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!
- 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!
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.