Eggless Waffles (Vegan)

4.83 from 17 votes

Make any day a special day with these eggless waffles. Top it off with your favorite berries and maple syrup for a simple yet elegant looking breakfast.

Prep Time15

Cook Time6

Cooling Time1

Total Time22

Method: Cooking

Course: Waffles

Servings: 8 Four-Inch Square Waffles

Ingredients

Wet Ingredients:

2 Cups Almond Milk
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
3 Tablespoons Oil (See My Notes)
2 Tablespoons Maple Syrup

Dry Ingredients:

1 and ¾ Cups All Purpose Flour or Whole Wheat Pastry Flour (See My Notes)
¼ Cup Cornmeal (See My Notes)
½ Teaspoon Salt
1 Tablespoon Baking Powder
1 Tablespoon Cornstarch

Instructions

In a large bowl add the wet ingredients one by one and mix it thoroughly with a whisk.
Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin.
Spray the waffle iron generously with cooking spray and make waffles according to the instructions that comes with your waffle iron. Don't forget to grease the inside of the lid/top portion of the waffle iron too. This will ensure that the top of the iron doesn't stick to the waffle while it's done and it's easy to take the waffle out.

Notes

The first time I made these eggless waffles, I used coconut oil and noticed that it solidified quickly, forming small solid pieces despite being liquid when initially added. While this didn’t affect the taste or texture, I now prefer using sunflower oil or avocado oil. Both work beautifully in the recipe.
Similarly, this recipe works well with both all-purpose flour and whole wheat flour. However, when using whole wheat flour, you might need to add a bit more liquid, as it tends to absorb more. Adjust the batter's consistency by adding small amounts of water or milk until it reaches the desired thickness.
One might wonder if cornmeal is essential in this recipe. It depends on the texture you prefer for your waffles. If you enjoy a crunchy texture like I do, don't skip the cornmeal. However, if you prefer softer waffles, you can replace the cornmeal with the same flour you're using for the rest of the recipe.
I haven't tried this recipe with gluten-free flour yet, so I can't personally vouch for the results. However, I've seen comments from others who have had success with it. I'll update my post once I try it myself. I don't see any reason why it wouldn't work, as I've made gluten-free waffles using buckwheat flour with a different recipe, so it should work for this one too.
I often make the batter the night before and refrigerate it to prepare waffles for the next day's breakfast. This doesn't alter the taste or texture. Sometimes the batter might thicken a bit, so you may need to add a few drops of liquid to achieve the right consistency. I haven't stored the batter for more than one night, so I'm not sure how long it stays good. However, I have made waffles ahead of time and stored them in the refrigerator or freezer. These eggless waffles freeze very well. Simply thaw them overnight and toast them in a bread toaster for fresh, crispy waffles in no time.

Taste & Texture

These eggless waffles made using a blend of all-purpose flour and cornmeal were outstanding. The waffles had a perfectly crispy exterior and a soft, spongy interior. The secret lies in the cornstarch and cornmeal, which contribute to the delightful crispiness, while the apple cider vinegar ensures a tender and airy texture inside.
Topped with fresh berries and drizzled with maple syrup, these eggless waffles were truly delicious. It's amazing how you can achieve such perfect waffles without using eggs. You must try to believe it! These days, I make these waffles using whole wheat flour instead of all-purpose flour, and they turn out wonderfully as well.

Nutrition