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 foolproof tips so they’re perfect and great for meal prep!
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.
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.
Related Recipes
- Lemon Poppyseed Waffles
- Vegan Waffles
- Orange Cranberry Waffles
- Banana Bread Waffles
- Mac and Cheese Waffles
- Jalapeño Cornbread Waffles
- Vegan Pumpkin Waffles
- PB and J Waffles
- Vegan Pancakes
- Top them with Blueberry Sauce
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!
Vegan Waffles (Fluffy and Crispy)
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
- 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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I haven’t made these yet because I don’t own a waffle maker – but these look so amazing that I just ordered one!
Question: can I use canola oil in place of the coconut oil or the vegan butter?
Hi Tessa,
Yes you can! Enjoy!
Love them ,.. still my go to recipe for waffles!!
Do you sift the flour after you have measured out the two cups?
Hi Liz,
I pour out my flour first, then I sift it, or I sift it will pouring it out (into the bowl). I’ve found that the scant difference that aerating the flour causes in gram amounts hasn’t affected the overall waffles. I hope this helps!
One question I want to prepare the recipe in advance for a bachelorette party. Can I leave the dough resting for roughly a day?
Hi Laura,
Yes technically you can but I would recommend instead maybe making it right before guests arrive. The longer the baking powder sits mixed, the less potent it becomes. I would recommend instead prepping it like an hour or two before guests arrive, placing it in the fridge, then taking it out a good 30 minutes before you’re going to use it. Hope this helps!
These are the perfect vegan waffles! I served them with your blueberry sauce and coconut whipped cream. So delicious!
So happy to hear! Thanks Kristi!
So absolutely delish! I used coconut milk. Thank you so much!
You’re so welcome Ronelle!
I made this for breakfast this morning, and the wife told me to never lose the recipe! She loved them!! Thank you so much!
SO happy to hear this Ray!! You’re so welcome!!
Outstanding! My husband said they may be the best waffles he’s ever had. They were so light and fluffy inside, with just enough crispiness on the outside. I used ACV, Organic Soy, Pink Himalayan Sea Salt, Pure Maple, and Coconut Oil. I mixed mine in my Ninja and used an ice cream scoop to measure them out! 😋
I wondered if you could mix the batter up the evening before. We have guests that like an early breakfast.
Hi Lore,
Yes but I would recommend a few changes! The baking powder will begin to lose its potency especially overnight, so you can mix everything together except the baking powder. Take the batter out of the fridge and let it come back to room temp. Then, add in the baking powder. Be sure to sift it in so it doesn’t clump, and mix it throughout the entire batter. In fact, I would recommend taking out ¼ cup of the flour too, then when you’re adding in the baking powder, add it with that, which’ll help it to really incorporate into the entire batter. I hope this helps and enjoy!
Delicious recipe! It can be so hard to find a consistent and reliable vegan waffle recipe, but this one actually works. Have used this recipe several times…Perfect vegan waffles each time. Thank you so much.