Eggless Waffles

This is my staple recipe for golden and buttery Eggless Waffles! They’re perfectly crispy on the outside and fluffy on the inside. This recipe has no eggs…and you won't even notice a difference!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings belgian waflles, 10 regular waffles

Calories 429kcal

Author Oriana Romero

Equipment

Waffle Maker

Ingredients

2 cups (280 g) all-purpose flour
2/3 cup (130 g) granulated sugar
1 teaspoon (6 g) baking soda
3 teaspoons (12 g) baking powder
1/2 teaspoon (2 g) salt
2 cups (480 ml) buttermilk
4 tablespoons (60 g) butter, melted
2 teaspoons (10 ml) pure vanilla extract

Instructions

Combine the flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk.
Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Do not overmix; otherwise, the waffles will be heavy when cooked. Let the batter rest at room temperature for 10 minutes.
Preheat a waffle iron according to the manufacturer's instructions.
Spray the waffle iron with non-stick cooking spray. Pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 2 to 3 minutes.
PRO TIP: Your waffles will most likely be ready when you don't see more steam coming out of the side of the waffle maker.
Place in a 200º F (95º C) oven to keep waffles warm while you finish with the rest of the batter. I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.

Video

Notes

Store in an airtight container in the refrigerator for up to 5 days. You can keep waffles for as long as three months in the freezer.

Freeze: Wrap the cooled waffles in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.

Reheat: Remove the waffles from the refrigerator or freezer, use your toaster or toaster oven to reheat, and crisp individual waffles to your liking. Or in the oven at 350º F (180º C) for 8-10 minutes, or until warm.

How To Keep Waffles Crisp

Place the waffles in a 200°F oven to keep them warm and crisp while you finish with the rest of the batter. PRO TIP: I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.

Food Allergy Swaps:

This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Buttermilk: Whisk together 1 cup of unsweetened plant-based yogurt (like coconut, almond, or soy) with 2 to 3 tablespoons of plant milk or water to loosen it up. This gives you a creamy, tangy mixture that works beautifully in place of buttermilk.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Extra Recipe Tips:

Do not overmix the batter; it is okay if it’s a bit lumpy.
Preheat your waffle maker and lightly oil it with vegetable or canola oil. Cooking spray isn’t recommended as it can cause a sticky residue.
Put enough batter so the waffle hole is almost full, which will ensure you have full-shaped waffles.
You don’t have Buttermilk? NO problem!! Check my recipe to make buttermilk substitute at home.

Nutrition