These eggless waffles are crispy on the outside, light and airy on the inside, and made with simple pantry ingredients. This easy recipe is naturally vegan when made with plant-based milk, but dairy milk works just as well if you're simply looking for delicious egg-free waffles.
Just like my eggless pancakes, these eggless waffles have been on my recipe list for a long time. After plenty of reminders from my husband, I finally bought a waffle maker and got to work. I'm so glad I did because these waffles turned out crisp on the outside, light on the inside, and they're completely vegan too.
These eggless waffles come together with simple pantry staples, yet they have everything you'd expect from a great waffle. A splash of vinegar reacts with the baking powder to create a light, airy texture, while a little cornmeal adds a subtle crunch that makes every bite extra satisfying.
This recipe is inspired by Vegan Brunch by Isa Chandra Moskowitz, with a few changes to suit the ingredients I had on hand and my family's taste. If you enjoy homemade vegetarian breakfast recipes, be sure to check out my eggless pancakes, tofu scramble and vegan apple breakfast cookies too.
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Why You'll Love This Recipe
- 100% egg-free and vegan – Made with simple pantry staples and easy enough for beginners. No special egg replacers or complicated techniques required.
- Crispy outside, light and airy inside – Vinegar and baking powder work together to create these eggless waffles with a crisp exterior and a fluffy interior.
- Subtle crunch in every bite – A little cornmeal adds just the right amount of texture without making the waffles heavy.
- Easy to customize – Fold in chocolate chips, blueberries, chopped nuts, or your favorite spices to make them your own.
- Freezer-friendly – These waffles freeze beautifully. Just toast a frozen waffle in your bread toaster for crispy, fresh-tasting waffles in minutes.
Ingredients and Substitutions
You'll need just a handful of simple ingredients to make these eggless waffles. The photo below shows everything you'll need. I've included a few notes about the key ingredients and possible substitutions, and you'll find the complete ingredient list with exact measurements in the recipe card at the bottom of this post.
- All-purpose flour: This gives the waffles a light texture. Whole wheat pastry flour can be used for a heartier waffle. A gluten-free all-purpose baking mix works well too. I don't recommend regular whole wheat flour, as it can make the waffles denser.
- Cornmeal: A small amount of cornmeal gives these waffles a subtle crunch and helps create a crisp exterior. Don't skip it if you can. Fine or medium-ground cornmeal both work well.
- Cornstarch: Cornstarch helps create a tender interior while contributing to the crispy texture. If you don't have cornstarch, arrowroot starch is a good substitute.
- Almond milk: I used unsweetened almond milk, but you can use any plain, unsweetened plant-based milk. If you're not looking to keep the recipe vegan, dairy milk works just as well.
- Apple cider vinegar: When combined with the milk, it creates a buttermilk substitute that reacts with the baking powder to produce waffles that are light and airy. White vinegar can be used instead.
Step-by-Step Instructions
Step 1: Add the almond milk, apple cider vinegar, vanilla extract, oil, and maple syrup to a large mixing bowl.
Step 2: Whisk until the wet ingredients are well combined.
Step 3: Add the flour, cornmeal, cornstarch, baking powder, and salt.
Step 4: Whisk until the batter is smooth and no dry streaks remain. The batter should have the consistency of pancake batter, not too thick and not too thin.
Step 5: Preheat the waffle maker and generously grease both the top and bottom plates with cooking spray.
Step 6: Pour about ⅓ cup of batter into each cavity, or the amount recommended for your waffle maker.
Step 7: 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.
Step 8: Top the warm waffles with fresh sliced strawberries, blueberries, maple syrup, or your favorite toppings, and serve immediately.
Recipe Tips
- Grease both plates of the waffle maker. Coating both the top and bottom plates with cooking spray helps prevent the waffles from sticking and makes them easier to remove.
- Cook until golden brown. Resist the temptation to open the waffle maker too early. Let the waffles cook until they're crisp and golden for the best texture.
- Freeze leftovers. Let the waffles cool completely before freezing them in a freezer-safe bag or container. Toast them straight from frozen in a bread toaster for crispy, fresh-tasting waffles in minutes.
Recipe FAQs
Can I make these waffles gluten-free?
Yes. I've tested this recipe with a gluten-free all-purpose baking mix, and it works well. The texture may vary slightly depending on the brand you use, but the waffles still turn out light and crispy.
Yes. If you're only looking for eggless waffles, you can replace the almond milk with the same amount of dairy milk. The recipe will no longer be vegan, but the results are just as delicious.
Yes, but the texture will be different. Cornmeal gives the waffles their signature crispy exterior and subtle crunch. If you prefer softer waffles, replace the cornmeal with an equal amount of flour.
For the crispiest waffles, grease the waffle maker well, cook the waffles until they're deeply golden brown, and avoid opening the waffle maker too early. Cornmeal and cornstarch both help create a crisp exterior.
Yes. You can prepare the batter the night before and refrigerate it overnight. If it thickens, stir in a splash of milk before cooking until it reaches a pancake batter consistency.
Yes. Let the waffles cool completely before freezing them in a freezer-safe bag or container. Toast them straight from frozen in a bread toaster until hot and crispy.
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Recipe
Eggless Waffles (Vegan)
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.
My 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
Nutrition
Marianne M says
You said you hadn’t made this gluten free. Well, I did and they are AMAZING!
With the cost of eggs, but wanting to continue baking, your recipe is perfect! All ingredients are in a normal pantry. No special, or out of the ordinary items, it can easily be made at any time. I will be looking for others on your site.
Madhuram says
That's awesome, Marianne! Thank you very much for trying it gluten free as well and sharing your feedback. Did you use a gluten-free all purpose baking mix or gluten-free flour?
Fraz says
I am allergic to AP flour. Can I use oat flour in this recipe?
Madhuram says
I have made waffles with gluten-free flour mix, so I'm guessing it might work, Fraz.
mj says
Made this gluten free today and they turned out awesome!! Can't wait to try more recipes 🙂
Madhuram says
Thank you so much, MJ.
Claudia says
Thanks for sharing this recipe. I tried it and I think the cornstarch makes them hard instead of crispy. Taste was good.
Madhuram says
You're welcome, Claudia. I really don't notice much of a difference in the texture due to the cornstarch.
Nidhi Gupta says
Hi tried your eggless pancakes today
They were the best pancakes ever ! Truly better than the ones with egg
For the Vegan Waffles can we substitute Almon Milk with Cows milk or Coconut Milk as im allergic to Almonds
Madhuram says
Thanks, Nidhi.
Shubhada says
What Is the replacement of apple cider vinegar ?
Madhuram says
You can use white vinegar too.
Ami says
Turned out great. Substituted with half whole wheat flour and milk. Excellent waffles! Thanks!
Madhuram says
You're very welcome Ami.
Caroline says
I've been making these recently and think it is my favorite waffle recipe to date. I sub out 1/4 cup of the flour for cornmeal. It gives the waffles a nice texture. I also add 1/2 tsp vanilla extract.
Madhuram says
That's great to know Caroline.
CJ says
These were amazing! I did throw in a 1/2 cup of mini chocolate chips on a whim while I was mixing the batter, and ate them with strawberry sauce I still had lying around the fridge from another recipe. I'll definitely make these again.
Madhuram says
Yes, chocolate chips makes it even more tasty.
Jennifer says
I followed Tom's advice and was very pleased! As I was cooking more, I laced the cooked waffles directly on baking rack in warm oven to keep warm and crisp. Husband had no idea they are eggless!
Madhuram says
That's a neat idea Jennifer.