Egg Waffles Recipe
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These egg waffles are made with no flour at all!
When I first created this recipe, it was during the height of the Covid lockdown. Flour was difficult to find on the store shelves. Now, a full three years later, flour is aplenty, but eggs cost a small fortune. So while this recipe may currently not be the most timely or “situation-sensitive”, I have every faith that the market will eventually right itself and we can once again afford eggs. For the time being, this recipe is probably for those who can afford eggs, or who have their own chickens. I hope you enjoy them!
This recipe makes enough for four waffles, so multiply the recipe as needed for the number of people you need. Just hover your mouse over the yield in the recipe below to adjust the recipe amounts accordingly. These are very light and fluffy, so you’ll want at least 2 waffles per person.
Easy-To-Make Egg Waffles
This recipe has an easy shopping list! Only three ingredients plus anything you want to top them with. These are great with either sweet or savory toppings. Anything from maple syrup to melted cheddar will work here! Check out my savory Waffle Iron Omelets here for more ideas for enjoying these as a savory breakfast.
Low carb – These are already low carb at just 1 carb per waffle.
Keto – Add some cheese to these for extra fats.
Vegan – While I haven’t tried this, you could attempt to make these with an egg replacer. I recommend purchasing one at the store instead of using something homemade, but as I said, I haven’t tried it. So feel free to experiment!
Dairy-Free – These are already dairy free! As long as you don’t add dairy-based cheese, this is a great, dairy-free breakfast.
Gluten-Free – There is no flour in this recipe. So as long as you don’t use any individual ingredients that have gluten in them, these will be gluten-free.
Sugar-Free – These are already sugar-free. So the only thing you’ll need to watch for is what you top them with.
What Kind Of Waffle Maker Do You Need For This Egg Waffle Recipe?
I used a standard-sized, square waffle maker. But you can also use a mini waffle maker or even a Belgian waffle maker. The type of waffle iron you use isn’t critical for this recipe.
You can mix in different items or simply use them as garnish. But if you want to mix things in, make sure whatever you use doesn’t need a longer cooking time than the waffles. (For example, raw meat). Try some of the following for either adding in (chopped small), or using for toppings:
- Cooked sausage
- Hot sauce
- Grated cheese
- You can add a pinch of salt to this to bring out the flavors, but I find it’s best to add salty or salty toppings after cooking. It’s up to you.
About The Ingredients
Large eggs – These can be chilled or at room temperature.
Unsweetened almond milk – Unsweetened oat milk or dairy milk will work too.
Baking powder – Make sure it’s on the newer side so it does the job.
Oil – For the waffle maker – Avoid cooking spray. Oil in an oil sprayer is much healthier.
How To Make Egg Waffles
Warm your waffle maker and spray it with oil. Coat it evenly with oil or it will be hard to remove these from your waffle maker.
Whisk or stir together all three ingredients in a mixing bowl, until all clumps from the baking soda are gone.
Pour the batter into your waffle maker and cook to appliance directions.
These are fluffy but delicate. Remove them carefully. I use a plastic knife that holds up well to heat so I can pry the waffles carefully from the waffle maker without scratching the non-stick surface.
Top with your favorite sweetener. You can enjoy these sweet or savory. They are great with maple syrup and bacon!
Store leftovers in an airtight container in the fridge for up to 1 day. Yes, 24 hours. They don’t hold up well in the fridge for much longer than that. They don’t go bad, but the texture changes. They are fine overnight, but if you don’t eat them the next day, you’ll want to freeze them.
These can be frozen if packed well, for up to 4 months. If you have made a big batch, it might be best to place a small piece of parchment between each waffle so they are easier to separate once frozen.
From freezer – Thaw in the fridge overnight, or by toasting in a toaster.
From fridge – heat in the microwave or in the waffle iron.
More Healthy Waffle Recipes
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Egg Waffles Recipe Card
Egg Waffles Recipe
- Standard Waffle Maker
- 3 large eggs
- ⅓ cup unsweetened almond milk
- 1 tsp. baking powder
- Warm your waffle maker and spray it with oil. Coat it evenly with oil or it will be hard to remove these from your waffle maker.
- Whisk together all three ingredients in a mixing bowl, until all clumps from the baking powder are gone.
- Pour into your waffle maker and cook to appliance directions.
- These are fluffy, but delicate. Remove them carefully. I use a plastic knife that holds up well to heat so I can pry the waffles carefully from the waffle maker.
- Top with your favorite sweetener. You can enjoy these sweet or savory. They are great with maple syrup and bacon!
Recipe from the Gracious Pantry® archives, originally posted on 5/17/20.
Would these do well being served as leftovers for the next morning as well?
Olivia – They hold up pretty well. I wouldn’t keep them longer than that without freezing them though.
Can you use reg milk??
Michelle – Absolutely!