Vegan Cornbread Waffles

5 from 3 reviews

These Gluten Free Vegan Cornbread Waffles are crispy on the outside while still light and fluffy on the inside. Enjoy as a sweet or savory breakfast and freeze any leftovers for meal prep!


Units Scale


  1. Make the flax egg by mixing together 1 tbsp round flax seeds and 3 tbsp of water.
  2. Prep the butter milk by mixing the soy milk and apple cider vinegar. Let these sit for 5 minutes.
  3. Sift the gluten free flour, salt, baking soda and baking powder into a large bowl. Then add in the corn meal and mix to combine. Sifting helps prevent unwanted clumps from forming. Mix the dry ingredients together.
  4. Then add in the 'butter milk', yogurt and flax egg. Mix everything together with a spatulate to ensure the dry ingredients stuck on the side of the bowl also get incorporated. Pre-heat the waffle iron on high and let the batter sit for at least 5 minutes. 
  5. Pour the waffle batter into the iron and let them cook on medium high for 5-7 minutes- or until crispy on the outside. Depending on the size of your waffle iron, use 3/4-1 cup of batter per waffle.


  • TIP: If serving them all at once, preheat your oven to 200F and place the waffles in there to keep warm.
  • If making for meal prep, double or triple the recipe. This will yield 7-12 waffles total. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).


Keywords: vegan cornmeal waffles, gluten free cornbread waffles