These are the fluffiest vegan waffles around – you’ll never guess that they’re free of eggs and dairy! A perfect weekend breakfast, especially when topped with blueberry sauce or fresh fruit.
Let’s talk about breakfast.
For those with food allergies or dietary needs, breakfast can be the most difficult meal of the day. If you used to eat eggs for breakfast, but can’t do that anymore, breakfast is the meal where you can get into a rut.
You can drink smoothies, eat granola, eat steel-cut oats, etc., but you may miss being able to have that easy form of protein that is an egg.
If you don’t eat eggs, you may wonder about pancakes and waffles as well. How will you make those? Will they still taste good?
You can make the most amazing waffles and pancakes, even without eggs. Our family loves egg free breakfast foods even more than the traditional versions.
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Waffles for Vegans
Vegans can certainly eat waffles, provided they are free of eggs and dairy!
Thankfully, egg-free pancakes and vegan waffles are easy to make with lots of baking powder to make them light and fluffy.
We make pancakes on the weekends here, but only rarely make waffles. Every time we make waffles I change the recipe a little bit, and I finally have a recipe that is light and fluffy, and perfect topped with blueberries! If you aren’t a fruit fan, try these cinnamon sugar egg free waffles.
Egg Replacer
A generous amount of baking powder will allow the batter to rise and create the perfect fluffy waffles. Once you mix the batter, you need to let it sit for a couple of minutes so that the lemon juice and the baking powder react. The batter will rise pretty quickly due to the chemical reaction. That reaction is what makes these vegan waffles light and fluffy!
See how the batter looks thick and fluffy in the photo below? That’s how you want it to look.
Milk Substitute
I use water in this vegan waffle recipe. However, you can use pretty much any non-dairy milk that works for your dietary needs. Soy milk, coconut milk, rice milk, etc. If I use milk, I use So Delicious Unsweetened Coconut Milk, and I find that it is very neutral tasting.
Ingredients
- flour
- baking powder
- salt
- sugar
- lemon juice
- lemon zest
- vanilla extract
- oil or melted vegan buttery spread
- water
Instructions
- Preheat your waffle iron.
- Whisk together the dry ingredients, then add the wet ingredients.
- Spoon the batter onto the hot waffle iron – the batter will be thick!
- Cook according to the manufacturer’s directions.
- Enjoy with maple syrup or blueberry sauce!
Tips for Success
- Make sure your baking powder is fresh – that’s the secret to fluffy vegan waffles.
- Let the batter rest for 5 minutes so it can rise.
- Use a good waffle iron – one that heats evenly and doesn’t stick.
- Gently remove the waffles from the iron – don’t rush – you don’t want them to tear.
Watch the video below to see how easy it is to make these waffles.
Freezing/Storage
Store leftover waffles in the refrigerator. They should stay fresh for about 3 days. You can also freeze these waffles in a freezer bag for up to 3 months.
Reheating
These waffles are great the next day! Just pop them into a toaster or toaster oven to reheat!
You can also toast these from a frozen state if needed. It may take a little longer to cook, but it will still work.
More Vegan Breakfast Recipes
- Vegan Banana Pancakes
- Vegan Pumpkin Waffles
- Vegan Coconut Pancakes with Mango Sauce
- Cinnamon Streusel Donuts
Disclosure: This post contains affiliate links.
Recipe
Light and Fluffy Vegan Waffles with Blueberry Sauce.
Ingredients
For the waffles:
- 1 ½ cups white spelt flour all-purpose flour works, too
- 1 ½ Tablespoons baking powder
- ⅛ teaspoon salt
- 3 Tablespoons sugar
- 2 ½ Tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 Tablespoons organic canola oil or melted vegan buttery spread
- 1 cup water
For the blueberry sauce:
- 1 ½ cups blueberries fresh or frozen
- 1 ½ Tablespoons sugar or other sweetener of your choice
Instructions
-
Preheat your waffle iron.
-
Whisk together the spelt flour, baking powder, salt, sugar, and lemon zest.
-
Add the organic canola oil, water, vanilla extract, and lemon juice.
-
Let the batter sit for a couple of minutes while it rises.
-
Spoon batter into your waffle iron and cook according to your waffle iron’s instructions.
-
Repeat step 5 with remaining batter.
Make the blueberry sauce:
-
Place the blueberries into a small pan and add the sugar or other sweetener. (If the blueberries are super sweet, you may not need much).
-
Heat over medium low heat until the blueberries are soft and release their juices. Taste and add more sweetener if needed.
-
Serve waffles with vegan buttery spread and blueberry sauce.
Recipe Notes
The number of waffles you get from this recipe will depend on the size and style of your waffle iron. This recipe is easily doubled if necessary.
You can refrigerate leftover waffles for 2-3 days, although they are best eaten fresh.
You can freeze these waffles in a freezer bag for up to 3 months. Reheat in a toaster or a toaster oven.
If you want a stronger lemon flavor, you can add more lemon zest or a ¼ teaspoon of lemon extract. I have not tried this recipe with gluten free flour. If you try it, let me know!
This recipe was originally published in May 2015. It has been updated.
Laurie
Hi,
I would like to make these waffles for breakfast tomorrow but I can’t seem to locate the blueberry sauce recipe. Can I get a link? Looks delicious! Thanks!
Kelly
It’s just sugar and blueberries, it’s printed in the waffle recipe! Super easy to make. :)
Marcy
These turned out so yummy. Thank you for the great recipe it is a keeper!
Kelly
Yay! So glad you like it! Thanks for letting me know!
Dalia
I have been making these for months now and they are so amazing. Perfectly crisp and fluffy. These are so amazing and have made being vegan and dealing with my waffle addiction so much easier! :) thank you so much for this delicious addition to the waffle world.
Kelly
Thank you so much! I really appreciate you letting me know, your comment made my day! :)
Jolae
I have never really had issues of recipes not working out for me, so I’m not sure what went wrong here. They were not fluffy and had a terrible taste. Family refused to eat them. I dumped the batter and remade thinking that perhaps I forgot an ingredient. I checked off ingredients as I went with the same results. Dissapointed, blueberry sauce was amazing tho!
Jamie
I’m glad I’m not the only one. All the other reviews are great, thought it must just be me! This is the second time I’ve made them, word-for-word, and both times they’ve come out inedible and tasting like baking powder. :(
Kelly Roenicke
If you are detecting a strong baking powder taste, your baking powder may be too old.
Angela
Have you ever tried to freeze a batch of the waffles? If so, any suggestions?
Melissa
i never once commented on anyone recipe even when I liked it. I felt like I really needed to say a big thank you for this waffle recipe. I get so upset sometimes with my food allergies when everyone goes out to eat or can eat what they want so I felt like when I make these waffles I am giving myself a big treat.
Jasmin
I was worried about this recipe once I had the batter mixed up because it was so gluey, but these cooked up wonderfully. Crispy on the outside and fluffy on the inside. Perfect texture and taste was spot on. Thank you for a vegan waffle recipe that actually worked!
Kelly
Yay, glad you had a good experience! Thanks for letting me know! :)
Alexis Lee
Is there anything I can substitute for the lemon juice and the lemon zest
Kelly
Leave the lemon zest out and lemon juice out and just use 1 1/2 teaspoons of white vinegar in it’s place. If the batter is too thick, add a tablespoon or two of water to thin it out.
leah h
I would love to make these gluten free – could i swap out the spelt flour for a gluten free flour blend?
Isabel Thomas
Hi there…among other things I am sensitive to spelt. Would any other flour work well?
Kelly
You can try a gluten free flour blend, but the waffles will probably be a bit more dense.
Thalia @ butter and brioche
I’m convinced that if the whole world was to awake to a plate of these waffles for breakfast – it would be one happy place. Just divine Kelly.
Kelly
Thank you so much, Thalia! :)
Natalie @ Tastes Lovely
Can’t believe how fluffy you got these waffles without any egg! Amazing Kelly! You are the best vegan baker : )
Kelly
You are too kind, Natalie!
Jessica Levinson (@jlevinsonrd)
These waffles sound so flavorful! love the combo of lemon and blueberries. With all the amazing waffle recipes I’ve been seeing lately I think I need to finally get a waffle maker!
Sarah @Whole and Heavenly Oven
You definitely nailed these waffles, Kelly! That is seriously my dream stack right there! Lovin’ that gorgeous blueberry sauce too and the fact that these are egg-less!
Kelly
Thanks, Sarah!
Carla
This was a hit in my house!! I had to make a second batch. Crispy and fluffy! The blueberries was a extra bonus. Thank you for sharing!
Gayle @ Pumpkin 'N Spice
These waffles look perfect, Kelly! And I love that blueberry sauce. Looks like the perfect touch!
Julia
Oh yes, I’d be concerned about my pancake and waffle intake too if I had to cut out eggs, but it looks like you’ve got the recipe down, sista! iI’ll have to try these waffles over the weekend! Those blueberries?!! JUST YUM!
Rachael@AvocadoADayNutrition
Spelt flour is one of my favorites to cook with. So glad I now have a waffle maker so I can enjoy these!
Milen Moony
This is looking delicious. I would love to bake this for the coming occasion Thanks for sharing the recipe