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!
Happy Friday! This has been a short but very busy week.
First of all, our little guy started Kindergarten … YAY!! We’re all so excited.
After expending a great Labor Day weekend, we woke up very early Tuesday morning because I wanted to take some “First Day of Kindergarten” photos. It was a stressful day for me. I had all kind of “what-if” thoughts, but thanks goodness everything turned out well. Matthew loved his teachers, school, classmates, etc.
I just can’t help myself… I need to share a photo of the BIG day!!
Yesterday, we also met Victoria’s new teacher. It was a huge relief that she knew about Vicky’s egg allergy. She even came up with a few ideas to keep her safe during snack time and birthday celebrations. As I have mentioned before, egg allergy can be very difficult and complicated because eggs are found in so many foods. We have come a long way since the day Vicky was diagnosed, but today I can proudly say that I can make almost everything without eggs.
Through all these years, I have bought so many cookbooks specialized in food allergies recipes, but I couldn’t say I loved them. Most egg-free recipes out there end up having a very yucky texture, or a funny taste, this is why I’m so proud of the eggless recipes I have developed. 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.
And for the many of you that have been sending me emails asking me about my long-awaited eggless e-cookbook, I have good news… it will be out in early November! Just in time for the holidays. If you want to subscribe to my eggless recipes list click here.
While that time arrives… meet my Eggless Waffles!!! ⇓⇓⇓
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, slightly crispy edges, fluffy on the inside. Top these with some butter, maple syrup, and some fresh berries, but I’m telling you… they’re also amazing without any topping.
Nothing beats freshly made waffles, but if you have a crazy busy life like me these waffles are freezer friendly.
How to freeze and reheat waffles?
This is what I do: I wrap the cooled waffles in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible in order to prevent freezer burn. When ready to eat, I remove the number of waffles I need from the freezer, let them stand at room temperature for 5 -10 minutes, and then reheat in the toaster oven until warmed through and crisp.
You ‘ll LOVE these eggless waffles!
Happy Cooking!!!
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!
- 2 cup self-raising flour
- 2/3 cup sugar
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- pinch of salt
- 2 cup buttermilk
- 4 tablespoons of butter, melted
- 2 teaspoon vanilla extract
- 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. Set the batter aside at room temperature for 15 - 20 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.
- Place in a 200°F oven to keep waffles warm while you finish with the rest of the batter. I recommend to place 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.
Waffles can stay in the freezer for up to 3 months. Check out my freeze and reheat tips above.
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- Whisk
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- Glass Mixing Bowl Set
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- Waffle Maker
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- Vanilla Extract
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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!
Hello Tayy! We love the savory version too. Thanks so much for your feedback and for trying my recipe.
hy i just wanna knw my waffle didntbturn out crisp n fluffy how to make that can u help
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!
Hi can I use the electronic waffle maker instead of the oven
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. 🙂