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!
Easy Eggless Waffles Recipe Highlights
I can’t believe I haven’t shared this Eggless Waffles recipe with you before!! These waffles are a staple around our house. I make them so often that I can almost do it with my eyes closed.
These waffles have such a rich, buttery flavor! They are golden, have slightly crispy edges, and are fluffy on the inside.
They’re VERY close, in taste and texture, to their counterpart with eggs. Plus, I use mostly pantry staples, so you don’t have to run to your nearest gourmet/healthy store to get the ingredients.
You’ll LOVE these eggless waffles!
Top these with some butter, maple syrup, and some fresh berries, but I’m telling you… they’re also amazing without any topping.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Sugar: Regular white sugar, also known as caster sugar.
- Baking soda and baking powder: Make sure they’re not expired
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Combine dry ingredients, flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
- 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 most likely be ready when you don’t see more steam coming out of the side of the waffle maker.
Expert Tips
Do not overmix the batter, it is okay if it’s a bit lumpy.
Preheat your waffle maker and lightly oil 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; that will ensure you have a full-shaped waffle.
Frequently Asked Questions
Technically, you can, but I highly recommend using buttermilk in this egg-free recipe since the acid in it reacts with the leavening agents making your waffles fluffy inside.
Yes, you can use self-rising flour. In that case, omit the baking powder and salt called in the recipe.
Waffles can stick for several reasons, including iron was not hot enough when you add the batter, too much or not enough fat content in the batter, and too much or not enough oil on the iron surface.
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.
Storing & Freezing Instructions
Nothing beats freshly-made waffles, but if you have a crazy busy life like me, these waffles are freezer-friendly. I love making a double batch of eggless waffles so we can enjoy them for breakfast on the weekday without having to cook them up from scratch. Here’s how to store them.
Leftovers
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.
How To Reheat Frozen Waffles
Remove the waffles from the freezer, and 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.
More Eggless Breakfast Recipes You’ll Love!
- Eggless Blueberry Pancake Muffins
- Eggless Pancakes
- Easy Eggless Chocolate Chip Pancakes
- BEST Eggless French Toast
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
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Recipe Card 📖
Eggless Waffles
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 2/3 cup (130 g) sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- pinch of salt
- 2 cups (480 ml) buttermilk
- 4 tablespoons (60 g) butter, melted
- 2 teaspoons pure vanilla extract
Instructions
- Combine the flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Do not over mix; 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 most likely be ready when you don't see more steam coming out of the side of the waffles 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.
- Do not overmix the batter, it is okay if it’s a bit lumpy.
- Preheat your waffle maker and lightly oil 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, that will ensure you have full-shaped waffles.
- You don’t have Buttermilk? NO problem!! Check my recipe to make buttermilk substitute at home.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in September 2016, the post content was edited to add more helpful information, no change to the recipe in August 2021.
Sophia DeLauri says
Pretty good for eggless but could definitely use about half the sugar! Not bad for me because I’m a sugar addict but not great for my toddler lol
Oriana Romero says
Hello Sophia! Thanks for giving it a try! I’m glad to hear you found it pretty good. I totally get what you mean about the sugar—I hear you on that sugar addiction front! 😅 But it’s awesome that you’re thinking about your toddler’s sweetness intake. Maybe next time you can dial back on the sugar a bit and see how it goes! However, keep in mind that sugar not only adds sweetness but gives them a golden brown color and a slightly crispy exterior and also contributes to the texture of the waffles, providing a tender and slightly moist crumb. Feel free to experiment and adjust to suit your taste buds and your little one’s preferences. Thanks for sharing your feedback.
Julie Strassel says
These waffles are phenomenal. We learned our daughter had an egg allergy about a year ago. Oriana, your recipes have become my go-to, especially for baked goods and breakfasts. I made these for my whole family a while ago when we were trying to do a big family gathering and keeping things egg free. Folks were skeptical but were won over after trying them. Lots of compliments. And yes, we freeze them with wax paper in between pieces and they do great. Little notes of adjustment I’ve tried that have worked: I halved the sugar because our daughters are young and I’ve do 50/50 whole wheat pastry flour and all-purpose and they still turn out beautifully. Love your little tips, Oriana. I’m learning a lot from you.
