maker according to the manufacturer’s instructions.
3. Mix the dry ingredients in a medium bowl. Whisk together the flour, baking soda, salt, and sugar.
   
4. Add wet ingredients by pouring the plant-based buttermilk and vanilla into the dry ingredients. Stir until just combined; do not overmix.
   
5. Cook the waffles by lightly spraying the waffle maker with cooking spray. Use a ⅓ cup measuring cup to pour batter into the waffle maker. Close the lid and cook for 2–4 minutes, or until golden brown.
   
6. Carefully remove the waffle and place it on a cooling rack. Repeat until all batter is used.
   
7. Serve warm and topped with your favorite waffle toppings.
   

Tried this recipe?

Let us know how it was!