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.
THIS is the waffle maker I use, it is by far one of my favorite items!!
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
Equipment
- Glass bowls
Ingredients
- 1 cup milk or water, or non dairy milk of choice*
- 2 Tablespoons lemon juice juice from 1 lemon
- 3 Tablespoons canola or other mild cooking oil like grapeseed, vegetable or coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1 1/2 cups all-purpose flour
- 1 1/2 Tablespoons baking powder
- 3 Tablespoons sugar
- 1 teaspoon lemon zest
Instructions
- In a bowl combine milk and lemon juice and let sit for 5 minutes (this is essentially creating buttermilk, you could use buttermilk instead of this step). After 5 minutes add in canola oil, vanilla extract and almond extract (if using.)
- In another bowl combine flour, baking powder, sugar, and lemon zest, stir to combine.
- Pour wet ingredients into dry ingredients, stir, and let sit for 5 minutes (let the baking powder do it's thing - the mixture thickens up a bit and bubbles a little.)
- Warm waffle iron according to manufacture directions. I have this waffle iron and love it so much!
- Spray heated waffle iron with cooking spray and spoon batter into waffle iron, cook until done (mine is about 5 minutes). Repeat until all waffles are made.
Notes
Nutrition
I used some of these items to make this post:
PIke Yen says
Hi, i would to try this but may i know how many ml for the “1 cup milk’ ?
Thank you sharing!
Sweetphi says
I think you’ll love these waffles. There’s a conversion calculator on google, and it looks like there are 236.588 ml in 1 cup of milk.
Thanks
DA says
Hi Phi;
I tried it today morning ; came out fabulous …best till date . But only a small complaint – I also had a little bitter after taste ; may be baking powder proportions are too much actually I added only 11/2 teaspoon instead of tablespoon.
May be next time will add only 1 tsp .
But thanks for sharing this amazing recipe .
Bhawana Rastogi says
Hi, I do not have waffle maker. But I do have silicon waffle mold. Can I bake waffle using this recipe? If yes, what will be temperature and time to follow.
Sweetphi says
I haven’t tried it this way, but I think it would work. I’d try maybe 350 for temperature and then check them for doneness after 15 minutes? Just a guess. Hope you love the recipe, let me know if it turns out.
Bhawana Rastogi says
Great. Thx u for your reply. Will definately try baking waffles using your recipe and will also share my feedback with you. 👍
kanu priya tiwari says
All of your recipes are amazing…I make them all the time. They are super easing to make and lip-smacking as well.
Sending love from India
Sweetphi says
Awww, thank you so much, and hello from the US, love hearing where you’re saying hello from!
Robyn says
This was so nice
Just made them lovely with the hint of lemon zest
We were running low on eggs so I was looking for eggless waffles,this recipe is the best
Sweetphi says
I’m so happy to hear that you loved these waffles!!
sayanee says
hi! i just tried this recipe out, but it turned out to be extremely bitter. can you guide me as to where i might have gone wrong?
Sweetphi says
Hi – Did you use baking soda instead of baking powder? I’ve done that (a time or three lol) and that makes them extremely bitter.
sayanee says
hi! no, i didn’t use baking soda. i made these twice because the first time i thought i must’ve messed up somehow, but they still tasted bitter the second time. thank you for replying 🙂
Shawna says
Thank you! Out of eggs under quarantine, already wasted ingredients on one failed eggless waffle. My husband and 5 year old thought they had a good taste and texture (I used almond extract and omitted lemon zest).
Sweetphi says
So happy to hear you enjoyed these waffles!!
Darshana says
Hi…. can I use sandwich maker as I don’t have waffle maker at d moment n can’t go out to get it in this lockdown time 🤪
Sweetphi says
That’s an awesome idea! Let me know how they turn out for you!
Darshana says
Also how if I use wheat flour instead of the all purpose flour to make it more healthy?
Sweetphi says
I would use 3/4 the amount of whole wheat as I would ap flour
Darshana says
So u mean 3/4th of the 1 n 1/2 cup ?
Sweetphi says
Yes, start with that and see if you need to add a little more if it’s too liquidy
J says
What waffle maker did you use for the amazing waffles?
Sweetphi says
Thank you so much for asking – this is the one I use
Gauri says
Can I use oats flour for this waffle?
Sweetphi says
I’ve never tried that in this recipe but I think it would totally work!!
max says
thanks for the recipe!! it tastes so good. the only problem is that there wasn’t enough! so next time i will double it.😊
Sweetphi says
So happy to hear it, and I agree, I always double the recipe and then freeze some!
melissa says
I tried this recipe. But was disappointed. The batter tasted weird and so did the waffles. Dont know where I went wrong since I followed to the t.
Sweetphi says
Oh no- sounds like something went wrong. Did you use baking soda instead of baking powder? I’ve accidentally done that before and they tasted weird!
Tong says
Thank you for the recipe, the waffle I made tastes bitter, 1 1/2 Tablespoons baking powder seems too much, should that be in teaspoons?
Sweetphi says
Thank you for your comment. The only way it would taste bitter is if you used baking soda instead of baking powder…it’s a common mistake (I’ve done that a few times myself resulting in bitter waffles) the measurements are correct in tablespoons with baking powder
Natalie Schutzius says
Thank you for this recipe!! I was searching for an eggless waffle recipe because eggs are hard to come by in these quarantined corona virus times, but I still had a hankering for waffles. I made these Sunday morning and my husband said they were the best waffles he’s ever had!
D says
I can’t wait to try this! Can I use self rising flour?
Sweetphi says
Yes you certainly can. I ran out of regular flour this morning and made them with self rising four and they turned out just as good (I added a little extra liquid, like 2 tbs more water/milk).
Abbey says
I couldn’t get eggs this week due to the Covid19 buying frenzy, but we have a St Patty’s tradition of green waffles and bacon! We loved this recipe! Even my two picky eating kiddos requested I make it again 😉 I did omit the lemon zest, and used vinegar rather than lemon juice for the buttermilk. Thank you for sharing!
Sweetphi says
Oh my goodness, thank YOU so much for the wonderful feedback, I love this comment so so much (and I love the fact that you used vinegar rather than lemon juice for the buttermilk – I’m going to add that to the notes because that might be very helpful for people!) 🙂 Thank you so much for visiting my site!
Crystal says
I had no eggs but was craving waffles, and my search for eggless waffles landed me here. I’m so glad! I was skeptical that my waffles would turn out thick and fluffy, but they were perfect! I felt that my batter was a little too thick per the recipe but I just added a little more milk and all was well. My lemon was already zested from a previous dish so I did without the zest. My kids loved them so much, their eyes were rolling in the back of their heads while they said, “Mmm so good.” Thank you! This will be my new waffle recipe wether I have eggs or not!
Sweetphi says
Thank you so much for taking the time to leave feedback, I truly appreciate it, and I’m so happy you enjoyed these waffles!!!