Easy and Quick Vegan Waffles

Looking for an easy vegan waffles recipe? I have the perfect recipe that will satisfy your cravings. These waffles are not only delicious but also entirely plant-based. Get ready to enjoy a warm and fluffy breakfast treat that is cruelty-free and packed with flavour. With simple ingredients and straightforward instructions, you’ll be whipping up these effortlessly vegan waffles in no time.

I have only recently discovered the joys of making your own waffles. Sure, I have eaten Birds Eye Potato Waffles (waffley versatile) in my misspent youth, and have indulged in an ice-cream laden waffle dessert, but I have never really tried them as an actual breakfast dish.

I have definitely missed out! Homemade waffles are crisp, fluffy and good enough to eat with maple syrup, without syrup, with fresh fruit, sweet, savoury or reheated the next day in the toaster. This is definitely one of my best vegan breakfast recipes!

I have also listed some additions to your delicious, eggless waffles, stirring through some chocolate chips, for example, or chopped fruits, or even pumpkin spice waffles!

Now, I have worked through quite a few vegan waffle recipes to find the perfect one. Some use flax egg, some use egg replacer. Even more use lots and lots of sugar and oil.

This recipe doesn’t need vegan egg replacer, it doesn’t need a lot of sugar (although I use sugar, because I love my waffles sweet!) and it uses only a small amount of oil, which helps with the rise and the crispy waffles texture. This is just a delicious and easy recipe for homemade waffles.

Tips for light and fluffy vegan waffles

• Self-raising flour and baking powder. Good old-fashioned ingredients that our grandmothers used, and that work well. As you might imagine, they help with a great rise.
• Adding a little cornflour to the dry ingredients helps with a nice crisp waffle.
• I experimented with mixing plant-based yogurts and milk in the batter, but I have found that soy milk, slightly soured with a little lemon juice (making a sort of vegan buttermilk) gives the best results too. Use the plant milk of your choice.
• A little oil in the batter. I have suggested melted coconut oil, but I’ve also used vegetable oil with no noticeable difference in the taste or texture. Melted vegan butter is also great.
• A good quality or well-oiled waffle maker makes a huge difference. My Belgian waffle maker was very cheap on Amazon, but I lightly oil the waffle irons after each use, just before putting them away again.
• I use 3/4 cup of batter in my particular waffle maker. 1 cup is too much, and the batter will ooze out the sides, too little and it won’t fill the irons properly, so through trial and error, that’s just enough for me. Your machine will no doubt take a little more or a little less than mine!
• The texture of your waffle batter needs to be quite thick, almost like cake or muffin batter. If it’s too runny, your waffles will not rise, and, whilst they’ll taste fine, they will be pretty flat! If you find your batter is quite thin, add another quarter cup of flour.

Are waffle and pancake batters the same thing?

No they are not. I applied a logic when I was first starting out making waffles, that waffles are simply a crispier pancake and therefore the batter must be the same. Nope.

Whilst the intrinsic ingredients are the same, the quantities are quite different. Waffle batter really needs to be quite thick to fill the irons but to puff up at the same time. Don’t forget that they are also cooked in an enclosed space, as opposed to in a frying pan or on a griddle.

However, I am not sure if this methodology fails in reverse. I think that you could use waffle batter to make pancakes, but I haven’t tried. If anyone has, let me know in the comments below!

Ingredients

This makes enough batter for about 8 waffles.

• Self-Rising White Flour. You could use all-purpose flour, but add another teaspoon of baking powder. Using this type of flour gives you fluffy waffles.
• Cornflour. This helps with the lightness and gives you crisper waffles.
• Baking Powder.
• Sugar. You can completely omit this if you want to make savory waffles.
• Milk. I use soy milk, but you could use almond milk or oat milk, or coconut milk.
• Lemon Juice to “sour” the milk.
• Melted Coconut oil. I sometimes use melted vegan butter, canola oil, or olive oil if you prefer
• Vanilla Extract

Method:

Sift the flour, cornflour, baking powder, salt, and sugar into a large mixing bowl.

Souring my soy milk with the lemon juice in a large jug. I like to leave it for at least 5 minutes.

The soy milk beginning to sour and thicken.

Add the vanilla extract and oil to the milk/lemon juice and whisk well.

Pour the wet ingredients into the dry ingredients and whisk until you have no more lumps of flour visible.

• Leave the batter to stand and thicken for about 5 minutes.
• Preheat your waffle iron and make your waffles by the manufacturer’s instructions.
• Place your waffles on a cooling rack to ensure that you still have crispy waffles once you’ve completed the batch!

Storage

Can I make waffles in advance?

Yes! You can make them the day before and pop them in the toaster to refresh them.

Can I freeze cooked waffles?

You can even freeze cooked waffles, refreshing them, again, in the toasted.

Can I make vegan waffle batter in advance?

You can make the waffle batter up to 3 days in advance of using, keeping it covered and chilled in the fridge. Bring up to room temperature before using, and you might need to add a little more milk if the batter seems really thick.

Try some of my other delicious vegan breakfast recipes

• My delicious and simple Tiramisu Pancakes
• Vegan Crepes Recipe
• Apple Pie Oatmeal
• Peanut Butter and Banana Pancakes
• Gluten-Free and Vegan Granola
• Vegan Black Forest Protein Smoothie
• Crispy Cornmeal Waffles
• Blueberry and Lemon Pancakes

How To Make Vegan Waffles

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The easiest, fluffiest vegan waffles

Freya

5 from 102 votes

Prep 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Equipment

• Waffle Maker

Ingredients

• ▢ 300 g Self Raising Flour
• ▢ 50 g Cornflour
• ▢ 2 tsp Baking Powder
• ▢ ¼ tsp Salt
• ▢ 4 tbsp Sugar
• ▢ 500 ml Soy Milk - (or plant-based milk of your choice)
• ▢ 1 tbsp Lemon Juice
• ▢ 60 ml Coconut Oil - melted
• ▢ 1 tsp Vanilla Extract

US Customary – Metric

Instructions

• Preheat your waffle maker according to manufacturers instructions
• In a large bowl, sift the flour, baking powder and salt. Whisk in the sugar.
• In a large jug, whisk the milk and lemon juice together. Leave for 5 minutes, then add the vanilla and melted coconut oil.
• Pour the wet ingredients into the dry and mix until just combined.
• Leave batter to stand for 5 minutes
• Cook on your waffle maker, again, as per manufacturers instructions

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts

How To Make Vegan Waffles

Serving Size

 

90 g

Amount per Serving

Calories

276

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

7

g

44

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

211

mg

9

%

Potassium

 

134

mg

4

%

Carbohydrates

 

40

g

13

%

Fiber

 

1

g

4

%

Sugar

 

8

g

9

%

Protein

 

7

g

14

%

Vitamin A

 

247

IU

5

%

Vitamin C

 

5

mg

6

%

Calcium

 

153

mg

15

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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