Eggless Fluffy Waffles
Weekend waffles shouldn't require a compromise, and this recipe proves you don't need a single egg to get that crisp, golden exterior with a soft, fluffy interior. The secret is a simple flax egg — just ground flaxseed stirred into water and left to gel for five minutes — which binds the batter beautifully without any fuss. Melted butter and a splash of vanilla round out the flavor, so these taste rich and satisfying rather than like something is missing. The key to keeping them light is not overmixing; a few small lumps in the batter are totally fine and actually work in your favor. Cook them until deep golden and the steam has nearly stopped escaping from the iron — that's your cue they're ready and won't fall apart when you lift the lid. This batch makes four servings, so it's perfect for a relaxed family breakfast or a lazy brunch with friends. Stack them high and load on your favorite toppings — nobody will guess there's no egg in sight.
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Learn more →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
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 ¼ cups milk
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- neutral oil or cooking spray, for greasing
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl until evenly combined.
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