Vegan Waffles Recipe & Video – A Mother’s Day Special


(from 15 reviews)
50

Just like eggless pancakes, eggless waffles recipe has also been long pending here in the blog. And just like how my husband kept me pushing to prepare eggless pancakes for the blog he has also been nagging me about preparing egg free waffles for such a long time now and we did it finally. I didn’t set out to make vegan waffles initially. It just happened that way.

The reason I was postponing the waffles recipe was, I did not want to buy a waffle iron. My kitchen is already flooded with too many small appliances and I’m running out of counter space. So I didn’t want to spend another $30 and add one more gadget which is actually not even remotely necessary.

Each and every time I go to Walmart, my husband will remind me to get a waffle iron, which I will conveniently forget. I couldn’t postpone it any longer because he made it very clear that we have to post a waffle recipe without eggs before Mother’s Day. So I got myself a waffle iron as wedding anniversary/Mother’s Day gift. They both come back to back this year.

Vegan Waffles Recipe

Not only didn’t I know how to make waffles without eggs, I hadn’t even tasted waffles before. I needed to find a waffle recipe from scratch but was also not sure which egg substitute would work well in waffles.

But interestingly didn’t have to hunt for an egg free waffle recipe because I had borrowed Vegan Brunch by Isa Chandra Moskowitz weeks back from the library and as the name implies, the book has an amazing collection of vegan recipes of classic American brunch dishes. Pancakes, waffles, omelettes, frittatas, muffins! You name it, she has got it!

I did not look for a waffles recipe anywhere else because I knew that this one too will turn out perfect just like her vegan banana bread.

I followed her recipe to make vegan waffles from scratch exactly but for substituting few ingredients to make use of what I had in my pantry. Next to try from the book is the vegan chocolate waffles recipe. I think I will get it done before Father’s Day this year!

If you are wondering how to make vegan waffles from scratch, worry no more, because this is the best vegan waffles recipe ever. Since trying it for the first time I have always made it as whole wheat waffles recipe using whole wheat pastry flour instead of all-purpose flour. I really don’t find any difference at all. The whole wheat waffles taste just like the one made with white flour.

If you have some leftover batter you can use this vegan waffle batter to make vegan pancakes. But if you are on the look out for a simple vegan pancake recipe, I have got that too.

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Vegan Waffles Recipe

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Prep TimeCook TimeMakes
15 Mins06 Mins8 Four Inch Square Waffles
AuthorCategoryMethod
BreakfastCooking
Vegan Waffles Recipe & Video – A Mother’s Day Special
4.8 from 15 reviews
Make any day a special day with these vegan waffles. Top it off with your favorite berries and maple syrup for a simple yet elegant looking breakfast.
Wet Ingredients:
  • 2 Cups Almond Milk
  • 1 Teaspoon Apple Cider Vinegar
  • 3 Tablespoons Oil (See My Notes)
  • 2 Tablespoons Maple Syrup
Dry Ingredients:
  • 2 Cups All Purpose Flour or Whole Wheat Pastry Flour (See My Notes)
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Cornstarch
Procedure:
Here is the step by step recipe for Vegan Waffles:

  1. In a large bowl add the wet ingredients one by one and mix it thoroughly with a whisk.
  2. Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin.
  3. Spray the waffle iron with cooking spray and make waffles according to the instructions that comes with your waffle iron.
Taste:
  1. We all loved these vegan waffles very much. I have never tasted waffles before, so I don’t have anything to compare it with but I’m sure that others too will like it. The original recipe used 1/4 cup cornmeal so that the waffles would be crispy on the outside and chewy on the inside. I used all purpose flour for that portion too because I didn’t have cornmeal at home, so my waffles were not very crispy. We toasted the waffles in a bread toaster and it came out crispy around the edges.
My Notes:
  1. I have switched to coconut oil for all my vegan baking needs. So I did the same with this one too. I melted the coconut oil and proceeded with the recipe. By the time I could prepare the batter the coconut oil started to solidify again once added to the almond milk and stuff and I could see small pieces of coconut oil, which wouldn’t dissolve no matter what. But this did not affect the end product. Anyhow I switched to sunflower oil when I prepared it the next time.
  2. The very first time I prepared these vegan waffles I used all purpose flour. The batter was thick like that of pancake batter and the waffles turned out beautiful. The next time I substituted whole wheat pastry flour for the all purpose flour and kept the rest of the ingredients unchanged. I could immediately guess that something was wrong because the batter was too thin, when compared to the first batch made with all purpose flour. So I tried making just 1 waffle and it did not turn out good. The shape was not right and I couldn’t peel the waffle off the waffle iron. I had to add another 1/2 cup of whole wheat pastry flour to get the right consistency. Once that was fixed the waffles turned out pretty as usual. I did not add extra baking powder or any other ingredients. Just increased the quantity of flour. So keep this in mind while using whole wheat flour to prepare these waffles.
  3. As mentioned earlier, I’m definitely going to try using 1/4 cup of cornmeal as mentioned in the original recipe to get crispy waffles. In that case reduce the quantity of all purpose flour to 1 and 3/4 cups.
  4. Also 3 tablespoons of barley malt syrup was used in the original recipe, which I have substituted with only 2 tablespoons maple syrup because it is sweeter than barley malt syrup.

