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.
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.
Got a Ninja Belgian waffle maker for Christmas & made these waffles. Yum! They were officially the best waffles I’ve ever made or eaten. The new waffle maker is a game changer & this recipe worked perfectly in it. Light, fluffy & tender. Only change I made to the recipe was to decrease the sugar amount. I used a stevia blend equivalent to 1/3 cup sugar plus 2 tablespoons of actual sugar. Will definitely make again.
Hello Cheryl! That makes me so happy to hear! A new waffle maker and a recipe win is the best combo, and I love that the sugar swap worked so well for you. Light, fluffy, and tender is exactly what I hope for with these — so glad they’ll be on repeat in your kitchen 💛