Eggless Waffle Recipe: Golden Waffles So Delicious You Won’t Miss the Eggs by Ann Marie Patitucci
Confession: Until recently, I had never made waffles or even eaten them since I was a child. I generally don’t like many breakfast foods. Last weekend my family decided to go out to breakfast after my younger son’s basketball game. We went to several places we’ve been to before and all had a long wait. So we decided to try somewhere new, at least to us: Capitol Waffle Shop in Richmond, Virginia.
Everyone likes waffles except me, so I figured I’d just get something else. The menu didn’t include much besides waffles and I had to admit the waffles looked delicious (the variety of waffles is impressive!), so I figured I’d try one. After all, I hadn’t tried waffles in ages; maybe I would like them as an adult. I ordered half a waffle with strawberries and blueberries and whipped cream on the side (for dunking, of course!). It was absolutely delicious. I guess I like waffles now!
As a result of that delicious breakfast, I decided I needed to purchase a waffle iron and make waffles at home. I came across a great recipe for eggless waffles, which is perfect, given the cost of eggs right now. It’s also great for everyone who is cooking for someone with an egg allergy. The ingredients in this vegan waffle recipe are mostly pantry samples, which is convenient. The waffles are crispy on the outside and fluffy on the inside, just like the ones at the waffle shop. I strongly suggest using buttermilk – it helps to make the waffles fluffy. And you won’t even notice that the eggs are missing.
Pro tip: If you make waffles on the weekend, make extra and then refrigerate or freeze them so you can have a quick and easy weekday breakfast or brunch. Work smarter not harder! All you have to do is store your waffles in an airtight container. They’ll keep in the refrigerator for up to five days and in the freezer for as long as three months. You can reheat (and re-crisp) individual waffles in your toaster (or toaster oven) in no time.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 waffles or 5 Belgian waffles
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- pinch of sea salt or kosher salt
- 2 cups buttermilk or vegan buttermilk
- 4 tablespoons unsalted butter or vegan alternative, melted
- 2 teaspoons vanilla (try my homemade vanilla extract recipe)
Here’s how to make it:
- In a medium-sized bowl, combine the flour, sugar, baking soda, baking powder and salt. Stir with a whisk to combine. (I recommend using a balloon whisk which is ideal for mixing batters and thick batters. They’re also useful for reaching into the sharp corners of a bowl.)
- Add buttermilk, butter and vanilla. Mix until smooth. Do not overmix or the waffles will be heavy when cooked. It’s fine if batter is a bit lumpy. Let the batter rest at room temperature for 10 minutes.
- Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with vegetable or canola oil (cooking spray tends to cause a sticky residue). Make sure the iron is sufficiently preheated to help prevent the waffles from sticking.
- Spray the waffle iron with nonstick cooking spray. Pour the batter into the waffle iron and cook according to manufacturer's instructions (usually just 2 to 3 minutes). A sign that waffles are most likely done is when there’s no longer steam coming out of the side of the waffle maker.
- To keep cooked waffles warm while you finish with the rest of the batter, place them in a 200-degree F oven. Place them directly on the oven rack in a single layer. This will allow the heat to circulate properly, helping the waffles to retain their crispiness. Serve with butter, syrup and/or berries on top, or your favorite waffle toppings.
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