Eggless Waffles (Vegan)

4.84 from 18 votes

These eggless waffles are crisp on the outside, light and airy on the inside, and made with simple pantry ingredients. They're naturally vegan when made with plant-based milk, but dairy milk works just as well if you only need the recipe to be egg-free.

Prep Time15

Cook Time6

Cooling Time1

Total Time22

Method: Cooking

Course: Waffles

Servings: 8 Four-Inch Square Waffles

Ingredients

Wet Ingredients:

2 Cups Almond Milk
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
3 Tablespoons Oil (See My Notes)
2 Tablespoons Maple Syrup

Dry Ingredients:

1 and ¾ Cups All Purpose Flour or Whole Wheat Pastry Flour (See My Notes)
¼ Cup Cornmeal (See My Notes)
½ Teaspoon Salt
1 Tablespoon Baking Powder
1 Tablespoon Cornstarch

Instructions

In a large mixing bowl, whisk together the almond milk, apple cider vinegar, vanilla extract, oil, and maple syrup until well combined.
Add the flour, cornmeal, cornstarch, baking powder, and salt. Whisk just until the ingredients are combined and no large pockets of flour remain. Don't overmix the batter; a few small lumps are perfectly fine. The batter should be similar in consistency to pancake batter—not too thick and not too thin.
Preheat the waffle maker and generously coat both the top and bottom plates with cooking spray. Pour about ⅓ cup of batter into each cavity, or the amount recommended for your waffle maker. Close the lid and cook according to your waffle maker's instructions until the waffles are golden brown and crisp. Carefully remove the waffles and serve warm.

Notes

Use a neutral oil like sunflower or avocado oil for the best results. Melted coconut oil works too, but it can solidify when mixed with cold ingredients.
This recipe works with all-purpose flour, whole wheat pastry flour, or a gluten-free all-purpose baking mix. If using whole wheat pastry flour, you may need a splash of extra milk since it absorbs more liquid.
Recently I have started adding a scoop or 2 of whey protein powder or plant protein powder and adjust the liquid to the desired consistency to up the protein content.
Don't skip the cornmeal if you enjoy crispy waffles. For softer waffles, replace it with an equal amount of flour.
Leftover waffles freeze beautifully. Toast them straight from frozen in a bread toaster until hot and crispy.

Taste & Texture

These eggless waffles have crispy edges, a soft and airy center, and just the right amount of crunch in every bite. Cornmeal and cornstarch help create the crisp exterior, while apple cider vinegar keeps the inside light and tender.

Serve them warm with fresh berries and a drizzle of maple syrup for a delicious breakfast. I've made this recipe with both all-purpose flour and whole wheat pastry flour, and both versions turn out wonderfully.

Nutrition