Dairy Free Waffles

🍯 Why This Recipe Works

1. They're great for when you run out of milk! These non dairy waffles are incredible and whether you're avoiding dairy for a reason or simply wanting to be frugal and mindful of the grocery shopping day, they're sure to hit the spot.
2. They're super easy to make. Use any sized waffle maker (or a fun shaped waffle maker if you have one!) and simply whisk up the batter beforehand.
3. They have the perfect consistency. Made to be crunchy on the outside, soft and fluffy on the inside, and all around delicious, these waffles are perfect for any occasion from Sunday brunch to Mother's Day.

🥘 Ingredients

Ingredient Notes:

Flour- We use all purpose flour for the gluten-filled structural base of these waffles.

Baking powder- Use baking powder to help leaven the batter and get the perfect fluffy texture we want.

Granulated sugar- Waffle batter has a higher sugar ratio than pancake mix, but it's for great reasons! The sugar helps the waffles to get that golden crispy outside that we want.

Non-dairy milk- You can use any milk of choice, from Almond milk to soy milk, oat milk, coconut milk, or even water! Note that if you want to use dairy milk, that's fine too.

For specific ingredients and measurements, please see the recipe card below.

🧾 Substitutions

Milk. I have had a lot of success making these waffles with all kinds of cold dairy milk. I do not recommend using canned coconut milk as the texture is much thicker and way too rich for these waffles to turn out correctly.

Cooking oil. Vegetable oil is my go-to oil of choice but canola oil, melted vegan butter, or even melted coconut oil all work well too.

Flour. While I have not personally tried it, I know several readers have tried this recipe using whole wheat flour and said they loved it, so if you're looking for another alternative, there it is!

📖 Variations

This recipe makes a great base to build up from if desired. Add in some fresh (or frozen) blueberries, chocolate chips, or even sprinkles for a fun twist. Or add in some crushed Oreo cookies for a rich chocolate waffle dessert!

For seasonal fun, use a half flavored coffee creamer and half non-dairy milk/water to get a flavored waffle. Perfect for those of us wanting to enjoy a different spin on a classic breakfast.

🔪 Instructions

Step 1: Mix together the flour, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl.

Step 2: Make a well in the center and add the eggs, milk (or water), and oil to the center.

Step 3: Whisk until no lumps remain.

Step 4: Pour or scoop your batter into a preheated waffle maker, close the lid, and cook until golden brown on both sides.

Serve as desired.

⏲️Make Ahead Instructions

You can prepare this waffle batter up to two days in advance. This is great for rushed mornings!

You can also make the waffles the night before and pop them in the oven for a few minutes at 350 degrees F to crisp back up before serving.

🥗 Side Dishes

Don't forget to serve your waffles with other breakfast favorites like Scrambled Eggs or Simple Berry Syrup.

👩🏻‍🍳 Storage

Fridge- After your waffles have cooled, place them in an airtight container in the fridge for up to 5 days.

Frozen- These milkless waffles can be made in advance and frozen. Simply place them on a baking sheet and let them freeze for 1-3 hours before transferring them to a Ziploc bag or airtight container for up to three months. Thaw and reheat before eating (or eat them frozen).

🍳Reheating

You can reheat your waffles by placing them into your kitchen's toaster (if they'll fit). Or you can heat them in the oven for 5 minutes at 350 degrees F. This works great if you need to heat up multiple waffles at once on a baking sheet!

For a faster reheating process you can reheat a waffle at a time on a microwave safe plate for about 35-45 seconds per waffle. Just note that the waffle will not be crispy and may become rubbery as a result.

🍴 Recipe Tips

Waffle recipe with water instead of milk

To make this waffle recipe without milk, simply use water. While water may cause some flavor loss, with the right toppings, you'll hardly notice. The waffles without milk still come out fluffy, golden brown, and perfect every time.

Preheat your waffle iron

You want to make sure that your waffle iron is warming up as you are preparing the batter. This is important because you want your waffle batter to enter a hot and ready waffle maker, not a cold one. Properly heated= golden waffles.

Use the first waffle or two to help you get the heat settings perfectly figured out so that by waffle #3, you're getting the perfect waffles. Don't be afraid to adjust the heat up or down as needed if you find it's getting too hot or not hot enough.

Greasing between waffles

Making the perfect waffle comes means following along with the manufacturer's instructions. The booklets received with your new waffle maker specify the different settings, how to grease it properly and how much batter to use.

For example, my waffle maker prefers that I use a pastry brush to brush oil on rather than spray with nonstick, and I can adjust how "done" I want them with a simple twist of the dial.

Practice makes perfect

It may take a few waffles to get the results you desire, but it's an easy learning curve, and you can save time next time by remembering what went right this time.

Getting crispy waffles

If you want your waffles to stay a little more crispy or crunchy, here's a nifty little trick. Take the waffles as they are being made and place them onto a cooling rack, over a baking sheet. Let them stay in the oven at 200 degrees F.

This will prevent the bottom of the waffles from trapping in steam and becoming soggy. They can stay in the oven like this for up to one hour, so you have plenty of time to prepare the waffles and eat them.