The beauty of Vegan Belgian waffles is their versatility. Whether you’re a fan of the classic powdered sugar topping, fresh fruit, or maple syrup, these waffles are the perfect blank canvas – AND delicious all on their own.
Looking for more delicious vegan breakfast options? Try these recipes: Blueberry Banana Baked Oatmeal, super fluffy Vegan Banana Pancakes, or these easy Nut Free Pumpkin Flax Granola.
Why You’ll Love this Recipe
- Perfect texture – These waffles are perfect with their fluffy texture and golden, crispy edges.
- Fast and easy – Ready in under 30 minutes, you can whip up a batch anytime. This is a great recipe for when you need breakfast in a hurry!
- Simple ingredients – No fancy vegan ingredients are needed, just a few pantry staples.
Ingredients
- Flour – I use all-purpose flour, but you can swap up to half of the flour for whole wheat flour.
- Maple syrup – Pure maple syrup is always preferred, but flavored syrup will work as well
- Brown Sugar – Replace with more maple syrup if you prefer. Swap for white sugar* if that is all you have, just make sure to select a vegan version (see notes).
- Cinnamon – You can add more or less to your liking.
- Plant Milk – Any non-dairy milk works. Coconut milk or oat milk are my personal favorites for this recipe, but you can easily swap for soy milk or cashew milk. In a pinch, you can also use water in place of milk.
- Applesauce – this replaces some of the oil in this recipe, if you don’t have applesauce, use all oil or vice versa.
- Oil – Any oil with a neutral flavor will work – vegetable oil or avocado oil. If you don’t mind a slight added flavor, melted coconut oil is also a good option. You can also swap with melted vegan butter.
- Vanilla extract – You can use less or omit it entirely.
How to Make Vegan Belgian Waffles
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the full recipe card below!
Mix the Dry Ingredients. In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon and mix until combined.
Add the Wet Ingredients. Next, add the maple syrup, vanilla extract, applesauce, and oil. Mix again until combined. The batter will still be fairly dry.
Mix the Batter. Then, add the plant milk into the batter about ¼ cup at a time, mixing throughout until the right consistency is reached. The batter should be easily poured but not too liquidy.
Make the Waffles. Depending on your Belgian waffle maker, the next step would be to pour the batter into a pre-heated waffle maker. My waffle maker makes 4 medium-sized waffles at a time, and I usually get 6 waffles out of this recipe. So, for me, I am pouring 2/3 of the waffle batter into the waffle maker for the first round and the last 1/3 into just half of the waffle maker on the second round.
Allow the waffles to cook according to the settings on your waffle maker and that’s it! They are done when they are a rich golden brown color. Repeat until the remaining batter is used.
Remove the waffles once finished and serve with your favorite toppings. My favorites are maple syrup, plant-based whipped cream, and fresh berries. Get creative and enjoy!
How to Store
- Fridge – Store leftover waffles in a airtight container in the fridge.
- Freezer – These waffles store well in the freezer for up to 6 months.
More Tips
- Not Vegan? Replace the oil with melted butter at a 1:1 ratio or use regular milk instead of plant-based milk.
- Gluten-Free? Sub the all-purpose flour with a 1:1 gluten-free flour replacement.
- Mix up the flavors. Add chocolate chips, peanut butter chips, or fresh fruit into your batter before pouring into the waffle maker.
FAQ
Yes! You can swap the non-dairy milk for water in this recipe.
To replace the oil in this recipe, add equal parts applesauce, 1/2 mashed banana, or 1 flax egg (1 1/2 Tbsp ground flax + 3 Tbsp warm water).
If stored in an airtight container, this batter will last for 2 days in the fridge. This is a great option to cut down on prep time!
Vegan Belgian Waffles
Equipment
- Spatula
Ingredients
- 2 cups All-purpose flour
- 1 ¼ cup plant milk
- 3 tbsp maple syrup
- ⅓ cup applesauce
- 1 tbsp brown sugar
- 4 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 tbsp canola oil
- 2 tsp vanilla extract
Instructions
- Combine the flour, brown sugar, salt, baking powder, and cinnamon in a large mixing bowl.
- Add in the applesauce, oil, maple syrup, and vanilla extract. Stir to combine.
- Continue to mix while adding in the plant milk until the correct consistency is reached. The batter should be pourable but not too thick.
- Set your waffle maker to desired settings and pour the batter in portions. Portion size will depend on your specific waffle maker.
- Once finished, carefully remove the waffles from the waffle maker.
- Top with your favorite toppings, serve, and enjoy!
Notes
- Not Vegan? Replace the oil with butter at a 1:1 ratio or use regular milk.
- Mix up the flavors. Add chocolate chips or fresh fruit into your batter before pouring into the waffle maker.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on January 15, 2025
Another great breakfast option! Love having vegan versions!
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