These Eggless Waffles have a crispy exterior with a light and airy interior. Combining buttermilk with leavening creates the fluffiest texture that you will not miss the eggs. It is perfect for vegetarians or if you run out of eggs!
Eggs are a crucial ingredient in traditional waffle recipes. The protein in eggs help trap and hold air, resulting in a lighter and fluffier texture. It also binds all the ingredients together, adds moisture, flavor, and golden color, like in mini waffles or Belgian waffles recipe.
Why this recipe works?
To achieve a light and fluffy texture without using eggs, I chose buttermilk as my key ingredient. This acidity in buttermilk interacts with baking soda, producing carbon dioxide gas, which helps eggless waffles rise and become light and fluffy.
Buttermilk also helps to inhibit gluten formation, resulting in a more tender and delicate texture. It imparts a subtle tangy flavor adding depth to the taste.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Flour - All-purpose flour offers the structural foundation for the eggless waffles recipe. I haven't experimented with any gluten-free flours, as in almond flour waffles.
- Sugar - A couple of tablespoons of white sugar not only helps in achieving a desirable browning, compensating for the lack of eggs but also impart a subtle sweetness that enhances the overall flavor.
- Leavening - Like in my eggless pancakes recipe, both baking powder and baking soda react swiftly with the acidity in buttermilk, generating carbon dioxide gas, which acts as the leavening agent during the cooking process.
- Butter - Adds richness, enhances flavor, and aids in achieving an appealing golden color.
- Buttermilk - Adds tanginess, flavor and creates an airy texture when combined with baking soda, as in buttermilk waffles recipe.
You can stir in any of the following mix ins into the eggless waffles. Feel free to mix and match ingredients to create your favorite combinations.
- Semi sweet chocolate chips
- Blueberries or chopped strawberries
- Finley chopped apple and cinnamon
- Chopped strawberries
- Lemon zest and blueberries
- Use honey, maple syrup or brown sugar instead of white sugar.
- Stir in Nutella or peanut butter into the batter.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1. Add all purpose flour, sugar, baking powder and baking soda into a large bowl and whisk to combine.
2. Stir buttermilk and melted butter together.
Tip: If your buttermilk is cold or if the melted butter is not warm, you might notice some lumps in the combined liquid. However, it's perfectly acceptable to proceed with the recipe.
3 & 4. Pour the combined liquid into the dry ingredients and stir to combine, until it just comes together.
5. Grease waffle iron with non-stick cooking spray, ladle a scant ½ cup batter into each waffle square and cook waffles according to manufacturer's instructions or until golden brown color.
Pro tip: To prevent your eggless waffles from sticking to the waffle iron and ensure they come out in perfect, make sure to follow these steps:
- Allow the waffle iron to fully preheat before adding the batter.
- Grease the waffle Iron with a generous coating of non-stick cooking spray before cooking each batch.
- The waffle batter should have the right consistency. If the batter is too thin, it may risk breaking apart when you attempt to remove it.
- Be patient and allow the waffle to cook until it easily releases from the iron. Trying to remove it prematurely can result in tearing or sticking.
- Use a non-stick waffle iron.
How to serve?
Like apple waffles or healthy waffles, hot eggless waffles are best served with a pat of salted butter and a drizzle of warm maple syrup. You can also top them with chopped fresh berries, sliced bananas, toasted and chopped nuts, whipped cream, a sprinkling of powdered sugar or a drizzle of caramel or chocolate sauce.
How to store leftovers?
Allow the leftover eggless waffles to cool to room temperature on a wire rack. Transfer them into a zip lock, seal well and then refrigerate for up to 3 days or freeze for up to 2 months.
Reheating: When you're ready to serve your leftover eggless waffles, there are a couple of ways to reheat them. For a crispy texture, it's best to use a toaster or oven. If you prefer the microwave, be sure to use a lower power setting to prevent them from becoming overly soft.
- Cook eggless waffles until they get a deep golden brown for a crispy texture. It took about 6 minutes in my waffle iron.
- Avoid overmixing. The same principle applies to all waffle batters. It's preferable to have small pockets of dry flour remaining rather than over-mixing to achieve a perfectly smooth consistency.
Buttermilk is traditionally the liquid remaining after churning butter from cream. However, modern buttermilk is usually made by introducing specific lactic acid bacteria to milk, which ferments the milk and gives it its tangy flavor.
The acid in the buttermilk when combined with baking soda, produces carbon dioxide gas, which helps the waffles rise and become light and fluffy. It also helps inhibit excessive gluten formation and add a subtle tangy flavor to waffles.
If you'd like to use regular milk instead of buttermilk, then mix about 7 tablespoons of white vinegar or lemon juice to 2 ½ cups of whole milk. Let the mixture stand for about 10 minutes before using in the recipe.
The acidity in vinegar or lemon juice triggers a chemical reaction with the baking soda, achieving the same leavening effect as that of buttermilk.
If you are out of buttermilk, then here is a really good method to make your own in a pinch. Mix 2 ½ cups whole milk and 7 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir well before using.
More eggless recipes
- 2 cups all purpose flour
- 2 tablespoons sugar, white or brown
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 ½ cups buttermilk
- ½ cup unsalted butter, melted
- Pre heat waffle iron.
- Add all purpose flour, sugar, baking powder and baking soda into a large bowl and whisk to combine.
- Stir buttermilk and melted butter together. Tip: If your buttermilk is cold or if the melted butter is not warm, you might notice some lumps in the combined liquid. However, it's perfectly acceptable to proceed with the recipe.
- Pour the combined liquid into the dry ingredients and stir to combine, until it just comes together.
- Grease waffle iron with non-stick cooking spray, ladle a scant ½ cup batter into each waffle square and cook waffles according to manufacturer's instructions or until golden brown color.
- Serve hot with maple syrup and berries.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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