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
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.