Crispy Eggless Waffles Recipe - Buttery, Amazingly crispy with Light and Fluffy inside - The Best Egg Free Waffles!!
Weekend mornings can never be complete without a tall stack of waffles or pancakes drenched in maple syrup and softened butter!!!
A good waffle needs to be light and fluffy inside, yet with a crisp exterior. Eggs play a crucial role in developing that structure, which is why waffles without eggs tends to be a little tricky. This recipe for eggless waffles is so CRISPY and so delicious.
If you are a vegetarian and looking for a no egg waffle recipe or if you have simply run out of eggs, then this recipe might come handy.
- Quick & Easy
- Crispy exterior
- Light & Fluffy
- Freezer friendly
All purpose flour
Sugar – Plain white sugar
Baking powder, Baking soda – Leavening
Butter – Unsalted butter
Buttermilk – Store bought buttermilk (refer notes to make your own)
Step-1: Whisk all purpose flour, sugar, baking powder and baking soda together in a bowl.
Step-2: Whisk buttermilk, melted butter and water together in a different bowl and mix with the dry ingredients.
Step-3: Make waffles according to manufacture's instructions.
Color – Cook waffles until they get a deep golden brown for GUARANTEED CRISPNESS! It took about 6 minutes in my waffle iron
Do not over mix – The same rule applies as with all waffle batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth.
Make it healthier – Replace half the all purpose flour with almond flour. It makes it lighter, crispier and even more delicious.
How to make Buttermilk? – If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 2 cups milk and 6 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using.
How many waffles do this recipe make?
It honestly depends on the type of waffle maker used. I used Cuisinart 4-slice Belgian waffle maker, and it took ½ cup batter per waffle.
Eggless waffle recipe variations:
You can stir in any of the following mix ins into the batter (peanut butter or Nutella should be stirred in partially so that you can see streaks running through the batter):
- Semi sweet chocolate chips
- Finley chopped apple and cinnamon
- Chopped strawberries
- Lemon zest and blueberries
Frequently asked questions:
Place cooked waffles on a wire rack lined baking sheet and keep in a 200° F oven, until serving time. The wire rack will ensure air circulation around the waffles, maintaining the crispness.
One waffle contains 177 calories, 5 grams saturated fat, 3 grams sugar and 3 grams protein.
No egg waffle recipe are best enjoyed warm, with a dab of salted room temperature butter and drenched in maple syrup.
Other optional but delicious toppings include - Fresh berries / Sliced bananas / Sliced almonds / Whipped cream / Nutella / Peanut butter and jelly / Almond butter / Honey / Chocolate sauce.
Place cooled egg free waffles in a ziplock bag and freeze for several weeks. My favorite way to re heat them is to pop one or two in a bread toaster, until hot and crisp. Great for weekday mornings!
More Waffle recipes:
Blender Oatmeal Waffles <---- Popular recipe
Eggless Waffles Recipe
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups + ¼ cup buttermilk
- ½ cup unsalted butter melted
- ½ cup water
- Pre heat waffle iron.
- Add all dry ingredients (flour, sugar, baking powder and baking soda) into a large bowl and whisk to combine.
- Add all wet ingredients (buttermilk, melted butter and water) into a smaller bowl and whisk to combine. Pour into the the flour mixture and mix with spoon, until well combined (Don't over mix).
- Grease waffle iron with non-stick cooking spray and make waffles according to manufacturer's instructions (it took about 6 minutes in my waffle iron).
- Serve waffles hot with a dab of softened salted butter, maple syrup and fresh berries.
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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