Fluffy Cornmeal Waffles Without Eggs
These fluffy cornmeal waffles without eggs have crisp edges and tender centers. Make this dairy-free breakfast with pantry staples and serve with maple syrup.
By Nora Bellweather ·
Recipe
Fluffy Cornmeal Waffles Without Eggs
By Nora Bellweather · American
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1¼ cup all-purpose flour, spooned and leveled
- ¾ cup fine yellow cornmeal
- 2 tbsp cornstarch
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- 1¾ cup unsweetened plant-based milk, plus more only if needed to thin the batter
- 1 tbsp distilled white vinegar
- ⅓ cup canola oil
- 1 tsp vanilla extract
- 1 tsp canola oil, for brushing the waffle iron
- ¼ cup maple syrup, for serving
- 1 cup fresh blueberries, for serving
Method
- 1
Heat the oven to 200°F and set an oven-safe wire rack over a rimmed baking sheet for holding the cooked waffles.
- 2
Preheat a 7-inch round waffle iron to medium-high, or follow the manufacturer's recommended setting for golden waffles.
- 3
Whisk the plant-based milk, vinegar, 1/3 cup canola oil, and vanilla in a medium bowl until combined.
- 4
Whisk the flour, cornmeal, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl until evenly blended.
- 5
Pour the wet mixture into the dry mixture and stir gently with a spatula just until no dry flour remains; small lumps are fine.
- 6
Let the batter rest for 10 minutes to hydrate the cornmeal. It should pour in a thick ribbon; if it is too stiff to pour, gently stir in additional plant-based milk, 1 tablespoon at a time.
- 7
Lightly brush the hot waffle plates with some of the remaining 1 teaspoon oil, using only a thin film.
- 8
Cook the first waffle using the batter amount recommended for your iron, usually about 3/4 cup for a 7-inch round model. Close the lid and cook for 4–5 minutes, or until the waffle is deeply golden and steam has slowed noticeably. If the lid resists opening, give it another 30–60 seconds.
- 9
Transfer the cooked waffle to the prepared rack in the warm oven, keeping it uncovered and in a single layer.
- 10
Repeat with the remaining batter, lightly brushing the plates with the remaining oil as needed. The batter makes about 4 large waffles; yield and cooking time vary with the iron.
- 11
Serve the waffles with maple syrup and blueberries.
The story behind it
These cornmeal waffles have golden, crisp edges and a fluffy middle with a little cornmeal texture. You don't need eggs or an egg replacer—just plant-based milk, a splash of vinegar, and pantry staples. Serve them with maple syrup and berries for a cozy breakfast.
What Makes These Waffles Fluffy?
A combination of all-purpose flour and fine yellow cornmeal gives these waffles structure without making them heavy. The flour holds the batter together, while the cornmeal adds color and a lightly textured crumb. A little cornstarch helps the outside turn crisp.
Baking powder provides most of the lift. Baking soda reacts with the vinegar for an extra boost. There is no need for flaxseed, mashed banana, or a packaged egg replacer. A short rest lets the cornmeal absorb liquid, so the finished waffles have a more tender center.
Ingredient Tips and Substitutions
- Choose fine cornmeal. Coarse cornmeal or polenta can leave noticeable hard bits after the brief cooking time. Do not use masa harina or self-rising cornmeal mix.
- Use unsweetened plant-based milk. Soy, almond, and oat milk all work here. If you use sweetened vanilla milk, the waffles will be a little sweeter.
- Keep the oil neutral. Canola, vegetable, or avocado oil lets the cornmeal flavor come through. Melted coconut oil can solidify if the milk is cold.
- Swap the vinegar if needed. An equal amount of apple cider vinegar works in place of distilled white vinegar.
Make-Ahead and Storage
For a head start, combine the dry ingredients the night before and keep them covered at room temperature. Mix the wet ingredients separately and refrigerate them. Combine the two shortly before cooking; fully mixed batter loses some of its lift if stored overnight.
Cool leftover waffles completely on a wire rack. Refrigerate in a sealed container for up to 3 days. For longer storage, freeze in a single layer, then transfer to a freezer bag with parchment between the waffles. Use within 2 months.
Reheat refrigerated waffles in a toaster until hot and crisp, or place them on a rack in a 350°F oven for 8–12 minutes. Frozen waffles may need 12–15 minutes in the oven. Avoid the microwave if you want to keep the edges crisp.
Frequently Asked Questions
Why are my waffles sticking?
The iron may need more preheating or a light coating of oil. Opening it too early can also pull a waffle apart. Wait until the steam slows noticeably before checking.
How thick should the batter be?
It should fall from a measuring cup in a thick ribbon, not hold its shape like dough. Cornmeal absorption varies. If necessary, stir in extra plant-based milk one tablespoon at a time.
Can I make these gluten-free?
A measure-for-measure gluten-free flour blend intended for baking may work, but the texture will vary. Use certified gluten-free cornmeal if needed. Almond flour or coconut flour is not a direct substitute.
Can I serve them with savory toppings?
Yes. Leave out the vanilla and reduce the sugar to one tablespoon. Try avocado, sautéed mushrooms, or warm black beans on top.
Bring the waffles to the table straight from the iron, or keep the first batch warm while the rest cook. Freeze any extras for a breakfast you can pop into the toaster.
