Nothing can compare to a plate of hot, fluffy waffles, crispy around the edges and buttery all over. Drizzled with sticky maple syrup, each deep pocket holds onto the sweetness for a satisfying bite, every single time. Even if you’re not a morning person, you’ll want to wake up bright and early for a treat like this.
Dust off your waffle iron and put it to good use! Whether you prefer mini rounds, Belgian waffles, or fun novelty shapes, they all taste amazing when you start with the right recipe. No dairy nor eggs need apply when you make it plant-based!
This recipe was created by Colleen Patrick-Goudreau and comes from her cookbook The Joy of Vegan Baking. She has generously offered to share the recipe with our World of Vegan readers, and you can find it below!
Ground flaxseeds – Acting as a binder (or vegan egg replacer) that holds this batter together, are high in fiber and protein, boosting the nutritional profile of this recipe to make it a more satisfying meal.
Dairy-free butter – Don’t have a cow; plant-based butter is every bit as rich but made without cholesterol or cruelty. There are many different blends available on the market today, found right alongside more conventional options.
All-purpose flour – The most common type of flour that you’re likely to find in American pantries, this finely ground white wheat has a moderate amount of gluten and is a good choice for everything from cookies to bread. Seek out an unbleached option because it provides more structure in baked goods and retains more of the flavor of the wheat.
Granulated sugar – Beyond adding a touch of sweetness, sugar helps these waffles brown evenly. If you’re trying to avoid refined sugars, you can substitute a drop or two of concentrated stevia extract, but bear in mind that the results will be a bit paler. Is sugar vegan? We say yes.
Step 1: Start by preheating your waffle iron so that it’s ready to go as soon as the batter is ready.
Step 2: In a medium bowl, stir the ground flaxseed and water together in a small bowl and allow it to thicken for a few minutes. Then add the melted butter and non-dairy milk and whisk together until well incorporated. Set aside.
Step 3: In a large bowl, add the flour, baking powder, sugar, and salt. Stir well to evenly combine. Create a well in the center of your dry ingredients, and pour in the milk mixture. Whisk until combined.
If you’d like to add any optional ingredients (like chocolate chips, banana, or coconut shreds), fold them in now.
Step 4: Scoop desired amount of batter onto the hot waffle iron, close the lid, and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200°F oven while you finish cooking the rest.
Although a strong foundation is essential, vegan waffles are only as exciting as the toppings you serve them with. 100% pure maple syrup is a nonnegotiable in my household, but there are endless other ideas for dressing up your breakfast plate.
If you or other eaters are avoiding wheat, you can easily swap the all-purpose flour for an equal amount of your favorite gluten-free flour blend. Just make sure they don’t also include any leaveners, since you’re already adding baking powder as is.
Even if you’re eating solo, it’s wise to make more than enough waffles the first time around because they keep so well! Freeze extras for up to six months; that way, you can easily pop one or two in the toaster whenever a waffle craving strikes.
Yes! Save some of the batter for a fresh batch of waffles later on. Just cover the bowl or seal in an airtight container in the refrigerator.
The quantities on this recipe are incredibly flexible, so you can easily double it to make 8 servings at once. I do this often! Any more than that and the baking powder might not be able to work as well since it would have to sit for a while between each waffle. If you want to make even more, start up a second batch after finishing that initial mixture.
While you can’t make waffles without a waffle iron, you can take the same batter and use it to make pancakes instead! If you really wanted to take it in a totally different direction, thin it with additional water to make crepes. Just fill it with your favorite fruits and rather than folding them into the batter.
If you’re looking for more vegan breakfast inspiration or recipes to serve alongside your waffles for brunch, take a look at these:
We hope you love this recipe for vegan waffles! This recipe was originally published by The Joy of Vegan Baking © 2007 Fair Winds Press. Text © 2007 Collen Patrick-Goudreau. First Published in 2007 by Fair Winds Press, an imprint of The Quarto Group. Article written by Michelle Cehn and edited by Rachel Lessenden, and updated in 2022.