When you beat up a batch of waffles, expectations are high. So, if you’re looking for a recipe for homemade waffles without milk, that are crispy on the outside but also fluffy and light inside, here’s one that’ll deliver all that a good waffle should.
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There are many reasons you might be after no-milk waffles – you might follow a dairy-free diet or maybe you’ve just run out of milk. I love how many different plant-based milks there are to use in place of milk (cow’s milk, that is) but this waffle recipe actually uses water instead of milk.
No matter the reason, this milk-free waffle batter is super easy to make using accessible and simple ingredients that you likely already have tucked away in your pantry.
For more no-milk breakfast recipes, check out Overnight Oats with Water, No-Milk French Toast and my Pancakes without Milk.
Substitutes for milk in a waffle recipe
- Plain Water: Making waffles with water instead of milk is absolutely possible, so long as the recipe contains some kind of fat, such as oil or melted butter. The egg yolks also contain some fat.
- Best milk substitutes: pick your favorite dairy-free milk and stir it into your batter. Your choice of milk substitute will tweak the flavor and consistency slightly but have fun experimenting to see which is your favorite to use. Here are a few kinds of milk to try out: soy milk, almond milk, oat, rice, coconut, hemp, cashew milk or hazelnut milk.
Why you'll love this recipe
- Dairy- and Lactose-free: This is a great option to try if you're seeking lactose-free breakfast options or if you’re following a diet free from dairy products.
- Easy to make: This dairy-free waffle recipe is just as simple to make as a conventional one.
- Versatile: You can go to town experimenting with different milks in this recipe. The nut-based milks will give your waffle-mix a lovely rich nutty taste while the coconut milk will give a tropical feel.
Ingredients & substitution notes
- White, all-purpose flour: Forms the base for the recipe. I guess you could substitute a wholewheat or gluten-free option but I haven't tried the recipe using a different type of flour.
- Baking powder: This is what makes your waffles light and fluffy. Ensure your batch is fresh for optimal lift-off.
- Water: Swap it out for your favorite non-dairy milk.
- Brown sugar: Sweetens your waffle mix, you can leave it out if you’d prefer or swap it out with coconut sugar, honey, coconut sugar, or maple syrup.
- Salt: Balances the batter’s sweet taste.
- Eggs: These act as the binding agent in the recipe. I recommend opting for organic free range.
- Oil: Is responsible for those golden, crispy edges on your waffle – you can use any type of neutral oil like avocado oil, canola oil, or coconut oil. I love using olive oil but keep in mind that the taste might be slightly noticeable. You can also use some melted vegan butter instead of oil.
See recipe card for quantities.
How to make waffles without milk
STEP 1: In a large bowl, whisk together the dry ingredients: the flour, baking powder, brown sugar and salt.
STEP 2: In a jug or a medium mixing bowl, whisk the eggs lightly. Add in the water and oil and whisk everything together until well-combined.
STEP 3: Add the wet ingredient to the dry flour mixture. Stir everything together gently until just combined.
STEP 4: Preheat your waffle iron according to the manufacturer’s instructions and scoop in ⅓ -½ cup of batter, depending on your iron. Cook until the waffles are golden brown (for me, this was 4-5 minutes but your iron might require more or less cooking time).
Katie's tips
- Light and airy batter: Don’t overmix the batter, treat it gently to retain the air within the batter. You want to retain that fluffy texture.
- High heat setting: Preheat your waffle iron on high heat to ensure they are crispy on outside and evenly cooked.
- Non-stick waffle iron: To make the whole process a lot simpler, use a non-stick iron otherwise make sure you spray it well with a cooking spray before pouring in the batter.
- Don’t open the waffle iron too soon. If the waffles aren't golden brown on the outside, then continue to cook them for a little longer.
- Serve immediately for the perfect texture and warm, cozy waffles. If you’re going to wait a while before tucking in, keep them warm in a low oven (around 200°F).
- Pour your batter in with a jug or a measuring cup rather than spooning it from the bowl – less mess!
Variations & add-ins
- Gluten-free: I’ve never tried this recipe with gluten-free flour but a flour mix should also work.
- Vanilla extract: for a dreamy dessert-like taste, add in a touch.
- Spices: cinnamon, cardamom, nutmeg will be delicious in your batter.
- Chocolate chips: Add chocolate chips of choice (vegan, dark, milk...) for a decadent start to the day.
- Nuts: stir in a few toasted, chopped almonds, coconut flakes or hazelnuts for a crunchy waffle.
