These dairy free waffles are easy to make and packed with flavor. Get the perfect golden waffles every time, without milk or butter.
This no milk waffle recipe gives you fluffy, flavorful, and delicious waffles every time. With nondairy milk or without, these can easily become an allergen-friendly recipe to use in your home.
We have held a special place in our hearts for dairy free recipes for years thanks to food sensitivities. Recipes like this one, and my Dairy Free Cinnamon Rolls are always nice (as well as convenient).
Why This Recipe Works
- 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.
- 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.
- 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.
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.
Salt- Use a little salt to naturally enhance the waffles' flavors.
Cinnamon- I like to add a little cinnamon to help add flavor, but you can omit it if desired.
Nutmeg- Adding in a little ground nutmeg really helps these waffles to feel more comforting and inviting. Feel free to leave it out if you want.
Eggs- You will need some eggs to help add richness in taste and structure as they work well to bind the ingredients together.
Vanilla- A little vanilla extract always works wonders for flavor enhancement.
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.
Cooking oil- You will need to use canola oil or vegetable oil to give these waffles some necessary fats. Note that coconut oil may also be used, but it will leave a coconut flavor behind.
🍽 Equipment Needed
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Check out how to make dairy free waffles with these simple step-by-step instructions:
Mix together the flour, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl.
Make a well in the center and add the eggs, milk (or water), and oil to the center.
Whisk until no lumps remain.
Pour or scoop your batter into a preheated waffle maker, close the lid, and cook until golden brown on both sides.
Serve as desired.
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 a healthier alternative, there it is!
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.
⏲️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 Baked Scrambled Eggs, Instant Pot Bacon, or Simple Berry Syrup.
How long will waffles last in the fridge?
After your waffles have cooled, place them in an airtight container in the fridge for up to 5 days.
Can waffles be frozen?
Yes, 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).
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.
While you can use pancake batter to make waffles, the two are not entirely the same. Waffle batter has a higher oil and sugar content making them richer in taste.
Waffle batter should be thinner than pancake batter, and it should contain fewer lumps as well. While a few small lumps may be unnoticeable, the waffle batter shouldn't resemble pancake batter.
Great question! I often let my waffle batter and pancake batter rest for about 5 minutes before using them. I feel that this really helps to get a lighter and more airy result.
More great brunch recipes to try
- Air Fryer Custard Toast
- Pumpkin Pancakes with Butter Pecan Syrup
- Clone of a Cinnabon Cinnamon Roll Recipe
- Blueberry Bagel Bread Pudding
Dairy Free Waffles
- 2 cups All purpose flour ($0.16)
- 1 Tablespoon Baking powder ($0.06)
- 2 Tablespoons Granulated sugar ($0.01)
- ½ teaspoon Salt ($0.02)
- ⅓ teaspoon Ground cinnamon ($0.02)
- 1 pinch Ground nutmeg ($0.02)
- 2 large Eggs ($0.16)
- 2 teaspoon Vanilla extract ($0.04)
- 1 ½ cup Non-diary milk or water ($0.19)
- ⅓ cup Canola or vegetable oil (NOT Olive Oil) ($0.16)
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Make a well in the center of the ingredients and add in the eggs, vanilla, milk, and oil. Whisk until well combined and no lumps remain.
- Scoop your batter into a preheated waffle maker in the amount requested by manufacturer (usually ¼ cup-¾ cup of batter).
- Close lid and cook until ready light signals finished or it has reached desired color.
- Serve with syrup and fresh berries. Enjoy.
- If you have no non-dairy milk on hand you can use water instead. The flavor will be a little different but should still turn out fluffy and golden.
- You can use non-dairy coffee creamers for a fun flavorful twist.
- Make sure to follow your waffle maker's manual on how to make your waffles come out perfectly golden and crisp.
- Leftovers. Keep your leftovers in an airtight container in the fridge for up to 3 days.
- Reheating. Reheat your waffles by placing them on a cooking sheet at 350 degrees F for a few minutes on each side.
- Freezing. You can freeze your waffles for 1-3 hours until solid on a baking sheet and then stack them in an airtight container for up to 3 months.
My daughter had a dairy intolerance when she was younger too. Wish I'd had this recipe then. Your waffles look so light and fluffy. Absolutely perfect!
Nothing like enjoying a delicious and crunchy waffle Homemade. This is a perfect breakfast or dessert treat. My kids to love it for sure.
Chrissie Baker says
Perfect timing – I’ve had major waffles cravings this week! Will get a hold of a waffle maker and try these out. Thanks, Nicole!
Sara Welch says
What a tasty way to start my day! Excited to enjoy these for breakfast tomorrow; looks too good to pass up!
These look so delicious and fluffy! I like to try to avoid dairy when possible, so this is definitely going on my list for breakfast!