Featured Recipe
Eggless Sweet Corn Waffles
By Kate
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No eggs here but crisp waffles that rise well. Uses buttermilk substitute and sorghum flour for a nutty twist. Slightly less sugar to balance natural sweetness of corn kernels added in. Watch color, texture, sound when cooking. A practical way to keep waffles tender yet structurally sound without eggs. Substitutions included for usual suspects in the pantry.
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Prep:
20 min
Cook:
12 min
Total:
32 min
Serves:
8 waffles
waffles
breakfast
vegan
sorghum flour
easy recipes
Introduction
Eggs—sometimes a pain in waffles, right? Whether allergic, out of stock, or just skipping, you don’t have to sacrifice texture. The key? Replace the acid-base combo to mimic that lift, moisture, and chew eggs usually bring. Here, a bit of lemony plant milk stands in as acid, activating baking soda for rise. Swapping regular flour for sorghum adds a little protein and nuttiness. Ditch brown sugar for coconut sugar so you don’t get soggy waffles; less moisture.Upping starch and oil balances structure and crisp. Sweet corn kernels tossed in at the end add surprise bursts of sweet and a little chew. Timing is fluid here; rely on the look and sound more than strict minutes. Think golden, crisp edges, soft springy touch. A few tweaks get you fluffy eggless waffles, no fuss.
Ingredients
About the ingredients
Milk acidification happens for a reason. The lemon juice curdles plant milk just enough to simulate buttermilk, essential to activate baking soda effectively. Avoid too tart or watery plant milks; soy gives better protein content, oat adds creaminess—both good options. Sorghum flour isn’t a direct swap for all-purpose but delivers chewy texture and more protein, and works well with the starch acting as binder. Tapioca starch replaces cornstarch for crispness and bounce. Coconut sugar has less moisture than brown sugar, preventing wet batter which can yield dense waffles. Avocado oil chosen for neutral flavor and good heat stability. Feel free to swap corn kernels for finely chopped bell peppers or grated zucchini if looking for veggie twist or less sweetness.
Method
Technique Tips
Resting the batter post-mixing lets starch absorb and gluten relax, which avoids gummy waffles—not the same as resting for yeast rise, but crucial. The corn kernels fold-in last to preserve texture; over-mixing can crush starch and lead to pasty batter. Preheat your waffle maker well—if it’s too cold, batter soaks in and waffles wilt; too hot, edges burn and inside stays raw. Wait for steam escape sounds turning quieter; that’s moisture leaving and waffle setting. Don’t rush opening; too soon, waffles tear, too late, they stick or burn. Let waffles cool directly on a rack to keep crisp, stacking while hot traps steam and ruins texture. Leftovers reheat in toaster oven or air fryer; microwave ruins crisp. Have backup oil for greasing in case batter sticks—spray preferred for even coating.
Chef's Notes
- 💡 Preheat the waffle iron well. Too cold? Batter will absorb, leading to sogginess. Too hot? Edges burn while inside stays uncooked. Listen for that gentle hissing—steam escaping, then open.
- 💡 Let the batter rest after mixing. Helps starch absorb. Gluten relaxes—avoids gummy waffles. No need for yeast rise here. Fold in corn last to keep texture intact. Overmixing? Not good. Keeps waffles light.
- 💡 Use lemon juice wisely. It curdles plant milk; creates a buttermilk substitute. Key for activating baking soda. Too tart? Avoid that kind. Stick to soymilk for protein, oat for creaminess. Get it right.
- 💡 Adjusting flour is crucial. Sorghum isn't just a swap for all-purpose. Gives chew and added protein. Switch it up with buckwheat or almond flour if needed. Each brings different texture. Experiment wisely.
- 💡 Keep an eye on the color. Golden brown means success. Pale? Sticky? Don't open too soon. Let it cook longer in one-minute increments. Watch carefully—shiny edges signal crispiness.
- 💡 Storing leftovers? Use a toaster oven for crisp reheating. Avoid microwave—turns waffles rubbery. Airtight container is fine but eat within a few days for best results. Don't stack when hot, can ruin texture.
