Looking for a quick and easy vegan bubble waffle recipe? On this page I share how I make vegan bubble waffles using ingredients probably already in your pantry!

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VEGAN BUBBLE WAFFLES (HONG KONG STYLE)

Light, crispy outside, soft + airy inside

Protein: ~5–6g per waffle

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INGREDIENTS

• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1/4 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup plant milk (soy works best for structure)
• 1 tbsp neutral oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1/2 tsp turmeric (optional, for color)

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INSTRUCTIONS

1. Preheat waffle maker
   Use a bubble waffle maker and lightly grease.
2. Mix dry ingredients
   In a bowl, whisk flour, cornstarch, sugar, baking powder, and salt.
3. Add wet ingredients
   Pour in plant milk, oil, and vanilla. Whisk until smooth (slightly thin batter is ideal).
4. Rest batter (optional but recommended)
   Let sit for 5–10 minutes for better texture.
5. Cook waffles
   • Fill mold about 3/4 full
   • Close and flip immediately (if your machine requires it)
   • Cook 3–5 minutes until golden and crisp
6. Shape while warm
   Remove and gently fold into a cone shape if desired.

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STORAGE

• Best eaten fresh
• Can refrigerate 2–3 days
• Reheat in toaster or oven to crisp back up

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RECIPE NOTES

• Soy milk tip: Higher protein = better structure and crispness (great for your audience 👀)
• Extra crispy: Add 1 tbsp rice flour or increase cornstarch slightly
• Sweeter version: Add 1–2 tbsp more sugar for dessert-style waffles
• Flavor ideas: matcha powder, cocoa powder, cinnamon, or ube extract
• Savory version: reduce sugar to 1 tbsp + add garlic powder, nutritional yeast

Looking for a great bubble waffle maker?

Best Homemade Bubble Waffle Maker + Recipes!

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