These Eggless Waffles are everything you want in a breakfast treat—crispy on the outside, soft and fluffy on the inside, and made with simple, everyday ingredients. After 12+ years of testing egg-free recipes as an allergy mom, I can promise this one works every single time. They’re allergy-friendly, freezer-friendly, and perfect for busy mornings or lazy weekend brunch. You’ll love that they’re easy to make and just as delicious as “regular” waffles—without the eggs.
Oriana’s Thoughts On The Recipe
When my daughter was first diagnosed with an egg allergy, breakfast felt like the hardest meal of the day. So many classics—scrambled eggs, French toast, waffles—suddenly seemed off limits. But I didn’t want her to miss out on the joy of a warm, golden waffle fresh off the iron. That’s when I started testing, tweaking, and perfecting this recipe until I found the version that gave us all the crispy-outside, fluffy-inside waffles we were craving.
Now, these Eggless Waffles are a staple in our home. I love making a big batch on the weekend and freezing extras so my kids can pop one in the toaster before school. It makes life so much easier, and it’s such a relief to know I can serve my family waffles that are safe, simple, and always delicious. If your mornings are anything like mine—busy, messy, and full of hungry voices—you’ll be so glad to have this recipe in your back pocket.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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 for in the recipe.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
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.
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).
- Mix Dry Ingredients
Combine dry ingredients, flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
- Add Wet Ingredients
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 Your Waffle Iron
Preheat a waffle iron according to the manufacturer’s instructions.
- Cook The Waffles
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.
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.
Extra Recipe Tips For Success
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 that the waffle hole is almost full; that will ensure you have a full-shaped waffle.
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 weekdays 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.
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 the 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.
Try These Egg-Free Breakfast Recipes Next!
Recipe Card
Eggless Waffles
Video
Equipment
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
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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.
- 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.
- 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.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 2025.
I will just say, way too much sugar for me. If I made it again I’d reduce it, maybe even by half.
Hello Michelle! Thanks for the feedback! 😊 I totally get that—sweetness can be a personal preference. You can definitely reduce the sugar next time; the recipe should still turn out great!
Amazing recipe as always in this channel.
Thanks so much for this! This is a life saver with the daughter who is anaphylactic to eggs.
Hi Elena! I am glad that my recipes are helpful to you and your family! Thanks a lot for the review and good feedback.
Absolutely love this recipe, it is a staple for easy weekend breakfast in our egg-free home. A fourth of the recipe fits well in our classic-style 4-square waffle iron.
As a tip from one of my America’s Test Kitchen cookbooks, you can freeze leftover buttermilk ( I do 1/4-cup portions in a silicone muffin pan) and then pop them into a freezer ziploc bag. This way, I can thaw just what I need and nothing goes to waste!
Hello Christine! I love hearing this—thank you so much! 🥰 I’m thrilled it’s become a weekend staple in your egg-free home. And that buttermilk tip is genius—freezing in 1/4-cup portions is such a smart way to avoid waste. Thanks for sharing it; I’m sure it’ll help a lot of other readers too! 💛🧇
I didn’t want to “waste” an egg on waffles for just me, so this recipe was perfect. I halved it, and admittedly also changed the sugar amount and type. Instead of sugar, I mashed up a banana, and instead of buttermilk I used Greek yogurt loosened up with some milk. Pretty tasty, and I can tell myself they’re healthier. Bonus, next time I want waffles I already have some in the freezer ready to go!
Hello SBG! I love your resourcefulness! 👏 No eggs, no problem—and your swaps sound both tasty and smart. Mashed banana and Greek yogurt? Yes, please! So glad the recipe worked out for you and now you’ve got waffles stashed away for next time. Total win! 🧇💛
I love it
Hello Jobe! I’m so glad you do!! 💕 That means the world to me — thank you for taking the time to say it!
so good to eat such a great meal i didn’t even realize they had no egg in them they just tasted so great
Yay! That’s the best kind of compliment—thank you! 😊 I love when egg-free meals are so tasty you don’t even notice what’s missing. So happy you enjoyed it!
they were very yummy to eat and tasted delicious i like how the recipe was very easy to follow. Well done.
