The Best Vegan Waffles—Light & Fluffy! Recipe

Introduction

These vegan waffles are light, fluffy, and perfectly crisp on the outside. Made without eggs or dairy, they’re an ideal breakfast treat for anyone seeking a plant-based option that doesn’t compromise on texture or flavor.

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

1. Step 1: Preheat your waffle iron according to the manufacturer’s instructions.
2. Step 2: In a small bowl, stir the ground flaxseed and water together and let sit until thick and creamy, about 5 minutes. Then add the melted vegan butter and non-dairy milk, whisking until well combined.
3. Step 3: In a large bowl, mix the flour, baking powder, sugar, and salt. Create a well in the center, then pour in the flaxseed and milk mixture. Whisk until just combined. If desired, fold in optional add-ins like chocolate chips, banana slices, or coconut shreds.
4. Step 4: Scoop the batter onto the hot waffle iron, close the lid, and cook until golden brown and crisp. Serve immediately with maple syrup, or keep waffles warm in a single layer on a rack inside a 200°F oven as you finish cooking the rest.

Tips & Variations

• For extra flavor, stir a teaspoon of vanilla extract or cinnamon into the batter before cooking.
• Use oat milk or almond milk as your non-dairy milk choice for subtle flavor changes.
• Adding fresh fruit or nuts inside the batter adds texture and nutrition.
• If you prefer thinner waffles, add a little more non-dairy milk to the batter.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them or warm in a 350°F oven until crisp. For longer storage, freeze waffles between parchment paper sheets in a sealed bag for up to 1 month; reheat from frozen using a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking, as some settling may occur.

What can I use as a flaxseed substitute?

If you don’t have ground flaxseed, you can use chia seeds mixed with water in the same ratio, or replace the flax eggs with 3 tablespoons of applesauce or mashed banana for similar binding.

The Best Vegan Waffles—Light & Fluffy! Recipe

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★★★★★

4.8 from 144 reviews

These light and fluffy vegan waffles are the perfect plant-based breakfast treat, made without eggs or dairy. Using ground flaxseed as an egg substitute and vegan butter to maintain richness, these waffles come out golden and crisp on the outside while tender inside. They’re easy to make and pair beautifully with pure maple syrup or your favorite toppings.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 waffles 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Wet 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

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• Pinch of salt

To Serve

• Pure maple syrup (to drizzle on top)

Instructions

1. Preheat Waffle Iron: Start by preheating your waffle iron so that it reaches the ideal temperature for cooking the waffles to a perfect golden brown and crisp texture.
2. Prepare Flax Egg and Wet Mixture: In a small bowl, mix the ground flaxseed with water and let it sit for a few minutes until it thickens to a creamy consistency, acting as your egg substitute. Then add the melted vegan butter and non-dairy milk, whisking thoroughly to combine all wet ingredients.
3. Combine Dry Ingredients: In a large mixing bowl, stir together the all-purpose flour, baking powder, sugar, and a pinch of salt. Create a well in the center of the dry ingredients.
4. Mix Wet and Dry Ingredients: Pour the flaxseed mixture into the well and whisk gently until just combined into a smooth batter. If you want to add optional ingredients like chocolate chips, banana slices, or shredded coconut, fold them in at this stage.
5. Cook the Waffles: Spoon the batter onto your preheated waffle iron in desired portions, then close the lid. Cook until the waffles are golden brown and crisp, usually about 4-6 minutes depending on your waffle iron.
6. Serve or Keep Warm: Serve the waffles immediately drizzled with pure maple syrup for a delicious breakfast. If cooking multiple batches, keep finished waffles warm on a wire rack in a 200°F oven to keep them crisp.

Notes

• Let the ground flaxseed mixture thicken properly for the best egg substitute effect.
• You can customize these waffles by adding chocolate chips, fresh fruit, or nuts to the batter.
• For crispier waffles, avoid stacking them as they cool; use a wire rack instead.
• If you don’t have a waffle iron, a well-seasoned stovetop grill pan can be an alternative, but results may vary.
• Store leftover waffles in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.

Keywords: vegan waffles, fluffy waffles, plant-based breakfast, egg-free waffles, dairy-free waffles, easy waffles