Cornbread Waffles (vegan, gluten free, oil free)



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It’s a gloomy and rainy Sunday here in New York City, but waffles will ALWAYS make a morning better. I used to make either pancakes or waffles every weekend, but now that I live alone AND have a very flexible schedule, I’ve totally fallen off the weekend waffle wagon.

When I woke up this morning, I wasn’t sure what to make. I knew that I wanted to incorporate cornmeal because as I mentioned in my cornmeal cookie recipe, I’m still working through leftover cornmeal that I bought for ONE recipe before Thanksgiving. Enter vegan Cornbread Waffles. I almost made regular cornbread again. ALMOST. But instead, I thought, what would happen if I waffled it?

P.S. A mini cooking hack to spice up your recipes if you’re ever feeling bored, just waffle it.

These Cornbread Waffles have a really nice texture thanks to the cornmeal, and just like regular cornbread, taste delicious with a little bit of vegan butter and maple syrup. You can also experiment by topping with some savoury ingredients for that nice sweet/savoury flavour combo.

Whether you’re using up leftover cornmeal or just making these because you love cornbread, these are an easy and fun breakfast perfect for the weekend. You can also store these waffles in the freezer or fridge, and pop them in the toaster when you’re ready to eat them. Yup, that means these are meal-prep friendly!

Cornbread Waffles [vegan, gluten free, oil free]

5 from 1 vote
Servings: 6 large waffles
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
A twist on your classic breakfast waffle, with a cornbread-like flavour. Healthy, gluten-free, vegan, oil-free and easy to make!


  • 2 cups of non-dairy milk
  • 1 tsp raw apple cider vinegar
  • 1 1/2 cups cormeal
  • 1 cup oat flour
  • 1/4 cup of unsweetened non-dairy yogurt*
  • 2 tbsp maple syrup
  • 2 tbsp date sugar or coconut sugar
  • 1 tbsp ground flax seeds
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • pinch of salt


  • In a small bowl, combine apple cider vinegar with non-dairy milk and allow to sit until slightly thickened (we're mimicking buttermilk here).
  • Whisk together cornmeal, oat flour, date sugar, flax seeds, baking powder and salt in a large bowl.
  • Next add the thickened milk, non-dairy yogurt, maple syrup and vanilla extract and combine with a spatula until smooth.
  • Your mixture should be thicker than pancake batter, but still spoonable into your waffle iron. If you need to, you can add additional non-dairy milk by the teaspoon.
  • Follow instructions to make waffles according to your waffle iron.


I used an unsweetened coconut yogurt, and I recommend looking for one with minimal, unprocessed ingredients (i.e. no added sugars, oils, etc.)

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins


Love & waffles,

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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Recipe Rating


  1. I loved this recipe! The first time I made them savory by leaving out the vanilla and sweeteners and my family ate them for dinner with avocado. They were also amazing as pancakes when my waffle iron broke.

    5 stars