Description

This no-egg waffle recipe creates golden, crisp-edged waffles with a wonderfully soft interior, perfect for busy mornings or those with egg allergies. It uses simple pantry staples to make a family-friendly breakfast, optionally featuring a vibrant ube color and creamy coconut drizzle.

Ingredients

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2 cups all-purpose flour
0.25 cup granulated sugar
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon fine sea salt
1.5 cups full-fat milk
0.25 cup neutral vegetable oil, plus extra for greasing
2 teaspoons ube extract or paste
1 cup powdered sugar (for coconut drizzle)
0.25 cup full-fat canned coconut milk (for coconut drizzle)
0.5 cup toasted coconut flakes (for garnish)
0.5 cup fresh raspberries and(or) blueberries (for garnish)

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Instructions

Preheat Waffle Iron: Get your waffle iron nice and hot according to manufacturer’s instructions. Lightly brush the waffle grids with additional neutral vegetable oil if needed.
Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until thoroughly combined.
Mix Wet Ingredients: In a separate medium bowl, whisk together the full-fat milk, neutral vegetable oil, and ube extract until the color is uniform and ingredients are well blended.
Combine Batter and Rest: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined (a few lumps are fine). Let the batter rest at room temperature for 10-15 minutes, allowing the flour to hydrate for a lighter texture. (If the batter seems too thick after resting, splash in 1-2 tablespoons more milk until it’s a thick, pourable consistency.)
Cook Waffles: Pour about 0.5 to 0.75 cup of rested batter onto the hot waffle iron, depending on your iron size. Close the lid and cook for 4-6 minutes, or until the waffle is deeply purple, crisp on the exterior, and cooked through. Carefully remove the cooked waffle and transfer it to a wire rack.
Prepare Drizzle and Garnish: While waffles cook, whisk powdered sugar and canned coconut milk in a small bowl until smooth for the coconut drizzle. Toast coconut flakes in a dry skillet over medium-low heat for 3-5 minutes until golden brown and fragrant. Arrange warm waffles, drizzle generously with the white coconut glaze, sprinkle toasted flakes, and scatter fresh raspberries or blueberries. Enjoy immediately!

Notes

For lighter waffles, avoid overmixing the batter and allow it to rest for 10-15 minutes. To make gluten-free, use a 1:1 gluten-free flour blend. For vegan waffles, ensure plant-based milk and neutral oil or vegan butter substitute are used. You can mix dry ingredients ahead of time for quicker preparation on busy mornings. To prevent soggy waffles, transfer cooked waffles to a wire rack.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Waffle Iron Cooking
Cuisine: General

Nutrition

Serving Size: 1 waffle
Calories: 330 calories
Sugar: 28 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 7 mg