These vegan waffles are light and fluffy – you’ll never guess that they’re free of eggs and dairy! A perfect weekend breakfast, especially when topped with blueberry sauce.Â
Let’s talk 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?
Can vegans eat waffles?
Yes, 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.
What kind of egg replacer do you need to make vegan 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.
What is the right milk substitute to use in vegan waffles?
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.
How do you make vegan waffles?
- 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 how to make vegan waffles from scratch:
- make sure your baking powder is fresh – that’s the secret to fluffy vegan waffles
- let the batter rest for a few 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
Can you freeze waffles?
Yes, you can freeze these waffles in a ziploc freezer bag for up to 3 months.
How do you reheat frozen waffles?
Just pop them into a toaster or toaster oven to reheat!
This is a smaller batch of vegan waffles, but this recipe can easily be doubled.
Disclosure: This post contains affiliate links.
Light and Fluffy Vegan Waffles with Blueberry Sauce.
Ingredients
For the waffles:
- 1 1/2 cups white spelt flour all-purpose flour works, too
- 1 1/2 Tablespoons baking powder
- 1/8 teaspoon salt
- 3 Tablespoons sugar
- 2 1/2 Tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 Tablespoons organic canola oil
- 1 cup water
For the blueberry sauce:
- 1 1/2 cups blueberries fresh or frozen
- 1 1/2 Tablespoons sugar or other sweetener of your choice
Instructions
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Preheat your waffle iron.
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Whisk together the spelt flour, baking powder, salt, sugar, and lemon zest.
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Add the organic canola oil, water, vanilla extract, and lemon juice.
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Let the batter sit for a couple of minutes while it rises.
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Spoon batter into your waffle iron and cook according to your waffle iron's instructions.
Make the blueberry sauce:
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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).
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Heat over medium low heat until the blueberries are soft and release their juices. Taste and add more sweetener if needed.
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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 ziploc 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 1/4 teaspoon of lemon extract. I have not tried this recipe with gluten free flour. If you try it, let me know!
If you need more vegan breakfast ideas, try these fluffy vegan banana pancakes!
This recipe was originally published in May 2015. It has been updated.
The recipe is really good when I make it without the lemon, and lemon zest. It along with the baking powder seemed to make it taste a little chalky. It still was a pretty good waffle. I’m definitely going to try it again, without the lemon and lemon zest. I did it this morning and it was delicious. I tried it with lemon tonight cause I picked one up at the store. I didn’t like it as much. Maybe I didn’t have the right combination of them both. Thanks so much for doing vegan waffles.
Just made for my dairy allergy son. He loved them. They are very tasty. I was curious about freezing, but no leftovers. We used So Delicious Coconut Milk in place of water. Waffles were fluffy and really yummy. Great for breakfast for dinner. We also dusted with powdered sugar. A little real maple syrup, perfect.
I used AP flour and left out the lemon zest and holy cow these are the best waffles i’ve had the pleasure of eating and I made them (using this receipe of course)!!! 10/10!!!!
Yay! I’m so glad to hear that!
These turn out perfectly every time!! I’ve made this recipe at least 6 times and they are SO GOOD!!
I’m so happy to hear that! Thank you for letting me know!
Pretty good recipe. I use this with brown sugar and have recently experimented with half the sugar and adding blueberries In the mix. I have never made the sauce as I’m not a sauce person. I would say next day waffles are better. Making this its always doughy and when pinches turns into play dough which to me signifies not done. It’s still that way when I leave it in my waffle maker for longer – they get hard but still somehow Doughy in the middle. Next day waffles cook better when I heat it up in my toaster oven. The inside seems completely cooked. No play dough like mush. Anyway great recipe! Thanks ~~
What type of flour are you using? I haven’t had an issue with these not cooking through.
Excellent recipe! I ran out of sugar in the middle of measuring it, so I used brown sugar to supplement and it worked out fine! I used maple syrup in the blueberry sauce and it was delicious! These are definitely the best vegan waffles I have been able to make. A lot of recipes usually have the waffles splitting or not getting any colour, but these were so easy to make that it didn’t even feel like an experiment. Sharing it with my friends who are dairy free now!
These waffles taste yummy. Nice flavor and texture. How many waffles are considered a serving size in your nutritional analysis…1 or 2?
Thank you so much. I will try this recipe again!
I just made these waffles for the first time! They turned out GREAT! The best thing is that the recipe doesn’t call for anything ‘weird’ to substitute eggs and milk! Thanks for sharing!
I would have to say that this recipe and these waffles taste better than the non vegan waffles!
I have made some adjustments, I have used grape seed oil instead of canola oil, gluten free oat flour, and coconut sugar. And it worked! I love this recipe
So good! I just found my holy grail waffle recipe.