Crispy on the outside and soft in the middle, these Belgian waffles are exactly what I want on a slow weekend morning.
The best part is that they are completely eggless, so they work for anyone who avoids eggs or simply ran out of them.
Instead of eggs, I use aquafaba, which is the liquid from a can of chickpeas. Once you whip it, it gets thick and airy, just like beaten egg whites.
That whipped aquafaba is what gives these waffles their light texture and crisp edges.
They are easy to make, and they taste just as good as any classic version you have tried before.
Why You’ll Love It
Crisp and Fluffy – Cornstarch and whipped aquafaba create a crisp shell with a light, airy center.
Rich Belgian Texture – Deep waffle pockets hold butter, syrup, fruit, and cream in every delicious bite.
Reliable Eggless Results – Whipped aquafaba adds lift, helping these eggless waffles turn out tender, lofty, and satisfying.
Beautifully Golden – Each waffle cooks to an appealing golden finish that looks bakery-worthy on any breakfast plate.
Ingredient List
- 2 cups All-Purpose Flour
- 1/4 cup Cornstarch
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Fine Salt
- 1 3/4 cups Whole Milk
- 1/2 cup Neutral Oil
- 2 tsp Pure Vanilla Extract
- 1/2 cup Aquafaba
- 1/4 tsp Cream Of Tartar
- 1 tsp Neutral Oil, For Cooking
Directions
Step 1
Preheat a Belgian waffle maker. Whisk the all-purpose flour, cornstarch, granulated sugar, baking powder, and fine salt in a large bowl.
Step 2
Whisk the whole milk, neutral oil, and vanilla extract in a separate bowl. Pour this mixture into the dry ingredients and stir just until combined.
Step 3
Beat the aquafaba and cream of tartar with an electric mixer for 4 to 6 minutes, until thick, glossy peaks form.
Step 4
Fold one-third of the whipped aquafaba into the batter to loosen it. Gently fold in the remainder in two additions, preserving as much air as possible.
Step 5
Lightly coat the waffle maker with the remaining neutral oil. Add the amount of batter recommended for the appliance and cook until the waffle is deeply golden and steam has mostly stopped escaping.
Step 6
Place each finished waffle directly on a cooling rack so the exterior remains crisp. Repeat with the remaining batter and serve the waffles while warm.
Tips
Use Thick Aquafaba
For the best texture, use aquafaba that looks slightly thick and syrupy. If it is very watery, gently simmer it until slightly reduced, then cool it completely before measuring 1/2 cup.
I recommend using aquafaba from unsalted or low-sodium chickpeas. This keeps the waffles from tasting too salty.
Keep the Mixing Bowl Clean
Make sure the bowl and mixer attachments are completely clean and dry before adding the aquafaba. Even a small amount of oil can keep it from becoming light and full.
Add the cream of tartar at the beginning. It helps the aquafaba hold its shape when you fold it into the eggless waffle batter.
Check the Aquafaba Peaks
Use the 4 to 6 minute mixing time as a guide, but pay more attention to the texture. The aquafaba is ready when it looks glossy and forms peaks that stay upright when the mixer is lifted.
If the peaks quickly sink back into the bowl, keep mixing and check again every 30 seconds. Properly mixed aquafaba gives the waffles a lighter center.
Try These Next
- Eggless Dark Chocolate Mousse
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Soft & Chewy Sugar Cookies
- Eggless Super Moist Banana Bread
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
What does aquafaba do in these eggless Belgian waffles?
Aquafaba is the liquid from canned chickpeas, and it becomes light and fluffy when whipped with cream of tartar. It gives these eggless waffles a lighter center and helps them rise well in the waffle maker.
Use plain, unsalted aquafaba if possible. Measure the liquid before whipping it for the most reliable texture.
Eggless Crispy Belgian Waffles
Ingredients
Equipment
Method
- Preheat a Belgian waffle maker. Whisk the all-purpose flour, cornstarch, granulated sugar, baking powder, and fine salt in a large bowl.
- Whisk the whole milk, neutral oil, and vanilla extract in a separate bowl. Pour this mixture into the dry ingredients and stir just until combined.
- Beat the aquafaba and cream of tartar with an electric mixer for 4 to 6 minutes, until thick, glossy peaks form.
- Fold one-third of the whipped aquafaba into the batter to loosen it. Gently fold in the remainder in two additions, preserving as much air as possible.
- Lightly coat the waffle maker with the remaining neutral oil. Add the amount of batter recommended for the appliance and cook until the waffle is deeply golden and steam has mostly stopped escaping.
- Place each finished waffle directly on a cooling rack so the exterior remains crisp. Repeat with the remaining batter and serve the waffles while warm.