Easy Waffles Without Milk (Crispy, Fluffy & Vegan)

These Waffles Without Milk come together in one bowl in just 20 minutes — golden and crispy on the outside, fluffy on the inside and made entirely without eggs or dairy. A crowd-pleaser, especially with the little ones.

My daughter is a big fan of waffles. Not mildly enthusiastic — fully, passionately, will-not-be-talked-out-of-it-obsessed (particularly when they’re served with a slick of Nanny’s blackcurrant jam).

Since these waffles take 20 minutes to make, are made entirely without milk or eggs and contain chocolate chips (essential, my four year old tells me), they tick every box for both of us. She gets the waffles she’s demanding. I get to enjoy my morning matcha in peace.

The trick I’ve happened upon is to make a double or triple batch and freeze them in portions between layers of parchment. When the waffle request comes in — and it always comes in — I pull them straight out of the freezer, pop them in the toaster for a minute or two and breakfast is sorted before anyone has time to escalate. Meltdown averted.

The key to creating waffles without milk or eggs is to understand what each ingredient is doing. Eggs provide structure and lift — we replace them with baking powder to give rise to the waffles and coconut oil for structure. Dairy milk provides liquid and a little fat for richness — any plant milk works perfectly in its place, and the waffles won’t taste any different for it.

Happy cooking, Tara x

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Updated on:  25th August 2026

Looking for some more quick and easy vegan breakfast options? Try our range of Healthy Breakfast Birchers or our Oat Flour Pumpkin Pancakes.

Our Chocolate and Cranberry Granola is a breeze to make, or if you fancy giving crepes a go, check out our recipe How to Make Crepes Without Milk!

WHY YOU’LL LOVE THESE WAFFLES WITHOUT MILK

Crispy edges, fluffy middles. The combination of baking powder, the right ratio of flour to liquid and your choice of fat gives you that classic waffle texture — golden and crisp on the outside, soft and fluffy on the inside. No eggs, no dairy milk required.

One bowl, 20 minutes. Mix everything together in a single bowl, cook and serve. There’s very little washing up and the whole recipe comes together faster than you’d think.

The whole family will eat them. Mild, lightly sweet and studded with chocolate chips — these are the kind of waffles that get requested on repeat.

Made without milk and without eggs. Completely dairy free and egg free — ideal if you’re vegan, lactose intolerant, or simply out of eggs and milk.

Brilliant for batch cooking and freezing. Make a big batch, cut into quarters (if using a round waffle maker) and freeze between sheets of parchment paper. They go straight from freezer to toaster in minutes — the ultimate backup breakfast for busy mornings (aka ‘Meltdown Insurance’).

Chocolate chips optional (but highly recommended). We use 60% vegan dark chocolate chips for a melty, indulgent touch — but these waffles are just as good plain if you’d rather keep things simple. *CORRECTION: My four year old tells me chocolate chips are actually not optional, they’re essential (apparently)*

A more wholesome option than shop-bought. These waffles are sweetened with maple syrup rather than refined sugar and use coconut oil rather than processed butter — making them a more wholesome choice than anything you’d find in the supermarket, without sacrificing on flavour or texture.

HOW TO MAKE WAFFLES WITHOUT MILK

Here’s a summary of the ingredients needed and steps involved in making this recipe for waffles without milk.

Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.

INGREDIENTS

Plain flour. Also known as all purpose flour. You can substitute for self raising flour if you prefer (just omit the baking powder if you do).

Baking powder. This is what gives the waffles their lift and fluffy texture in the absence of eggs. Make sure your baking powder is fresh (old baking powder can lose potency and create flat bakes) – you can test it by adding 1/2 tsp baking powder to 1/4 cup of boiling water (if it fizzes, it’s active).

Salt.

Maple syrup. Our preferred sweetener — it adds a gentle caramel warmth and works beautifully in waffle batter. You can substitute for 60g coconut nectar, or 60g granulated or caster sugar if you prefer.

