Eggless Waffles

a hand removing one cooked waffle from a waffle maker.

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!

Course Breakfast

Cuisine American

Keyword egg free waffles, eggless waffle recipe, eggless waffles, no egg waffle recipe, waffle recipe no eggs

Prep Time 4

Cook Time 18

Total Time 22

Servings Waffles

Calories 146kcal

Author Maria Doss

Equipment

Waffle maker

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition