Vegan Belgian Waffles Recipe | Light, Crispy, and Completely Dairy-Free

Thick, fluffy, and golden-crisp—Vegan Belgian Waffles are a breakfast classic turned plant-based perfection. These waffles are every bit as indulgent as the original, minus the eggs and dairy. With a fluffy interior, slightly crunchy exterior, and just a hint of sweetness, they’re perfect for piling high with fruit, syrup, or whipped coconut cream. Whether you’re vegan or just out of eggs, this recipe will never let you down.

Why You’ll Love These Waffles

These aren’t your average waffles. They’re Belgian-style, which means deeper pockets, more fluff, and crispier edges.

Here’s why they’re a total win:

• Egg-free, dairy-free, and still amazing
• Crispy outside, soft and fluffy inside
• Easy to customize with add-ins
• Perfect for freezing and toasting later
• Great for breakfast, brunch, or even dessert

Trust us—no one will guess these are vegan.

What You’ll Need

Just a few pantry staples come together to make waffle magic.

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1¾ cups plant-based milk (almond, soy, oat, etc.)
• ¼ cup melted coconut oil or vegetable oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon vanilla extract

Optional Add-ins

• Mini vegan chocolate chips
• Blueberries or raspberries
• Chopped nuts or cinnamon
• A pinch of turmeric for golden color

Apple cider vinegar + baking powder = your egg-free fluff hack!

How to Make Vegan Belgian Waffles

Super simple. No fancy steps. Just mix, pour, and crisp to perfection.

Step 1: Preheat Your Waffle Iron

• Get your waffle maker nice and hot
• Lightly grease with oil or spray to prevent sticking

Preheating is key to getting that golden, crispy crust.

Step 2: Mix the Batter

• In a large bowl, whisk together dry ingredients
• In a separate bowl, mix milk, vinegar, oil, and vanilla
• Pour wet ingredients into dry and stir until just combined
• Let the batter sit for 5–10 minutes to activate the baking powder

Batter will be thick but pourable. Don’t overmix!

Step 3: Cook the Waffles

• Pour batter into the center of the waffle iron (don’t overfill!)
• Close the lid and cook for 4–6 minutes, depending on your iron
• Waffles are done when golden and crispy on the edges

Every waffle iron is a little different—check for doneness by color and crispness.

Step 4: Serve Hot

• Serve immediately with your favorite toppings
• Or keep warm in a 200°F oven until ready to serve

And yes, they’re freezer-friendly too!

Tips for the Best Vegan Waffles

Make your waffles waffle-shop-worthy with these simple tips:

• Let the batter rest—it helps create fluff
• Don’t open the waffle iron early—it can split the waffle
• Add a bit of cornstarch to the dry mix for extra crispness
• Use full-fat plant milk (like oat or soy) for richer waffles
• Lightly oil your waffle iron every few batches

And always make extra—you’ll want leftovers.

Topping Ideas for Any Mood

You can go classic or creative. These waffles can handle both.

Sweet Favorites

• Maple syrup + vegan butter
• Fresh berries + coconut whip
• Peanut butter + banana slices
• Chocolate drizzle + powdered sugar
• Vegan yogurt + granola

Savory Style

• Avocado + chili flakes + lemon
• Vegan cheese + chives + tofu scramble
• Hot sauce + sautéed mushrooms

Make it brunchy. Make it dessert-y. Just make it delicious.

Make-Ahead & Freezer Tips

Got leftovers or want to meal prep? You’re in luck.

To Store

• Keep cooked waffles in an airtight container in the fridge for up to 3 days
• Reheat in the toaster or oven for best crispiness

To Freeze

• Let waffles cool completely
• Freeze flat on a tray, then transfer to a bag
• Toast from frozen or bake at 350°F for 8–10 minutes

Perfect for busy mornings or lazy Sundays.

Flavor Variations to Try

Want to keep it fresh every time? Here’s how to remix the batter:

• Pumpkin Spice: Add pumpkin puree + cinnamon/nutmeg
• Chocolate: Add cocoa powder + chocolate chips
• Coconut: Swap milk for coconut milk + add shredded coconut
• Citrus: Add lemon zest and a lemon glaze on top
• Espresso: Stir in instant coffee + drizzle with chocolate

One recipe, so many waffles.

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FAQs

1. Can I use whole wheat flour instead of all-purpose?

Yes, but expect a slightly denser waffle. For a fluffier texture, try using half whole wheat and half all-purpose. You may also need to add a few extra tablespoons of milk to loosen the batter, as whole wheat absorbs more liquid. It adds a lovely nutty flavor!

2. What if I don’t have apple cider vinegar?

No worries—use lemon juice or white vinegar instead. The acid helps activate the baking powder, giving your waffles that lift and lightness you want. It also balances the flavor and gives the batter a slight buttermilk taste, which is a total win in waffles.

3. Can I make the batter ahead of time?

It’s best to cook the waffles fresh, but you can mix the dry and wet ingredients separately the night before. Combine just before cooking. Once baking powder is activated by liquid, the rising power starts to fade—so for best fluff, don’t let the full batter sit overnight.

4. How do I keep the waffles crispy after cooking?

Place them on a wire rack in a warm oven (around 200°F) until ready to serve. Don’t stack them—it makes them steam and go soft. Reheating in a toaster or oven brings back crispiness if they cool down or soften in storage.

5. Can I make these gluten-free?

Yes! Use a gluten-free 1:1 flour blend. Make sure it includes xanthan gum for structure. The texture may be slightly different, but still tasty. Let the batter rest for 10–15 minutes before cooking to help the flour hydrate and the waffles firm up.

6. Can I use almond flour or oat flour?

These flours are trickier in waffle recipes. Almond flour alone won’t give structure, and oat flour can make them too soft. If you want to try it, use a blend: 1 cup all-purpose + 1 cup oat flour or almond flour. Add 1–2 tablespoons of cornstarch for crispiness.

7. Can I use a regular waffle iron instead of Belgian?

Definitely! You’ll just get thinner waffles with smaller pockets. The texture and flavor will still be great. You might need to reduce the cooking time slightly—check them around the 3–4 minute mark to avoid overcooking.

8. What’s the best oil for vegan waffles?

Neutral oils like coconut oil, canola, or light olive oil work great. Melted vegan butter is also delicious. Coconut oil adds a subtle sweetness and richness—perfect for waffles. If you want oil-free, you can try applesauce, but the waffles may be softer.

9. Can I make this recipe sugar-free?

Yes! Just leave out the sugar or replace it with a sugar-free sweetener like stevia, monk fruit, or maple-flavored syrup. The waffles will be less golden and a bit more savory, but still tasty—especially with sweet toppings like fruit or syrup.

10. Can I make savory vegan waffles with this recipe?

Absolutely! Just skip the sugar and vanilla, and mix in herbs, spices, or nutritional yeast. Think garlic powder, chives, vegan cheese, or smoked paprika. Serve with avocado, roasted veggies, or even vegan sausage. It’s a full-on savory brunch dream.