We love waffles, who doesn’t, and these classic vegan waffles made with whole wheat and no added oil have long been my go-to for an easy, delicious — and healthy — breakfast on weekends. You can make them soft or crispy and you can make fun and healthy additions to the base recipe to vary it up.
One of the first breakfast recipes I veganized–and shared with you on this blog almost 12 years ago–was this one, for classic vegan waffles. Desi loves waffles and after first going vegan I set out with a mission to make the tastiest, easiest, HEALTHIEST vegan waffles that he, and I, would not miss the eggs and dairy in.
These are truly easy, and they are foolproof. It takes under 10 minutes to whisk the ingredients together in one bowl. They don’t need any added oil (although I advise oiling the waffle maker plates or spraying them with oil before adding the batter, even if your waffler is non-stick).
The waffles bake up fluffy and tender and they melt in the mouth. And they taste so good that even if you still eat dairy products and eggs, you might find that you prefer these to the non-vegan version.
Why you’ll love these vegan waffles
- They’re delicious, guaranteed to be the best waffles you’ve ever eaten.
- They are wholegrain, and filled with other good-for-you ingredients like flaxmeal and vegan yogurt or applesauce.
- They are one-bowl. No separate mixing of wet ingredients and dry ingredients.
- They need just nine ingredients, including salt.
- The batter takes under 10 minutes to make, and with a good waffle maker you should need no more than 20 more minutes to cook ’em up.
- This recipe will work for both regular waffles or for thick Belgian waffles.
- You can make these more interesting each time you make them by mixing in different flavors and ingredients (more on that in the additions and substitutions section below).
- If you don’t have a waffle maker, you can make pancakes with this same batter! (Although I have a great recipe for classic vegan pancakes here you might want to check out).
- Whole wheat pastry flour (or a mix of whole wheat flour and all purpose flour)
- Baking powder
- Baking soda
- Nondairy milk
- Apple cider vinegar
- Vegan yogurt (or applesauce)
- Vegetable oil
Additions and substitutions
One of the funnest things about waffles and pancakes is that you can add to them all sorts of ingredients to vary them up, like berries or bananas and even veggies like pumpkin and sweet potatoes. Keep in mind that the caramel in some fruits might cause the waffles to brown faster or to stick, so keep an eye on the waffle maker, make sure you coat the plates with oil or cooking spray before adding the batter, and adjust the time of cooking down if needed so they don’t brown excessively.
- Berries: Stir in a cup of any berry (chop larger berries like strawberry)
- Bananas: You can replace the yogurt/applesauce with pureed bananas. Use one banana for one recipe of waffles. The sugars in bananas tend to brown fast so you might want to lower the cooking time.
- Pumpkin or sweet potatoes: One cup of either, cooked and mashed, of course. Canned versions of either veggie will work just fine. You can skip the yogurt and add a little more milk if needed to get the batter to the right consistency.
- Nuts: Add half a cup of chopped, lightly toasted nuts like pecans or walnuts to the waffle batter.
- Chocolate chips: Miniature chocolate chips would work best. Stir in half a cup. Or stir in ¼ cup cocoa powder.
- Lemon zest and juice: Replace a quarter of a cup of the milk with lemon juice and add the zest of a lemon for lemony waffles.
- Spices: Cinnamon, nutmeg, cardamom, ginger, all make great additions to the waffles, especially in winter. You can combine more than one spice–cinnamon and nutmeg, cinnamon and ginger, cardamom and nutmeg–it’s all good. Add no more than a teaspoon to two teaspoons, no other adjustments needed.
Because we are adding baking soda and baking powder to this recipe as the leavening, you do need to bake your waffles soon after making the batter. What you can do is bake the remaning waffles you will not eat now and freeze them. See the next question.
If you want to make the waffles ahead of time, bake them according to instructions, then flash freeze them by placing them side by side on a baking sheet and leaving in the freezer. Once they are frozen, place them in a freezer bag of freezer-safe air-tight container and freeze for up to three months.
This recipe should be a cinch, especially if you remember to spray or oil the waffle maker plates before adding the batter and cook until the indicator light goes off. If your waffles stuck to the plates however, it could be because you did not give them enough time to cook. Or try turning the heat up.
You also need to make sure that there are no debris in your waffle maker from the last time you made waffles. Most waffle makers plates can’t be washed under running water, so you need to make sure, each time you use your waffle maker, to wipe it out thoroughly once its cool and before you store it away. Old debris will cause your new waffle to stick, and as helpful as cooking spray is, it does build up on the plates.
A thinner waffle batter is also more likely to cause waffles to stick. This recipe should give you the perfect consistency, but weather and other atmospheric factors can always mess around with the moisture level in baked goods. If you find the batter is too runny, try adding in ¼ cup more flour, or use less liquid the next time.
All you really need is a drizzle of maple syrup. But if you want to be extra indulgent, add a dollop of vegan whipped cream and/or sliced bananas or berries.
More vegan waffles recipes
Classic Vegan Waffles Recipe
We love waffles, who doesn’t, and these classic vegan waffles made with whole wheat have long been my go-to for an easy, delicious — and healthy — breakfast on weekends. There are some fun variations you can add to the base recipe and today I am going to tell you all about them.
- 1 ¾ cup whole wheat pastry flour (can use
- 1 tbsp baking powder
- 1 tbsp sugar
- ¼ tsp salt
- 1 ¾ cups nondairy milk (or any nondairy milk)
- 1 tsp apple cider vinegar
- 2 tbsp flaxmeal
- ½ cup vegan yogurt (replace with ¼ cup applesauce and ¼ cup more milk)
Whisk the dry ingredients — flour, baking powder, baking soda and salt — in a large bowl.
Add the remaining ingredients to the bowl and mix until everything’s moistened and there is no dry flour visible, but don’t overmix. Some lumps are fine.
Heat a waffle iron and spray with cooking spray or brush on oil.
Add batter according to the size of the waffle maker you have. I use a half cup measure for my regular six-inch waffle maker, and a cup for my Belgian waffle maker. Pour enough batter so it seeps to the edges, but keep in mind that the batter will spread when you close the waffle maker with the weight of the lid. If you add too much batter it could overflow!
Choose the right heat setting. Waffle makers of different brands have different settings. I have Cuisinart waffle makers for both regular and Belgian waffles and I set both to level 3 (out of 5) for most waffles. You can choose a higher setting for a crisper waffle and a lower setting for softer waffles.
Close the lid and wait for the green indicator light to turn on before trying to remove the waffles. If they don’t release easily with a slight nudge of a spoon or fork close the lid and let them go a bit longer.
Serving: 1waffle | Calories: 154kcal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 360mg | Fiber: 4g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 2mg