Our kids love waking up to the smell of freshly made waffles. Since embarking on our sugar-free journey, this waffle recipe has allowed us to keep this treat on our weekly menu without sacrificing the flavor. They're also perfect for those on a dairy-free diet or simply out of milk but still craving light and fluffy waffles.
We usually top them with fresh berries, homemade sugar-free Nutella-flavor spread, a drizzle of sugar-free maple or date syrup, sliced bananas, or a sugar-free peanut butter (or a combination of the above). The possibilities are endless!
Ingredients
Flour - Use any all-purpose flour, making sure to measure it correctly by spooning it into your measuring cup and leveling it off to avoid dense waffles.
Baking Powder - A Leavening agent makes the waffles rise and ensures a light and fluffy texture. Make sure your baking powder is fresh for the best results. If it's been sitting in your pantry for a while, test it by dissolving a teaspoon of baking powder in a cup of hot water - it should fizz immediately.
Sugar-Free Sweetener - We use an erythritol-based brown sweetener. However, you can replace it with honey, date syrup, or another sweetener of your choice. If you're curious about more keto-friendly sweeteners, check out our guide to keto-friendly sweeteners.
Salt - A small pinch of salt goes a long way, enhances the flavors, and balances the sweetness.
Dairy-Free Milk (Almond Milk) - It keeps the waffles dairy-free and adds moisture to the batter. We use almond milk, but any plant-based milk like soy, oat, coconut, or rice milk would work just as well. Dairy-free milk can also be replaced with regular cow milk if you're not looking for a dairy-free recipe.
Vegetable Oil - Oil adds moisture, helps achieve the desired texture, ensures the waffles don't stick to the waffle pan, and gives them a perfectly golden brown color.
Eggs - Eggs provide structure and help the waffles become light and airy.
Step-By-Step Directions
Mix the dry ingredients - In a large bowl, whisk together the flour, baking powder, sweetener, and salt.
Combine the wet ingredients - In another bowl, whisk two large eggs, non-dairy milk, and vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. A perfect waffle batter is slightly thicker than the crepe pancake batter, but not too thick.
Preheat and prep - Preheat your waffle maker according to the manufacturer's instructions. Lightly grease it with non-stick spray or a brush of oil to prevent sticking.
Cook the Waffles - Pour the batter into the preheated Belgian waffle iron, making sure not to overfill. Close the lid and cook according to your waffle maker's instructions until the waffles are golden and crisp. Make sure to use enough batter to cover the whole surface of the waffle iron. I used a square-shaped double waffle maker with ca. ⅓ cup of batter for each waffle.
Serve and Enjoy - Carefully remove the waffles and serve hot with your favorite toppings!
Pro Tips
- Place the hot waffles onto a cooling rack once they're ready, if you want them to be crisper, or stack them on one plate for a softer texture.
- Don't overmix the batter, as it can make the waffles dense and not fluffy at all! Sometimes less is more.
- If you prefer crispy waffles or want to keep them warm before serving them, place the cooked waffles on a rimmed baking sheet in a preheated oven. This will allow air to circulate underneath the waffles, preventing trapped steam from making the bottoms soggy.
- To save time on weeknights, make the batter in advance and keep it in the fridge. Just give it a gentle stir before cooking, as the ingredients may separate slightly.
Easy and Fluffy Waffles (Recipe Without Milk)
Equipment
- 1 Belgian waffle maker
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoon erythritol-based sweetener
- ⅓ teaspoon salt
- 1.5 cups dairy-free milk (almond, coconut, or another type of milk)
- ½ cup vegetable oil
- 2 eggs
Instructions
- Preheat your waffle maker and lightly grease it with non-stick spray or a brush of oil to prevent sticking.
- In a large bowl, whisk together the flour, baking powder, sweetener, and salt.
- In another bowl, whisk two large eggs, non-dairy milk, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Pour the batter into the preheated Belgian waffle iron, making sure not to overfill. Close the lid and cook until the waffles are golden and crisp.
- Carefully remove the waffles and serve hot with your favorite toppings!
Notes
- A perfect waffle batter is slightly thicker than the crepe pancake batter but not too thick.
- Make sure to use enough batter to cover the whole surface of the waffle iron, or the waffles will have holes in them.
Nutritional Information
Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate
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