Vegan Flax Seed Belgian Waffles: Crispy, Fluffy, and Delicious

My husband and I have always been homemade waffle people. Starting with one of the first batches that I ever made, a sourdough-style recipe from King Arthur Flour, we fell in love.

Top-down view of a round vegetarian flax seed Belgian waffle with almond milk, maple syrup, and powdered sugar.

Unfortunately my sourdough starter has fallen by the wayside lately, so I’ve had to come up with other recipes to satisfy us. That’s okay, because these are much easier to make, don’t require a starter, and only take 10 minutes to throw together!

Top-down view of a sifter full of powdered sugar sitting on a maple cutting board.

My mother recently gave us a Belgian waffle maker, the kind that flips over to cook. I was pretty nervous to try it, I must admit. We had always made the thinner kind before, and I was a bit worried that the batter wouldn’t rise up to fill the upper nooks and crannies.

But it worked! We soon discovered that’s actually what the flippy feature is for!

A side view of flax seed Belgian waffles with a sifter full of white powdered sugar.

These waffles have really good flavor. The first time we made them, I think I ate my fill just nibbling at the cooked ones in the kitchen before we even sat down to eat. They’re so good on their own, you don’t really need much syrup to make them tasty.

A hand pouring maple syrup from a white measuring cup over a stack of vegan flax seed Belgian waffles.

But, when you do top them with a bit of butter or vegan margarine, drown them in real maple syrup to fill in all of those little squares, and sprinkle the top with powdered sugar, they become downright irresistible.

They’re also delicious with fresh berries sprinkled on top, a scoop of homemade vegan ice cream, or maybe a dollop of coconut whipped cream.

Hands using a sifter to spread powdered sugar over the top of flax seed Belgian waffles.

And these aren’t just for vegans; I guarantee your friends and family who do consume dairy and eggs will find nothing to complain about with the taste or texture. They’re light and fluffy on the inside and crispy on the outside, made with almond milk and with a slight nutty taste thanks to the ground flax seed.

Plus, this awesome vegan egg replacement adds healthy omega-3s that you wouldn’t find in regular waffles. Just make sure you use seed that is ground rather than the whole version to make your flax egg. Since seeds can spoil quickly, I like to buy a big bag and store it in the freezer, scooping out a tablespoon or two at a time when I ned to add it to a recipe.

You’ll also notice that there’s a little bit of apple cider vinegar in this recipe. Mixed with the almond milk and allowed to sit for about 5 minutes, this serves as a buttermilk replacement. Adding an acid like apple cider vinegar to your batter will react with the baking soda, creating a fluffier finished product.

Closeup oblique view of a stack of crispy golden brown vegan flax seed Belgian waffles on a blue and white ceramic plate.

According to our calculations, one batch makes about 5 Belgian waffles and feeds 2-3 people. If you don’t eat as much as we do, then you could get away with feeding one batch to 4 people.

Top-down view of a stack of vegan Belgian waffles on a bamboo cutting board. A cup of coffee sits to the upper left of the frame.

Or just make two batches, throw the extras in the freezer, and have tasty pre-made breakfasts ready for the next week! Heat them up in the toaster before serving, and they’ll be delicious. This is what I usually do – there can never be too many waffles around here.

Ever.

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Top down view of a stack of vegan Belgian waffles on a bamboo cutting board. A cup of coffee sits to the upper left.

Crispy Vegan Belgian Waffles


  • Author: Raquel Smith
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 5 waffles
  • Category: Breakfast

Description

This vegan Belgian waffle recipe is full of healthy and tasty ground flax seeds and whole grain flour! So good right off the iron, and even better topped with maple syrup and powdered sugar.


Ingredients

  • 2 Tbsp ground flax seed
  • 5 Tbsp water
  • 1 1/2 cups almond milk
  • 1 Tbsp apple cider vinegar
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp vegan granulated sugar or coconut sugar
  • 5 Tbsp vegan margarine (I used Earth Balance)
  • 2 tsp pure vanilla extract

Instructions

  1. Preheat your waffle iron.
  2. Combine the flax seed and water in a small bowl to make a flax egg. Set aside.
  3. Combine the almond milk and apple cider vinegar in a measuring cup, and set aside.
  4. Add the flours, baking powder, salt, and sugar to a medium bowl and mix well.
  5. Melt the margarine in the microwave in a heatproof medium-sized bowl. Slowly add the almond milk mixture to the butter, whisking vigorously while you pour it in. Add the flax mixture and the vanilla, and mix well. Add the flour mixture to the butter mixture and mix well, until few lumps remain (but don’t go too crazy).
  6. Cook the waffles according to your waffle maker’s instructions.*
  7. Eat right away, or let cool on a wire rack and freeze in an airtight zip-top bag for future enjoyment!

