waffle recipe no eggs
The Best waffle recipe no eggs
What I love most about this recipe is how it’s so adaptable. You can make them ahead of time and reheat them in the toaster, or serve them fresh straight from the iron. They’re great for meal prep too, keeping their shape and texture when stored properly. Plus, since they don’t require eggs, they’re a little easier on the kitchen when you’re dealing with allergies or just want to keep things simple. And let’s be honest, there’s something comforting about a stack of golden, crisp waffles—whether it’s for a family breakfast or a cozy night in. It’s a recipe that feels like a little treat, no matter how often you make it.
Easy Eggless Tomato Garlic Waffles
A fluffy, egg-free waffle recipe that uses tomato sauce and garlic for a savory twist. Perfect for breakfast or brunch with a hearty bite.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup unsweetened applesauce
- 1 cup milk
- 1/2 cup melted butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat your waffle iron to medium-high heat. Lightly grease the grid with butter or nonstick spray. -
2
In a large bowl, whisk together flour, salt, and baking powder. Stir in applesauce, milk, and melted butter until smooth and well combined. -
3
Heat tomato sauce in a small saucepan over medium heat until warm. Add minced garlic and olive oil, simmering for 1 minute until fragrant. -
4
Pour a small amount of batter into the waffle iron, filling about two-thirds of the grid. Cook until the edges are set and the center is bubbly, about 3–4 minutes. -
5
Pour a spoonful of tomato garlic sauce over each waffle. Return to the waffle iron for another 1–2 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Whisk
- Waffle iron
- Small saucepan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Eggless Tomato Garlic Waffles Works
❓ Frequently Asked Questions About Eggless Tomato Garlic Waffles
1. What makes this egg-free waffle recipe so fluffy?
This recipe relies on a few key tricks: using baking powder and baking soda as leavening agents instead of eggs creates lift, while mixing the batter just until the flour is moistened (don’t overmix) keeps the texture light. The high-fat content from the melted butter also helps create air pockets during cooking.
2. Can I substitute a flaxseed meal for eggs in this recipe?
Yes! Replace each egg with 1 tablespoon ground flaxseed + 3 tablespoons water, let it sit for 5 minutes to thicken, then stir into the batter. The texture will be slightly denser, but the waffles will still hold together nicely.
3. Why do the waffles get sticky if I add too much milk?
Too much liquid makes the batter weigh down the waffle iron, causing a gummy finish. Stick to the recipe’s milk measurement—about 1 cup total—and adjust the batter consistency with a splash of melted butter if needed. A slightly thicker batter also prevents sticking.
4. Can I use a different type of milk in this recipe?
Most dairy milks work, but plant-based milks (like oat or almond) may require a little extra baking powder to compensate for their lower fat content. Stir in ½ teaspoon extra baking powder if using a non-dairy milk to avoid a flat result.
5. How do I fix waffles that turn out too dense or dry?
If the waffles are dry, add 1–2 tablespoons more milk or melted butter to the batter before cooking. For dense results, reduce the baking powder slightly (try 1½ teaspoons instead of 2) and let the batter rest for 5 minutes before cooking to allow the flour to hydrate fully.
