Pile o' Waffles

Indulge in these truly delicious vegan waffles, topped with a refreshing berry syrup and plant-based whipped cream. If you're looking for a crowd-pleasing vegan brunch recipe that's easy to make, look no further.

From the book

Vegan Comfort Classics by
Vegan Comfort Classics
Indulgent, crave-worthy vegan recipes
Vegan ideas for every occasion
All your favourite comfort food


A waffle iron is truly a brunch game changer, and it doesn’t have to be an expensive investment. If you want to indulge in these whole wheat waffles or perhaps a potato waffle of some kind, any bargain you come across will get the job done. If you’re looking to be efficient, you can pile up these bad boys, freeze ’em, and then pop ’em in a toaster or back in the waffle iron for reheating. You can also incorporate additions into the batter, like berries, bananas, vegan chocolate chips, or toasted nuts. For the whipped cream, I recommend using a chilled glass bowl and hand mixer.

Makes 4 or 5 waffles (recipe easily doubled)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min


For the waffles:
2 tbsp ground flax
6 tbsp water
2 cups whole wheat flour
2 tbsp granulated sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp sea salt
1½ cups nondairy milk
For the berry syrup:
2 cups fresh or frozen mixed berries
¼ cup maple syrup
Whipped cream:
2 (13.5 oz/400ml) cans full-fat coconut milk, refrigerated overnight
2 tbsp maple syrup
½ tsp ground cinnamon

Essential kit

You will need: a waffle iron.


To make the waffles, combine the flax and water together in a large bowl and set aside to thicken for 10 minutes while you preheat the waffle iron. Place a baking sheet in the oven and preheat to 200°F to keep the waffles warm.

Once the flax mixture has thickened, add the flour, sugar, baking powder, cinnamon, salt, and nondairy milk and fold until just combined. Be careful not to overmix the batter.

Lightly oil the waffle iron and add approximately 1⁄2 cup batter per waffle. Cook for 7 to 8 minutes. The time may vary depending on the make of your waffle iron. Transfer the finished waffles to the baking sheet in the oven.

Meanwhile, to make the berry syrup, heat up the berries and maple syrup in a saucepan over medium-low heat for 5 to 10 minutes until the berries are soft and warmed through.

Scoop the thick cream off the top of the cans of coconut milk and place in the bowl. Beat until smooth and fluffy. Fold in maple syrup and cinnamon.

Serve the waffles warm and top with the berry syrup and whipped cream.

If freezing the waffles, let cool completely. Layer them between parchment paper in a container or freezer bag, and consume within 1 month.

Cook's Note: I have you using coconut cream a lot so if you can find cans that only contain the thick cream (a rare find) buy those, whereas if you use cans of full-fat coconut milk save the coconut water for sauces and smoothies. You can even freeze it for later use!

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