Confession: Until recently, I had never made wafflesor 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 thisvegan waffle recipeare 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.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 waffles or 5 Belgian waffles
Ingredients
- 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 myhomemade 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 Foven. 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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FAQs
Eggs are a binder. Additionally, the yolk adds fat for flavor and protein to set the batter; the whites can assist as a leavener and they will help your waffles be fluffy as they release steam.
What can you substitute for eggs when making waffles? ›
Mashed fruit as an egg substitute works best in moist and dense recipes such as brownies, muffins, quick breads, pancakes, and waffles.
- Banana: 1/4 to 1/2 cup mashed or pureed.
- Unsweetened applesauce: 1/4 cup.
- Avocado: 1/4 cup.
- Pumpkin puree: 1/4 cup.
- Rehydrated and pureed prunes, raisins, soaked dates: 1/4 cup.
Eggs are a binder. Additionally, the yolk adds fat for flavor and protein to set the batter; the whites can assist as a leavener and they will help your waffles be fluffy as they release steam.
What is eggless waffle made of? ›
These Eggless Waffles are delicious, crispy and perfectly fluffy. Made with whole wheat flour, milk, butter, baking powder, sugar and vanilla, enjoy these eggless waffles for breakfast or as a brunch, topped with whipped cream, honey, or your favorite fruits or berries.
What happens if you don't use egg in pancake mix? ›
Without eggs, your pancake won't be as fluffy as it could be. If you combine it with baking powder and/or soda with some warm water, and you'll have a batter that will make more of it's own CO2 that will fluff up those morning pancakes.
What is a good egg substitute for waffles reddit? ›
A little protein powder really makes it a lot more like a real egg in your cooking. For baking, I have used 1/4 cup of sparkling water as a substitute for one egg. If using in pancakes or waffles, I'll even use flavored sparkling water. It really works!
Does Belgian waffle have egg? ›
The Belgian Waffle Co. franchise is one of the first waffle specialty stations in India that offers a unique, on-the-go waffle sandwich created fresh at our waffle stations with our specially formulated egg-less batter and premium fillings.
Do egg waffles taste like egg? ›
In addition to the conventional "egg taste", they are also available in a variety of flavours such as chocolate, green-tea, ginger, etc. Most batters used in egg waffle are quick breads, although some are also made using a yeast-raised or fermented batter.
Are egg waffles healthy? ›
In terms of its nutritional value, one egg waffle typically has about 12 grams of fat and 400 calories. To put this in perspective, an egg waffle contains as many calories as one and a half slices of pizza. Thus, it is best to eat them as an occasional treat and to share them with your friends or family.
Why do you have to separate eggs for waffles? ›
Separate yolk from egg
You can beat the egg yolks and then add them to the rest of your wet ingredients (butter, milk, etc.) From there, beat the whites until they begin to stiffen. You can then add the whites back into the batter, and the result will be much lighter and fluffier waffles overall.
Pancake batter and waffle batter contain the same essential ingredients, but there are critical differences between these breakfast foods: Ratios: Waffle batter contains more sugar, butter, and eggs than pancake batter, making it a richer batter with higher fat content.
Which flour is best for waffles? ›
Let me walk you through what you will need so you can say goodbye to flavorless, floppy waffles and hello to waffles that are light and crispy on the outside and tender in the middle. All-purpose flour is my go-to flour for this recipe. It keeps the waffles light on their feet.
Is it better to make waffles with butter or oil? ›
Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.
What makes waffles taste better? ›
Any tips on how to make waffles from mix taste better?
- Use clarified butter to cook them.
- Add orange zest.
- Add some cardamom.
- Try almond extract in place of vanilla.
1. Whisk together water, oil, and baking powder. This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.
Can I use oil instead of eggs? ›
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
Can I use mayonnaise instead of eggs? ›
Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
