Just like eggless pancakes, eggless waffles recipe has also been long pending here in the blog.
And just like how my husband kept me pushing to prepare eggless pancakes for the blog he has also been nagging me about preparing egg free waffles for such a long time now and we did it finally.
I didn't set out to make eggless waffles initially. It just happened that way! That too vegan waffles!
The reason I was postponing the waffles recipe was, I did not want to buy a waffle iron. My kitchen is already flooded with too many small appliances and I'm running out of counter space.
So I didn't want to spend another $30 and add one more gadget which is actually not even remotely necessary.
Each and every time I go to Walmart, my husband will remind me to get a waffle iron, which I will conveniently forget.
I couldn't postpone it any longer because he made it very clear that we have to post a waffle recipe without eggs before Mother's Day.
So I got myself a waffle iron as wedding anniversary/Mother's Day gift. They both come back to back this year.
Not only didn't I know how to make waffles without eggs, I hadn't even tasted waffles before. I needed to find a waffle recipe from scratch but was also not sure which egg substitute would work well in waffles.
But interestingly didn't have to hunt for an egg-free waffle recipe because I had borrowed Vegan Brunch by Isa Chandra Moskowitz weeks back from the library and as the name implies, the book has an amazing collection of vegan recipes of classic American brunch dishes. Pancakes, waffles, omelets, frittatas, muffins! You name it, she has got it!
I did not look for a waffles recipe anywhere else because I knew that this one too will turn out perfect just like her vegan banana bread.
I followed her recipe to make egg free waffles from scratch exactly but for substituting few ingredients to make use of what I had in my pantry.
Next to try from the book is the vegan chocolate waffles recipe. I think I will get it done before Father's Day this year!
If you are wondering how to make vegan waffles from scratch, worry no more, because this is the best vegan waffles recipe ever. Since trying it for the first time I have always made it as whole wheat waffles recipe using whole wheat pastry flour instead of all-purpose flour.
I really don't find any difference at all. The whole wheat waffles taste just like the one made with white flour.
If you have some leftover batter you can use this eggless waffle batter to make vegan pancakes. But if you are on the lookout for a simple vegan pancake recipe, I have got that too.
If you tried this Eggless Waffles (vegan) recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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 bowl add the wet ingredients one by one and mix it thoroughly with a whisk.
- Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin.
- Spray the waffle iron generously with cooking spray and make waffles according to the instructions that comes with your waffle iron. Don't forget to grease the inside of the lid/top portion of the waffle iron too. This will ensure that the top of the iron doesn't stick to the waffle while it's done and it's easy to take the waffle out.
My Notes
- The first time I made these eggless waffles, I used coconut oil and noticed that it solidified quickly, forming small solid pieces despite being liquid when initially added. While this didn’t affect the taste or texture, I now prefer using sunflower oil or avocado oil. Both work beautifully in the recipe.
- Similarly, this recipe works well with both all-purpose flour and whole wheat flour. However, when using whole wheat flour, you might need to add a bit more liquid, as it tends to absorb more. Adjust the batter's consistency by adding small amounts of water or milk until it reaches the desired thickness.
- One might wonder if cornmeal is essential in this recipe. It depends on the texture you prefer for your waffles. If you enjoy a crunchy texture like I do, don't skip the cornmeal. However, if you prefer softer waffles, you can replace the cornmeal with the same flour you're using for the rest of the recipe.
- I haven't tried this recipe with gluten-free flour yet, so I can't personally vouch for the results. However, I've seen comments from others who have had success with it. I'll update my post once I try it myself. I don't see any reason why it wouldn't work, as I've made gluten-free waffles using buckwheat flour with a different recipe, so it should work for this one too.
- I often make the batter the night before and refrigerate it to prepare waffles for the next day's breakfast. This doesn't alter the taste or texture. Sometimes the batter might thicken a bit, so you may need to add a few drops of liquid to achieve the right consistency. I haven't stored the batter for more than one night, so I'm not sure how long it stays good. However, I have made waffles ahead of time and stored them in the refrigerator or freezer. These eggless waffles freeze very well. Simply thaw them overnight and toast them in a bread toaster for fresh, crispy waffles in no time.
Taste & Texture
- These eggless waffles made using a blend of all-purpose flour and cornmeal were outstanding. The waffles had a perfectly crispy exterior and a soft, spongy interior. The secret lies in the cornstarch and cornmeal, which contribute to the delightful crispiness, while the apple cider vinegar ensures a tender and airy texture inside.
- Topped with fresh berries and drizzled with maple syrup, these eggless waffles were truly delicious. It's amazing how you can achieve such perfect waffles without using eggs. You must try to believe it! These days, I make these waffles using whole wheat flour instead of all-purpose flour, and they turn out wonderfully as well.
Nutrition
Susan says
I substituted coconut flour and it didn't work at all.
Madhuram says
Coconut flour is gluten-free and using gluten-free flour interchangeably with all-purpose flour/whole wheat flour does not work most of the time. It needs a lot of changes in the recipe.
Judy says
Thank you for the recipe!
