Egg-Free Waffles
These Egg-Free Waffles are crisp on the outside, fluffy on the inside, and easy to make with simple pantry ingredients. Perfect for anyone with egg allergies or when you’ve just run out of eggs — and they taste just as delicious as traditional waffles!
Equipment
- waffle iron
- mixing bowls
- whisk
- measuring cups and spoons
- spatula
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk (dairy or non-dairy)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Instructions
- Preheat waffle iron according to manufacturer’s instructions.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.
- Lightly grease waffle iron with oil or non-stick spray. Pour batter into waffle iron and cook until golden brown and crisp, about 4–5 minutes per waffle.
- Serve warm with maple syrup, fresh fruit, or toppings of choice.
Notes
For extra crispiness, cook waffles a bit longer until deep golden brown. You can substitute dairy milk with almond or oat milk for a vegan version. Leftover waffles freeze beautifully — reheat in a toaster or oven until crisp. Serve with maple syrup, fruit, or whipped cream for the perfect breakfast treat.