This basic, easy neutral vegan waffle recipe remains one of the most popular on this site. Because they work well with a variety of toppings, they’re a good option if you’re hosting your first waffle party or other event where you have a waffle bar set up.
Of course, they’re still fine with just a drizzle of real maple syrup and a dollop of coconut cream. Coconut cream with a few drops of vanilla mixed in…yeeeeahhhh! Or some fresh fruit as shown in the photo.
The recipe incorporates whole wheat flour for its additional nutrition and texture, alongside all-purpose flour to make the waffles a bit lighter. One of the tricks with waffles using all wheat flour is to mix the batter enough to get out the dry clumps, but to leave it just a little bit lumpy so they don’t end up “cardboardy.”
If you or a loved one doesn’t consume wheat, or you want to try something with slightly crispier outsides, check out the Naked Gluten-Free Vegan Waffles.
If you’re new to baking vegan waffles, or even moderately experienced, see the vegan waffle baking tips.
I wish you and your taste buds many wonderful adventures.
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2¼ cups soymilk
- ¼ cup canola oil
- 3 tablespoons brown sugar
- Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Mix the soymilk, canola oil, and brown sugar in a medium bowl.
- Pour the soymilk mixture into the flour mixture and stir just until blended.
- Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle.
Do you want to explore other grains or textures, experience the unique crusts of yeasted waffles, savor treats that taste like pizza or chocolate cake, or blow your friends and family away with what’s possible without eggs and dairy? Check out the recipe index. Go, do it now.