Notes

My waffle maker uses a heaping 1/2 cup of batter per waffle. I try to spread the batter all over the iron to get the best shape.

My iron will often indicate that the waffles are done well before they are actually ready. These take about 4 1/2 minutes each to cook with my iron on medium-high. I suggest figuring out how long your iron takes and set a timer so you will know when to check it.

For even more vegan egg replacement options, check out our informative post on egg-free baking. And if you’re interested in trying your hand at growing your own flax at home, our friends at Gardener’s Path can help you to get started.

What about you? How do you like your waffles? Be sure to let us know in comments below and please rate this recipe!


Don’t forget to Pin It!

A collage of photos showing different views of a vegan Belgian waffle made with flax seed instead of eggs.

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Raquel Smith on May 30th, 2014. Last updated: May 22, 2018 at 20:20 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).

41 thoughts on “Vegan Flax Seed Belgian Waffles: Crispy, Fluffy, and Delicious

  1. Raquel, these waffles look so good! I should try this recipe, looks yummy. Great job styling all the shots. Very nice composition!

  2. Okay, so these look amazing and now I’m craving waffles.

    I was wondering what kind of waffle maker you use? I noticed you’re big in to cast iron and I actually bought a cast iron waffle maker but it’s such a pain to warm up. Have you found one that works well or is yours a traditional non-stick?

    • Hey Sarah! I don’t have a cast iron one, though I think it’s really rad that you do! We have this Waring Pro one, and we’ve been pretty happy with it so far. But I’d love to get a cast iron one some day! As far as the heating issue with yours goes, how are you heating it up? Because cast iron distributes heat so well I’d assume that if you just place it over a burner for 4-5 minutes prior to using it that it would heat up just fine. You may have to flip it over halfway through just to make sure both sides are evenly hot.

  3. I made these for breakfast this morning and they turned out perfect! I had been on the hunt for a good vegan waffle recipe and this one will definitely be a keeper! The vanilla flavor was mouth watering and I loved how they had flax seed in them because it makes them seem a little healthier than normal waffles. I have a quick question for you Raquel: Why did you use whole wheat pastry flour? I used it and they turned out great but I had never heard of it before. Thanks!

    • Hey Carlie, thanks so much for reviewing the waffles! I really love hearing from those who make my recipes. I’m so glad it worked well for you! I use whole wheat pastry flour because it has all the nutrition of whole wheat flour, but has a finer texture. Some WW good can turn out grainy when you use regular WW, so the WWPF helps keep them soft!

  4. I just tried to make this recipe and failed miserably. My waffles stuck to both sides of the waffle maker and tore apart into (delicious) sorta crispy waffle pieces. It’s almost like they were TOO fluffy. I definitely oiled each side well enough. Any ideas?

    • Oh no! Sorry about that, Leslie. That usually happens if the waffle isn’t quite cooked through yet. I’ve found that the beepers on the waffle makers aren’t very accurate, so just wait until it pretty much stops steaming, then open it gently. Depending on how non-stick your waffle maker is, you might need to coax it off the top with a fork just at the very front while opening it. Does that make sense?? Kind of difficult to describe!

      • Glad these turned out well as pancakes, Hanina! If you want to try them as waffles again, be sure to cook them long enough so they don’t separate in the iron. 🙂

  5. These waffles are AMAZING! I didn’t follow the recipe to the tee — I was in a scramble so I used the only whole wheat flour I had on hand but I was very pleased with the flavor and crispy texture. Thank you for sharing!

  6. Hello from Hamburg!
    Since discovering this recipe these are the only waffles I make!
    Yesterday I added blueberries – wonderful!
    Thank you for the recipe!
    (and you can see photos on my IG, I tagged you but I am not sure you have seen it: #Vegan_Dorian_Gray)

    X

  7. I made these today, and the flavor and consistency was good, for a vegan waffle. They took about twice as long in the griddle as my usual non-vegan yeast recipe, and even then were quite pale – so be patient. Also, the recipe only seems to make 4 medium-sized Belgian waffles, and we usually eat 2 or 3 each, so multiply appropriately.

      • Nice and I will make again. I added 2 T cornmeal. Used balsamic vinegar and soy milk as subs. They were dark due to balsamic v and maybe I should have cooked longer for crispiness. Ate with blackcurrant compote and Earth butter!

