Vegan Waffles

So proud of my daughter! She was able to look up the recipe and make the waffles herself! 


This a pretty good vegan waffle recipe! I make it for my girls all the time.

I make the batter, and then pour it into my waffle maker and cook for 2.33 minutes. (cooking time might differ depending on your waffle maker)

My husband updated this waffle recipe, tripled the sugar, doubled the cinnamon, used vanilla soy milk, added 1 teaspoon of vanilla extract.





Vegan Waffles (~from godairyfree.com, by Alisa Fleming)



  • 1 Cup Whole Wheat Pastry Flour (can sub all-purpose flour for all or part of the flour if desired, but they won’t be whole wheat then!)
  • 1 Tablespoon Baking Powder (Note: I made these pancakes at high altitude (6500ft), where everything gets a little extra “lift.” If you are at 3000 ft to sea level, I recommend increasing the baking powder to 1-1/2 Tablespoons. Yes, it may seem like a bit, but it helps to replace the lift that usually comes from eggs!)
  • ½ Teaspoon Ground Cinnamon
  • ⅛ Teaspoon Salt
  • 1 Tablespoon Sweetener (I used Palm Sugar, but you can use Sucanat, Brown Sugar, Maple Syrup, etc.)
  • 1 to 1-1/4 Cups Milk Alternative, room temperature if using coconut oil (I used Unsweetened Coconut Milk Beverage)
  • 1-1/2 Tablespoons Oil (I used melted coconut oil, but extra-light olive oil, grapeseed oil, or your favorite baking oil will do)

    • Instructions
    1. In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt, and set aside.
    2. In a measuring cup, combine the sweetener, 1 cup of the milk alternative, and the oil. Whisk in the reserved flour mixture.
    3. If the batter is too thick or becomes too thick as it sits, add up to ¼ cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and ¼ cups for the pancakes, but you may not need that much). Keep in mind that egg-free pancake batter works better when it is a little thicker than egg-containing pancake batter.
    4. Prepare your skillet with some cooking spray, and preheat it over medium heat.
    5. Pour the batter into the skillet to create your desired size of pancakes (I make dollar-sized ones because I am so bad at flipping the bigger ones!). Cook over medium heat, reduce heat to medium-low if the skillet gets too hot (I have this problem with our electric stove).
    6. The pancakes will bubble as soon as the batter hits the pan, ignore those bubbles. The batter will smooth out after 30 seconds. Wait until you see bubbles break at the surface again, then flip. Cook for about about 1 minute on the other side. Remove from the pan, and pour in the next batch of batter.
    7. Repeat until all the batter is used up, and you have a few plates of scrumptious pancakes!
    8. Top as desired (see my notes below for suggestions).

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