I made them with 2 cups of whole wheat flour, 2 heaped tbsps of buckwheat flour and a heaped tbsp of organic all purpose flour. I put in 1 tsp of baking powder (didn't read right) and no cornstarch as I didn't have any. The waffles came out great! We love them so I'll definitely make them again 🙂
Madhuram says
Wow! It's great to know that it came out well even with just a teaspoon of baking powder. Let me also try it the next time.
Justin says
Can you please fix up your typo: you have 1 tablespoon of baking powder. Just ruined a whole batch in my rush.
Madhuram says
It is not a typo Justin. It is 1 tablespoon of baking powder. I have been using this recipe for almost 5 years now and it works fine each and every time. For your sake I double checked the Vegan Brunch book and it is 1 tablespoon of baking powder. You can also check it in Amazon.com, look up for this book and once you sign in you can search inside the book. You can try it with Google Book and check too. Look for Old Fashioned Chelsea Waffles.
Tom says
It was good with this recipe. The second time i made it I added 1/4 teaspoon of vanilla extract , and 1/4 teaspoon almond extract (Had to add more flour), it was amazing!
Madhuram says
Thanks Tom
Kim says
These waffles are PERFECT!!!!!! No one could tell they were vegan! Delicious!! They are crisp on the outside and so fluffy on the inside! I had to add an extra half cup of flour, though, because the batter was much too runny for my waffle iron.
Madhuram says
Thank you very much for your feedback, Kim.
Vivian says
Do I have to use syrup?
Madhuram says
You can use sugar too instead.
Rajshree says
Can we use white corn syrup in place of maple syrup
Madhuram says
You can I suppose Rajshree.
elizabeth says
I made these using the flour/corn meal combination and didn't change a thing. They were delicious! I decided to try the same recipe for pancakes and since I had bought self rising flour by mistake, I left out the baking powder. They turned out wonderfully light and fluffy. Thanks for posting!
Madhuram says
Thanks Elizabeth.
Brycee B, says
These were awesome! A friend and I made them as a midnight snack and added some enjoy life chocolate chips to the batch. They turned out great just how a waffle should be. Nice and crisp on the outside and a great flavor to boot. Well done and thank you!
Madhuram says
You're welcome Brycee.
Michelle says
If your waffles still stick after spraying the waffle maker, then spray directly onto the batter before closing the lid.
Madhuram says
That's a brilliant idea, Michelle. Thanks.
sarahmary says
My 6yo son is anaphylactic to egg and tree nuts and before his first reaction we made waffles all the time. We had missing them in our sunday morning routine 🙂 I found your website and made these this morning for my 3 children. Everyone Loved them!!! I didnt changed a thing and they turned our perfect. Fluffy and Yummy. My son was so excited to have waffles with no eggs!! thank you for your recipe! I will be trying more of your recipes this week.
Madhuram says
Thanks Sarah. You should try the cornmeal variation too if you didn't already. It gives an amazing texture.
Elin says
Good tasting and crispy, but they stuck to the waffle iron, even after oiling it (a problem we have not had with other recipes).
Madhuram says
Maybe it needed some more time Elin. I make these waffles every Sunday. If I feel that the first batch was getting sticky, I give it extra time from the 2nd batch onwards and it comes out great.
vbh says
My daughter became allergic to eggs and I thought she would not love these waffles and would notice the difference...We loooved them, even more than the original egg waffles. I used the cornmeal suggested in the notes with less flour...delicious!!! Would not make the egg waffles again if I'd had this recipe.
Madhuram says
Thanks a lot for your compliments VBH. Yes the cornmeal one tastes even better. It gives a crunchy exterior and soft interior.
Lori says
I made the recipe stated above because I did not read the notes until after I created the batter. I did however add about 1/2 teaspoon vanilla extract and about 2 TB of white sugar. I also sprinkled some cinnamon into the batter. They came out very well and my kids loved them. My son is allergic to eggs so these were perfect, and even my other son who originally wanted me to make him his own batch of waffles with eggs said that he liked them and that I didn't need to make him more. I will make these again.
Madhuram says
Thanks Lori.
Lindsey says
Sooo Good! I followed the instructions exactly as written with one exception. I added 1/2 tsp of cinnamon. Excellent, thank you!
Madhuram says
You're welcome Lindsey. I too add cinnamon and it really perks you up.
Romper says
I just made these waffles and they were divine! I made them with mild molasses (in place of maple syrup) and a teaspoon of real vanilla. Yummmm! Recipe made 9 waffles, I cooked them up and they are ready to be warmed up in toaster oven.
Madhuram says
That's great Romper. I too have a bottle of molasses and was wondering what to do with it apart from the usual gingerbread cookies. Maybe the next time I'll try a gingerbread waffle using it.
Josh says
My friend made these for a waffle-themed food party. Absolutely amazing. I had 3!
Madhuram says
Thanks for the feedback, Josh.
Pranjali Pradhan says
hi! wanted to know if a large quantity dry waffle mix can be made and stored for future use?
Madhuram says
Yes, that should not be a problem Pranjali.
Kristy says
My family loves this recipe, it's now my go-to for waffles!
Madhuram says
Thanks Kristy.