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.
Jump to:
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.
Christine bailey
I attempted making these and the batter was left crumbly and when I tried to make the consistency smoother it still didn’t work
Jenesse
These waffles are absolutely delicious. I used applesauce as an oil replacement and it worked perfectly. The addition of lemon zest is just perfect. Kids love them too.
Shirley
Can this waffle recipe be used to make pancakes instead??
Kelly Roenicke
I have not tried that, but I do have a vegan pancake recipe here: https://theprettybee.com/basic-vegan-pancake-recipe/
Eliana
These waffles are so delicious! This made 3 large waffles. Perfect for the kids and me! I used hazelnut milk instead of water. The batter had me drooling! So thick and smelled heavenly! Thanks for sharing this recipe ❤
Jenn
What brand hazelnut milk do you use?
R
We made these GF in silicon molds in the oven. 350F for about 20 minutes and they came out great! It was my son’s first time to be able to eat waffles due to his many allergies and he loved them! Thanks for sharing such a great recipe!
dale
YUM!! these waffles are so tasty. I am not vegan myself, so as an omnivore i can say that these waffles are delicious!
Kelly Roenicke
So glad you liked it! Thanks for letting me know!
laurel
Good Morning!! Can you replace the canola oil with coconut oil??
Kelly Roenicke
Yes you can!
Kim
Figured it out! I had the stand mixer going when I added liquid ingredients one at a time, resulting in immediately clumping since I added oil first. Re-did it and this time I fully mixed dry ingredients together then fully mixed wet ingredients before combining the two and there were no clumps. YAY!
Kelly Roenicke
Happy to hear that!
Nicole
OMG thank you for this recipe! I tried other recipes that came out horrible. This recipe is perfect and wow the waffle are so fluffy it’s unbelievable! My waffle maker and I thank you!!!
Kelly Roenicke
Yay! So glad you liked these! Thanks for letting me know!
D
We’ve been on a plant based diet for about three months now and miss the Sunday morning waffles which were often part of our weekend breakfast tradition. Not wanting to make aquafaba or a flax egg substitute as so many vegan waffles call for, I was looking for a quick and easy recipe and that is exactly what I found. This recipe is interesting. Although when eating these the waffles taste light and fluffy, they feel as dense as a rock when taking them out of the waffle iron, its kind of strange. Either way, these made for a delicious, quick easy to whip up breakfast and they did not stick to the waffle iron. Not the light fluffy buttermilk waffles as traditionally made but an acceptable substitute. My family enjoyed the taste. I made these twice, once with half almond milk and water and the other with just water as the recipe states. I thought the water may make these bland, but they were fine either way. I used coconut oil instead of canola…I rather like the taste of coconut oil in the waffles. This made a great breakfast for Father’s Day! This recipe is a keeper!
Kelly Roenicke
Glad you enjoyed this recipe, thanks for letting me know!
Carey
soooo good!!!! we subbed Bobs Red Mill GF and added xanthan gum worked out perfectly!!! love it, thanks my kiddos are so sick of chia seeds.
Kelly Roenicke
Yay! So glad that you loved them, thanks for letting me know!
Elena
Would ommiting the oil be a problem?
Kelly Roenicke
They may be more chewy without oil.
Christy Flynn
Wonderful vegan recipe! I substitute apple cider vinegar for the lemon juice and add a little cinnamon to the dry mix. We make these weekly – thank you for sharing!
Susanna
I have tried it with gluten free flour! It turns out great!! I love this recipe, and the lemon gives it a nice sweet taste.
Greta Trogen
I just made these with unbleached flour, almond milk, a little ground flaxseed and concentrated powder stevia and they are incredible. The lemon flavor takes it to a whole new level. 11/10 would make again. I cut the recipe in half since it said 6 servings but then I went ahead and added ingredients to make it the full recipe since it didn’t look like a lot of batter. It made 2.5 large waffles for 2 people. I just dressed mine with maple syrup but next time I’ll have to try the blueberry sauce!
Kelly
So glad that you liked these! I think the size of the waffle iron may contribute to the serving size. I will take a look and adjust the recipe details. Thank you!
Cay
Hi there! We made and love your awesome waffles today and they were a huge hit with our two year old son, who has never had waffles because we don’t own an iron (; but yesterday we chanced upon a silicone waffle tray for the oven and decided to make some. For your readers who may use the same thing I thought I’d share oven temp and baking times because these are so fabulous! And happy to say the recipe made exactly for our six waffle tray.
We baked at 175C for 13 minutes and they came out perfect! (:
Kelly
THanks for letting me know they worked for you and for sharing the temp and time!
Anne
Made these for lunch for my friends and everyone loved them! Thank you so much for this recipe! Pure waffle perfection.
It’s my first time making vegan waffles and im so happy with the way they turned out! Now i know that it actually works, eggs are unnecessary and overrated. Also super easy when all I need is simple, everyday ingredients
Kelly
Yay! That’s great news! Thank you for letting me know!
Teresa
I just have to say thanks for the great recipe. We make a lot of waffles using different grains, but this recipe is our favorite! They are just right…fluffy and super crisp.
Kelly
Yay! So glad to hear that!