Eggless Whole Wheat Waffles Recipe

I love waffles. They are a great breakfast option and I make them as often as I can, always defaulting to this basic waffle recipe that works well for me each time.

But I don’t always have eggs in hand. And, the beating of the egg whites until stiff in that recipe puts me off sometimes. So I decided to come up with a super easy eggless waffles recipe. Just to kick it up a notch, I made it with whole wheat flour (not atta, the pastry flour) and it turned out nice.

I must say though, these waffles are not crisp when they get cold. They are more soft and spongy, and still taste great! You can substitute the whole wheat flour with regular flour in a beat.

Eggless Whole Wheat Waffles Recipe

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2

Ingredients:
1 cup of whole wheat flour (not atta, but the whole wheat flour used for pastries and cakes)
1 cup + 2 tbsp of milk
2-3 tsp of sugar
A pinch of salt
1.5 tsp of baking powder
1 tbsp of melted butter + more for greasing the waffle iron 

How I Made It:

1. Melt butter in a pan and add the rest of the ingredients. Mix well until the flour doesn’t form any lumps. The batter should be thick-ish.

2. Heat the waffle iron until it smokes and grease with some butter. Pour the required amount of batter and cook until golden brown. My iron takes about 1.5 mins to cook it nice and brown.

Serve immediately with maple syrup.

My measurements are approximate. I want to try adding 1 tsp baking powder next time to see if it makes a drastic difference. Since these waffles have no eggs, I wanted to play it safe with the baking powder but you may not need that much. If you try with a lesser amount, please let me know.

On the milk, I added one cup first and felt the batter was too thick so added a couple more spoons. You can start with a cup and see how it goes.

To make vegan waffles, substitute the milk the soy milk and the butter with any neutral oil.