Crisp edges and a fluffy interior make these Vegan Waffles such a delicious breakfast option to share with the kids. They’re made without eggs and dairy, so they’re a great choice for families with allergies—and for when eggs are too expensive!
In an effort to make sure I have plenty of egg-free recipes for families with allergies and also due to rising egg costs, I am so excited to share these Vegan Waffles. They are made with straight forward ingredients, have crisp edges and a fluffy interior, and reheat beautifully when popped into the toaster.
They are a great toddler breakfast, can be offered as a baby-led weaning breakfast option, and are one of our go-to breakfast meal prep options, too.
You can serve these with any toppings you like, so read on below for the full info!
(You may also like my Vegan Banana Pancakes, Vegan Banana Muffins, Breakfast Ideas Without Eggs, and my Vegan Chocolate Cupcakes.)
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Ingredients You Need
Below is a look at the ingredients you need to make these Vegan Waffles so you know what to have on hand and ready to go.
- Plain nondairy milk: You can use any type of nondairy milk you prefer in this recipe such as soy milk, almond milk, mixed nut milk, or rice milk.
- Apple cider vinegar (or lemon juice): This works with the milk to make a sort of vegan buttermilk, which enhances the flavor of the waffles.
- All-purpose flour and whole wheat flour: I like to use a mix of flours to include some whole grains but also ensure that the middle of each waffle is fluffy.
- Sugar: A little sugar rounds out the flavor of the vegan waffles. You can also use maple syrup if you prefer.
- Baking powder: Do check to make sure your baking powder is fresh as it is essential to making fluffy waffles that are cooked all the way through.
- Coconut oil: This, melted and slightly cooled, or another neutral vegetable oil adds richness to the waffles and crispiness to the edges.
- Vanilla extract: I like to add vanilla to my waffles to ensure they are plenty flavorful all on their own.
- Maple syrup, fruit, applesauce, or other toppings as you like.
Step-by-Step Instructions
Here’s a preview of how to make these Vegan Waffles so you know what to expect from the recipe. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Mix together the milk and apple cider vinegar in a medium bowl. This makes a vegan buttermilk of sorts, which enhances the flavor of the waffles.
Step 2. Add the rest of the ingredients to the bowl and stir gently, but thoroughly to combine.
Step 3. Portion out onto a greased waffle iron and cook as indicated.
Step 4. Serve with fruit, maple syrup, or other toppings as you like.
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Favorite Waffle Iron
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Frequently Asked Questions
This recipe simply uses a mix of pantry ingredients that work together to make waffles that are naturally egg-free, so you do not need to add another egg replacer.
I prefer to put them into the toaster on a low heat setting so they heat through and crisp around the edges.
Simply skip the small amount of granulated sugar, though they will likely taste better if you serve them with yogurt, fruit puree, or another flavorful dip.
How to Store
Store leftover waffles in an airtight container in the refrigerator for up to 5 days or for 6 months in the freezer. Pop into the toaster to warm through.
Best Tips for Success
- Use soy milk, almond milk, mixed nut milk, or any other nondairy milk you prefer.
- Use lemon juice in place of the apple cider vinegar if desired.
- Serve with maple syrup, applesauce, any fruit puree, or yogurt as you like.
- Use all all-purpose flour if desired.
I’d love to hear your feedback on this recipe, so please comment below to share!
- Store leftover waffles in an airtight container in the refrigerator for up to 5 days or for 6 months in the freezer. Pop into the toaster to warm through.
- Use soy milk, almond milk, mixed nut milk, or any other nondairy milk you prefer.
- Use lemon juice in place of the apple cider vinegar if desired.
- Serve with maple syrup, applesauce, any fruit puree, or yogurt as you like.
Calories: 193kcal, Carbohydrates: 26g, Protein: 5g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 274mg, Potassium: 135mg, Fiber: 2g, Sugar: 3g, Vitamin A: 175IU, Vitamin C: 3mg, Calcium: 128mg, Iron: 2mg