Recipe

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Eggless waffles that always turn out? Yes, please! Follow this simple recipe for crispy textured and golden waffles without using eggs.

With the tips in this post, you’ll learn how to ensure that this eggless waffle batter is ready so that the middles always cook through.

stack of two waffles topped with whipped cream and blueberries

Eggless Waffles

Having made these waffles dozens of times, I can say that the perfect eggless waffle exists!

Whether you’re out of eggs or can’t have any, this recipe is easy to make and yields perfect waffles with golden exteriors that are equally as delicious!

With the right recipe, it’s possible to make incredible breakfasts without eggs and these waffles are epic -just like fluffy eggless pancakes.

Ingredients

The ingredient amounts for these eggless waffles are in the recipe card and yet, before you make any additional swaps, check out this list:

All-purpose flour: the base for these waffles. You can use a 1:1 gluten-free baking mix to make these gluten-free if necessary.
Flax meal: ground flaxseed is often used as a substitute for eggs in pancakes and baked recipes with less than two eggs.
Cinnamon: just a little, totally optional.
Baking powder: this will give the waffles a soft and fluffy texture.
Baking soda: reacts with the baking powder to give these waffles a nice texture, so they’re just as good as my classic waffle recipe.
Salt: always used to enhance the batter flavor.
Brown sugar: a little to sweeten the batter and give the waffles a crisp exterior when cooked. You can also use white sugar.
Applesauce: when mixed with the flax meal it helps give the batter some of the egg texture.
Vanilla: to give the batter flavor, it’s optional.
Water: the liquid in this recipe. You can also use milk or dairy dairy-free milk instead.

How to Make Waffles Without Eggs

You won’t believe how perfect these waffles turn out without using eggs! I’m adding a few tips to each step to ensure your waffle batter turns out great.

Make the waffle batter
One important note in this step for making the waffle batter without eggs is to add the water slowly and at the very end, once you’ve mixed the other ingredients.
Let the batter sit for 5 minutes
Because you are not using eggs, the ground flax will act as an egg substitute and the binding ingredient for the batter. It needs to sit for 5 minutes to form a gel-like binder.
Cook the waffles
Always start out with a hot waffle iron before you pour the batter. Some waffle irons don’t need greasing some do. Heat it first, then once hot, grease it and immediately pour the batter.
Serve
These waffles pair great with your favorite toppings and syrups.

overhead view of waffles topped with whipped cream and blueberries

Toppings for Eggless Waffles

These make the perfect base for incredible waffle toppings, fresh berries, roasted strawberries, roasted apples or a cinnamon apple topping, nut butter, or Nutella, and syrups like strawberry syrup, blueberry syrup, or cinnamon syrup.

How to store leftovers

Once cooled, leftover waffles can be refrigerated for up to 3 days. To reheat, microwave them for 30 seconds to 1 minute or toast them in the toaster or toaster oven.

Can You Freeze Eggless Waffles?

You can freeze eggless waffles after they’ve cooled in a freezer-safe bag or airtight container for up to 3 months. Personally, I like to use them up within a month. To reheat, microwave them for 1 minute or toast them.

The Best Eggless Waffles

closeup on a stack of waffles with blueberries

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Eggless waffles that always turn out? Yes, please! Follow this simple recipe for crispy textured and golden waffles without using eggs.

4.94 from 15 votes

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Ingredients

1 ¼ cups all-purpose flour
¼ cup ground flaxseed
2 teaspoons ground cinnamon, optional
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons brown sugar
¾ cup applesauce
½ teaspoon vanilla
1 cup water

Instructions

Make the waffle batter:

In a large bowl, combine the flour, flax, cinnamon, baking powder, baking soda, salt, and brown sugar.
To the dry ingredients, add the applesauce and vanilla, and mix. The mixture will be thick. Slowly pour the water into the bowl, and mix to form a batter. Wait 5 minutes for the flax to absorb the liquid, and if the batter is too thick, add a tablespoon or two of water.

Cook the waffles:

Heat the waffle maker to your preferred setting. If your waffle maker has an adjustable temperature gauge, I recommend medium-high. Grease it if necessary.
Scoop some of the batter into the center of the hot waffle maker and spread it out with the back of the spoon towards the edges without over-filling it. Close the lid and cook until golden brown. Repeat with the remaining batter.

Serve & Store:

Serve these eggless waffles with your favorite toppings and syrups. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

Notes

The batter should be thinner/runnier in consistency than pancake batter. The batter thickness will vary depending on which all-purpose gluten-free flour you use since the % inside the mix will vary by brand.