Eggless Belgian Waffles

Total time35 min

Prep time10 min

Cook time20 min

4.7

(30)

Golden, crispy-edged, and deeply satisfying, these thick Belgian waffles are the kind of weekend breakfast that makes everyone crowd around the kitchen. The secret to skipping eggs without sacrificing structure is a simple flax egg — just ground flaxseed stirred into water and left to gel for five minutes — which binds the batter beautifully and keeps every waffle light on the inside with that signature crunch on the outside. Melted butter and a splash of vanilla round out the flavor so the result tastes rich and indulgent, not like a compromise. The batter comes together in two bowls with basic pantry staples, so there's no complicated technique standing between you and a stack of waffles. Cooking them until the steam subsides and the lid lifts cleanly is the one tip that makes all the difference — you'll get that deep golden color every time. Serve them warm with maple syrup, a handful of fresh berries, or both, and this recipe easily feeds four happy people at the table.

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
¼ tsp salt
1 ¾ cups milk
⅓ cup unsalted butter, melted and cooled
1 tsp vanilla extract

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
2
Preheat your waffle iron according to the manufacturer's instructions and lightly grease the plates with cooking spray or a thin brush of melted butter.

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