Your search for BEST eggless waffles recipe on the internet ends here. Plus, these are vegan waffles. These are light and fluffy inside and nicely golden crispy on the outside. Here you’ll learn all the tips and tricks to perfect them.
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❤️About This Recipe
- Trust me you’ll not notice that these waffles are made without eggs. I am saying because I have eaten and compared both with eggs and without.
- Many of my readers say they like the egg-free version more than regular.
- Requires only 6 ingredients (plus salt and water).
- 1-bowl recipe, the batter is very easy and quick to make (just 5 minutes and waffle batter is ready).
- If you are vegan, you are in the right place. These are eggless as well as vegan waffles.
- This is the basic waffle recipe, you can customize however you like with toppings and add-ons. See the notes below.
- These are super airy, light, and fluffy from the inside. And yes, crispy on the outside (that’s how we prefer at home).
- Makes the best weekend family breakfast or brunch.
🧾Ingredient Notes
Here is the pic of eggless waffles ingredients. Very few but the result is superb. Go to the recipe card for quantities.
- Whole wheat flour: I mostly use the whole wheat flour that I find in American grocery stores. But on occasions, I have tried with Indian chapati atta (b’coz I always have that in my pantry) and it works fine.
- It gives a slightly nutty flavor and helps to get a golden brown color.
- You can substitute the same amount of all purpose flour.
- Oil: I prefer to use flavorless oil like canola, corn, vegetable, safflower, etc.
- For some coconut flavor, you can use melted coconut oil.
- If you do not care for vegan waffles, you can use melted butter here.
- Sugar: I keep the sugar amount on the lesser side, as we do not like super sweet waffles. You can adjust the amount as per your liking.
- Water: it has to be room temperature water (not hot, warm, or cold).
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
1) Take dry ingredients (all purpose flour, whole wheat flour, salt, baking powder, sugar) in a bowl. Whisk till everything is mixed and incorporated well.
2) Make a well in the center, add water, oil, and vanilla extract.
3) Start mixing using a whisk till you get a smooth batter.
4) Preheat the waffle maker, then pour the batter.
5) Cook as per your waffle iron’s manual + few more minutes. Why? Always keep in mind that waffles made without eggs take little more time to cook and crisp up than the one with eggs. For example, my machine takes 5 minutes for a regular one, so I will cook for 7 minutes for my egg-free version.
6) Remove it and keep on a wire rack (do not stack) and serve. They are best when served right away because as they sit they’ll start to soften and lose those crisp edges. You can see the close-up pic that how light and airy is it from inside.
Making a bigger batch? Want to keep them warm for longer?
- While your preheat the waffle iron, also preheat the oven to 200 degrees F.
- Transfer the cooked waffles into the oven rack to keep them warm and crisp.
- Make sure not to stack them, spread them in a single layer.
📖Try These Toppings:
Here are a few ideas, you can share yours in the comment below.
- Top with fresh berries
- Classic version a pat of butter and maple syrup
- Serve with chocolate sauce or butterscotch sauce or Nutella, along with sliced bananas and toasted, chopped nuts.
- In the fall season, apple butter or pumpkin butter.
- A very light layer of lemon curd with fresh blueberries
- You can add chocolate chips into the batter.
🧇Storage Instructions:
The leftovers can be stored for later and reheated. Let them cool down completely on a wire rack. Then you can store it in the refrigerator for a couple of days. Or freeze them for a few weeks in the freezer bags (w/ layer of parchment paper between waffles to avoid sticking together).
Reheating instructions: You should reheat them in the oven instead of the microwave to get the crisp texture. I recommend placing them right on the oven rack at 250 degrees F (preheated oven) for about 10 minutes. (of course lesser time for refrigerated one vs frozen)
FAQs
Use the machine manual. But let’s be honest who saves that. Here is the best answer - It is generally safe to open the iron once it has stopped steaming. No heavy steams coming out, meaning most of the wet ingredients have cooked and you can open and check on your waffles.
It depends, some require and some do not. Get to know yours by sacrificing the first one.
Make sure to preheat the iron. When the batter is added to the hot iron, it makes the crispy and not soggy waffles. Actually, you should hear the sizzle as soon as you add the batter to the iron. More in detail: as soon as the batter hits the hot iron, the crust with immediately begin to set and crisp. Also, the moisture from the batter quickly turns into steam and evaporates. If the iron is not hot then none of these will happen and it results in soggy center.
Other Similar Breakfast Recipe - Eggless Pancakes
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Eggless Waffles (+Vegan)
Ingredients
- 1 cup All purpose flour (Maida)
- ¼ cup Whole wheat flour
- 2 teaspoons Baking powder
- a pinch Salt
- 2 tablespoons Sugar
- 2 tablespoons Oil
- 1 ¼ cups Water
- 2 teaspoons Pure vanilla extract
Instructions
- Take dry ingredients (all purpose flour, whole wheat flour, salt, baking powder, sugar) in a bowl. Whisk till everything is mixed and incorporated well.
- Make a well in the center, add water, oil, and vanilla extract.
- Start mixing using a whisk till you get a smooth batter.
- Preheat the waffle maker, then pour the batter.
- Cook as per your waffle iron’s manual + few more minutes. Why? Always keep in mind that waffles made without eggs take little more time to cook and crisp up than the one with eggs. For example, my machine takes 5 minutes for a regular one, so I will cook for 7 minutes for my egg-free version.
- Remove it and keep on a wire rack (do not stack) and serve. They are best when served right away because as they sit they’ll start to soften and lose those crisp edges.
Notes
- Whole wheat flour: I mostly use the whole wheat flour that I find in American grocery stores. But on occasions, I have tried with Indian chapati atta and it works fine. You can skip wheat flour and substitute the same amount of all purpose flour.
- Oil: I prefer to use flavorless oil like canola, corn, vegetable, safflower, etc. For some coconut flavor, you can use melted coconut oil. If you do not care for vegan waffles, you can use melted butter here.
- Water: it has to be room temperature water (not hot, warm, or cold).
While your preheat the waffle iron, also preheat the oven to 200 degrees F. Transfer the cooked waffles into the oven rack to keep them warm and crisp. Make sure not to stack them, spread them in a single layer. Storing eggless waffles:
You can store it in the refrigerator for a couple of days. Or freeze them for a few weeks in the freezer bags (w/ layer of parchment paper between waffles to avoid sticking together). Reheating instructions:
You should reheat them in the oven instead of the microwave to get the crisp texture. I recommend placing them right on the oven rack at 250 degrees F (preheated oven) for about 10-12 minutes. (of course lesser time for refrigerated one vs frozen)
Stephanie Frost
So I used Ripple pea milk in place of water. Adds some protein and sooooo yummy! I make this recipe every weekend now. Can I say thank you for coming up with such a yummy waffle recipe for my vegan family? I cannot wait to explore your other recipes
Kanan Patel
Very glad to know that everyone enjoyed waffles.