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.
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.
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.
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.
- baking powder
- lemon juice
- lemon zest
- vanilla extract
- oil or melted vegan buttery spread
- 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.
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.
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.
Light and Fluffy Vegan Waffles with Blueberry Sauce.
For the waffles:
For the blueberry sauce:
- 1 ½ cups blueberries fresh or frozen
- 1 ½ Tablespoons sugar or other sweetener of your choice
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.
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.