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
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Combine the flour, sugar, baking soda baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
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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.
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Preheat a waffle iron according to the manufacturer's instructions.
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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.
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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 perfect for kids who are allergic to eggs and the photos are just delectable! Can’t wait to try this recipe!
Thanks Melissa!! ????
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
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 =)
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!
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!
Those look really good. I love having waffles for breakfast. It’s one of my favorites! I like that these are eggless too.
Thank you Kathy!! ????
This is so cool. I had no idea you could make them without eggs.
Yes, it’s possible! In fact, you hardly would notice the difference.
I do enjoy waffles. My favorite is with strawberries and whipped cream. I don’t think I have ever had an eggless waffle.
It’s hard to go wrong with waffles!! Hope yo try my eggless waffles soon.
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.
Thanks Cathi!! Hope you give my recipe a try soon. ????
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.
Please do, Sherry! Thanks for stopping by.
i love eggs and waffles. omgggg. and these looks soooo good.
It looks soooo good! I’ve never made waffles, hubby always makes them!
You are a lucky girl, Claudia! ????
These look so good and easy to make. I will have to get the ingredients I need to make some this weekend.
Thanks Anna!!
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.
Hope you give my recipe a try soon!! Thanks for your comment.
These look so delicious! I have to give this recipe a try.
Please do!!! Let me know how you like it. ????
This is such a great option. Never knew about eggless waffles before but yum these sounds great.
They are sure delicious, Ash!! Hope you give them a try soon. ????
YUM!! I wouldn’t mind getting surprised with this for breakfast in the morning!
These are the best eggless waffles I have made. Thank you so much for sharing the recipe, Oriana.
Hello Smita! Thank you for taking the time to come back and let me know! =)
Your waffles are now a staple at my home. Thanks so much for sharing. 🙂
Thank you so much Smita! I’m delighted to hear you enjoyed it so much.
Tried your eggless waffle recipe today and the waffles came out so well….and all finished in a blink.Thanks for awesome recipe.
I am so glad you enjoyed my recipe, Leena! Thank you for taking the time to come back and let me know!
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?
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 =)
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
Hello Jana! You know that the waffles are done when the steam stops coming out of the side. Thanks for trying my recipe. 🙂
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! 🙂
I’m so glad you love this too, Lindy! Thank you so much for letting me know!
Hiya, recipe looks really easy but i wanted to know what buttermilk was?
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!
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!!!
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. ????
Can I use regular flour?
Hello Eveline! Yes, you can use regular flour, but add additional 1 1/2 teaspoons baking powder + 1/4 teaspoon of salt.
How long would I need to bake them if I was using a waffle mold?
Hello Gayatri!! Most waffle molds take 9-10 minutes but it will depend on what kind of mold you are using and your oven.
Hey, I would love to try this…just wondering how you made buttermilk…is there a ratio ?
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.
Absolutely delicious, light and fluffy! Thank you for this recipe.
Thanks for trying this recipe, Amy! I’m so glad you enjoyed it!!!
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.
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.
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.
Hi Shobana!! Thank you for taking the time to come back and let me know. I’m so glad you enjoyed this recipe.
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
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 ????
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.
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!!
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!
Thanks for your comment, Francine! I’m glad you enjoyed this recipe.
Is the batter supposed to rise after you set it aside for 20 min? Will there be any visible changes in its appearance? Thanks
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.
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.
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!🙂
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.
Hello Katie!! I’m SO GLAD it worked. Thank you for taking the time to come back and let me know!🙂
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 ?
Hello S! It’s not too much. Thanks for your interest in my recipe.
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.
Thank you, Bhargavi! I am so glad you find my recipes useful. Please let me know if you have any special request.
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.
Hello Sati! I’m SO GLAD you enjoyed this recipe. Thank you for taking the time to come back and let me know!🙂
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.
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!🙂
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??
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.🙂
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!!
Thanks for trying this recipe, Ella! I’m so glad you enjoyed it!!!
What do you mean 2 cups buttermilk? Quantity of yoghurt and water for making 2 cups buttermilk?
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.
The receipt is great. Waffles came out so fluffy and soft on the inside and crispy on the outside. Enjoyed it thoroughly.
Thanks for trying this recipe, Sowdhamani! I’m so glad you enjoyed it!!!