Eggless Waffle Recipe

This easy eggless waffle recipe is made with simple pantry ingredients. They are delicately crispy on the outside and tender and fluffy on the inside. They taste just like regular waffles even though they are made without eggs!

Have you ever planned on treating your family to some delicious waffles only to find out that you ran out of eggs? Well, no problem! The good news is that you CAN make waffles without eggs!

When you are hit with your next waffle cravings, ditch the box mix and try making this delicious eggless waffle recipe from scratch! I bet you will never go back to any box mix cause nothing beats fresh homemade waffles.

I’ve made this waffle recipe without eggs countless times now, even when I have eggs lying around in the fridge. Well, at least there is one less hassle of whipping the egg whites separately!

They have a beautiful golden color and always turn out just like the real deal waffles, buttery, wonderfully crispy on the outside, and soft and fluffy on the inside!

These pics have been sitting in my folder for 2 years and I don’t know why I haven’t gotten a chance to share this yet. I’m glad I can do so now! I hope you will try these yummy, egg-free waffles, and enjoy them as much as we do around here.

Why you will love this recipe?

☑ Quick and easy recipe

☑ Perfect for those with egg allergies or vegetarians who don’t consume eggs

☑ They taste just like waffles made with eggs

☑ Perfectly crispy exterior and soft and fluffy on the inside

☑ Does not need any special ingredients, you most likely have everything in your pantry

☑ Can be made ahead and frozen for quick weekday homemade breakfasts

☑ Also great for dessert 😀

Ingredients needed

To make this easy eggless waffle recipe you will need;

Flour: Just regular, all-purpose flour will do.

Leavening agents: Baking powder and baking soda.

Salt: Enhances the flavor of the waffles.

Vinegar: Added to milk to make homemade buttermilk.

Milk: Milk is used in two parts in this recipe. Part of it is used to make buttermilk and the other part is added later to the wet ingredients. I prefer using both milk and buttermilk because it yields the perfect eggless waffle recipe. Buttermilk makes these waffles flavorful, light, and fluffy. Milk helps in making these waffles crispier. I’ve tried making these eggless waffles using all buttermilk and all milk and finally, the combination of both was what worked the best as suggested by Fine Cooking.

Sugar: I’ve used castor sugar. Regular granulated cane sugar such as Domino’s will work just as fine. Sugar also helps in the caramelization and crisping up of the waffle.

Butter: I’ve used unsalted melted butter for this recipe. If using salted butter, simply skip adding the salt.

Vanilla extract: I’ve added some vanilla extract to flavor these eggless waffles. You could leave it out if you wish to.

How to make eggless waffle recipe – Step-by-step instructions

Step 1: Prepare buttermilk

Add 1½ cups of whole milk to a medium mixing bowl. Add 1½ tablespoons of white distilled vinegar. Mix and set aside for 5 minutes. The milk will curdle, and that’s buttermilk. (Photos 1 to 4)

Step 2: Dry ingredients

In a medium bowl, sift 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, add ¼ teaspoon of fine sea salt, and whisk well. Set aside. (Photos 5 to 10)

Step 3:Liquid ingredients

After 5 to 10 minutes the milk will curdle and this is what it will look like. (Photo 11)

After 5 minutes, add the remaining ½ cup of milk, 3 tablespoons of castor sugar, 2 teaspoons of pure vanilla extract, and 6 tablespoons of unsalted melted butter. Whisk well. (Photos 12 to 17)

Step 4: Combine wet and dry ingredients

Add wet ingredients to dry ingredients, mix just until combined and no more flour streaks are visible. Let the batter rest for 15 minutes. (Photos 18 to 21)

Step 5: Cook waffles

Preheat the waffle iron as per the manufacturer’s instructions. (Photo 22)

Grease the waffle iron with oil or melted butter using a silicone brush. Pour ½ cup (or the recommended amount) of the batter and cook until golden and crispy. (It takes my waffle iron about 6 minutes). (Photos 23 to 27)

Waffles are done when the steam stops coming out of the sides of the waffle maker. Do not be tempted to open it before that or it will cause the waffle to split in half.

Transfer the waffles to a cooling rack or in a 200° F oven over a rack to keep them warm and crispy. (Photo 28)

Repeat with the remaining batter to make more waffles. (Photos 29 to 33)

Be sure to reheat the waffle iron between batches and also grease the plates each time before use.

Serving suggestions

My favorite way to dress up these waffles is with a dab of butter and maple syrup!

Here are a couple of topping suggestions for these egg-free waffles. You could use any one or a combination of some of these yummy toppings.