Vanilla extract.

Dairy free milk. Any unsweetened plant milk works well — we usually use almond milk but oat milk and soy milk work equally well. The key is to bring your milk to room temperature before using it, as cold milk can cause the coconut oil to seize and create lumps in the batter.

Vegan chocolate chips. We use dark chocolate chips but dairy free milk chocolate chips work just as well. Leave these out entirely if you’d prefer plain waffles.

Coconut oil. Melted and cooled to room temperature before using. Coconut oil adds richness and helps to prevent sticking.  Tip:  I like to use the Biona Mild Coconut Oil in baking as it is very neutral and doesn’t bring a coconut flavour into the baking.

Note: Waffles made with coconut oil will be slightly paler in colour than those made with vegan butter — both work well, so use whichever you have. You can substitute for melted vegan butter if you prefer a deeper golden colour.

Toppings of choice.  Fresh fruit, vegan chocolate sauce, peanut butter, ice cream, coconut yoghurt, maple syrup – there are so many topping options that go well with these waffles!

SUBSTITUTIONS AND VARIATIONS

Can I use a different flour?

Yes! You can swap the plain flour for self raising flour, but omit the baking powder if you do. We have tested this recipe with wholemeal and spelt flour and whilst it does work, the results are less light and fluffy. You may also need a little extra liquid if using wholemeal or spelt.

Can I use a different sweetener?

Yes! Coconut nectar works well as do granulated, caster and soft light brown sugar (which also tend to give the waffles a crispier edge). Substitute the 75g maple syrup for 60g of sugar or coconut nectar.

Can I use water instead of milk in waffles?

You can substitute the dairy free milk for water in a pinch, but the waffles will be less rich and flavoursome as a result. We’d recommend using a plant milk over water for the best results. Oat milk, almond milk and soy milk all work well in this recipe.

Can I use vegan butter instead of coconut oil?

Absolutely! Melted vegan butter works well and will give the waffles a more golden colour than coconut oil.

Can I make these without chocolate chips?

Of course! You can simply leave them out for plain waffles without milk. Or you can add blueberries or chopped nuts instead.

EQUIPMENT

STEP-BY-STEP INSTRUCTIONS

Here’s a summary of the steps involved in making this recipe.  Make sure to head to the recipe card below for the full recipe and instructions.

This recipe makes 2 large waffles or 4 regular sized waffles.

STEP 1. Preheat your waffle maker and grease the surface of the cooking plates.

STEP 2. Mix together the dry ingredients in a large mixing bowl (flour, baking powder and salt).

STEP 3. Add the wet ingredients to the bowl (melted coconut oil, vanilla extract, maple syrup and room temperature dairy free milk). Whisk gently until just combined.  Stir in the chocolate chips.

STEP 4. Add the batter to the preheated waffle maker (1/2 the batter for a large round waffle maker, 1/4 of the batter for smaller square waffles).

STEP 5. Close the lid gently to spread the batter out a little.

STEP 6. Cook with the lid closed until the waffle maker has stopped letting off steam.

STEP 7. Remove the waffles using a silicone utensil. Keep cooked waffles warm in a low oven whilst you cook the remaining batter, or place them on a wire rack if you prefer extra crispy edges.

SERVING AND STORAGE

HOW TO SERVE

These waffles are best served warm and freshly cooked. For little ones, keep it simple — sliced banana, a drizzle of maple syrup or a slick of jam is always a hit.

For a more indulgent weekend serving, try fresh berries, dairy free whipped cream, a drizzle of chocolate sauce and extra chocolate chips. They work equally well as a breakfast, a weekend brunch or a dessert.

HOW TO STORE

Fridge. Store cooled waffles in an airtight container in the fridge for up to 2 days.

Freezer (our favourite method). Make a double or triple batch and then layer them between sheets of parchment paper in a freezer-proof bag. If you’re using a round waffle maker, first cut each waffle into quarters where the waffle maker naturally divides them (so they’ll fit in the toaster easily for reheating).

