Vegan Breakfast Waffles
30 min
Breakfast
One-bowl / one-pot
Freezer-friendly
waffles
Total
30 minPrep
10 minCook
20 minContains
gluten
Swap out
soy
Free from
peanut
tree nut
sesame
Ingredients
-
1½ cups (360 mL)unsweetened soy milk†
-
-
2 cups (252 g)whole wheat flour
-
⅓ cup (80 mL)unsweetened applesauce
-
2 tsp (7 g)baking powder
-
1 tsp (3 g)ground cinnamon
-
½ tspsalt
Optional toppings
-
any nut butter of choice
-
fresh mixed berries
-
powdered sugar
-
unsweetened coconut yogurt
Directions
- To a large bowl, add the milk and vinegar, mix, and let this rest for 5 minutes. The milk will start to slightly curdle, and this is normal.
- Heat the waffle maker. Then, returning to the bowl, add the flour, applesauce, baking powder, cinnamon, vanilla, and salt, then mix until just combined.
- Brush the waffle pan with some oil. Add a few spoonfuls of the waffle batter until the element is filled near to the top. Gently close the lid, and let it cook for 4 - 5 minutes, or until golden. Repeat this with the remaining batter.
- Add desired toppings to your waffles, and enjoy!
Notes
- †We recommend using either soy or pea milk for this recipe, as the high protein content of these milks are what allows the milk to curdle to create vegan buttermilk. We can't guarantee other plant-based milk will be successful.
Storage
- Best if enjoyed immediately.
- The waffles can be stored separately from the toppings in an airtight container in the fridge for up to 2 days.
- Batch make and store these waffles in the freezer for up to 2 months. Simply pop in the toaster or oven to reheat and serve for a speedy breakfast.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 52%
• whole wheat flour
Proteins 39%
• unsweetened soy milk
Fruits & Veggies 9%
• unsweetened applesauce
Calcium
• unsweetened soy milk
Fat
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Hello from France, i tried your waffle recipe, it's delicious ! we make waffles with my companion once a week on sunday morning, we don't have applesauce all time at home so, we use instead in the same proportion a smashed banana (like a purée),also for the flour we don't have whole wheat at home so we use home made oat ground flour ( 100g) + 32g of regular flour, the mix is incredible satisfying. Thanks you and all the PUL team for your amazing work
Since I didn't have pea or soy milk I tried using unsweetened almond milk and the flavor is still there and it taste delicious, although the waffle itself isn't very soft in the mouth. I still recommend using almond milk too, if you don't have pea or soy milk!
Hi!! I made these for breakfast this morning, and they are delicious!! This morning I was thinking, and I just wanted something healthy and yummy so I went on your website and found these waffles!! soooo good :)
What started as a simple search for a recommended waffle iron led me to this recipe. I bought the iron and made these delicious and hearty waffles this morning with bananas and maple syrup. The leftovers will be great for tomorrow and the day after.
My family and I are loving this recipe!! They always turn out perfectly - fluffy on the inside and crispy on the outside. Although I always double the recipe, they’re all gone after a few days. Also love that you can freeze them. Even defrosted (in the toaster) they taste as good as the freshly made ones (or even better/crispier). Would recommend 100%. And you can get really creative with the toppings. I like to top them with soy yoghurt, a bit of dark chocolate and dried raspberries or fresh fruit. Thanks so much for the effort you put into your website and your recipes! I already tried a lot of them and they always worked out so well.
I swapped the wholewheat flour for gluten free oat flour at the weekend and they turned out incredibly! So light and delicious and not dense at all! My top tip for using oat flour so the mix is thick enough, is to allow it to sit first (I left it for a few hours) for the oats to absorb some of the liquid. I can't wait to use this adaption again! 🙌🏻
Yes to the freezable breakfast options! Delicious way to enjoy waffles with whole food ingredients.
Measurements are perfect and the waffles are delicious! My non-vegan family was clueless and thought they were scrumptious!!! Thank you for all your tasty and healthy recipes!!!
I made
These for my family and they are
Phenomenal!
We used a round waffle maker and they still came out perfectly. I caramelized bananas in maples syrup and topped with pecans, oh so tasty. Thanks for the yummy idea.
