Can I make the batter ahead of time?

While it's best to cook the waffles immediately after mixing the batter, you can refrigerate it for up to 24 hours. Just give it a gentle stir before using.

Why are my waffles not crispy?

Ensure your waffle iron is hot enough before adding the batter. Also, avoid overcrowding the waffles as they cool, as this can create steam and soften the exterior.

Can I use this batter for pancakes?

Absolutely! This versatile batter works great for pancakes too. You might need to thin it slightly with a bit more milk for optimal pancake consistency.

How can I make these waffles healthier?

Try using whole wheat flour, reducing the sugar, or adding mashed banana for natural sweetness. You can also fold in some chia seeds or ground flaxseed for added nutrients.

Can I double the recipe?

Yes, this recipe doubles well. Just make sure you have enough hungry mouths to feed!

My waffles are too sweet/not sweet enough. How can I adjust?

Feel free to adjust the sugar to your taste. Start with less and add more if needed. Remember, your toppings will also contribute to the overall sweetness.

Can I add fruit to the batter?

Absolutely! Blueberries, chopped strawberries, or banana slices make great additions. Fold them in gently just before cooking.

Best Fluffy Eggless Waffles Recipe – You Won’t Miss the Eggs!

Name: Fluffy Eggless Waffles with Lavender-Infused Maple Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tablespoon baking powder; 2 tablespoons sugar; 1/4 teaspoon salt; 1 1/2 cups almond milk (or any plant-based milk); 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 tablespoon apple cider vinegar; 1/2 cup maple syrup; 1 teaspoon dried culinary lavender

Description

Discover the perfect eggless waffle recipe that’s crispy on the outside, fluffy on the inside, and topped with a unique lavender-infused maple syrup. This vegan-friendly breakfast treat is sure to impress!

Ingredients

Units Scale

1 3/4 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups almond milk (or any plant-based milk)
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1/2 cup maple syrup
1 teaspoon dried culinary lavender

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Instructions

Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Combine wet ingredients: In a medium mixing bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.
Mix batter: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. A few small lumps are okay.
Rest batter: Let the batter rest for 5 minutes to allow the baking powder to activate and the flour to hydrate.
Prepare lavender syrup: While the batter is resting, prepare the lavender-infused maple syrup. In a small saucepan, combine the maple syrup and dried lavender. Heat over low heat for 5 minutes, stirring occasionally. Remove from heat and let it steep while you cook the waffles.
Preheat waffle iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease if needed.
Pour batter: Once hot, pour about 1/2 to 3/4 cup of batter (depending on your waffle iron size) onto the center of the waffle iron.
Cook waffle: Close the lid and cook until the waffle is golden brown and crispy, about 3-5 minutes (time may vary depending on your waffle iron).
Repeat: Carefully remove the waffle and repeat with the remaining batter.
Strain syrup: Strain the lavender-infused maple syrup to remove the lavender buds.
Serve: Serve the waffles immediately, drizzled with the lavender-infused maple syrup.

Notes

The addition of lavender-infused maple syrup sets this recipe apart from traditional eggless waffles. The subtle floral notes complement the waffle’s sweetness and add a unique, sophisticated flavor profile that elevates this breakfast staple.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
To make these waffles even fluffier, you can separate the plant-based milk. Use 1 1/4 cups in the wet ingredients, and whip the remaining 1/4 cup with 1/4 teaspoon cream of tartar until soft peaks form. Fold this into the batter just before cooking.
If you don’t have apple cider vinegar, you can substitute with lemon juice.
For a nuttier flavor, try substituting 1/4 cup of the all-purpose flour with almond flour.
These waffles freeze well. Cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in a toaster or oven for best results.

Nutrition

Serving Size: 2 Waffles
Calories: 380
Sugar: 18g
Sodium: 390g
Fat: 18g
Saturated Fat: 2g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g