Gluten Free Vegan Waffles

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These fluffy gluten free vegan waffles are crispy on the outside, soft on the inside, and taste just like traditional waffles. I make them in just 35 minutes with just three main ingredients, gluten free flour, plant milk, and melted vegan butter, and this easy recipe comes together quickly, perfect for my whole family.

Gluten free recipes can sometimes fall flat on flavor and texture, but not my vegan gluten free waffles. This homemade waffle recipe rivals any Belgian style waffle, and I love using it as a base to add as many toppings as I want. It makes a great breakfast just like my vegan protein waffles or nutella waffles, giving the same fluffy and crispy satisfaction every time.

I make these into super healthy vegan waffles by adding fruits and nuts. Alternatively, I can turn them into a decadent treat by adding sweet toppings like chocolate and whipped cream. This is so easy to make, so I can enjoy them any day of the week, but they’re especially great on a slow Saturday morning. If you like this recipe, you might also enjoy my green waffles recipe or my gluten-free vegan coconut flour pancakes.

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🥘 Ingredients

My healthy vegan waffle recipe is so easy to make and requires only 7 ingredients! Here’s what you need:

Unsweetened Soy Milk: I like using soy milk to blend all the ingredients together. It’s creamy and slightly thicker than other plant-based milks, which makes it a great substitute for cow’s milk. Sometimes I go with other unsweetened, unflavored options like coconut, almond, or oat milk for these dairy-free waffles.

Apple Cider Vinegar: I add a splash of apple cider vinegar in these vegan gluten-free waffles to help activate the baking powder. 

Baking Powder: I rely on baking powder to help my waffles rise and ensure they don’t turn out flat.

Gluten Free Flour: I make the batter with a gluten-free all-purpose flour blend that already has xanthan gum. I’ve found that any blend with xanthan gum gives great results.

Coconut Sugar: I like to sweeten the batter with coconut sugar because it’s a better-for-you alternative to white sugar. When I want a different flavor, I go for cane or brown sugar instead.

Vanilla Extract: I pour in a little vanilla extract to add warmth and bring all the flavors together.

Vegan Butter: I melt vegan butter into the mix as my dairy-free replacement for regular butter, and it gives the waffles that same rich, buttery taste I love.

🔪 How To Make

I follow these simple instructions, step by step, to make the best and easiest gluten-free waffles.

Prep: I combine the soy milk and vinegar in a large mixing bowl, stir, and set it aside. I also preheat the waffle maker according to the manufacturer’s instructions.

Combine Dry Ingredients: I whisk together the flour, baking powder, and coconut sugar in a large bowl.

Combine Wet Ingredients: In a separate small bowl, I whisk together the milk mixture, vanilla extract, and melted vegan butter.

Combine All Ingredients: I pour the wet ingredients into the dry ingredients and mix them to form a batter.

Grease Waffle Iron, Add Batter: If I’m not using a nonstick waffle iron, I spray it with oil or nonstick spray. I scoop about ¼ cup of batter, depending on the size of the waffle iron, and pour it into the center.

Cook: I close the lid and cook the waffles according to the manufacturer’s instructions.

Remove Waffle and Serve: I gently remove the waffles when they’re cooked and repeat with the remaining batter. This recipe makes 12 mini waffles or 6 large waffles. I like to serve these gluten-free, dairy-free waffles with my favorite toppings, such as whipped coconut cream, fresh berries, maple syrup, crushed nuts, or vegan chocolate syrup.

📖 Variations

I love customizing my gluten-free vegan waffles to suit my tastes, and these are a few of my favorite variations to try.

Chocolate Chips: I make these vegan and gluten-free waffles more indulgent by adding vegan chocolate chips to the batter before cooking. I also like to drizzle some chocolate sauce on top afterward.

Add Blueberry: I add 1/2 cup of fresh blueberries to my batter before cooking. I also like to top the waffles with additional fresh blueberries before serving.

Cinnamon Spice: I stir 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg into the batter before cooking it. These healthy gluten-free waffles instantly feel like fall. I also like to top them with stewed apples for an apple pie inspired experience.

🍽 Serving Suggestions

I like to top my gluten-free, egg-free waffles with whatever I’m in the mood for. The possibilities are endless. Here are some of my favorite combinations:

Fresh Fruit: I like to top my crispy vegan waffles with fresh fruit such as strawberries, ripe bananas, or tropical fruits. I can make them even more special by adding my pear compote or my apple curd. It also excites me to serve this with my breakfast fruit salad.

Creamy Toppings: I like to try a dollop of whipped cream, white chocolate hazelnut spread, or vegan nutella. For a sweet treat, I sometimes serve these delicious waffles with vanilla ice cream, matcha ice cream or chocolate banana ice cream.

Syrup Toppings: If I want to try something other than classic maple syrup, I serve my hot waffles with vegan honey or strawberry simple syrup. I also like to try them with blackberry simple syrup for a fruity twist.

🧊 Storage Directions

Waffle Batter (Uncooked): The batter for my gluten-free, eggless waffles lasts just as long, if not longer, than regular waffle batter. I keep my vegan waffle batter in the fridge in an airtight container, and it stays good for up to two days.

To Store Cooked Waffles In The Fridge: I let any leftover waffles cool completely. My cooked vegan waffles can be stored in an airtight container in the fridge for three to five days. When I want to enjoy them again, I reheat them in the microwave, toaster oven, or regular oven at 200 degrees until they’re warmed through.

To Freeze Cooked Waffles: I let my waffles cool, then transfer them to a freezer-safe container or a zip-top bag. They keep well in the freezer for up to two to three months. When I’m ready to enjoy them, I can reheat them directly from frozen in the toaster oven or a regular oven.

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