Loved them. So nice and fluffy 😍
These are so yum! I made half the batch to try this morning but made some extra to hopefully freeze (if they aren't gone before the evening ;) ) I made these with white spelt flour and a little bit of oil in the dough so I didn't need to oil the waffle iron. They are just like you remember them from the non-vegan times. For sure a staple!
This is the first PUL recipe I'm disappointed about. I was surprised to read that only whole wheat flour is used but thought you've probably tested it beforehand. I used the exact portions but unfortunately the waffles were a disaster: no matter how long I kept them in the waffle maker or which temperature setting I used - the waffles were too soft and "not done" inside, even when the outside had turned golden. I had planned to make a big batch to freeze some of it and had to stop and throw it away. Any chance this recipe could be improved by mixing the whole grain flour with a different kind of flour?
What could I have done wrong?
I feel bad about leaving a bad review here because there are other recipes I really love (e.g. the Vietnamese Sandwich). However I would like to spare others the experience of wasting food.
Maybe you can help me find the mistake or adapt the recipe.
Love your videos and creative recipes though!
For some reason, my waffles turned out extremely dense and chewy. It has put me off waffles entirely.
Omg, such a good recipe!
I love that I can modify depending on the things I got home, and the waffles taste amazing either way.
Thank you PUL team!
I loved this recipe! They made a total of 7 waffles, and my (non-vegan) guests loved them as well :)! I normally don't eat processed sugar, but I added 2-3 tbsp and opted for 50/50 all-purpose and whole wheat flour because I was concerned they would turn out tasting "too healthy" for my guests, haha. Next time i'll make the original recipe for myself for breakfast and I'm already excited!
Those that were 5min. in the waffle maker were very crispy, and those that i baked for 4min. were perfect for my taste.
I'm so thankful for your recipes, PUL! They never disappoint!
Soooooo delicious
Could I swap the whole wheat flour for almond or oat? Thanks :)
I just got my first ever waffle maker, and whereas would I turn for a vegan waffle recipe to try? Once again, I love the scaling feature - it’s a real bonus for us singles (who want two waffles)!
Hi guys,
Can you also make this in an oven?
I have to molds but no wafle maker.
Let me know, I'm dying to try these.
Thanks!
These were great, my favorite waffle recipe so far. They turned out a bit to crispy but thats my own human error, I used water instead of soy milk, definitely doing these again.
these waffles were soooo dreamy and delicious! i actually made pancakes instead of waffles but they turned out just as great. i opted for a mix of oat + spelt flour. the batter was a tad too runny so i added some puffed amaranth and oat bran. incredible how easily adaptable everything was and still turned out fluffy and golden 💛
I just made them for the first time and they turned out amazing! I'll definitely return to this recipe many, many times in the future, thank you for sharing 💙
Made these last weekend with my boyfriend and they were delicious! We were about to give away our waffle iron but now that we found this recipe I think we’ll be using it a lot more. 😊
Made these as pancakes, turned out really delicious. Definitely going to make more of these. Thank you for the recipe^^.
They are so yummy! I made them with gluten-free flour :) What I love about them is that they get really crispy but still fluffy, and they don't stick to the waffle iron!
I make these very often, about once a week I make the batter and then throughout the week I bake the waffles for breakfast. I have a lot of food intolerances, but I can eat these waffles without any problem & they’re really good!
Pretty good waffles, kids enjoyed them with syrup and strawberries. I had to sub AP flour, cane sugar and oatmilk because that's what I had on hand. Overall, simple to make and tasty.
I love the mild apple-y flavor of these waffles! I don't think I'll be needing eggs for waffles again
I swear, this is the best waffle recipe I’ve ever tried! ❤️ I highly recommend it
This is one of my go-to recipes for a healthy and delicious breakfast! I always make them into pancakes since I do not have a waffle maker and they turn out superb.
Hi, would I need to reduce the amount of liquid if I use regular all purpose flour instead of whole wheat?
Indeed, love this recipe! Is there a reason to add the vinager or can i leave it?
This recipe is amazing!! I hadn't made waffles in so long and this is my first vegan waffles recipe, I don't think I'll try another one because I loved them
These are hands down the best waffles ever and so easy to prepare. We enjoy them whenever there is enough time for a long breakfast to really indulge! Thank you for all the tasty recipes.
This is the best recipe so far 😍 these are so tasty and easy to make, highly recommend!