• Agave nectar or honey
• Sweetened whipped cream
• Condensed milk
• Hazelnut spread with banana slices or berries
• A dusting of powdered sugar
• Chocolate syrup and chocolate chips
• Peanut butter or any other nut butter and jelly
• Ice cream for dessert
• Sliced nuts

You can also consider having a waffle bar for your next brunch party! It will cater to all your guests at large as this recipe can be adapted to suit dietary requirements.

Storage instructions

Leftovers: These egg-free waffles taste best when made fresh. If you have leftovers, refrigerate them in an airtight container and consume them within 2 to 3 days.

Freeze: Make a double batch and freeze these waffles for a hassle-free breakfast for rushed mornings! Here is how to go about it;

• Allow the waffles to cool down completely.
• Then place them on a parchment-lined baking tray in a single layer and freeze for about 2 hours or until frozen.
• Place the frozen waffles in a plastic freezer bag, and squeeze out as much air as possible to prevent freezer burn. I like to portion them out into single servings.
• Label the contents, and freeze for up 3 months.

Reheat: Reheat the frozen waffles either in a toaster, toaster oven, oven, or air fryer. Avoid using a microwave as it will just turn out soggy.

• Oven: Place the frozen waffles over the baking rack in a single layer and reheat at 300° F for (about 15 minutes for frozen) and (about 9 to 10 minutes for refrigerated) or until heated through. Add a couple of minutes more to achieve your desired crispiness.
• Air fryer: Place the frozen waffles in a single layer in the air fryer basket. You may use a stand if you want to reheat more waffles. Air fry at 180° C/350° F for about 3 to 4 minutes, flipping halfway through.
• Leftover waffles that were refrigerated can be air-fried at 180° C/350° F for about 1 to 2 minutes or until your desired doneness.

Tips to make the best eggless waffle recipe

Here are some important tips to keep in mind when it comes to making these egg-free waffles!

Room temperature ingredients: This will help the wet ingredients to blend better, especially when you add the melted butter into the buttermilk +milk mixture.

Check your baking powder and soda: Since the recipe relies heavily on these two ingredients to help the waffle rise, please make sure you are using fresh baking powder and soda. Make sure they are aluminum-free to avoid any bitter metallic aftertaste.

Do not over-mix the waffle batter: Overmixing will result in the development of gluten strands and result in tougher waffles. Tiny lumps are fine in the batter, it need not be super smooth. If you feel you may overmix using a whisk, then I suggest using a silicone spatula to gently fold the ingredients as you would with cake batter.

Let the batter rest for at least 15 minutes: This helps the flour soak up the liquid and hydrate which gives the gluten a chance to relax.

Keep the cooked waffles on a cooling rack: Avoid placing the cooked waffles on a plate as they will get soggy from the bottom. Place them on a cooling rack in a single layer. To keep waffles crisp for longer, place the cooked waffles in a 200° F oven directly over the baking rack in a single layer while you continue cooking the rest of the waffles. This will ensure that the waffles continue to stay crisp until served.

Variations

I’ve tested 4 variations of this eggless waffle recipe. So feel free to switch things around if you need a change.

Chocolate (our favorite!): Add 1/2 cup unsweetened cocoa powder. Increase the sugar to 1/3 or 1/2 cup. Adjust the consistency with a couple of tablespoons of milk if needed.

Whole wheat eggless waffles: Waffles made entirely with wheat flour tend to be really dense and have a strong nutty taste. I suggest you swap half of the flour with whole wheat flour the first time you make it. If you like the taste then you can replace the flour with wheat flour entirely. You will need to adjust the consistency of the batter by adding about 1/4 cup more milk if using only wheat flour.

Oats waffles (a healthier touch): You cannot substitute the flour with oat flour in a 1:1 ratio by volume since oat flour is lighter than all-purpose flour. Swap the flour with the same quantity by weight of oat flour. Everything else will stay the same.

Eggless savory waffles: For a savory spin, fold about 1 cup of freshly grated cheese (cheddar cheese is great) into the batter. 1-2 tablespoons of grated parmesan cheese can also be added. You can also add a pinch of dried herbs like rosemary, parsley, thyme, tarragon, etc, or a couple of tablespoons of fresh herbs. Some finely chopped veggies like onions, tomatoes, bell peppers, or grated carrots, beets, etc can also be added to make it wholesome. You may also add some veggie puree like spinach puree, carrot puree, mashed potatoes, etc, and adjust the liquid accordingly. Add some freshly cracked black pepper and red pepper flakes for a punch of heat. Also, skip the sugar or reduce it to 1 to 2 teaspoons.

