Eggless Crispy Buttermilk Waffles

Total time35 min

Prep time10 min

Cook time20 min

4.9

(29)

Waffles with genuinely crispy edges and a fluffy interior are one of those weekend-morning wins that feel almost too good to be true — and this version delivers exactly that for four people without a single egg in sight. The secret is a flax egg made from ground flaxseed and water, which thickens into a gel in just five minutes and binds the batter beautifully. Tangy buttermilk does the heavy lifting for flavor and lift, working alongside baking powder and baking soda to give you that light, airy crumb you'd expect from a classic diner stack. A splash of vanilla and a touch of sugar round everything out so these taste rich and satisfying, not like a compromise. The key technique here is not overmixing — a slightly lumpy batter is your friend, and it's what keeps the texture tender rather than tough. Cook them until they're deep golden and release cleanly from the iron, and you'll get that satisfying crunch on the outside with every bite. Serve straight off the iron or hold them in a low oven so the whole batch stays warm and crisp while you finish cooking.

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tbsp granulated sugar
½ tsp salt
1 ½ cups buttermilk
¼ cup neutral oil (such as canola or vegetable oil)
1 tsp vanilla extract

For cooking

neutral oil or cooking spray, for greasing

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.

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