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!
Easy Eggless Waffles Recipe Highlights
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, have slightly crispy edges, and are fluffy on the inside.
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.
You’ll LOVE these eggless waffles!
Top these with some butter, maple syrup, and some fresh berries, but I’m telling you… they’re also amazing without any topping.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- 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 in the recipe.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
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).
- Combine dry ingredients, flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
- 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 most likely be ready when you don’t see more steam coming out of the side of the waffle maker.
Expert Tips
Do not overmix the batter, it is okay if it’s a bit lumpy.
Preheat your waffle maker and lightly oil 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; that will ensure you have a full-shaped waffle.
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 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.
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.
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 the weekday 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.
More Eggless Breakfast Recipes You’ll Love!
- Eggless Blueberry Pancake Muffins
- Eggless Pancakes
- Easy Eggless Chocolate Chip Pancakes
- BEST Eggless French Toast
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
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Recipe Card 📖
Eggless Waffles
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 2/3 cup (130 g) sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- pinch of salt
- 2 cups (480 ml) buttermilk
- 4 tablespoons (60 g) butter, melted
- 2 teaspoons pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine the flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Do not over mix; 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 most likely be ready when you don't see more steam coming out of the side of the waffles 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.
- Do not overmix the batter, it is okay if it’s a bit lumpy.
- Preheat your waffle maker and lightly oil 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, that 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 2021.
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!