The Best Eggless Waffles

Crispy on the outside, fluffy on the inside: no harm, no fowl

Friday recipe getting you ready for the weekend! I would be so grateful if you would hit the ❤️ at the top or bottom of this post, share this recipe, comment, and support if you can. It would make my day.

Ground flax seeds are the secret to these golden, fluffy waffles—adding not just the perfect texture, but also a subtle nutty flavor and a boost of nutrition. They’re proof that you don’t need chicken’s eggs—or any bird’s eggs!—to enjoy a classic American breakfast favorite that’s as wholesome as it is delicious.

Ingredients

3 tablespoons ground flax seeds
1/2 cup water
1-3/4 cups unbleached, all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
Pinch of salt
6 tablespoons non-dairy butter, melted (Miyoko’s or Earth Balance are solid brands)
1-1/2 cups plant-based milk of your choice

Directions

Preheat your waffle iron.

In a food processor or blender, whip the flax seeds and water together until thick and creamy, about 2 minutes. Add the melted butter and milk, and blend for another minute.

In a large bowl, combine the flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk mixture.

Stir until just combined—don’t overmix. If you’d like to add any optional ingredients (see below), gently fold them in now.

Spoon ½ cup batter (or the amount recommended for your waffle iron) onto the hot iron. Spread the batter to within ¼ inch of the edge of the grids using the back of a spoon or spatula.

Close the lid and cook until the waffle is golden brown. Serve immediately, or keep warm in a single layer on a rack in a 200-degree oven while you finish the rest.

Serve with maple syrup, powdered sugar, fresh fruit, non-dairy butter, or your favorite toppings.

Yield: 4 waffles

Serving Suggestions

Add any of the following to your batter for extra flavor and texture:

• ½ cup semisweet chocolate chips

• ½ cup golden raisins or dried cranberries

• ½ cup finely chopped walnuts or pecans, toasted

• 1 small ripe banana, thinly sliced

• ½ cup fresh or frozen blueberries

• ¼ cup shredded coconut

• 1–2 teaspoons lemon or orange zest

• 1 teaspoon ground cinnamon or a pinch of nutmeg

• 1 scoop of non-dairy ice cream!

A Note About Flax Seeds

You can use either golden or brown flax seeds in this recipe. I recommend buying whole flax seeds and grinding them yourself in a coffee grinder—this helps preserve their nutrients and omega-3 fatty acids. Once ground, store flax seeds in the fridge to keep them fresh.

This recipe is a classic — adapted from my book, The Joy of Vegan Baking: More than 150 Traditional Treats and Sinful Sweets (New and Updated Edition), available everywhere books are sold: Amazon | Bookshop | Signed Copy

I’d love to know what you think and what additions you included!

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