  8. These are as delicious as you promise and more. I don’t even have a flipping waffle maker, and they still rise perfectly. They are crispy on the outside and fluffy on the inside and full of flavor. I tripled the recipe for my son’s birthday party, along with a vegan French toast recipe I found. Our guests thought I had it catered in. They certainly didn’t have any complaints about it being vegan. Nothing but compliments! Thank you!!

  9. So good, all other vegan crispy waffle recipes are not crispy once I put the butter and syrup, but these stayed crispy very well!!! I think these are the best waffles I have ever had

  10. Hi,

    I’m so excited to try this recipe tomorrow, I have just one question: if you make the dough for the waffles, do you think it would be okay to travel with it for about 2hours? Because I have to take it to my mom’s house for her party, but I have to make the dough at home. And since I’m going by train, I’m wondering if that would be okay, or if the dough would be totally ruined?
    I live in Belgium so the weather’s just about 4°C (39.2°F) right now so maybe that helps to take the dough outside?

  11. Are you god? This is very amazing. haha. I came to New Zealand for an exchange from Japan and my homestay family asked me to cook a Japanese dessert breakfast. (Japanese normally eat bread these days, we like sweet foods) They were all vegan so I made waffles and pancakes out of this recipe. I basically changed a lot of the recipe as I couldn’t find all the ingredients.
    I added lots of berries and green tea to the mixture which made a swirl/marble pattern and mixed soy cream and cocoa mix for the topping. They loved it very much. I’m going to make this for my relatives and friends especially my mother when I go back. Thank you 🙂

  12. I felt like i was taking a gamble making this recipe based on the comments but im so glad i did! These waffles turned out great. I loved them and so did my sweetie

    my only kvetch is that the ingredients aren’t listed in order of use. It slowed down the cooking and was really annoying because at every step required me to double check as opposed to easily scan. would so appreciate fixing this for the next time i make these

  13. I make these waffles almost every Sunday, so about time I leave a review! They are just awesome. I have used coconut oil instead of earth balance when we were out and a mixture of all spelt and spelt/AP flour blend a few times. All successful! They are a huge hit with my family and have made our Sunday waffles a tradition. We serve with warm maple syrup and a bowlful of mixed berries! Thanks for this great recipe!

  14. This made my allergic daughter so happy! She is allergic to dairy and egg. Used Bob’s Red Mill egg replacement and ground fresh soft white flour. Used 2/3 ground flour and 1/3 all purpose. These came out so well that even the non-vegan types would enjoy them! They are not quite as sweet as a traditional recipe, so if that is important to you then add more sugar. Took the time to hand-write the recipe into my daughter’s recipe journal, and very few recipes make it into that! Thank you so much for posting!!

  15. This is my family’s go-to recipe for waffles. We’ve made it several times. However today I realized that in the post you mention ACV reacting with baking soda, and in the actual recipe you call for baking powder. I believe in the last I’ve just followed the recipe and they’ve turned out good. Now I’m wondering if they’ll be even better with soda.

    • Great question, MJ. It would have been more accurate if the article had described the reaction with sodium bicarbonate, which is the reactive base ingredient in both baking soda and powder. Powder actually contains two acids already that react with the sodium bicarb under different conditions (wetness and heat). Swapping it out for baking soda instead would still work (thanks to the addition of the ACV) but we suspect that the proportions would be off, and the resulting waffles might not actually be as fluffy. If you do decide to give it a try, let us know how they turn out!

  16. Hands down, best vegan flax seed waffle recipe I’ve ever come across!!! I was skeptical at first with using apple cider vinegar and being able to taste it a little in the batter. But it totally cooks off and you end up with these amazing fluffy and CRISPY waffles!

  17. This came out perfect… except the taste. I had to make quite a few subs (AP flour with corn starch for the pastry flour, and baking soda with lemon juice for the baking powder). So, they came out perfect and fluffy but had a weird chemical taste inside. I was using a new waffle maker (presto flip ceramic). Then I researched baking powder substitutions more and realized I put 4x the amount of baking soda for the sub. *cry* Will have to start over. But love this recipe!! Do you think I could add hulled hemp to the batter for a lil’ protein?

    • Oh no, sorry you used too much baking soda! Hemp seed could be added, but keep in mind that this will affect the texture as well. The flax that’s already in the recipe adds some protein too. Happy cooking!

  18. We had been Vegan a Year and I Finally decided to make these, now I want one a day!!! We Love them, just want nutrition info would be so amazing!!????

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