We are such waffle fanatics in our house that we understand that sometimes you may need to make homemade waffles under extenuating circumstances. For example, you may be craving a waffle, but may have run out of milk. Or, you may have a dairy allergy. None of these things should prevent you from enjoying a delicious waffle. And so, without further ado, we present a waffle recipe without milk. This recipe is proof that crispy waffles need not require dairy. Hallelujah!
What Exactly Is the Milk Doing in My Waffle?
Great question! The milk in your waffle is serving two primary purposes. The liquid in the milk serves as a binding agent, helping combine and keep together all of the other ingredients. The fat in the milk also provides richness to your waffle batter.
So, What Can I Use Instead of Milk?
Perhaps best to start with what NOT to use. Don’t use water. Your waffle won’t taste like much. Do use pretty much any other dairy or dairy-free option. This might include almond milk, oat milk, cashew milk, rice milk, soy milk, coconut milk, half and half or cream (diluted with water), evaporated milk, reconstituted powdered milk, or pretty much anything else that might add some richness, flavor, and liquid to your waffle batter. We’ve tried several of these and they all work just fine.
What Should I do with My Leftover Waffles?
A perennial question that has never existed in our house (see above mention of waffle fanatics). The answer is to freeze waffles on a flat surface, and then, once frozen, store in a zip lock bag. Refresh and reheat in a toaster oven and pretend that eating homemade fluffy waffles fresh every day is a thing that we all get to do.
What Should I do with Leftover Waffle Batter?
As long as your eggs and non-dairy milk were not close to expiration, your waffle batter should keep in an airtight container for several days. This means you can have fresh delicious waffles for several mornings in a row with minimal effort. Yippee!
What Should I Serve My Dairy-Less Waffles With?
If you live in our house, you are definitely topping these waffles with chocolate chips. If you live anywhere else, something like fresh fruit, maple syrup, fresh berries, whipped cream, peanut butter, or ice cream might be more up your alley.
Waffling About
Discovered some milk lingering in the back of your fridge and up for a more exciting waffle adventure? Excellent! Here are some homemade waffle recipe options.
Useful Tools for Making this Waffle Recipe Without Milk
In the market for a new waffle maker? Here are some key things to consider. And, here are our two favorite waffle maker options:
A Waffle Recipe Without Milk
Equipment
- waffle maker
Ingredients
- 1 1/2 cup all purpose flour
- 1/2 cup corn starch
- 2 tsp sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 cup milk substitute
- 2 tbsp lemon juice or white vinegar
- 2/3 cup vegetable oil or coconut oil
- 2 tsp vanilla extract
- 2 large eggs at room temperature
Instructions
- Fire up your Belgian waffle maker.
- Sift together the dry ingredients (flour, cornstarch, sugar, baking soda, salt) into a large mixing bowl.
- Whisk in the wet ingredients (milk substitute, lemon juice or vinegar, oil, vanilla extract, and egg).
- When your Belgian waffle iron is ready, spray with cooking spray, and pour batter into the hot waffle iron according to manufacturer’s instructions (in our waffle iron, that’s about a cup of batter). Cook until golden brown and crispy. Hopefully you listened to us and bought a waffle iron with a ready light, so you’ll know exactly when that is.
1 1/2 cup all purpose flour
1/2 cup corn starch
2 tsp sugar
1 tsp baking soda
1 tsp salt
2 cup milk substitute
2 tbsp lemon juice or white vinegar
2/3 cup vegetable oil or coconut oil
2 tsp vanilla extract
2 large eggs at room temperature
Fire up your Belgian waffle maker.
Sift together the dry ingredients (flour, cornstarch, sugar, baking soda, salt) into a large mixing bowl.
Whisk in the wet ingredients (milk substitute, lemon juice or vinegar, oil, vanilla extract, and egg).
When your Belgian waffle iron is ready, spray with cooking spray, and pour batter into the hot waffle iron according to manufacturer’s instructions (in our waffle iron, that’s about a cup of batter). Cook until golden brown and crispy. Hopefully you listened to us and bought a waffle iron with a ready light, so you’ll know exactly when that is.