Oriana Romero says
Hello Julie! Wow! Thank you so much for your kind words! 😊 It warms my heart to hear that my recipes have become your go-to, especially with your daughter’s egg allergy in mind. I’m thrilled to hear that the waffles were a hit with your whole family and that they even won over the skeptics! Thank you for sharing your experience, and I’m grateful to be a part of your culinary journey! If you ever need more recipes or tips, just let me know. xx
Amber says
This recipe is absolutely perfect. Rave reviews from the whole family! I’ve never had a waffle with such amazing flavor.
Oriana Romero says
Hello Amber!! It sounds like you nailed it! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Jennifer M says
I made waffles every weekend for years until my daughter developed an egg allergy. Now I have switched to this recipe. We double it every time and use all week. Legitimately can’t te it doesn’t have egg. I suggest this recipe every time another egg allergy mom is looking for waffles! Thanks for publishing.
Oriana Romero says
Hello Jennifer! I make them every week too. I am glad that my recipes are helpful to you and your family! Thanks a lot for the good feedback.
Jean says
I posted a comment earlier, but forgot to add the stars.
Oriana Romero says
Thanks a lot for the review and good feedback, Jean!
Maureen says
How many does this recipe make
Oriana Romero says
Hello Maureen! It will depend on the size of your waffles maker. I usually get 5 belgian waflles or 10 regular waffles. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Jean says
I’ve used this recipe several times with great results. I used unbleached, all purpose flour, to which I added a tablespoon of flax meal. I have used soy, almond, and pea milk, to which i added fresh lemon juice, and it worked. Today I made them and added chocolate chips, which my daughter really liked. I crisp them in my air fryer because my husband likes them crisp. Next time i make them i will cut back on some of the sugar, maybe by 1/2. Thank you so much for this recipe. I would like to find a recipe for an eggless cake.
Oriana Romero says
Hello Jean! I have many egg-free cake recipes > https://mommyshomecooking.com/category/recipes/cakes/
Jean says
I have used this recipe several times with great results. I added fresh lemon juice to soy, almond, and pea milk and it worked just like butter milk. I used alll purpose unbleached flour
Oriana Romero says
Hello Jean! So glad you like the look of this recipe. Be sure to shout out if you have any questions!
Vidhya says
Hey, love your recipe. Every time I make, every time it turns out great! Kids never ask for waffles outside. I have replaced all purpose flour to whole wheat flour, added little extra butter and buttermilk, it still works out great. I have also tried Indian spice flavors avoiding the sugary part. And it’s always a hit!
Oriana Romero says
Hello Vidhya! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Valerie says
Question: do these use unsalted butter or salted?
Oriana Romero says
Hello Valerie! : I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Ojas says
This eggless recipe hits home! These we delicious! I will use this recipe for now on when I make waffles.
Oriana Romero says
Hello Ojas! These are a BIG fave. I make them every week. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Sapna says
Hi, if we want to make it daily for our customers in a cafe, can we make the batter fresh every morning in large quantity and keep it in the fridge?
If yes, please guide as to how to go about it? 🙂 thank you
Oriana Romero says
Hello Sapna! I apologize but I haven’t tested this recipe that way, so can’t give any advice.
Jen says
I’ll start by saying I like eggs. Not allergic, not vegetarian or vegan or cholesterol conscious etc. Give me a dozen deviled eggs and I’ll show you an empty plate. I came across this recipe simply because I was out of eggs and wanted to make a waffles for my husband.
With all that in mind this is hands down the best waffle recipe we have ever had! My husband REFUSES to let me make them any other way. So light and fluffy and honestly, you won’t miss the eggs! Definitely worth a try! You won’t regret it!
Oriana Romero says
Hello Jen – Wow, what a compliment! I’m so glad you and your husband enjoyed it and thank you so much for taking the time to come back and let me know!
Reena Bansal says
Yummy! Great waffles! Followed the recipe exactly, but added 1/2 tsp. cinnamon. Topped mine with butter, fresh blueberries and raspberries, and some warm maple syrup. Thanks for the recipe!