They keep well for up to 1 month and go straight from freezer to toaster in minutes — the ultimate backup breakfast for busy mornings.

HOW TO REHEAT

1. Toaster (from frozen). Toast for 1–2 minutes until warmed through and lightly crisped. Our favourite method for frozen waffles — quick, easy and no defrosting needed.

   Note: waffles with chocolate chips can occasionally drip in the toaster so keep an eye on them and consider using the grill instead if your waffles are particularly chocolatey.

2. Waffle maker. Place back in the preheated waffle maker for 1–2 minutes until hot through. A great method for restoring full crispiness from chilled.

3. Grill. Defrost and then place on a tray under a preheated medium grill until hot through and crisp on the outside (2-3 minutes), flipping halfway through.

4. Oven. Place on a baking sheet in a preheated oven at 170°C fan / 190°C conventional for around 10 minutes until hot through

5. Microwave. Microwave in 20-second bursts until hot through. Quick but the waffles will be soft rather than crispy.

TIPS FOR THE BEST WAFFLES WITHOUT MILK

Don’t rest the batter

Unlike some waffle recipes, this batter should be cooked straight away. The baking powder starts reacting as soon as it comes into contact with liquid — leaving the batter to rest means less lift and flatter, denser waffles.

Don’t over-mix

Mix the batter until just combined. Over-mixing develops the gluten and knocks out the air, resulting in heavy, dense waffles rather than light and fluffy ones.

Bring your ingredients to room temperature

Cold dairy free milk can cause melted coconut oil to seize and solidify when the two are mixed together, creating lumps in the batter.

Either bring your milk to room temperature before using it, or gently warm the coconut oil and milk in a saucepan together until the coconut oil has melted, before cooling and adding to the batter.

Grease the waffle maker before every waffle

Even non-stick waffle makers benefit from a light spray of oil before each waffle, to help prevent sticking.

Close the lid gently

Pressing the waffle maker closed firmly when it’s full of liquid batter can cause the batter to spill out of the sides. Close it gently and let the weight of the lid do the work.

Don’t open the lid too early

Steam escaping from the sides of the waffle maker is your signal that the waffles are still cooking. Wait until the steam has stopped before lifting the lid otherwise you could pull the waffles apart.

Use fresh baking powder

Baking powder loses its potency over time. If your waffles are coming out flat and dense, old baking powder is often the culprit. Test it by adding 1/2 teaspoon baking powder to a bowl and pouring over 1/4 cup of boiling water — if it fizzes vigorously, it’s still active.

Batch cook and freeze

Make a double or triple quantity and freeze between layers of parchment — you’ll thank yourself on those mornings when someone small is standing in the kitchen demanding waffles before you’ve had your first coffee.

Tip: If you’re using a large round waffle maker, cut the waffles into four segments before freezing (so they fit easily in the toaster!).

TROUBLESHOOTING

Why are my waffles not crispy?

The most likely cause is opening the waffle maker too early. Steam is your signal — don’t lift the lid until the steam has stopped. Also make sure the waffle maker is properly preheated before adding the batter.

Why are my waffles sticking to the waffle maker?

Grease the plates well before each waffle, even if your machine is non-stick. Also check that the waffle maker is fully preheated — batter added to a cold plate is more likely to stick.

Why are my waffles flat and dense?

There are three common causes: over-mixing the batter (mix until just combined, don’t beat), old baking powder that has lost its potency (test it in hot water — it should fizz vigorously), or resting the batter for too long before cooking (make the batter and cook it straight away).

Why did the batter spill out of my waffle maker?

If the waffle maker is overfilled, or the lid was pressed down too firmly this can cause the wet batter to spill over the edges. Add the batter to the centre of the plate and close the lid gently – the batter will spread naturally.

My waffles aren’t golden — why?

Waffles made with coconut oil won’t go as golden as those made with vegan butter — this is completely normal. If you’d like a deeper colour, try substituting melted vegan butter for the coconut oil.

