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A stack of vegan gluten-free waffles topped with fresh blackberries, blueberries, and banana slices, as a stream of maple syrup cascades down the layers, creating a mouthwatering breakfast presentation with golden, crispy edges.

Fluffy Vegan Gluten-Free Waffles (Eggless and Delicious)

Patricia Granek
Our vegan gluten-free waffles have a crispy exterior, fluffy interior, and a rich, buttery taste without the dairy or eggs. Whipped aquafaba makes them incredibly light, while plant-based yogurt adds moisture and just the right amount of tang.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Gluten-free, Vegan
Servings 6 waffles
Calories 183 kcal

Ingredients
 

Dry Ingredients

  • 2 cups gluten free flour Bob's Red Mill 1-to-1
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Wet Ingredients

  • 1 cup plant based yogurt
  • 1 cup oat milk or dairy-free milk of choice
  • 4 tablespoon aquafaba liquid from canned chickpeas
  • 1 teaspoon vanilla extract
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prep the waffle maker: Preheat your waffle iron to medium-high heat and lightly grease it if needed.
  • Mix the dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon
    2 cups gluten free flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon
  • Add the wet ingredients: Stir in the plant-based yogurt, oat milk, and vanilla extract until just combined. The batter will be thick—this is normal.
    1 cup plant based yogurt, 1 cup oat milk, 1 teaspoon vanilla extract
  • Whip the aquafaba: In a medium bowl, use an electric mixer to whip the aquafaba on medium speed until stiff peaks form (about 3-5 minutes).
    4 tablespoon aquafaba
  • Fold the aquafaba into the batter: Gently fold the whipped aquafaba into the batter using a spatula. Be careful not to overmix, as this will deflate the air and make the waffles denser.
  • Cook the waffles: Scoop about ½ to ¾ cup of batter onto the hot waffle maker and close the lid. Cook for 4-6 minutes or until the waffles have a crispy texture and golden brown color.
  • Serve: Remove from the waffle maker and let the waffles rest for a few seconds on a wire rack to maintain their crispness. Top with pure maple syrup, fresh berries, or any favorite toppings.

Notes

Storage: Store leftover waffles in an airtight container in the fridge for up to 3 days or freeze in a single layer for up to 3 months.
Main Tip: Don't skip whipping the aquafaba. Let the batter rest for a few minutes before folding in the whipped aquafaba to allow the gluten-free flours to absorb moisture and improve the texture properly.
Aquafaba Tip: Whipping the aquafaba is essential for achieving a light, fluffy texture. Don’t skip this step! If you overmix after folding it in, you’ll lose some of the airiness.

Nutrition

Serving: 1waffleCalories: 183kcalCarbohydrates: 37gProtein: 6gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 318mgPotassium: 22mgFiber: 5gSugar: 7gVitamin A: 83IUVitamin C: 5mgCalcium: 196mgIron: 2mgZinc: 0.01mg
Tried this recipe? I’d love to hear how it turned out in the comments !