Oriana Romero says
Hello Reena! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Poonam says
Awesome awesome awesome…
flawless result…. never before any recipe came out so perfect. Super fluffy though made it in microwave. I have posted the pics on Insta and tagged you. Thank you so much for this great recipe. Keep up the good work. Let the recipes keep coming.
The best part was I made blueberry muffins of the left out batter amd what awesome result.
Oriana Romero says
Hello Poonam! Wow, what a compliment! We LOVE these waffles too. I make them at least once per week. I’m so glad you enjoyed the recipe and thank you so much for taking the time to come back and let me know!
LSN says
Sadly, I was not impressed with this recipe! The waffles stuck to the pan, didn’t crisp and they wouldn’t even fry as pancakes! The batter was very light, fluffy and yummy, but I’m really sad they didn’t cook!
Usually, when a waffle mix doesn’t work out, I whip out my pancake pan and fry them on there, but they didn’t work either! Any tips?
Oriana Romero says
Hello LSN – It’s impossible to say exactly why your waffles didn’t work because there are so many things that can make that happen. My experience tells me that something in the batter wasn’t right since they didn’t even cook on a skillet. I made these waffles at least once per week and never had this problem. For best results, I recommend following the recipe exactly. I am sorry this recipe didn’t work for you. Thanks for trying my recipe, though.
Sudha says
Hey Oriana,
Made these waffles over the weekend and they turned out great… Thank you so much for the perfect recipe yet again ☺️❤️❤️ Added chocolate chips and drizzled extra syrup too for the sake of kids and they loved it 🤩 Please do check out the pictures I shared on Instagram and hope you like it..
Oriana Romero says
Hello Sudha! I am glad you liked them. I saw your pictures =) I made these almost weekly and freeze them to use during the week. Thanks so much for your feedback and for trying my recipe.
Marubi says
Thanks for the recipe! I don’t always have eggs at home but love waffles so it’s so great to have an eggless version! These turned out very fluffy and the taste was yummy. I don’t give it a full 5 stars because they were sticking to the iron even though I sprayed it (for my usual recipe I don’t have to do that at all) and they did not turn out as crispy as I expected, even though I made sure to have the iron properly heated, and waited long enough before opening it. Maybe keeping them in the oven is an important step to achieve the crispiness? We ate them so fast as they were coming from the iron that they never made it to the oven 😅 I must say however that even if they were soft, it was not a soggy softness (like wet-ish if that makes sense) so they were still a treat. I will definitely keep this recipe and use whenever we have waffle cravings but no eggs 🥰
Oriana Romero says
Hello Marubi! So glad you enjoyed this recipe. Thanks so much for trying my recipe, for your feedback, and for taking the time to come back and let me know!
Jubes says
Thanks for this recipe! I make these vegan (by subbing cashew milk w/vinegar + dairy free ‘butter’) and lower the sugar and they come out amazing. We always double the recipe, so there’s leftovers for the freezer on weekdays! They’re perfect with mix-ins – chunks of bananas, wild blueberries, chocolate chips, nuts, even dried fruit.
Oriana Romero says
Hello Jubes! So glad you enjoyed this recipe. I always double the recipe too. Thanks so much for trying my recipe and taking the time to come back and let me know!
Divyansha2010 says
hi! i am making these for my mum! for mothers day, since i m 11 i can cook. i hope these come out good!
Oriana Romero says
Hello Divyansha! Hope you loved the recipe =)
Hiral says
Hi Oriana! I have tried your recipe twice and we all absolutely loved it! The batter was airy and light but the only problem is that it didn’t turn out crispy and I’m sure it has something to do with the way I made buttermilk. I stay in India and curd is widely available and made in my house everyday. I simply took the curd and beat it with water to get buttermilk… the curd was sour enough too. Can you help me?
Oriana Romero says
Hello Hiral! Thanks so much for trying my recipe. I have an easy way to make buttermilk substitute at home >>> Easy Homemade Buttermilk Substitute [Video]
Kay says
Simply delicious! My son is allergic to eggs and was super excited to try these waffles! They were a hit!!! Thank you so much 😍🤗
Oriana Romero says
Hello Kay – It sounds like you nailed it! These are a favorite here. Thanks so much for trying my recipe and taking the time to come back and let me know.