Flavor the batter: You can use other ingredients like ground nutmeg, all-spice, pumpkin pie spice, lemon zest, ground cinnamon, etc to flavor the waffles. This eggless waffle recipe is a blank canvas, you can flavor the base or go big on the toppings 😀

Sugar: You can swap the sugar with maple syrup or brown sugar.

Mix-ins: You can add chopped fruits like apples, strawberries, blueberries, raspberries, or even chocolate chips (yum!).

Frequently asked questions (FAQs)

What is the difference between Belgian and regular waffles?

Belgian waffles are thicker, larger, and have deeper pockets than American-style waffles. They are also made using yeast which gives them their signature light and airy texture on the inside. Regular waffles are leavened with baking powder and baking soda.

Can I make this eggless waffle recipe without a waffle maker?

The best alternative would be to use a silicone waffle mold. Transfer the batter to the mold and bake in a 200° C/ 400° F oven for 12-15 minutes or until golden brown.

You can also consider investing in a stovetop waffle maker. The other alternatives would be to try making them in a sandwich maker, or a grill pan but they won’t have the same look as waffles.

Can I use store-bought buttermilk?

Of course, you can! You will need to adjust the consistency by adding a couple of tablespoons more milk or water since store-bought buttermilk is thicker than the homemade one.

How to make these waffles vegan?

You can replace the milk with plant-based milk of your choice and the butter with oil, vegan butter, or margarine.

I’ve tested this recipe with oil and it works out just as well. Add a teaspoon or so of butter extract for that butter flavor, just make sure it’s vegan.

Can I skip the vinegar?

I did try a batch using only milk. Though they tuned out great, they seriously lacked flavor. It was very bland for my liking. The buttermilk adds a wonderful flavor and texture to these egg-free waffles. If you don’t like to use vinegar, use lemon juice instead.

Can I make the batter the night before?

Unfortunately, no! I tested a small portion of the batter and did not work out well. The leavening agents lost their effectiveness, the batter did not rise well and the resultant waffles were pretty flat, dense, rubbery, and had a pale white color.

Though I haven’t tried this, you can probably make the batter and skip the baking powder and soda. Add them when you are ready to make the waffles.

How to keep the waffles warm?

Before starting with the batter prep, preheat your oven to 200° F (93°C). This temperature is just right, enough to keep the waffles warm and maintain the crispiness without drying them out.

Pop the waffles from the waffle maker into the preheated oven, directly over the rack or on a baking tray lined with a wired rack.  The rack allows the air to circulate around the waffles, which helps to keep the waffles warm and crispy.

Avoid stacking the waffles or they will get soggy! Spread them in a single layer over the rack.

Can I use this recipe to make eggless pancakes?

Yes! You can use this batter to make pancakes too. Even though waffle batters typically contain more fat and leavening agents than that required for a pancake batter, this recipe will still work in a pinch. If your intention is to make just pancakes, then reduce the melted butter to 4 tablespoons, sugar to 2 tablespoons, and baking powder to 2 teaspoons.

Some general tips on handling your waffle maker

Know your waffle maker: Not all waffle makers are the same! Depending on your need and usage you can invest in the higher-end models or just buy a regular waffle maker.

Some waffle makers have timers or temperature control which are pretty cool features. The one I’m using has 3 in 1 interchangeable plate but it doesn’t have temperature control or a timer, but it serves the purpose satisfactorily.

Some waffle makers may need more batter, while some may take a longer time to cook the waffles. So do a test run for the first waffle to get an idea of the amount of batter and the cooking time needed to achieve your perfect waffle.

Make sure the waffle iron is sizzling hot: This is one of the keys to crispy waffles. After every batch, make sure you are reheating the waffle iron until it is really hot. You should be able to hear the sizzling sound when the batter hits the iron.

Grease the waffle iron plates well: There is enough fat in the recipe so ideally, the batter should not stick to the plates. But like I mentioned, every waffle maker is different. So do remember to grease the plates with some sort of fat. Melted butter or oil both work well. I personally do not like to use oil spray for the waffle plate as it eventually leads to a build-up of residue which is difficult to clean.

An indication that the waffle is cooked: You will know the waffles are cooked when steam dissipates from the sides of the waffle maker.

You may also enjoy these easy breakfast recipes without eggs

Eggless French toast

Instant Pot steel-cut oats

Yogurt parfait with granola and fruit compote

Have you made this recipe?

I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.

Also, be sure to subscribe to our free weekly newsletters for the latest recipes.

You can also FOLLOW me on Facebook, Pinterest, Instagram & Twitter