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 recently cut eggs out of my diet because they hurt my stomach and this recipe is nothing but perfect! I freeze the extras and heat them up in a toaster. Would it be okay to add protein powder, if so how many scoops?
Hi Taylor we haven’t actually tested this yet. It may be able to work though.
Hi Taylor,
I have made the recipe as written and also by replacing the flour with a mixture of protein powder and whole wheat flour. I added one scoop and removed an equal amount of flour, and it turned out well, though you will have to adjust the amount of liquid to get the consistency you want and it may be less fluffy. The specifics will really depend on the protein powder you use, so you will need to play around a bit.
They also still feeeze well with the protein powder!
THESE WERE THE THE FLUFFIEST, LIGHTEST, MOST DELICIOUS WAFFLES I’VE EVER HAD!
They were super easy to make and I loved how the recipe didn’t call for complicated ingredients. We made one batch of the recipe and it made 2 huge waffles and 1 baby waffle, perfect for two people. Our waffles were 2 inches high and super fluffy. The vanilla waffle was the perfect foundation for bangin toppings: vegan butter, coconut whipped cream, and fresh fruit. YUM!
Vegan or not, hands down the best waffles.
Loved how crispy they got! Seriously so good!
I was looking for a vegan waffle recipe, and I’m so happy to have found your website! I literally just finished making these waffles, but swapped a few ingredients based on what I had in my cupboard…I used a scant 2 cups of all-purpose einkorn flour with a Tbl of arrowroot powder, and used cashew milk and lemon juice for the “buttermilk”. They came out light, fluffy, and crispy – as advertised! Thanks so much for a great recipe. I can’t wait to peruse your site and make more deliciousness!
I came here because I ran out of eggs.
I am not vegan but this is possibly one of the best waffle recipe I have ever tried.
I never leave reviews, but this is an exception because it’s that good. It really is crispy outside and soft inside. A tiny bit dense (I did sieve the flour) but it is negligible.
Just need to say that 6 servings is enough for 2 hungry people. I halved the recipe and had to make more.
Soooooo gooooodd. And so easy too. Love that it’s all normal ingredients. Thank you!
Made these and loved them – super easy!
I just got a waffle maker so I took to the internet for “the best vegan waffles” and came upon Jessica’s blog! I made these for Saturday morning brunch, and they came out sooo perfect. Soft and crunchy! My husband loved them too. I look forward to make a bigger batch and keep them in the freezer as well. I also loved the tip about checking my baking powder!
Can you use other oils like canola
Hi Karen. Yes you can! I hope you enjoy it.
I’m so excited for vegan waffle recipe. I’m making these in the morning. Do you have a vegan pancake recipe too?
Thank you
Thanks so much JoAnn. I hope you like it! Here you go https://jessicainthekitchen.com/vegan-pancakes-light-fluffy-simple/