Eggless Waffles

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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings belgian waflles, 10 regular waffles

Calories 429kcal

Author Oriana Romero

Equipment

Waffle Maker

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

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.

Notes

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.

Reheat: Remove the waffles from the refrigerator or freezer, 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.

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 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 full-shaped waffles.
You don’t have Buttermilk? NO problem!! Check my recipe to make buttermilk substitute at home.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition