It is hard to find the perfect waffle recipe when you can't (or choose not to) eat dairy and eggs. Really, any breakfast recipe is hard without that perfect combination. I've tried A LOT of recipes in my day trying to find the best way to recreate crispy waffles without losing the flavor that I LOVE. Well, I think I finally may have done it. My kids even think they are the best ones I've ever made... so I just had to share it with you guys!


If I'm being completely honest, I can't take full credit for the recipe. Like any good vegan recipe, it starts with a basic recipe that then gets adapted to fit your needs. In this case, my original recipe came from the new Magnolia Table Vol. 2 Cookbook that was recently released. It's the first recipe I attempted from the new cookbook, and it's a winner for sure! I can only imagine how awesome the original recipe it.

I won't give you the original recipe... you will need to purchase the cookbook to get that one... but I will share with your my adapted vegan version of the recipe. As a food allergy mama, I know it's hard to find good recipes. That's one of the BIG reasons I started this blog, and continue to update it somewhat regularly. I want other mama's to know that there are GOOD recipes out there, that are totally doable. You've got this!

Alright, on to the good stuff. Most of this you will probably already have on hand. My absolute favorite egg replacer to use in waffles, cookies, and just about all other baking, is VeganEgg by Follow Your Heart.


You can find it here on Amazon, but it's a little pricey. I find it for about half this price in my local Sprouts. So, check your local stores before heading online.

For my recipe, I actually go a little off the beaten path (did you catch that egg pun?). Instead of mixing my VeganEgg with water as the instructions state, I actually just measure and add the powder to my waffle mix. I don't find that it makes much of a difference, but I like to cut out steps and eliminate extra dirty dishes where possible.

Preheat your waffle iron. I've had mine for YEARS. It's just a plain old rectangle waffle iron. No need for anything fancy. Combine the dry ingredients in a large bowl. In a separate bowl, mix together the wet ingredients (see printable recipe below). Add the WET to the DRY ingredients and whisk together. I like to use a spatula to scrape down the sides of the bowl and be sure that there aren't any unmixed ingredients hanging out at the bottom of the bowl.



Cook in your waffle iron to get them as crispy, or not, as you like. We love to eat ours with a little bit of maple syrup and some non-dairy whipped cream. Top with fresh fruit, non-dairy chocolate spread, or enjoy them plain... yep, they are great on their own too!



We love to make two batches of these and freeze any left overs for breakfast the next day too! Serve alongside some fresh fruit, maybe some bacon or sausage, and you have the perfect breakfast... or dinner (which is how we usually eat them).