- Citrus zest: for a fresh flavor, zest in some orange or lemon rind.
Topping ideas
Below you'll find some of my favorite topping ideas:
- Peanut Butter Caramel Sauce: for some delicious caramel flavors.
- Vegan Whipped Cream: or regular whipped cream.
- Applesauce Granola: or other toasted nuts or seeds.
- Roasted Almond Butter or peanut butter
- Chocolate chips
- More maple syrup or honey
- Fresh fruits like bananas, or sliced mango or fresh berries– whatever is in season
- Yogurt: A dollop of coconut yogurt, cashew nut cream or Greek yogurt..
- Vegan butter spread over the top.
- Savory toppings: try adding cubed avocado, salsa, lime juice and fresh chopped lime juice for a bit of fun.
Pairing suggestions
These are my favorite dishes to serve with these waffles:
Storage
- To store: The best way to store your leftover waffles is in a sealed, airtight container in the fridge for up to 2 days.
- To reheat: You can reheat them in the microwave or in a medium oven but they are served fresh and eaten straight away for best results.
FAQ
Yes, with dairy-free milks such as almond, soy or oat milk.
Yes, but it will change the texture of the waffles slightly.
Yes, I guess swapping out the white flour for gluten-free flour should work in this homemade waffle recipe but I've never tried it myself so feel free to experiment.
More breakfast recipes
Looking for other recipes like this? Try these:
📖 Recipe
Waffles without milk (of any kind!)
Ingredients
- 1 ½ cups (170 g) white, all-purpose flour
- 2 teaspoon baking powder
- 3 tablespoon soft brown sugar *optional, see notes
- pinch of salt
- 2 eggs
- 1 cup (230 ml) lukewarm water
- 5 tablespoon oil *olive, sunflower... see notes
Instructions
- In a large bowl, whisk together all the dry ingredients.1 ½ cups white, all-purpose flour, 2 teaspoon baking powder, 3 tablespoon soft brown sugar, pinch of salt
- Lightly whisk the eggs in a separate bowl or jug. Then add water and oil and whisk again until well combined.2 eggs, 1 cup lukewarm water, 5 tablespoon oil
- Add the wet ingredients to the dry ingredients and stir with a spatula until just combined and a batter forms.
- Preheat your waffle iron according to the manufacturer's instructions.
- Scoop ⅓ to ½ cup of batter into the preheated waffle iron (amount depends on the size of your waffle iron) and cook until the waffles are golden brown and crispy (takes me around 4-5 minutes).
- Repeat with the remaining batter. Serve warm with your desired toppings, such as whipped cream, homemade caramel sauce, fresh fruits, or maple syrup. Serve with a cup of oat milk hot chocolate.
Video
Notes
- Oil: You can use any type of neutral oil like avocado oil, canola oil, or coconut oil. I love using olive oil but keep in mind that the taste might be slightly noticeable. You can also use some melted (vegan) butter instead of oil.
- Don’t overmix the batter, treat it gently to retain the air within the batter. You want to retain that fluffy texture.
- Non-stick waffle iron: To make the whole process a lot simpler, use a non-stick iron otherwise make sure you spray it well with a cooking spray before pouring in the batter.
- Serve immediately for the perfect texture and warm, cozy waffles. If you’re going to wait a while before tucking in, keep them warm in a low oven (around 200°
Tess says
This is so helpful, as we ran out of milk! Also planning to make a batch for a lactose-intolerant kid. Thanks so much!
Anonymous says
I love this recipe!!! I used clear vanilla instead of regular and the flavor was great. Thanks for this great recipe!!!
Katie Roux says
Very happy to hear that! Thanks a lot! 🙂
Kristin says
These were a hit! I was surprised with how well they came out.
Katie says
Hi Kristin! Thanks so much for your feedback! Happy to hear that you liked them 👍🏻
Stephanie says
These were surprisingly good! I had low expectations for waffles made with water, but when your nephew with a milk allergy needs some emergency, early-morning babysitting, you work with what you have. I especially liked the texture. Definitely saving this one for future use.
The biggest issue with this recipe was that the waffles were a bit bland, even with an added 1tsp vanilla extract. I am going to make the next batch with a sprinkle of cloves or cinnamon, or sub out some of the water for 1/4c applesauce. I will let you know how they turn out.
Katie says
Hi Stephanie, thanks so much for taking the time to write this feedback! I'm glad your nephew liked it! 😊 I actually thought about adding apple sauce but I was worried that it would negatively affect the fluffiness of the waffles. But I'm curious to hear how they will turn out, so keep me posted!