Vegan Waffles (Fluffy and Crispy)

By Jessica Hylton - - Updated

These are the BEST Vegan Waffles! They are crispy, so fluffy, and very simple with only pantry ingredients! I share some foolproof tips so they’re perfect and great for meal prep!

vegan waffles stacked on top of each other with maple syrup drizzle on top

If there’s one thing I know for sure, I LOVE waffles. Waffles of all kinds. I love sweet waffles. I love savoury waffles. Gluten free waffles. Even Mac and cheese waffles! Today I’m finally sharing some super easy, fluffy, classic buttermilk vegan waffles. These are honestly my absolute favourite, and they’re pantry friendly too! They have that ideal texture of crispy on the outside and fluffy on the inside, and they’re meal prep perfect. I usually just double a batch and I’m good to go. 

photo of thick waffle batter

Expert Tips & FAQ 

When made properly, homemade vegan waffles taste like they’re fresh from your favourite diner or breakfast spot. Here are some of my top tips:

  • Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
  • Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
  • Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter, that’s okay, you can still make the recipe. I do recommend it, however. 

waffle piece on a fork

  • While waffles aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
  • Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
  • Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
  • ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there’s steam, it’s still cooking!!
  • Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.

photo of made waffles in a waffle makerRelated Recipes

Enjoy friends! If you make this post about these Buttermilk Vegan Waffles, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

close up shot of stacked waffles

vegan waffles stacked on top of each other with maple syrup drizzle on top

Vegan Waffles (Fluffy and Crispy)

These are the BEST Vegan Waffles! They are crispy, so fluffy, and very simple with only pantry ingredients! I share some full-proof tips so they're perfect and great for meal prep!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Course Breakfast
Cuisine American
Ingredients
  • 1 1/2 cups unsweetened soy or coconut milk or any vegan milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour (240g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon brown sugar or maple syrup
  • 1/4 cup melted coconut oil or melted vegan butter 
  • 1/2 teaspoon vanilla extract
  • fruits to serve or a dollop of vegan whipped cream
Instructions

Instructions

  • Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.
  • In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.
  • Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps. The batter should be thick and scoopable.
  • Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.
  • Using a ½ cup (125mL) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don't open it before the steam is finished!
  • Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
  • Serve with your favourite toppings like blueberry sauce and enjoy!
NOTES

Expert Tips & FAQ 

When made properly, homemade vegan waffles taste like they’re fresh from your favourite diner or breakfast spot. Here are some of my top tips:
  • Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
  • Don’t overmix your batter. Like, seriously. Lumpy waffle batter is key for light and fluffy waffles, so ensure that it looks similar to the photos above.
  • Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter, that’s okay, you can still make the recipe. I do recommend it, however. 
  • While waffles aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
  • Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of waffles at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so it's room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
  • Always lightly grease your waffle iron. The oil in the batter is for crispiness but also helps with them not sticking to the waffle iron.
  • ALWAYS let the steam from your waffle iron dissipate before you open the waffle iron. If there's steam, it's still cooking!!
  • Freeze your vegan waffles so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Sodium: 429mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Calcium: 199mg | Iron: 2mg
by Jessica

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Recipe Rating




36 comments

  1. Anya says:

    5 stars
    Ok wow. These are the best waffles I’ve ever made. They are so fluffy on the inside and have the perfect crisp, golden exterior. I used vanilla oat milk and coconut oil. Delicious and super easy and I will most definitely make these many More times:)

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Anya! Thank you so much for reading and leaving such a nice comment!

  2. Jessica says:

    5 stars
    I doubled the recipe and it yielded 7 waffles. My family who scoffs are anything vegan absolutely LOVED them.

  3. Ella says:

    5 stars
    These waffles were amazing and very easy! Together, me and my sister are the whole batch. I loved that they didn’t require any special ingredients and they were able to get nice and crispy. I am not usually a huge waffle person but I’d give these a 10/10! Love this recipe. (I’m not even vegan but I’d take these over non vegan waffles any day!)

  4. Elizabeth says:

    5 stars
    We made these waffles on a lazy Sunday morning and they were delish! Fluffy, with crispy edges like noted and super tasty. I loved the addition of brown sugar which added a little extra flavor. The BEST waffle recipe. Thank you, Jessica!

  5. Stephanie says:

    5 stars
    made this with pancakes and waffle so irresistible my family never knew they were vegan, making again this weekend that blueberries sauce can’t get enough of it.❤❤❤❤❤❤

  6. Xtina says:

    5 stars
    I make this every weekend for my family and they love it! Best vegan waffle recipe I’ve tried! The waffles are crispy on the outside and chewy on the inside. I’ve even replaced half of the flour with almond flour without problems. Sometimes I add fruit into the batter as well. A+++ recipe!

    • Gavin | Jessica in the Kitchen says:

      Oh wow! Were so happy that you and your family enjoy the recipe Xtina! Thanks so much for such a kind review!

  7. Gabriela Cope says:

    5 stars
    I see why these have a 5 star rating! These have been dubbed the best waffles in our household! They are so crisp on the outside but you’re welcomed with pure fluff on the inside. Thanks so much!

    • Gavin | Jessica in the Kitchen says:

      Oh wow, thank you so much, Gabriela! We’re so happy to hear that your household loved them! Thank you for leaving such a great review!

  8. Haviva P says:

    5 stars
    Made these for my girls for a Sunday morning treat. O M G!!!!!! So light, fluffy and easy to make. Each one came out perfect. I added some pumpkin and cinnamon because Im on a pumpkin kick currently & it was delish! They will be asking for these again next wknd no doubt!!

    • Gavin | Jessica in the Kitchen says:

      Awesome! Thank you so much Haviva. So happy that you and the girls enjoyed it. We’re on a pumpkin kick over here at JITK too lol.

  9. Catherine says:

    5 stars
    My search for the perfect vegan waffle recipe is over. This was a perfect breakfast. The only thing I changed was I substituted about 2/3 cup of white flour with buckwheat flour. Theses are so delicious!!!! Oh, I also had to use powdered coconut milk because that was the only milk on hand. Thank you.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe, Catherine! Thank you so much for reading and leaving such a nice comment!

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