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
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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
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.
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.
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.
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!
hi! i am making these for my mum! for mothers day, since i m 11 i can cook. i hope these come out good!
Hello Divyansha! Hope you loved the recipe =)
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?
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]
Simply delicious! My son is allergic to eggs and was super excited to try these waffles! They were a hit!!! Thank you so much 😍🤗
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.
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.
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.
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!
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.
Made this recipe once last week. Loved it. Having friends over for waffle breakfast tomorrow :)) Thank you for sharing this wonderful recipe.
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.
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
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.
My family said these are the best waffles they’ve ever had! Love the recipe. It’s so simple!
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.
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!!
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!
Hello. The recipe just says flour. Can you let me know if all purpose or self rising?
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 =)
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
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!
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 🤗
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
Your recipe says 429 calories. For how many waffles? That seems like a lot of calories.
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 =)
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!
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!
Can i use almond flour or coconut flour
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.🙂
Hey how does one make the buttermilk
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.
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!
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!
I tried it and it comes perfect thanks for sharing
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!
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?
Sorry for the angry face by mistake
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.
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.