Michelle says
Thank you so much for this recipe! I tried this a couple months ago when we were out of eggs, and it’s the BEST tasting waffles I’ve ever had!! I’ve been making these every weekend ever since (now I have the recipe memorized :)) They are crispy on the outside with a nice light and fluffy texture on the inside. Not too dense or cakey like other recipes.
Oriana Romero says
Hello Michelle! It sounds like you nailed it! I also make waffles and pancakes every weekend. Thanks so much for trying my recipe and taking the time to come back and let me know.
Aparna says
We were looking for a eggless waffle recipe and came across this site! This is the first time we are trying homemade waffles. The waffles turned out super tasty and was a hit with the kids!! Thanks a bunch for this recipe!
Oriana Romero says
Hello Aparna! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Fatema says
Made this recipe once last week. Loved it. Having friends over for waffle breakfast tomorrow :)) Thank you for sharing this wonderful recipe.
Oriana Romero says
Hello Fatema! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Denise says
Made today and they were delicious. My daughter said they tasted like cake and ate every bite, and normally she prefers frozen E waffles! Granted, I did add some sprinkles to the batter for hers as that’s what she likes. They were nice and crispy outside. Thanks for the tip to leave in waffle iron until no steam comes out. I wanted an eggless recipe so I can cut in size since I can’t cut egg in half
Oriana Romero says
Hello Denise! It sounds like you nailed it! I am glad you liked this recipe. These are a family fave. Thanks so much for trying my recipe and taking the time to come back and let me know.
Gracie says
My family said these are the best waffles they’ve ever had! Love the recipe. It’s so simple!
Oriana Romero says
Hello Gracie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Sophia says
Thank you for starting this blog!! My daughter has an egg allergy and you have allowed her to enjoy so many sweet treats I thought she’d never have! Thank you thank you thank you!!
Oriana Romero says
Hello Sophia! I’m so glad to know that my recipes help your family cope with food allergies. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Garima says
Hello. The recipe just says flour. Can you let me know if all purpose or self rising?
Oriana Romero says
Hello Garina! This recipe is made with all-purpose flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Michelle says
I am. Confused on the type of flour to use. On some later posts you say to use self rising flour. I made these with all purpose flour and they did not rise and were soggy.
What do you recommend?
Thank you
Oriana Romero says
Hello Michelle! I use all-purpose flour. Generally, if the iron isn’t hot enough, the waffles will be soggy and squishy. To make sure your waffle iron is hot, let it warm for at least five minutes before you start making waffles. Another tip: Let the waffles cook (undisturbed) until you don’t see steam coming out on the sides of the waffle maker. I hope that helps!
shilpa v kulkarni says
Hi Oriana, i tried waffles adding 2 tablespoon of Nutela. It came out so yum…iam very very thankfull to you and really admire u for all your recipes. Have made cake out of waffles 😀. Thanks once again for the recipe 🤗
Oriana Romero says
Hello Shilpa! So glad you enjoyed this recipe. We LOVE waffles. Thanks so much for trying my recipe and taking the time to come back and let me know. xo
Sherry says
Your recipe says 429 calories. For how many waffles? That seems like a lot of calories.
Oriana Romero says
Hello Sherry! These are big waffles. Please note that nutritional information is a rough estimate, and it can vary depending on the products used, so I would highly recommend using your own tools to calculate it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Srujana Dash says
Hi! i’d been waiting to try this recipe for days and i finally did it this morning. They were so delicious, the flavour was just divine!! But for some reason my waffles became too airy and that made it fragile and break while opening the waffle iron, is there any reason that might have happened?! they were perfectly cooked and crispy, but way too fragile. i’m assuming there was something wrong with my baking powder(i just purchased a new box yesterday for this recipe and i think it might have been too strong) but really, you have wonderful recipes. my mom is a vegetarian and it’s always a delight to be able to make delicious egg-less dishes from your site!
Oriana Romero says
Hello Srujana! I’m so glad you and your mom like my recipe. TIP: wait until the waffles are fully cooked before opening the waffle maker. To do that, watch the steam coming out of the unit as you cook. When the steam stops, lift the lid. Hope that helps!
