Crispy and soft waffles without milk | Easy recipe

This waffle recipe without milk has been one of our breakfast favorites lately. We are not one of those lucky ones who have a cow in the backyard so we run out of milk once in a while. You might have the same problem, or maybe you have a completely dairy-free diet. For whatever reason, sometimes we need some easy breakfast. These no-milk waffles are perfect for meal prep also, to stock in the freezer, and fast pop in the toaster to get perfectly crispy and soft homemade waffles any moment you need!

Tips for making the best waffles without milk

• Mix dry and wet ingredients separately first and then combine, that helps not to overdo the batter.
• The consistency of the batter is thick but easy to pour like a pancake batter.
• Wait until the iron is very hot. Use cooking spray or brush to oil or butter well the iron before adding the batter for better results and even cooking.
• Don’t open the waffle iron too soon.
• Don’t overmix the batter to get a fluffy texture.
• Serve right away! If you are eating later, pop them in the toaster to get the yummy crispiness.
• Put the waffles on a cooling rack (do not pile them) to let air circulate and keep their crispiness.

Why you’ll love this recipe

• This is a very quick and easy dairy-free waffle recipe.
• The result is better and healthier than store-bought.
• You can make the batter ahead of time and keep it in the fridge for up to two-three days.
• Easy to make ahead and freeze for busy mornings.

But why no milk? Finding the right dairy-free substitutions for milk

For the one with a dairy allergy, a dairy-free diet and a milk-free waffle recipe is a must. Luckily there are so many non-dairy milk options to choose from instead of conventional cow’s milk products to fit in your dietary restrictions. My favorite is almond milk, which is used in this recipe too. Almond milk gives a nice subtle nutty flavor that is like heaven, but you can use any plant-based milk too like oat or cashew milk for instance. If you want the chocolaty flavors give chocolate oat milk a try! Apple lovers might like apple juice instead of milk, just leave the sugar out of the recipe then, for juice itself contains lots already. But here are a few suggestions for where to start:

• Sparkling water, gives nice fluffiness for pancakes too!
• Coconut milk
• Soy milk
• Oat milk
• Cashew milk
• Rice milk
• Apple juice

You can go with trial and error with the other possible substitutions, or you can check the ultimate waffle milk substitution test results by Pantry and Larder, to find the perfect plant-based milk for your taste.

Dairy substitutions for the milk-free waffle recipe

There are moments when you just don’t have milk at home. If you are not a plant-based milk friend you can check if you find these dairy substitutions for milk.

• Yogurt
• Kefir
• Whey
• Sour cream
• Buttermilk

Ingredients you need for delicious waffles without milk

• Butter, melted – if you use salted butter you can skip the sea salt in the recipe.
• Eggs
• Almond milk – can be substituted with other plant-based milk or yogurt, kefir, or whey.
• Wheat flour – you can use all-purpose flour or half and half of wheat and oat flour.
• Sugar – I use brown sugar, but you can substitute it with other sugars like.
• Baking powder
• Sea salt

See the recipe card at the end of the post for exact measures.

Tools you may need

• Two mixing bowls,  one for wet and one for dry ingredients.
• Whisk
• Ladle, if you do not have a pouring spout in your mixing bowl.
• Waffle mold or waffle iron or Belgian waffle maker

How to make the crispy and fluffy milk-free waffle recipe

Preheat the oven to 220°C (480°F).

Melt the butter and set it on the side to cool. Beat the eggs to break the texture. Combine the wet ingredients: butter, eggs, and almond milk.

Measure the dry ingredients, wheat flour, brown sugar with molasses, baking powder, and sea salt, in another bowl and mix well to combine.

Add the dry ingredients to the wet ingredients gradually. Mix well to combine all ingredients. Set on the side to rest for 5-10 minutes.

Pour the batter into the waffle molds and bake in the oven at 220°C for 10 minutes. Detach from the molds, turn upside down, the pattern up, and bake for an additional 10-15 minutes to get the perfect crispy waffles. If you have only one waffle mold mat like I do, you can decrease the cooking time when you put at the same time a new batch of the waffle batter and the ready-baked batch without the mold a second time in the oven.

Using a waffle iron?

If you are doing the dairy-free waffles, with a waffle iron or a Belgian waffle maker, start with preheating the waffle iron. Use a cooking spray or a cooking brush to spread some melted butter or melted coconut oil on the iron. Pour about a cup of batter into the iron, depending on the size, and press it down. Do not open too soon. When the waffle is golden brown it is ready. You can check if you start to open the iron and it doesn’t stick to both sides anymore you can open it and see if it needs still more time. Proceed the same with the rest of the batter. You can keep it all warm in the oven before serving.

Serving

Enjoy immediately after baking. Add some strawberries and honey or any of your favorite toppings! Here are a few ideas for you:

What to serve with? Yummy topping ideas

• Roasted almond butter
• Honey or maple syrup
• Fresh fruits or fresh berries
• Dust with icing sugar
• Ice cream
• You can do this savory as well, especially if you are substituting the milk for yogurt: try some avocado cubes, tomato, feta cheese, salmon…

How to tweak this waffle recipe without milk

Choose some add-ins for your recipe to tweak it to your liking!

• Add some vanilla extract, cinnamon, cardamon, or ground ginger.
• Lemon zest or why not try some orange peel with some honey?
• Coconut flakes
• Add some chocolate chips! Use quite small ones to make the waffle pattern nice and visible.
• Give chocolate oat milk a try! 
• Sprinkle in some frozen berries, just roll them in potato starch before adding so that they’ll spread evenly in the batter, and don’t mess up the texture with too much liquid when they start melting.
• Grated cheese for the savory versions, yummy! 

Pair the milk-free waffles with

• Dark hot chocolate
• Moroccan Mint Tea

Storage

Store in an airtight container for up to 3 days. You can store your leftover waffles in the freezer for up to 3 months. Reheat fast and easily with a toaster or in the oven (200°C / 400°F for 5 minutes) to get the crispiness.

At what age you can start cracking eggs? Well if you are ok with the mess at the beginning, I can tell that our daughter started a bit before age one, and already at age two she is totally a helpful chef when it comes to cracking eggs. So do not be afraid, just check that you have cleaning supplies close if needed – a spatula is very helpful to catch an egg crashed on the table! And count that you have a few extra eggs to make the recipe even though one might end up on the floor while trying.

Recipe card you can find below.

Other awesome dairy-free recipes to try out