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.
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.
These waffles are phenomenal. We learned our daughter had an egg allergy about a year ago. Oriana, your recipes have become my go-to, especially for baked goods and breakfasts. I made these for my whole family a while ago when we were trying to do a big family gathering and keeping things egg free. Folks were skeptical but were won over after trying them. Lots of compliments. And yes, we freeze them with wax paper in between pieces and they do great. Little notes of adjustment I’ve tried that have worked: I halved the sugar because our daughters are young and I’ve do 50/50 whole wheat pastry flour and all-purpose and they still turn out beautifully. Love your little tips, Oriana. I’m learning a lot from you.
Hello Julie! Wow! Thank you so much for your kind words! 😊 It warms my heart to hear that my recipes have become your go-to, especially with your daughter’s egg allergy in mind. I’m thrilled to hear that the waffles were a hit with your whole family and that they even won over the skeptics! Thank you for sharing your experience, and I’m grateful to be a part of your culinary journey! If you ever need more recipes or tips, just let me know. xx
This recipe is absolutely perfect. Rave reviews from the whole family! I’ve never had a waffle with such amazing flavor.
Hello Amber!! It sounds like you nailed it! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
I made waffles every weekend for years until my daughter developed an egg allergy. Now I have switched to this recipe. We double it every time and use all week. Legitimately can’t te it doesn’t have egg. I suggest this recipe every time another egg allergy mom is looking for waffles! Thanks for publishing.
Hello Jennifer! I make them every week too. I am glad that my recipes are helpful to you and your family! Thanks a lot for the good feedback.
I posted a comment earlier, but forgot to add the stars.
Thanks a lot for the review and good feedback, Jean!
How many does this recipe make
Hello Maureen! It will depend on the size of your waffles maker. I usually get 5 belgian waflles or 10 regular waffles. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’ve used this recipe several times with great results. I used unbleached, all purpose flour, to which I added a tablespoon of flax meal. I have used soy, almond, and pea milk, to which i added fresh lemon juice, and it worked. Today I made them and added chocolate chips, which my daughter really liked. I crisp them in my air fryer because my husband likes them crisp. Next time i make them i will cut back on some of the sugar, maybe by 1/2. Thank you so much for this recipe. I would like to find a recipe for an eggless cake.
Hello Jean! I have many egg-free cake recipes > https://mommyshomecooking.com/category/recipes/cakes/
I have used this recipe several times with great results. I added fresh lemon juice to soy, almond, and pea milk and it worked just like butter milk. I used alll purpose unbleached flour
Hello Jean! So glad you like the look of this recipe. Be sure to shout out if you have any questions!
Hey, love your recipe. Every time I make, every time it turns out great! Kids never ask for waffles outside. I have replaced all purpose flour to whole wheat flour, added little extra butter and buttermilk, it still works out great. I have also tried Indian spice flavors avoiding the sugary part. And it’s always a hit!
Hello Vidhya! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Question: do these use unsalted butter or salted?
Hello Valerie! : 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 in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This eggless recipe hits home! These we delicious! I will use this recipe for now on when I make waffles.
Hello Ojas! These are a BIG fave. I make them every week. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi, if we want to make it daily for our customers in a cafe, can we make the batter fresh every morning in large quantity and keep it in the fridge?
If yes, please guide as to how to go about it? 🙂 thank you
Hello Sapna! I apologize but I haven’t tested this recipe that way, so can’t give any advice.
I’ll start by saying I like eggs. Not allergic, not vegetarian or vegan or cholesterol conscious etc. Give me a dozen deviled eggs and I’ll show you an empty plate. I came across this recipe simply because I was out of eggs and wanted to make a waffles for my husband.
With all that in mind this is hands down the best waffle recipe we have ever had! My husband REFUSES to let me make them any other way. So light and fluffy and honestly, you won’t miss the eggs! Definitely worth a try! You won’t regret it!
Hello Jen – Wow, what a compliment! I’m so glad you and your husband enjoyed it and thank you so much for taking the time to come back and let me know!
Yummy! Great waffles! Followed the recipe exactly, but added 1/2 tsp. cinnamon. Topped mine with butter, fresh blueberries and raspberries, and some warm maple syrup. Thanks for the recipe!
Hello Reena! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Awesome awesome awesome…
flawless result…. never before any recipe came out so perfect. Super fluffy though made it in microwave. I have posted the pics on Insta and tagged you. Thank you so much for this great recipe. Keep up the good work. Let the recipes keep coming.
The best part was I made blueberry muffins of the left out batter amd what awesome result.
Hello Poonam! Wow, what a compliment! We LOVE these waffles too. I make them at least once per week. I’m so glad you enjoyed the recipe and thank you so much for taking the time to come back and let me know!
Sadly, I was not impressed with this recipe! The waffles stuck to the pan, didn’t crisp and they wouldn’t even fry as pancakes! The batter was very light, fluffy and yummy, but I’m really sad they didn’t cook!
Usually, when a waffle mix doesn’t work out, I whip out my pancake pan and fry them on there, but they didn’t work either! Any tips?
Hello LSN – It’s impossible to say exactly why your waffles didn’t work because there are so many things that can make that happen. My experience tells me that something in the batter wasn’t right since they didn’t even cook on a skillet. I made these waffles at least once per week and never had this problem. For best results, I recommend following the recipe exactly. I am sorry this recipe didn’t work for you. Thanks for trying my recipe, though.
Hey Oriana,
Made these waffles over the weekend and they turned out great… Thank you so much for the perfect recipe yet again ☺️❤️❤️ Added chocolate chips and drizzled extra syrup too for the sake of kids and they loved it 🤩 Please do check out the pictures I shared on Instagram and hope you like it..
Hello Sudha! I am glad you liked them. I saw your pictures =) I made these almost weekly and freeze them to use during the week. Thanks so much for your feedback and for trying my recipe.
Thanks for the recipe! I don’t always have eggs at home but love waffles so it’s so great to have an eggless version! These turned out very fluffy and the taste was yummy. I don’t give it a full 5 stars because they were sticking to the iron even though I sprayed it (for my usual recipe I don’t have to do that at all) and they did not turn out as crispy as I expected, even though I made sure to have the iron properly heated, and waited long enough before opening it. Maybe keeping them in the oven is an important step to achieve the crispiness? We ate them so fast as they were coming from the iron that they never made it to the oven 😅 I must say however that even if they were soft, it was not a soggy softness (like wet-ish if that makes sense) so they were still a treat. I will definitely keep this recipe and use whenever we have waffle cravings but no eggs 🥰
Hello Marubi! So glad you enjoyed this recipe. Thanks so much for trying my recipe, for your feedback, and for taking the time to come back and let me know!