Rossarin says
Can i use almond flour or coconut flour
Oriana Romero says
Hello Rossarin! I am sorry but I haven’t tested this recipe with coconut flour. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Saumya says
Hey how does one make the buttermilk
Oriana Romero says
Hello Saumya! You don’t have Buttermilk? NO problem!!
To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.
Linda says
I made these waffles this morning and it was delicious!! Slightly sweet, crispy outside and soft and fluffy on the inside. I halved the recipe and added lemon zest for added flavor. Yummy! My kiddos have egg allergies and haven’t had waffles until today. We are freezing the rest to have for easy weekday breakfasts. Thanks again!
Oriana Romero says
Hello Linda! I’m so happy you and your family enjoyed this recipe. I always make a double batch and then freeze, I do the same with pancakes. Thank you so much for taking the time to come back and let me know!
Nema says
I tried it and it comes perfect thanks for sharing
Oriana Romero says
Hello Nema! I’m happy to hear that you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Nema says
U r welcome 😡 I tried it also today with a group of kids but I did not come crunchy like the first time I did, what do u think my dear was the reason?
Nema says
Sorry for the angry face by mistake
Nema says
Maybe because I used regular flour I did not have this time self raising one but I tried to add more baking soda and powder.
Oriana Romero says
Hello Nema! It sounds as if the iron isn’t cooking at a high enough temperature or you you add too much liquid. Hope you give it another try soon. Thanks for your feedback.
Flor says
If your using self rising flour why add baking powered and baking soda if it’s already in the flour mix?
Oriana Romero says
Hello Flor! This is an eggless recipe so leaveners are important to achieve the right texture. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Andrew Barber says
OMG… best waffles ever!! I can’t wait to try your other eggless recipes. Thanks for sharing.
Oriana Romero says
Hello Andrew! Sounds like you nailed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Reilly MacDonald says
These did not turn out how we had planned for them. we were very excited as they looked delicious. But when we made them the batter decided to seperau when it came time to remove the waffle… on the other hand they still tasted good
Oriana Romero says
Hello Reilly – I am sorry this recipe didn’t work for you. I don’t understand how the batter separated…Was the waffle uncooked? It sounds like the problem was the waffle maker. Thanks for trying my recipe though.
Ben says
Hi I haven’t tried it yet but i wanted to know if you absolutely have to use buttermilk or if regular milk will be okay
Oriana Romero says
Hello Ben! The buttermilk helps to create a fluffy waffle. To make your own buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this help!
karina wells says
Hi there, could one use natural yoghurt instead of butter milk (have loads left and want to use it!)
Oriana Romero says
Hello Karina! I am sorry but I haven’t tested with yogurt. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Archana says
Hello mommy, I tried this recipe today and it came out really well. It just didnt become very crispy. Even otherwise, the taste and texture was very good. Thanks a lot for sharing this recipe.
Oriana Romero says
Hello Archana! I’m so happy you enjoyed this recipe. Thank you for taking the time to come back and let me know! =)
Tayy says
This recipe is amazing. I make it a lot. I replace the flour with gluten free flour, the oil/butter with coconut oil and the buttermilk with normal milk. I never have buttermilk, and the milk works perfect.
I also leave out the sugar for a savory Waffle, add cheese and it’ll be amazing!
Oriana Romero says
Hello Tayy! We love the savory version too. Thanks so much for your feedback and for trying my recipe.
radhika says
hy i just wanna knw my waffle didntbturn out crisp n fluffy how to make that can u help
Oriana Romero says
Hello Radhika! I don’t what could have gone wrong but here are some tips for next time. Make sure you measure the ingredients properly. Make sure your waffle iron is HOT. If you want, you can bake the finished waffles in the oven for a few minutes to make them extra extra crispy. Hope this help!
Saumya says
Hi can I use the electronic waffle maker instead of the oven
Oriana Romero says
Hello Saumya! Sorry if the recipe was confusing but the waffles are made in the waffle maker. The oven part is just to keep them warm. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
K says
Hi Oriana,
I made these waffles yesterday and they are the simply the best! Thank you very much for your generosity in sharing this recipe.
Much appreciated
Oriana Romero says
Hello K! Thank YOU for your feedback and for trying my recipe.
