Fluffy Eggless Waffles

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These fluffy eggless waffles are vegan and absolutely delicious. Topped with warmed butter and sweet syrup for the best breakfast Sunday has yet to meet. There is no better smell than waffles cooking in the morning. Store some waffle mix to have on hand when the mood for brunch strikes!

Instructions

1. In a mixing bowl, whisk together the dairy-free milk, vanilla extract, apple cider vinegar, or lemon juice and let it sit for 5 minutes. This creates a substitute for buttermilk and gives the waffles that fluffy crumb.

2. Mix in the remaining ingredients until combined. It’s ok if it’s lumpy, this helps create the structure for the waffles.
3. Preheat a waffle iron and spray with nonstick cooking spray.
4. Pour 1/2 cup of batter into the waffle iron and close the top. Let it cook until there is no steam visible.

5. Remove the waffle once cooked and place on a covered plate. I like to keep these in a warm oven so they stay toasty until all the waffles are done.
6. Repeat until you have used all the batter.

7. Top with fruit, butter, syrup, or dairy-free whipped cream.
8. Enjoy them fresh, stored in the fridge for a couple of days, or freeze them for up to 2 months.

Try these other recipes:

Stuffed Tofu and Veggie Pancakes

Tofu Scramble

Vegan Avocado Crema

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Fluffy Eggless Waffles

Allison Crawford at The Hungry Carrot

These are the fluffiest and best waffles made with no dairy and no eggs. Topped with warmed butter and sweet syrup for the best breakfast Sunday has yet to meet. Store some waffle mix to have on hand when the mood for brunch strikes!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 6

Ingredients

  

• 1 1/2 cup dairy-free milk
• 2 cup all-purpose flour
• 1 tbsp baking powder
• 1 tbsp apple cider vinegar or lemon juice
• 1/2 tsp salt
• 2 tbsp brown sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

 

• In a mixing bowl, whisk together the dairy-free milk, vanilla extract, apple cider vinegar, or lemon juice and let it sit for 5 minutes. This creates a substitute for buttermilk and gives the waffles that fluffy crumb.
• Mix in the remaining ingredients until combined. It's ok if it's lumpy, this helps create the structure for the waffles.
• Preheat a waffle iron and spray with nonstick cooking spray.
• Pour 1/2 cup of batter into the waffle iron and close the top. Let it cook until there is no steam visible.
• Remove the waffle once cooked and place on a covered plate. I like to keep these in a warm oven so they stay toasty until all the waffles are done.
• Repeat until you have used all the batter.
• Top with fruit, butter, syrup, or dairy-free whipped cream.
• Enjoy them fresh, stored in the fridge for a couple of days, or freeze them for up to 2 months.

Keyword breakfast, eggless, vegan, waffle mix, waffles