These egg-free waffles come together in one bowl and only require 6 ingredients to make! They are crisp on the outside and fluffy on the inside for a perfect breakfast treat!

These eggless waffles are simple to make with ingredients you likely already have on hand. They are the perfect texture for babies and toddlers and are subtly sweet. You can serve them to babies as is or with a dip of maple syrup on the side for toddlers! If your little one has an egg allergy, these are the perfect waffles for them to still be able to enjoy the crisp on the outside, fluffy on the inside classic waffles. You definitely won’t miss the eggs in these waffles!

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WHAT YOU’LL NEED

Here is what you’ll need to make these egg free waffles:

• Flour: I used all-purpose flour for these waffles, but you may also use whole-wheat flour.
• Milk: I used whole milk in this recipe, but dairy-free alternatives also work here.
• Oil/Melted Butter: For a little added moistness to these waffles. If using oil, make sure to use a mild-tasting oil.
• Cinnamon: Warm spice for added flavor.
• Baking Powder: Leavening agent to help the waffles rise.
• Maple Syrup: For subtle sweetness.

PROCESS

1. Preheat your waffle iron. I used a mini waffle iron.
2. In a bowl, mix together the flour, baking powder, and ground cinnamon.
3. In the same bowl, pour in the milk, oil/melted butter, and maple syrup. Mix until a smooth batter forms. It is ok if there are a few small lumps in the batter.
4. Pour a little less than 1/4 cup of the batter into a preheated mini waffle iron and cook the waffles for 4 minutes. If you are not using a mini waffle maker, cook the waffles for an extra 1-2 minutes than listed on your waffle maker’s instructions. Grease the waffle iron if needed.
5. Serve with a drizzle of maple syrup or as is!

STORAGE INSTRUCTIONS

Let the waffles completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through! For a crisp coating, reheat the waffles in the toaster.

SUBSTITUTIONS

• All-purpose flour: You may replace the all-purpose flour with whole wheat flour.
• Milk: You may replace the milk with a dairy-free alternative like coconut milk or oat milk.
• Oil: Melted butter may be used in place of the oil.

RECIPE NOTES

• Do not overfill your waffle maker with batter. The waffles will rise slightly during cooking and may not cook properly if overfilled.
• You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to make small eggo-sized waffles and no spraying is needed!
• If you are using oil, make sure to use a mild-tasting oil like avocado oil, extra light-tasting olive oil, coconut oil, or grapeseed oil.

Here are some other waffle recipes that you may like!

• Blueberry Banana Waffles
• Spinach Banana Waffles
• Leftover Mashed Potato Waffles

RECIPE