Mari says
Thank you for the recipe, Oriana! The waffles turned out great, even though I changed them up a bit. I used garlic and parmesan instead of sugar and vanilla essence, and ate them along with bacon and fried eggs for breakfast.
Oriana Romero says
Hello Mari! It sounds super delicious. Thank you for taking the time to come back and let me know!
Sowdhamani says
The receipt is great. Waffles came out so fluffy and soft on the inside and crispy on the outside. Enjoyed it thoroughly.
Oriana says
Thanks for trying this recipe, Sowdhamani! I’m so glad you enjoyed it!!!
Himanshu says
What do you mean 2 cups buttermilk? Quantity of yoghurt and water for making 2 cups buttermilk?
Oriana says
Hello Himanshu! To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.
Ella says
I ran out of eggs and the kids desperately wanted waffles. I scowered the internet and found this recipe. They were awesome! I lowered the sugar just a smidge because I added chocolate chips. So delicious! They were even better than my regular waffles. Thank you!!
Oriana says
Thanks for trying this recipe, Ella! I’m so glad you enjoyed it!!!
Kritika says
I am currently making these eggless waffles! But problem is power cut has just started, so I started cooking this on stove, waffles look lovely but they are not crispy. Can you suggest something for next round of waffles??
Oriana says
Hello Kritika! Thanks for your trying my recipe. My recommendation would be to put them in the oven for a few minutes to crisp them up a little.?
Ramya Arun says
Was super yummy! Now this going to be my go to recipe for waffles at home. Had this as a waffle sandwich with Nutella and chocolate chips. Thank you for this yummy and simple recipe.
Oriana says
Hello Ramya! I’m SO GLAD you enjoyed it. A Nutella Waffle sandwich sounds yummy. Thank you for taking the time to come back and let me know!?
Sati says
Lovely recipe.. I made it and it was so loved.. haven’t tried other waffle recipes yet but thisone was great. Sugar a bit high but will see how to tweak.
Oriana says
Hello Sati! I’m SO GLAD you enjoyed this recipe. Thank you for taking the time to come back and let me know!?
Bhargavi says
I’ve been looking for an eggless waffles recipe and here it is! We are vegetarians and always looking for eggless recipes. My 2yr old would love this! Gonna try soon and let you how it turned:)
Thanks for sharing this Oriana! Keep posting more.
Oriana says
Thank you, Bhargavi! I am so glad you find my recipes useful. Please let me know if you have any special request.
s says
Self raising flour already has 2 tsp of baking powder per cup. That makes it (4+2) 6 tsps of baking powder and a spoon of baking soda for 2 cups. Isnt it a bit much ?
Oriana says
Hello S! It’s not too much. Thanks for your interest in my recipe.
Katie says
These taste awesome textures good but stick pretty bad. I think it has to do with the sugar so I will leave it out next time and see how they turn out. I’d spray the iron if it was easier to take apart to clean. My kids goobled them all up. I’m currently making some waffles for my husband with eggs and they aren’t sticking at all but there’s no sugar in the batter. Sucks living on a farm and not being able to eat the eggs.
Oriana says
Hello Katie! Agree, eggs allergy sucks! I’m SO happy you enjoyed this recipe. Spraying the waffle maker is a MUST. Thank you for taking the time to come back and let me know!?
Katie says
I made these again this morning doubled the recipe and cut out the sugar and they turned out awesome no sticking. Thank you for such a great recipe.
Oriana says
Hello Katie!! I’m SO GLAD it worked. Thank you for taking the time to come back and let me know!?
Francine says
I made these, not because of an allergy but because we were craving waffles and I was totally out of eggs. I use a thin/Norwegian style waffle maker, and these turned out totally AMAZING! They did have a soft texture in the middle, but develop yummy crispy bits around the edges. I think that maybe the sugar and butter browns all up during the cooking, adding a nice and deeper flavor to these waffles. Thank-you so much, you made our day!
Oriana says
Thanks for your comment, Francine! I’m glad you enjoyed this recipe.
Victor K says
Is the batter supposed to rise after you set it aside for 20 min? Will there be any visible changes in its appearance? Thanks
Oriana says
Hello Victor! Yes, the batter will puff a little and you will see bubbles, that is the reaction of the leaveners with the acid of the buttermilk. Just give a quick stir and proceed to cook the waffles.
