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    Recipe Index » Eggless Desserts » Eggless Waffles (+Vegan)

    Eggless Waffles (+Vegan)

    Published: Jul 6, 2020 · Last Modified: Mar 8, 2021 by Kanan Patel / 196 Comments

    Jump to Recipe Pin Recipe
    eggless waffles (vegan waffles recipe)

    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.

    Close up shot of eggless waffles with toppings of berries and maple syrup

    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 🎥Watch The Recipe Video
    • 👩‍🍳Step By Step Photo Instructions
    • 📖Try These Toppings:
    • 🧇Storage Instructions:
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️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.

    ingredients in individual bowls for vegan waffles
    • 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.

    process shots of making waffle batter and waffles

    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

    How do I know when to open the waffle iron?

    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.

    Do I need to grease the waffle iron?

    It depends, some require and some do not. Get to know yours by sacrificing the first one.

    Why my eggless waffles are soggy?

    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.

    Top view of eggless waffles in a plate with berries

    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

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Close up shot of eggless waffles with toppings of berries and maple syrup
    Print Pin

    Eggless Waffles (+Vegan)

    4.82 from 61 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Your search for BEST eggless waffles recipe (Vegan waffles) on the internet ends here. These are light and fluffy inside and nicely golden crispy on the outside.
    Author: Kanan
    Course: Breakfast
    Cuisine: American
    Calories: 308kcal
    Servings 3 Waffles
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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

    Ingredient 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).
     
    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.
    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)

    Video

    Nutrition

    Serving: 1waffle | Calories: 308kcal | Carbohydrates: 48g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 382mg | Potassium: 81mg | Fiber: 2g | Sugar: 8g | Calcium: 166mg | Iron: 3mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Ellen

      February 17, 2021 at 4:58 pm

      I've been searching for a vegan whole wheat waffle recipe and this looks perfect! Would you happen to have the measurements in grams or ounces? If not, I'll try it with 120 grams of white flour, 30 grams of whole wheat flour and 10 ounces of water. I appreciate your time. Thanks again!

      Reply
      • Ellen

        February 17, 2021 at 5:01 pm

        I'm so sorry! I see you provided a hyperlink to additional measurements. Thanks so much!

        Reply
        • Kanan Patel

          February 18, 2021 at 9:27 am

          No problem. Happy cooking!! and let me know how you like it.

          Reply
    2. Jan Yalowitz

      February 06, 2021 at 1:42 pm

      I used whole wheat pastry flour for all of the flour. The texture was perfect-very crispy! I topped my waffles with some sliced bananas and grapes, a little squeeze of real maple syrup and a sprinkle of powdered sugar. So yummy!5 stars

      Reply
      • Kanan Patel

        February 06, 2021 at 2:09 pm

        Very glad to know that waffles came out good.
        Thank you for detailed feedback.

        Reply
    3. Lilac

      January 27, 2021 at 11:17 am

      Can I dye my batter?4 stars

      Reply
      • Kanan Patel

        January 28, 2021 at 8:42 am

        Are you asking about adding food color? Yes you can.

        Reply
    4. Shruti Nakum

      September 30, 2020 at 10:32 am

      Hi, this recipe is perfect during lockdown and keeps to pantry essentials! Can I add mashed sweet potato spinach or cauliflower or would tht change it too much?

      Reply
      • Kanan Patel

        September 30, 2020 at 10:38 am

        Is this question for waffles recipe?
        I am confused here.

        Reply
    5. Becky Irvin

      April 08, 2020 at 5:51 am

      These are by fat the best vegan waffles! Thanks for the recipe!!!5 stars

      Reply
      • Kanan Patel

        April 08, 2020 at 2:17 pm

        Glad to hear it

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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