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
- â…› 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.
Notes
Nutrition
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.
Misty
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.
Kelly Roenicke
Sometimes we make them without lemon, it’s up to you! You can definitely leave it out. What brand of baking powder are you using? Is it fresh?
Amy
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.
Michelle
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!!!!
Kelly Roenicke
Yay! I’m so glad to hear that!
Jessica
These turn out perfectly every time!! I’ve made this recipe at least 6 times and they are SO GOOD!!
Kelly Roenicke
I’m so happy to hear that! Thank you for letting me know!
Chris
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 ~~
Kelly Roenicke
What type of flour are you using? I haven’t had an issue with these not cooking through.
Adrienne
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!
Doris Dean
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!
Marian
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!
Zina
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
Beckles
So good! I just found my holy grail waffle recipe.
Nelli
These came out SO. GOOD. You weren’t wrong in saying the baking powder is key as well as letting the batter rest so that the air bubbles can form. I put the airy batter in without mixing it and got the perfect spongy yet crisp on the outside waffles. Thank you!!
Kelly Roenicke
I’m so happy to hear that you liked them! Thanks for letting me know!
kachhetiya
Thank you so much for this recipe, I’ve been trying to find a good vegan waffle for 2 years now with no luck, every recipe I’ve tried either ended up very very dense or they fell apart really bad. Plus most of them required some type of egg-substitute such as flax seed that not only required extra work, but made the waffles not look as nice. This one has none of those problems, it was the quickest, easiest, fluffiest, and tastiest waffles I’ve ever had, even before going vegan! Thanks again, I will definitely be printing this out and keeping it in my permanent recipe book.
OneShotWunder
Perfect! Only changes are: used a whole lemon for zesting and split it between the two batches I made. Used almond milk instead of water. Also skipped the blueberry sauce and just tossed on whole blueberries.
Rebecca
Makes a super easy and really tasty waffle… I followed the recipe exactly the first time and they turned out great – my only complaint was they were way too sweet. I’m going to only use 1 tablespoon of sugar per batch next time. Made 4 square belgium style waffles for me.
Sherlynn
We have tried many vegan waffle recipes but this is BY FAR is the best!!! My grandkids loved them, and the hubby loved them.
Kelly Roenicke
I’m so happy to hear that, thank you for letting me know! :)
Adam Renk
Thank you so much for this recipe, I’ve been trying to find a good vegan waffle for 2 years now with no luck, every recipe I’ve tried either ended up very very dense or they fell apart really bad. Plus most of them required some type of egg-substitute such as flax seed that not only required extra work, but made the waffles not look as nice. This one has none of those problems, it was the quickest, easiest, fluffiest, and tastiest waffles I’ve ever had, even before going vegan! Thanks again, I will definitely be printing this out and keeping it in my permanent recipe book.
Kelly Roenicke
I’m so happy you like them! Thank you for letting me know!
Claire
These are the BEST waffles I’ve ever made. My family occasionally has vegan week, so I sought out some breakfast recipes to make for my kids ahead of time so I wasn’t scrambling every morning to figure out breakfast for them. This will be my new go-to waffle recipe for sure. Same with your pancake recipe…DELICIOUS!!! I need to make double of both when I do them because a single batch doesn’t last.
Kelly Roenicke
I’m so glad that you liked these! Thanks for letting me know!
Rachael
This is the first comment I have ever made on one of these, but I loved these!! I opted out the lemon zest because I didn’t have any and just used lemon juice from the bottle. I’m sure they are even more amazing with all fresh ingredients. I also used strawberries because that’s what fruit I had! Thanks for these!
Katelyn
Hi, I’m a recently tried this recipe with gluten free flour, and they seem great !!
Jenn Brown
Yes, finally a truly fluffy vegan waffle recipe! I didn’t have any lemons on hand, so I subbed OJ and it came out great. I cannot wait to try it next time with the lemon and blueberry combo. I normally do not like fruit on my waffles, but this was amazing with the warm blueberries. I also subbed maple syrup for the sugar with the blueberries and I didn’t use any syrup on my waffle. I’m a bit odd though and don’t love syrup.
Thanks so much for sharing this yummy recipe and I’m so glad I found you.