Last week I was all set to make waffles for the kids before they left to spend 4 days with Grandma and Grandpa – just as a special little treat. But mother of the year here opened up the fridge and saw that I didn’t have eggs or milk. I had a very sad little bunch of faces. So I did a quick investigation and found a recipe for waffles with no eggs. Hmmm. To say that I was skeptical is kind of an understatement, but I decided to give them a try anyway. And wow were we all surprised. Every last crumb was gobbled up!
So this recipe is now my go-to in the event should I run out of eggs again.
And maybe not even then because they’re so good we’d eat them any time!
Enjoy!
Eggless Waffles
2 cups flour
4 tsp baking powder
2 tsp sugar
2 cups milk (I used 1 can of condensed milk topped off with water because that’s all I had on hand)
2 tbsp vegetable oil
2 tbsp water
1 tsp vanilla
4 tbsp melted butter
- Combine the flour, baking powder and sugar.
- In a separate bowl mix together the milk, oil, water, vanilla and butter.
- Add the wet ingredients to the dry ingredients, and mix together gently. As with all pancake batters, it should be slightly lumpy.
- Let the batter sit for a few minutes to give it time to puff up.
- Once your waffle maker is ready to go, depending on the size of your maker, scoop the batter in and enjoy! (for my maker I used 1/4 cup batter for each waffle)
Recipe adapted from Andi Adams’s Blog
So the next time your fridge is sparse, go ahead and give these a try! They don’t disappoint, trust me!
Thanks again so much for reading along…I appreciate you all!
Mariel
Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, family time, and a sexy wedge. This is her blog. Enjoy!
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So, I compared this recipe to a couple others I found online and ended up with something completely different than any of them. I doubled the batch and reduced the flour by 1 cup and substituted for 1 cup of corn meal (makes it crispy). I used vanilla almond milk (dairy allergy!), but only had 3 cups in the house. So I added 3/4 cup of applesauce and a little more than 1/4 cup of water to bring the liquid ingredients up. I don’t know how the applesauce changed the flavor because I haven’t tried the original, but on a scale of 1-10 with one being spongy and 10 being too heavy these were a near perfect 4-5 compared to what you get at a B&B or hotel, and very tasty. They don’t hold together quite as well as an egg waffle, but pretty close. I cooked them on a setting of 6 rather than the mfg. recommended 4 on my waring pro waffle maker. Thanks for getting me started at least!!
By the way, I hope it’s ok I’m not a woman sharing ideas. I did make these for my wife who has a problem with eggs, does that count?
Ha, that’s awesome!! You’re welcome here, any time.