Hello Henry! Thank you so much! 😊 I’m so happy to hear you enjoyed them and found the recipe easy to follow 💛 Thanks for baking along and for your sweet comment!✨
Another winning recipe! I would not have known these were “special” waffle (egg free) if I hadn’t made them myself.
Hello Mel! Yay! That’s the best kind of compliment! 😊 I’m so happy you loved the waffles—and I totally agree, when they taste that good, you’d never guess they’re egg-free! 💛 Thank you for your kind words and for trusting the recipe. 🧇✨
These were so good, I’m not eggless by necessity but I’ve found a new waffle recipe for sure. I’ve been making so many things from your website due to the prices these days and so many things are better than the egg-in versions of them!! Lightest, most tender waffles I’ve ever eaten. Thank you so much! 😄
Hello Julia! Aww, thank you so much! 😊 I’m thrilled to hear you loved the waffles—and it means so much that you’re enjoying the recipes even without needing to be egg-free. That’s the best compliment! 💛 I totally get turning to eggless baking with prices being what they are, and I’m so happy you’ve found some new favorites. Thank you for your kind words 💕
Excellent recipe one of the best I have tried
Lovely recipe! Used it multiple times. Just a smmidge sweeter than Id like but my whole family absolutely enjoys when i make them. Question! When reheating frozen waffles should i defrost them or heat from frozen? TYA!
Hello Maria! Thank you for your kind words—I’m so happy to hear this recipe is a family favorite! For reheating frozen waffles, you don’t need to defrost them first; just heat them straight from frozen. A toaster or oven works best to keep them crisp. Wishing you a Happy New Year filled with love and delicious meals! x- Oriana
Nice to have a quick & easy, eggless recipe, but there was WAY too much sugar! Eating breakfast with more sugar than I need for the whole day is ridiculous.
I made a second batch with only 1.5 T and that was plenty.
Hello Rachel! Thank you so much for your feedback! I understand that everyone’s preferences are different, but I believe that a recipe’s rating might not fully reflect its quality based solely on personal sugar intake preferences. Regardless, I’m really glad to hear you enjoyed the waffles!
Came out perfectly with slightly amended King Arthur Gluten Free flour (3 part KA 1 part Almond flour). Absolutely the lightest and fluffiest waffles I’ve made if a bit sweet for my taste, next time I’ll halve the sugar.
Wonderful waffles. I’m going to have to try them grain free just for fun.
Hello Laurel! Thank you for sharing your experience! I’m so glad to hear that the waffles turned out perfectly with your adjustments! The combo of King Arthur Gluten Free flour and almond flour sounds like a fantastic choice for light and fluffy waffles. I appreciate your feedback about the sweetness, and halving the sugar is a great idea if you prefer a less sweet taste. I’m excited to hear you’re considering trying them grain-free next time—that sounds like a fun experiment! If you have any other thoughts or need more recipes, feel free to reach out. Happy waffle-making!
Delicious! I just needed a little bit of batter so I looked for eggless options, and I think I’ll stick with this recipe for all my future waffles. I halved the recipe and used just an 1/8 cup sugar. The waffles were still plenty sweet without being like a dessert.
Hi Margaret!
Thank you so much for your lovely message! I’m thrilled to hear that you enjoyed the eggless waffle recipe! It’s fantastic that you found the perfect balance with the sugar, too.
I’m so glad you plan to stick with this recipe for all your future waffles. They really are a great option for breakfast or any time!
Happy cooking, and thanks again for sharing your experience!
I am not vegan or vegetarian, I went looking for an eggless waffle recipe because no matter what I did the predominant taste in all my waffles was egg. I don’t know why; I also have that problem with cinnamon toast (if you have a recipe for that I will take it.)
Anyway, I loved this. They were fabulous. The recipe got five waffles from my green pan waffle maker, which makes huge waffles. My niece said they were better than Waffle House. I followed the recipe exactly; except I used regular whole milk and I didn’t let the batter rest for 10 minutes. These were superb.
PS. I meant to let it rest. I simply forgot, what is that step supposed to achieve?
Hello Monica! Thank you so much for sharing your experience! I’m thrilled to hear you loved the eggless waffles and that they turned out fabulous. It’s great to know they were a hit, especially with your niece! The fact that they were better than Waffle House is such a compliment. As for cinnamon toast, I have this BEST Eggless French Toast recipe that might like. Thanks again for the lovely feedback!
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
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.