Fluffy Eggless Waffles
The perfect, fluffy eggless waffles! They are crispy on the outside and soft on the inside. These egg-free waffles are quick to make and use simple ingredients. Enjoy them fresh off the waffle maker or freeze for later.
Equipment
1 Waffle Iron - (any size/type)
Large and small mixing bowls
Ingredients
- 2 cups (260 g) all purpose flour
- 2 cups whole milk room temperature
- 4 teaspoons baking powder
- 4 tablespoons unsalted butter melted
- 2 teaspoons white granulated sugar
- 2 tablespoons oil (avocado oil, vegetable oil, or olive oil)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Non stick cooking spray for waffle iron
Instructions
- In a large mixing bowl add room temperature milk, melted butter, oil, and vanilla. Mix together.2 cups whole milk , 4 tablespoons unsalted butter, 2 tablespoons oil, 2 teaspoons vanilla extract
- In a smaller bowl combine flour, salt, sugar, baking powder. Mix together.2 cups all purpose flour, 4 teaspoons baking powder, 2 teaspoons white granulated sugar, ½ teaspoon salt
- Mix dry ingredients into wet ingredients. The mixture will be slightly lumpy. Let the waffle batter sit for 3-4 minutes to become less watery and thicken a bit. Heat your waffle iron while you wait.
- Spray waffle iron with nonstick spray and pour in 1/4 measuring cup full of batter into the waffle iron if using a small waffle iron. Adjust according to the size of your waffle iron. TIP: Pour mixture directly into the center of the waffle iron to disperse the batter evenly.
- Cook according to the duration on your waffle iron. Mine usually take 2-3 minutes and the outside will be slightly brown and crispy.
- Serve hot with toppings of your choosing!
Notes
Using room temperature milk will not cause the butter to solidify again when you mix it.
Based on the size of your waffle iron will depend on the number of waffles you get, and nutrition amounts will vary.
Storage: Allow to cool completely and store in airtight container in fridge for up to 4 days. You can reheat in toaster.
Freezing: Allow to cool completely and place in a galloon size freezer bag. Separate layers by parchment paper. Place them in the toaster when you are ready to enjoy.
Dairy-Free Substitutes: Use a dairy-free milk such as soy, almond, or oat milk. I do not recommend coconut milk. Use a vegan butter or substitute a neutral tasting oil.
Delicious toppings: maple syrup, butter, blueberries, strawberries, powdered sugar, nut butter.
Nutrition
Calories: 239kcalCarbohydrates: 28gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 22mgSodium: 382mgPotassium: 129mgFiber: 1gSugar: 4gVitamin A: 274IUCalcium: 199mgIron: 2mg
Tried this recipe?Let me know how it was!