A recipe born from having no eggs in the house but a craving for waffles has become a staple recipe that I have made dozens of times in the past few months. I present to you: the best eggless waffles recipe!
One evening we decided we were going to have brinner (breakfast for dinner) because pretty much the only thing I had in the fridge was bacon. I put the bacon in the oven to cook and as I went back to the fridge to get out the eggs (we were just going to have eggs/bacon/toast) I discovered we had no eggs. Ooop.
So I decided I’d just try my hand at creating some waffles to go with the bacon, because I’d made waffles from mixes that just require adding water plenty of times. I played around with the recipe and oh my goodness, I was so pleasantly surprised with the end result.
Crispy on the outside, fluffy on the inside, and a hint of lemon. Perfection!
The eggless waffles were a winner. I made them several times and decided they HAD to go on the blog.
If you don’t know, I work full time during the day, so I batch my work on weekends. For example I’ll do one photography day on a weekend once a month and photograph all the recipes for the month. So on one of my photography days, I made these waffles. They were a complete flop. Literally, they were floppy and soggy, I shared on my Instagram stories – no way was I going to share them. I was so disappointed.
Well, I’m happy to say that I’ve tried again and the recipe turned out just right. Pregnancy brain is real – just saying! I figured out that I had used the wrong leavening agent. Turns out the difference between baking soda and baking powder is vitally important – DUH!). The key to these waffles is BAKING POWDER – not baking soda. I’m happy to report that if you make them correctly, they taste super incredibly yummy!
This recipe makes four waffles. What I like to do is double the recipe and freeze a few, they freeze/reheat really well (I just pop the frozen waffle into a toaster).
Another bonus with this recipe, you can also use the batter for pancakes. And yes, they are just as delicious. Freeze the pancakes and when your’e ready to eat them, simply throw in the toaster to defrost. Add syrup and enjoy.
For even more flexibility with this recipe, you can make it vegan by simply making it without milk. You can substitute in water, oat milk, almond milk – or really, any non-dairy milk.
You know what I’m dreaming of, using this eggless waffle recipe to create a super fun waffle bar. This is perfect for a party because people can choose to top a waffle with anything they’d like! YUM!
If you’re looking for a waffle recipe with no eggs, this is the best eggless waffle recipe ever!!
The best eggless waffles recipe - crispy on the outside, fluffy on the inside with a hint of lemon!The Best Eggless Waffles Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1 waffle
Amount Per Serving:
Calories: 446 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 10mg Sodium: 686mg Carbohydrates: 67g Fiber: 5g Sugar: 22g Protein: 10g
Shruti says
After trying many egglees waffle recipies, I finally found a perfect crispy waffle recipies. But my waffles tasted bitter. I followed the recipient to the Top, but don’t understand the reason for it to be bitter.
I fell the B powder could be causing it. Please help!!
Sweetphi says
Hi! I mixed up baking powder and baking soda once and while they still came out good, they had this horrible bitter flavor. did you by chance mix the two up?
Laura Migliore says
Both my grand sons have flies, and one can’t eat eggs. I made these using Bobs Red Mill Paleo flour. I used 1 Tbsp lemon juice to create my ‘ almond milk buttermilk’. That’s all the lemon juice I used. Did not use the zest, because not sure the babies would like it. The only problem I noticed is that they tend to stick more to the waffle iron. Easily solved with a shot of Pam. These waffles are fantastic. Had to make 2 batches because my husband and I scarfed one each from the first batch.
Sweetphi says
So happy to hear how much you enjoyed the recipe!! I love hearing the modification you made to make them work for your family.
Hema says
Thank you so much for the recipe. My husband is allergic to eggs and I have been looking for a good waffle recipe and this is the best I have found so far. Just made them and they are crispy from outside and fluffy from inside. Hint of lemon is a great idea. Keeping this for all my future waffles.
Sweetphi says
Thank you so much for this lovely comment and feedback, so glad you enjoyed them! I totally agree, these are crispy on the outside and fluffy on the inside.
Sydney Eaton says
My fiancé is allergic to eggs and I’m in the market for all kinds of egg free recipes not just that he can eat but that we both enjoy. We always used to make the Krusteaz box ones but they recently added egg to the recipe. Such a bummer! This was the second homemade recipe we tried, And the second time is a charm 🙂 These were amazing and the touch of lemon is a really yummy unique touch.
Sweetphi says
So happy to hear that you enjoyed the waffles!!! I totally agree with you – the touch of lemon is really amazing 🙂
Bridgette says
Can I make these and freeze them??
Sweetphi says
YES absolutely – I do this ALL the time, in fact I just did that this past weekend (I made a double batch and then froze them).
Michele says
I made this recipe and was so happy to have great waffles with no eggs. In addition to egg sensitivities, cane sugar is not my friend so I used a little maple syrup instead and they turned out great! Yum!
Sweetphi says
So happy to hear this!! Totally love that you used maple syrup instead of sugar!
Beverly says
Do I have to use lemon zest? I’m usually a spontaneous ‘I’m making breakfast’ type person and I typically don’t have lemons on hand, but I keep lemon juice in my fridge. My daughter is allergic to eggs and I love waffles so I’m in desperate need for a good eggless waffle recipe.
Sweetphi says
I’ve made this recipe with water before, so you should be fine without the lemon. The thing that the lemon+milk does, is that it forms a buttermilk, and that always gives waffles an extra little boost of flavor, but it’s not necessary. I think you’ll love these waffles, I’d love to know your feedback once you try them!