This is one of those recipes you must know about if you a) like good waffles and/or b) have an egg allergy. Even though my husband is allergic to eggs, yet I can have eggs, I still enjoy these waffles on a monthly basis. We’ve made them nearly every month (or every other) for over a decade – so you know they are good! They’re from Rosemarie Emro’s “Bakin’ Without Eggs” book.
- 4 cups all-purpose flour (If you want to make it healthier like we do, use up to 3 cups white whole wheat flour or whole wheat flour with 1 cup all-purpose flour. Or, if you want to play it safer, do 50% all purpose and 50% wheat flour).
- 2 T. + 2 tsp. baking powder
- 1/2 tsp. salt
- 6 T. sugar
- 4 cups (1 quart) buttermilk (It’s really best if you use the real buttermilk here and not that trick to make buttermilk out of milk and lemon).
- 1/2 cup canola oil or applesauce (hint: canola oil works best!)
- 1 tsp. real vanilla extract
- Optional: blueberries, chocolate chips*, or your choice of small fruit to mix into batter.
**Omit chocolate chips to make it IC safe.
- In stand mixer or in a large bowl, combine all ingredients with a whisk attachment or a whisk. Whisk until smooth.
- Preheat your waffle maker according to the maker’s directions. Decide if you need to spray your waffle maker with nonstick spray. We have found it helps to release.
- Depending on the size of the wells of your waffle maker, pour just enough batter in it to fill up the wells just enough. Read your manual for recommendations.
- Makes approximately 15-20 waffles, depending on size.