Dairy Free Egg Free Waffles

These dairy free egg free waffles are light, fluffy and oh so tasty! They're perfect breakfast on the weekends or topped with ice cream as a dessert.

These egg free dairy free waffles are based off of my dairy free waffles and they are as good as waffles get!

And if you freeze them and then toast them, they taste just like Eggo waffles.

I know waffles are a breakfast food in the States, but my favorite way to eat them is as a dessert topped with ice cream like they do in Israeli cafes.

Try it! It's amazing!

Jump to:

• History of Waffles
• How to Measure Flour and Other Dry Ingredients
• Why Does This Recipe Use Oil?
• Which Type Of Oil should i use?
• What kind of sugar should I use?
• What Kind of Vanilla Should I Use?
• Can I use baking soda and baking powder interchangeably?
• Dairy Free Egg Free Waffles

History of Waffles

In ancient times, the Greeks cooked flat cakes, called obelios, between hot metal plates. These are the ancestor to waffles.

Obelios spread throughout medieval Europe and were also cooked over an open fire between iron plates with long handles.

At this time, the first known waffle recipe was written by a French man with instructions to his young wife of how to make them. 

Waffles eventually became so popular in France, that King Francis had a set of waffle irons cast in pure silver.

While the Dutch had established waffles in New Amsterdam (New York City). It wasn't until the 1700s that recipes started to be printed in English and spread throughout England and America.

How to Measure Flour and Other Dry Ingredients

The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.

Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches. 

I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.

Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Why Does This Recipe Use Oil?

Because oil is dairy free, and because recipes made with it tend to stay moist and tender longer.

In fact, some recipes call for both oil and butter, instead of only butter, if they want a lighter and airier texture while still keeping the butter flavor.

I created a baking with oil - butter to oil conversion chart for you in case you want to convert some of your butter recipes to oil recipes.

Which Type Of Oil should i use?

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

What kind of sugar should I use?

You should use white granulated sugar, which is also called white sugar, granulated sugar, and table sugar.

If you live in the United Kingdom, you can use caster sugar instead.

You should not use powdered sugar, which is mostly used for dusting desserts and making frosting, icing, and glazes. But it is sometimes used to make fudge.

What Kind of Vanilla Should I Use?

There are several types of vanilla you can use in baking, including vanilla extract, imitation vanilla, vanilla paste, and vanilla beans.

For everyday baked goods like muffins, cakes, cookies, and quick breads, some options are more practical than others.

Vanilla Extract

Vanilla extract is made by soaking vanilla beans in alcohol, which extracts the compounds responsible for their flavor. It is the most common type of vanilla used in baking.

When a recipe-including mine-calls for vanilla extract or simply says "vanilla," this is the type of vanilla that is generally being referred to.

Can I use imitation vanilla?

Imitation vanilla, also called artificial vanilla or vanilla essence, is considerably less expensive than pure vanilla extract and works well in everyday baked goods.

Since vanilla extract can be expensive, you can use imitation vanilla in my recipes without a problem.

Imitation vanilla can be used spoon for spoon in place of pure vanilla extract.

Though, keep in mind that some imitation vanillas are better than others, so if you can, try to use a good one.

Can I use vanilla paste?

Vanilla paste is a thick mixture containing vanilla bean seeds and vanilla extract. Commercial vanilla pastes may also contain sweeteners, thickeners, or other ingredients.

It can generally be used in place of vanilla extract and leaves visible flecks of vanilla bean in your baked goods.

Vanilla paste can generally be substituted for vanilla extract spoon for spoon.

Can I use vanilla beans?

Vanilla beans are the pods of vanilla orchids. The seeds inside the pod can be scraped out and added directly to a recipe.

Vanilla beans are more expensive and less convenient than extract, so I wouldn't recommend them for everyday baking.

But if you want to, you can use about 1 teaspoon of vanilla extract for each inch of vanilla bean called for in a recipe.

This is only an approximation, since vanilla beans vary in size and strength.

Can I use vanilla sugar?

Vanilla sugar is sugar that has been flavored with vanilla. It is particularly common in Europe and parts of the Middle East, including Israel.

It can be made by storing vanilla beans in sugar, mixing vanilla bean powder with sugar, or combining sugar with vanilla extract. Some countries also sell vanilla powdered sugar for use in confections.

You can substitute vanilla extract with vanilla sugar spoon for spoon.

How Should I Store Vanilla?

Keep vanilla extract and other vanilla products away from heat and direct light. Store them in an airtight container in a cool, dark place.

Can I use baking soda and baking powder interchangeably?

No. Even though baking soda and baking powder are both leavening agents that make things rise, they work differently and aren't generally interchangeable.

When baking soda (also known as sodium bicarbonate) is combined with acidic ingredients, it makes carbon dioxide. This helps batter or dough rise and gives baked goods a light, fluffy texture.

That's why baking soda is commonly used in recipes have acidic ingredients, like buttermilk, lemon juice, vinegar, or natural cocoa powder.

Baking soda is also roughly four times as powerful as baking powder, so you don't need a lot of it. Using too much can actually give your baked goods a bitter or metallic taste.

Baking soda needs enough acid to react with it, so substituting it for baking powder can leave things flat and tasting off.

Baking powder, on the other hand, is a combination of both baking soda and an acid, so it doesn't need an acidic ingredient in the recipe to create carbon dioxide.

This makes baking powder useful in recipes that don't have enough acidic ingredients to activate baking soda. For example, it's commonly used in recipes like matzo balls and biscuits.

Because baking powder is less powerful than baking soda, recipes generally call for more of it. So, if you try to use baking soda instead of baking powder, the texture won't come out right and the flavor will probably taste disgusting.

Why do some recipes call for both?

Some recipes use both baking soda and baking powder because they do slightly different things.

For example, my chocolate cake has enough acid for baking soda to react with it, but if you'd use enough baking soda to give the cake the lift it need, it would ruin the flavor and you'd have to throw the cake out.

So, instead of adding more baking soda, the recipe uses baking powder to give additional rise.

How can I tell if baking soda and baking powder are still good?

Both baking powder and baking soda can continue to be used well past their best by dates, but they become less potent over time and can eventually stop working altogether.

To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add ½ teaspoon of baking soda, and stir. The mixture should rapidly bubble if the baking soda is still active.

To test baking powder, pour 3 tablespoons of warm water into a small bowl, add ½ teaspoon of baking powder, and stir. If the baking powder is still active, it should fizz.