Sharon Smith says
I made this recipe with gluten free flour/ baking powder and it worked perfectly. I had no buttermilk but used a little double cream with semi skimmed milk and only let it stand for 2-3 minutes. It was a thickish batter but the waffles were beautifully fluffy in the middle and crunchy on the outside. I actually think they are much lighter than an egg recipe and definitely prefer them. It would be hard to tell they were gluten free too.
Oriana says
Hi Shanon! Thanks so much for coming back and leaving your feedback. It’s great to know that this recipe works well with gluten-free flour. Happy Holidays!!
Leo says
We loved the waffles. I had one doubt-the batter did not have a pouring consistency. For the 2 cups of buttermilk- I took one cup of plain yogurt and mixed one cup of water, to get 2 cups of buttermilk. Is this the right way. The batter was thick. TIA
Oriana says
Hello Leo! You can make 2 cups of buttermilk mixing 2 cups of whole milk with 2 tablespoons of lemon juice or white vinegar. Let stand 5 to 10 minutes. I think the batter was too thick because you used yogurt. Next time try this way and let me know how they turn out. Thanks ????
Shobana says
This recipe worked like a charm! We don’t eat eggs and I am always looking for eggless recipes. Leaving it for 15-20 min made the batter so airy and the waffle came out soft on the inside and crispy on the outside, just like we like ’em.
My kids loved the waffles made with this recipe. Saving it to my recipe list now! Thank you, Oriana.
Oriana says
Hi Shobana!! Thank you for taking the time to come back and let me know. I’m so glad you enjoyed this recipe.
Ganesh says
Thanks Oriana, Your recipe really looks good! In our family, we have few members who are pure VEG 😉 …. They don’t even eat eggs….
Do have any idea, How long this Waffle batter last? so I can keep the batter in the fridge and enjoy fresh waffles for few days.
Oriana says
Hello Ganesh! Thanks for the interest in my recipe. I have not kept the batter uncooked. What I do is that I freeze the cooked waffles. They freeze very well. Then I just take them out of the fridge and reheat in the oven or toaster. Hope this help.
Amy says
Absolutely delicious, light and fluffy! Thank you for this recipe.
Oriana says
Thanks for trying this recipe, Amy! I’m so glad you enjoyed it!!!
Bhawna Kasliwal says
Hey, I would love to try this…just wondering how you made buttermilk…is there a ratio ?
Oriana says
Hello Bhawna! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar.Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.
Gayatri Dendukuri says
How long would I need to bake them if I was using a waffle mold?
Oriana says
Hello Gayatri!! Most waffle molds take 9-10 minutes but it will depend on what kind of mold you are using and your oven.
Eveline says
Can I use regular flour?
Oriana says
Hello Eveline! Yes, you can use regular flour, but add additional 1 1/2 teaspoons baking powder + 1/4 teaspoon of salt.
Sophia says
Omg so glad I came across this! The waffle is sooo good! My son is allergic to eggs as well and I’ve been searching high and low for eggless breakfast recipe and he hates them all, except this!!! Thank you!!!
Oriana says
I’m so glad your son loved these waffles!! When it comes to egg allergy, I know that breakfasts can be a struggle. I highly recommend you to try my eggless pancakes, they are very good too. Thank you for taking the time to come back and let me know, Sophia. ????
Disha pankhania says
Hiya, recipe looks really easy but i wanted to know what buttermilk was?
Oriana says
Hello Disha! Buttermilk is a dairy product. If you can’t find in your local grocery store, just mix 1 tablespoon of vinegar and 1 cup of regular milk, let it rest for 5 minutes, or until curdle. Hope it helps!
Lindy Minore says
Oh my gosh!!!!! These are so delicious!!! I made them this weekend and they turned out soooo good! I have been looking for an egg-free waffle recipe and none ever turn out this good. These were awesome, no one would never know they were eggless. My daughter has an egg allergy too. I put leftovers in the toaster today and they were perfect! Yum! Thank you so much! 🙂
Oriana says
I’m so glad you love this too, Lindy! Thank you so much for letting me know!
Lydia says
Tried your recipe today but it sticks to my waffle maker 🙁 not sure whats wrong but it does taste very nice. Any advise why it doesn’t shape correctly?
