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

Print Pin

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.

Nutrition