Eggless Buttermilk Waffles
Crispy on the outside, fluffy on the inside, and deeply golden — these waffles are weekend breakfast goals, and they serve four without breaking a sweat. The secret to skipping eggs without sacrificing that classic lift and structure is a flax gel made from just ground flaxseed and water, which binds the batter beautifully once it thickens up. Tangy buttermilk and melted butter do the rest of the heavy lifting, giving every waffle a rich, slightly savory flavor that pairs perfectly with maple syrup or fresh fruit. A touch of vanilla rounds everything out so the batter tastes like something you'd order at a proper brunch spot. The method is straightforward — whisk the dry ingredients, bring the wet ingredients together, fold in the flax gel, and let your waffle iron do its thing for about four to five minutes per waffle. Keeping finished waffles warm in a low oven means everyone at the table gets a hot, crisp waffle at the same time, no sad soggy stacks in sight.
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp granulated sugar
- ½ tsp salt
- 2 cups buttermilk
- 4 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- cooking spray or neutral oil, for the waffle iron
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
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