Nutrition Facts
Servings: 8
Per Serving% Daily Value*
Calories 185
Total Fat 6.1g9%
Saturated Fat 0.7g4%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 188mg8%
Potassium 274mg8%
Total Carb 29.3g10%
Dietary Fiber 1.1g5%
Sugars 3.1g
Protein 3.5g
Vitamin A 3% – Vitamin C 0%
Calcium 20% – Iron 10%
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50 COMMENTS

  1. I’ve been making these recently and think it is my favorite waffle recipe to date. I sub out 1/4 cup of the flour for cornmeal. It gives the waffles a nice texture. I also add 1/2 tsp vanilla extract.

  2. These were amazing! I did throw in a 1/2 cup of mini chocolate chips on a whim while I was mixing the batter, and ate them with strawberry sauce I still had lying around the fridge from another recipe. I’ll definitely make these again.

  3. I followed Tom’s advice and was very pleased! As I was cooking more, I laced the cooked waffles directly on baking rack in warm oven to keep warm and crisp. Husband had no idea they are eggless!

    • Coconut flour is gluten-free and using gluten-free flour interchangeably with all-purpose flour/whole wheat flour does not work most of the time. It needs a lot of changes in the recipe.

  4. Thank you for the recipe!
    I made them with 2 cups of whole wheat flour, 2 heaped tbsps of buckwheat flour and a heaped tbsp of organic all purpose flour. I put in 1 tsp of baking powder (didn’t read right) and no cornstarch as I didn’t have any. The waffles came out great! We love them so I’ll definitely make them again 🙂

    • Wow! It’s great to know that it came out well even with just a teaspoon of baking powder. Let me also try it the next time.

    • It is not a typo Justin. It is 1 tablespoon of baking powder. I have been using this recipe for almost 5 years now and it works fine each and every time. For your sake I double checked the Vegan Brunch book and it is 1 tablespoon of baking powder. You can also check it in Amazon.com, look up for this book and once you sign in you can search inside the book. You can try it with Google Book and check too. Look for Old Fashioned Chelsea Waffles.

  5. It was good with this recipe. The second time i made it I added 1/4 teaspoon of vanilla extract , and 1/4 teaspoon almond extract (Had to add more flour), it was amazing!

  6. These waffles are PERFECT!!!!!! No one could tell they were vegan! Delicious!! They are crisp on the outside and so fluffy on the inside! I had to add an extra half cup of flour, though, because the batter was much too runny for my waffle iron.

  7. […] it is usually vegan waffles, gluten-free waffles or eggless pancakes topped with strawberries/banana and walnuts and a protein […]

  8. I made these using the flour/corn meal combination and didn’t change a thing. They were delicious! I decided to try the same recipe for pancakes and since I had bought self rising flour by mistake, I left out the baking powder. They turned out wonderfully light and fluffy. Thanks for posting!

  9. These were awesome! A friend and I made them as a midnight snack and added some enjoy life chocolate chips to the batch. They turned out great just how a waffle should be. Nice and crisp on the outside and a great flavor to boot. Well done and thank you!

  10. If your waffles still stick after spraying the waffle maker, then spray directly onto the batter before closing the lid.

  11. My 6yo son is anaphylactic to egg and tree nuts and before his first reaction we made waffles all the time. We had missing them in our sunday morning routine 🙂 I found your website and made these this morning for my 3 children. Everyone Loved them!!! I didnt changed a thing and they turned our perfect. Fluffy and Yummy. My son was so excited to have waffles with no eggs!! thank you for your recipe! I will be trying more of your recipes this week.

  12. Good tasting and crispy, but they stuck to the waffle iron, even after oiling it (a problem we have not had with other recipes).

    • Maybe it needed some more time Elin. I make these waffles every Sunday. If I feel that the first batch was getting sticky, I give it extra time from the 2nd batch onwards and it comes out great.

  13. My daughter became allergic to eggs and I thought she would not love these waffles and would notice the difference…We loooved them, even more than the original egg waffles. I used the cornmeal suggested in the notes with less flour…delicious!!! Would not make the egg waffles again if I’d had this recipe.

  14. I made the recipe stated above because I did not read the notes until after I created the batter. I did however add about 1/2 teaspoon vanilla extract and about 2 TB of white sugar. I also sprinkled some cinnamon into the batter. They came out very well and my kids loved them. My son is allergic to eggs so these were perfect, and even my other son who originally wanted me to make him his own batch of waffles with eggs said that he liked them and that I didn’t need to make him more. I will make these again.

  15. Sooo Good! I followed the instructions exactly as written with one exception. I added 1/2 tsp of cinnamon. Excellent, thank you!

  16. I just made these waffles and they were divine! I made them with mild molasses (in place of maple syrup) and a teaspoon of real vanilla. Yummmm! Recipe made 9 waffles, I cooked them up and they are ready to be warmed up in toaster oven.

    • That’s great Romper. I too have a bottle of molasses and was wondering what to do with it apart from the usual gingerbread cookies. Maybe the next time I’ll try a gingerbread waffle using it.

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