Oriana says
Hi Lydia, I suggest to spray your waffle maker with oil or butter before you pour the batter in. You shouldn’t have any problems if you do that. Please let me know how they come out the next time. Thanks for stopping by =)
Jana says
Hi, yes I have the same problem. I used spray oil, but when opening waffle got broke into 2 pieces… do you think I might let them there too long? Not sure why is that 🙁 Thanks
Oriana says
Hello Jana! You know that the waffles are done when the steam stops coming out of the side. Thanks for trying my recipe. ?
Leena says
Tried your eggless waffle recipe today and the waffles came out so well….and all finished in a blink.Thanks for awesome recipe.
Oriana says
I am so glad you enjoyed my recipe, Leena! Thank you for taking the time to come back and let me know!
Smita says
Your waffles are now a staple at my home. Thanks so much for sharing. 🙂
Oriana says
Thank you so much Smita! I’m delighted to hear you enjoyed it so much.
Smita says
These are the best eggless waffles I have made. Thank you so much for sharing the recipe, Oriana.
Oriana says
Hello Smita! Thank you for taking the time to come back and let me know! =)
Jonh Smith says
YUM!! I wouldn’t mind getting surprised with this for breakfast in the morning!
Ash Sears says
This is such a great option. Never knew about eggless waffles before but yum these sounds great.
Oriana says
They are sure delicious, Ash!! Hope you give them a try soon. ????
Reesa Lewandowski says
These look so delicious! I have to give this recipe a try.
Oriana says
Please do!!! Let me know how you like it. ????
gingermommyrants says
This Eggless Waffles recipe will be perfect to make when my friend comes next week. I am always looking for sweet treat recipes with out egg to make for her.
Oriana says
Hope you give my recipe a try soon!! Thanks for your comment.
Ann Bacciaglia says
These look so good and easy to make. I will have to get the ingredients I need to make some this weekend.
Oriana says
Thanks Anna!!
Claudia Krusch says
It looks soooo good! I’ve never made waffles, hubby always makes them!
Oriana says
You are a lucky girl, Claudia! ????
Sherry says
I will have to pass this recipe along to my cousin. She has an allergy to eggs and is always looking for eggless recipes. These waffles look delicious.
Oriana says
Please do, Sherry! Thanks for stopping by.
Dawn gibson-thigpen says
i love eggs and waffles. omgggg. and these looks soooo good.
Cathi Crismon says
Now I want waffles! They would make the perfect dinner tonight. Breakfast for dinner is always good. I love that your recipe is eggless and I’m thinking I can make it vegan too.
Oriana says
Thanks Cathi!! Hope you give my recipe a try soon. ????
valmg @ Mom Knows It All says
I do enjoy waffles. My favorite is with strawberries and whipped cream. I don’t think I have ever had an eggless waffle.
Oriana says
It’s hard to go wrong with waffles!! Hope yo try my eggless waffles soon.
Jenn Gerlach says
This is so cool. I had no idea you could make them without eggs.
Oriana says
Yes, it’s possible! In fact, you hardly would notice the difference.
Kathy says
Those look really good. I love having waffles for breakfast. It’s one of my favorites! I like that these are eggless too.
Oriana says
Thank you Kathy!! ????
Melissa says
This recipe is perfect for kids who are allergic to eggs and the photos are just delectable! Can’t wait to try this recipe!
Oriana says
Thanks Melissa!! ????
sachin says
batter is perfect taste…. But not getting crispy inside…. only top waffle is slight crisp but inner porition reaming is very sponge..can u please help what can be reason for same
Oriana says
Hello Melissa, this recipe makes crispy outside and fluffy inside waffles. Sorry, I don’t know how you can make them crispy inside. Thanks fro trying my recipe =)
Blake Murdoch says
I just found this recipe while looking for vegan waffles. I’ve tried many and I’ve always been disappointed one way or another. While these made with vegan buttermilk (easy to make) and vegan margarine turned out absolutely perfect! I’ve made them 3 times and each time they’ve been perfect. Thank you!
Oriana says
Hello Blake!! These waffles are the bomb. I make them all the time. Thanks so much for trying my recipe and for taking the time to come back and let me know!