Gluten-Free Vegan Cornbread Waffles Recipe

These Vegan Cornbread Waffles are crispy on the outside while light and fluffy inside. Enjoy them sweet or savory, and freeze any leftovers for easy meal prep. Gluten-free and oil-free.

This recipe post is kindly sponsored by Nature’s Charm

I usually rotate between a protein yogurt bowl and oatmeal for breakfast, and I never thought I was a big waffle person—until I made these. These cornbread waffles actually come out crispy on the outside while remaining soft and airy inside, which is a rare and welcome combination. They’re versatile, too: perfect for sweet toppings or savory meals.

Ingredients for these Vegan + Gluten Free Cornbread Waffles

The ingredient list sits between classic waffles and cornbread. I aimed for wholesome components while keeping the recipe oil-free, refined-sugar-free, and gluten-free. Here’s what you need:

• corn meal (NOT corn flour)
• gluten-free flour
• non-dairy yogurt – keeps the waffles moist
• flax egg – to bind the batter
• baking powder & baking soda – for lift and tenderness
• maple syrup – for a gentle sweetness
• soy milk + apple cider vinegar – to make a vegan “buttermilk”
• vanilla – for flavor

Ingredient Substitutions

• gluten-free flour – use regular all-purpose flour 1:1 if you don’t need it gluten-free
• non-dairy yogurt – substitute applesauce 1:1, or use 3 tbsp coconut oil for every 1/4 cup yogurt
• flax egg – chia egg 1:1 works fine
• maple syrup – any liquid sweetener 1:1
• soy milk – any other non-dairy milk 1:1

How to Make Vegan Cornmeal Waffles

1. Make the flax egg: combine 1 tbsp ground flax meal with 3 tbsp water and let sit until gelled. (If using ground chia, use 1 tbsp chia + 2 tbsp water.)
2. Prepare the vegan “buttermilk”: stir the soy milk and apple cider vinegar together and let it rest for 5 minutes.
3. Sift the gluten-free flour, salt, baking soda, and baking powder into a large bowl. Stir in the cornmeal so the dry ingredients are evenly combined. Sifting helps prevent lumps.
4. Add the vegan “buttermilk”, non-dairy yogurt, flax egg, vanilla, and maple syrup. Gently mix with a spatula, scraping the sides and bottom so everything is incorporated. Preheat your waffle iron on high and let the batter rest for at least 5 minutes.
5. Pour batter into the preheated waffle iron and cook on medium-high for about 5–7 minutes, or until the waffles are golden and crispy. Depending on your waffle iron size, use roughly 3/4 to 1 cup of batter per waffle—the smaller amount worked well for me.
6. TIP: If serving several at once, keep cooked waffles warm in a 200°F (95°C) oven on a baking rack so they stay crisp.

Cornbread Waffle Meal Ideas

These cornbread waffles are wonderfully flexible—they work equally well for breakfast, brunch, or even dinner. Try them with savory or sweet toppings depending on your mood.

Savory ideas:

• Jackfruit confit with fresh tomatoes, lettuce, and avocado – I love pairing flavorful jackfruit with these waffles for a hearty brunch.
• Chili and cornbread waffles – the waffles are perfect for scooping up thick, savory chili.
• Taco-style waffles – layer with lettuce, vegan ground “meat”, dairy-free cheese, salsa, and plant-based sour cream.
• Serve as part of an ultimate vegan brunch with sausage or bacon and a spicy maple syrup for drizzling.
• Use the waffles as a base for sandwiches or as a bun substitute for burgers.

Sweet ideas:

• Classic combo: whipped cream (or non-dairy whipped topping), fresh berries, and maple syrup.
• Non-dairy yogurt and fruit for a lighter option.
• Vegan ice cream and fruit for an indulgent dessert—cornbread waffles and ice cream are surprisingly delicious together.

How to Meal Prep & Store Cornbread Waffles

This recipe yields about three large waffles. To meal prep, double or triple the batch. For best texture, freeze leftovers. Place cooked waffles on a cooling rack, then freeze on a baking sheet in a single layer. Once firm, stack with parchment between each waffle and store in a freezer bag.

To reheat: let frozen waffles thaw briefly at room temperature, then pop them in a toaster to restore crispness. For a quick microwave reheat, cover with a damp paper towel and microwave on medium for 40–60 seconds.

If you make these vegan cornbread waffles, I’d love to hear how they turned out—leave a comment or tag me on Instagram @Okonomikitchen so I can see your recreations.

Hungry for more? Subscribe to the newsletter and follow on social platforms for more plant-based recipes and inspiration.

Vegan Cornbread Waffles

---

5 from 3 reviews

• Author: Lisa Kitahara
• Total Time: 30
• Yield: 3 Large Waffles

SAVE IT FOR LATER! ↓

Okonomi Kitchen participates in the Amazon Associates Program. When you purchase through affiliate links, I may earn a small commission that helps support this plant-based kitchen. Thank you for your support.