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. Ooops.
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.
What can I use if I don’t have eggs for waffle mix?
- Milk
- Lemon juice
- Canola oil
- Vanilla extract
- Flour
- Baking powder
- Sugar
- Lemon zest
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!!
Being a busy, full-time working Mom, I always try to make extra of recipes where I can. And it’s the best when they freeze well so I can use them down the road.Ā These eggless waffles do just that – freeze perfectly!
This recipe makes four waffles.Ā 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.Ā And yes, they are just as delicious.Ā Freeze the pancakes and when you’re ready to eat them, simply throw in the toaster to defrost.Ā Add syrup and enjoy.
For even more flexibility with this recipe, you can make it vegan by simply making it without milk.Ā 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.Ā This is perfect for a party because people can choose to top a waffle with anything they’d like!Ā 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
Ingredients
- 1 cup milk or water, or non dairy milk of choice*
- 2 Tablespoons lemon juice juice from 1 lemon
- 3 Tablespoons canola oil 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 make sure your baking powder doesn't contain aluminum, see note
- 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.
Video
Notes
Nutrition
IĀ used some of these items to make this post:
Linda says
Our chickens are off the lay at present. Found this recipe on a search and made it. Definitely a winner!
Sweetphi says
I’m so happy to hear you loved the recipe, thank you for the feedback!!
Michele says
Thanks for the really great recipe! I am so happy to have such a delicious eggless waffle recipe, it is my go-to waffle recipe from now on! The waffles freeze and toast beautifully, so next time I’ll make a double batch āŗļø
Sweetphi says
I’m so happy to hear this, thank you for taking the time to leave such wonderful feedback!
John says
Delicious and fluffy. I used cashew milk and Earth Balance ābutterā sticks for some of the best vegan waffles Iāve had. The lemon zest is a wonderful addition I hadnāt added to waffle batter before. These with 1-2 mini vegan chocolate chips sprinkled in each square pocket and topped with deep fried Quorn nuggets is a great āChickenā & Waffles brunch
Sweetphi says
This makes me so happy to hear!! So glad you loved the waffle recipe!
Rylee says
Unfourtneatly, the waffles didn’t turn out. I’m not sure what the problem was but there was an odd taste too all the waffles. The waffles were fluffy though.
Sweetphi says
Did you by chance mix up baking soda and baking powder? I’ve done that before making these and that causes an odd taste but makes them still fluffy. I’d definitely recommend trying these again though, I make them weekly in our house and there are hundreds of positive comments of people who love this recipe.
Jody Ventura says
This recipe is in my toolbox for quick breakfasts. It is great because it can be made out of pantry basics. You can dress it up with maple syrup or jams. I make it as puffy pancakes. Thanks you!
Sweetphi says
Thank you so much for this amazing feedback! I’m so happy to hear that you love it so much! I too make this all the time into pancakes as well!!!
CHOOKARMUN says
Follow video to make, and follow her recipe, result #Succeed
Sweetphi says
So happy to hear that, thanks for commenting!!
Debbie says
Made these today with whole milk & they turned out great! My son is allergic to eggs and I was looking for an eggless waffle recipe and he ate the entire waffle š I would say that’s a win! I really liked the lemon zest addition, it gave the waffles a bright & fresh flavor since waffles can be rich. Will definitely make these again – It’s a straight forward and delicious recipe! Thank you for sharing!
Sweetphi says
I’m so happy to hear how much you (and your son) enjoyed these!! We have them all the time in our house too, and you’re so right, the little bit of lemon really amps up the flavor!
nancy says
This is an easy dish and tastes delicious..
Sweetphi says
So glad to hear you enjoyed it!!
Wendy Burrow says
Thanks for this recipe. You never let me down!!! YUM! The lemon zest is really nice. I used brown rice syrup to avoid the cane sugar in this batch, and coconut milk. Turned out great!
Sweetphi says
Awwww thank you so so much, I love hearing the feedback and modifications you made!