Vegan waffles – these amazing easy vegan waffles are crispy on the outside and soft and fluffy on the inside; the ultimate vegan breakast! Eggless and dairy free and no banana! Includes options for making them with or without aquafaba.
This easy vegan waffle recipe is so quick and easy to make and the results are so fluffy and crispy you would never be able to guess that they are in fact vegan!
The special ingredient that I used to replace the eggs and make them fluffy and crisp is aquafaba – the liquid drained from a tin of chickpeas.
It works amazingly well to create that light texture that is just perfect for soaking up lashings of maple syrup; you don’t even need to whip it first, it works great straight from the can!
If you don’t want to use aquafaba then I have provided instructions to make them just with non-dairy milk instead, but if you can I do really recommend making the aquafaba version as the texture is superior in my opinion.
How To Make Vegan Waffles:
(For ingredients and full instructions see the recipe card below)
In a large bowl whisk together plain flour, sugar, baking powder and salt. You can adjust the amount of sugar to suit you – 4 Tbsp for sweet waffles, 2 Tbsp for waffles with just a hint of sweetness, or omit it entirely for savoury ones.
In a jug whisk together unsweetened non-dairy milk (soy is best as it has the highest protein content), vinegar, aquafaba, oil and vanilla extract. (Omit the vanilla for savoury waffles).
You can also make them without aquafaba if you prefer, in which case you just use extra milk and another teaspoon of vinegar. I do recommend making the aquafaba version if possible however as they have a better texture.
Gradually whisk the wet ingredients into the dry to make a smooth batter and let it rest while your waffle iron heats up.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown. Again, the time they take to cook will vary so just keep an eye on them.
You can place the cooked waffles on a baking tray in a low oven while you cook more to keep them crisp.
Top Tips For The Best Vegan Waffles:
The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
To make savoury waffles simply omit the sugar and vanilla. You can add other herbs and seasonings as you like.
Waffles are prone to sticking so make sure you oil your waffle maker well. As all models vary, do follow the manufacturers instructions for cooking the waffles.
When the waffles are cooking, don’t open the waffle maker until they are ready! The best way to tell when they are done is when steam stops coming out of the waffle iron.
When you open the waffle maker do it slowly to allow them time to release.
To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them.
Can I Freeze Them?:
Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped.
Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving.
More Vegan Breakfast Ideas:
Vegan chocolate pancakes with chocolate sauce
Banana porridge with blueberry compote
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Vegan Waffles
Vegan waffles – these amazing vegan waffles are crispy on the outside and soft and fluffy on the inside; the ultimate vegan breakast! Eggless and dairy free and no banana! Includes options for making them with or without aquafaba.
Ingredients
Aquafaba Waffles:
- 250 g (2 cups) plain (all-purpose) flour
- 2-4 Tbsp sugar (depending on how sweet you want them)
- 2 tsp baking powder
- 1/2 tsp salt
- 250 ml (1 cup) unsweetened non-dairy milk (I use soy)
- 1 tsp cider or white wine vinegar
- 120 ml (1/2 cup) aquafaba (from 1 tin of chickpeas)
- 60 ml (1/4 cup) sunflower oil (or another neutral oil)
- 2 tsp vanilla extract
Non-Aquafaba Waffles:
- 250 g (2 cups) plain (all-purpose) flour
- 2-4 Tbsp sugar (depending on how sweet you want them)
- 2 tsp baking powder
- 1/2 tsp salt
- 420 ml (1 + ¾ cups) unsweetened non-dairy milk (I use soy)
- 2 tsp cider or white wine vinegar
- 60 ml (1/4 cup) sunflower oil (or another neutral oil)
- 2 tsp vanilla extract
Instructions
-
In a large bowl whisk together the plain flour, sugar, baking powder and salt.
-
In a jug whisk together the milk, vinegar, aquafaba (if using), oil and vanilla extract.
-
Gradually whisk the wet ingredients into the dry to make a smooth batter and let it rest while you heat up your waffle iron.
-
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown. Again, the time they take to cook will vary so just keep an eye on them.
-
Serve with your choice of toppings.
Recipe Notes
- If possible I recommend making the version WITH aquafaba as they have a better texture.
- The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
- To make savoury waffles simply omit the sugar and vanilla. You can add other herbs and seasonings as you like.
- Waffles are prone to sticking so make sure you oil your waffle maker well. As all models vary, do follow the manufacturers instructions for cooking the waffles.
- When the waffles are cooking, don’t open the waffle maker until they are ready! The best way to tell when they are done is when steam stops coming out of the waffle iron.
- When you open the waffle maker do it slowly to allow them time to release.
- To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them.
