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.

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

Vegan Waffles (Fluffy and Crispy)

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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!
5 (from 453 ratings)
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Ingredients

  • 1 1/2 cups unsweetened soy milk, 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.
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

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.

Cuisine: American
Course: Breakfast
Author: Jessica Hylton