HOW WE TESTED THIS RECIPE

It took several rounds of testing to get these waffles without milk just right — here’s what we learned along the way:

• Baking powder quantity. We tested different amounts of baking powder to find the right amount of lift without a bitter aftertaste.
• Sweetener. We tested coconut nectar, maple syrup and caster sugar side by side. All work, but we went with maple syrup as it’s unrefined and more widely available and accessible than coconut nectar.
• Coconut oil vs vegan butter. We tested both as the fat in the batter. Vegan butter gave a slightly deeper golden colour; coconut oil produced paler waffles but was otherwise very similar in texture and flavour. We’ve gone with coconut oil as it’s a less processed ingredient, but both work well.
• Water vs plant milk. We tested making the batter with water instead of plant milk. The waffles still worked, but were noticeably less rich — the plant milk adds a subtle creaminess that water can’t replicate. We’d always recommend plant milk for the best results.
• Flour to liquid ratio. We tested several different ratios until we landed on one that gives a batter thick enough to produce a crispy exterior, while still having enough liquid for a fluffy, soft middle.
• Batch size. We tested different quantities of batter and settled on amounts that produce either 2 large waffles (that can be cut into quarters — ideal for freezing) or 4 regular sized waffles, depending on your waffle maker.

The Video Recipe:

Please note:  This recipe was originally posted in March 2018 and was re-tested and updated in August 2026.  This recipe video is based upon the original recipe.

FAQs

What can I use instead of milk in waffles?

Any unsweetened dairy free milk works well in this waffle recipe without milk. We used almond milk but oat milk, soy milk and coconut milk (from a carton) all work well.

Can you make waffles without eggs or milk?

Yes, this recipe for waffles without eggs or milk proves it! We use baking powder in place of eggs to provide lift and structure, and dairy free milk in place of dairy milk. The result is light, fluffy waffles with crispy edges.

Can I add dairy free yogurt to waffle batter?

We haven’t tested it but we believe you should be able to use some coconut or soya yoghurt to the recipe. If you try this, reduce the dairy free milk by 2–3 tbsp and replace with the same amount of dairy free yogurt. Let us know how it turns out!

Are waffle and pancake batter the same thing?

While they share similar ingredients, waffle batter is usually thicker and contains more fat to help achieve the crisp, golden edges that waffles are known for. Pancake batter tends to be thinner and produces a softer result.

What can you substitute for butter in waffles?

Melted coconut oil or vegan butter both work well as a dairy free substitute for butter in waffles. We use coconut oil as it’s less processed but vegan butter gives a more golden result.

Why do you need eggs in waffles?

You don’t! In traditional waffles, eggs provide structure and help the batter rise. In this egg free waffle recipe, baking powder does a similar job — creating a light, fluffy texture without any eggs at all.

Can this recipe be made for one person?

Yes! Halve all the ingredients to make 1 large waffle or 2 smaller waffles. Alternatively, make the full batch and freeze the extras — they reheat brilliantly from frozen in the toaster and are perfect for quick breakfasts throughout the week.

What toppings go best with waffles without milk?

For children, sliced banana, a drizzle of maple syrup or a slick of jam is always a winner.

For adults, fresh berries, dairy free whipped cream, vegan chocolate sauce and extra chocolate chips make for a really indulgent breakfast or dessert.

A scoop of vegan vanilla ice cream is also highly recommended if you’re serving these as a pudding!

Can I freeze waffles without milk?

Yes! These freeze brilliantly. Layer between sheets of parchment paper and store in a freezer-proof bag for up to 1 month. If you’re using a round waffle maker, first cut each waffle into quarters where the waffle maker naturally divides them (so they’ll fit in the toaster easily for reheating).

They go straight from freezer to toaster in minutes — no defrosting needed. It’s our favourite way to make sure there’s always a quick breakfast option ready to go.

Some more vegan breakfast recipes you’ll love:

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The Full Recipe: