Eggless Chocolate Chip Waffles with Strawberry Cream Cheese Sauce

Eggless chocolate chip waffles stacked on a white plate

Eggless Chocolate Chip Waffles with Strawberry Cream Cheese Sauce

If you've been following along for some time now, you certainly know how often I make eggless waffles in my house. Well, I've upgraded them a bit! Enter, eggless chocolate chip waffles with strawberry cream cheese sauce.

4.34 from 3 votes

Servings: 4 waffles

Equipment

Ingredients

For the waffles

1 cup milk or water or non dairy milk of choice*
2 Tbs. lemon juice (juice from 1 lemon)
3 Tbs. canola oil or other mild cooking oil like grapeseed, vegetable or coconut oil
1 tsp. vanilla extract
1/4 tsp. almond extract optional
1 1/2 cups all-purpose flour
1 1/2 Tbs. baking powder
3 Tbs. sugar
1/2 cup chocolate chips
1 tsp. lemon zest

For the strawberry cream cheese sauce

1 cup frozen strawberries blended
8 oz. cream cheese
2 Tbs. honey
1 tsp. vanilla extract

Instructions

To make waffles

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, chocolate chips and lemon zest, stir to combine.
Pour wet ingredients into dry ingredients, stir, and let sit for 5 minutes (let the baking powder do its 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.

To make strawberry cream cheese sauce

Combine strawberries, cream cheese, honey, vanilla extract in food processor until smooth.
Pour over waffles and enjoy!

Notes

For the strawberry cream cheese sauce, you could opt to use fresh strawberries instead of frozen. But if you do, the cream cheese sauce will not be as liquidy.

Waffle note:

*depending on what type of liquid you use, you may have to add a little extra liquid for the batter if the batter is too thick. For example, if you use whole milk, use an additional tablespoon to 1/4 cup water, or if you use a thicker milk (like buttermilk) you may need to use a little extra liquid.

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition