Light and fluffy with a subtle nutty flavor, these eggless einkorn waffles make for a wonderfully wholesome breakfast. Even eggless, these waffles come out light and fluffy every time. Whether you pair them with sausage and maple syrup for breakfast on a Sunday morning, or make and freeze a batch for breakfasts to come, these eggless einkorn waffles are sure to become a family favorite.

Made with fresh milled einkorn flour, this simple, from-scratch recipe makes a traditional American classic into a wholesome, nutrient dense breakfast that you can feel good about serving your family.

Before we begin, take a moment to look through the substitutions and notes sections for ingredient substitutions and tips, as well as instructions for freezing and reheating.

What is Einkorn?

Einkorn is an ancient grain – the oldest form of wheat known to man – and one that has remained unchanged for thousands of years. Unlike modern durum wheat varieties, Einkorn has not been hybridized. It contains a much simpler gluten structure, making it much easier to digest overall.

In my kitchen, I  prefer to bake with fresh milled einkorn flour. Milling your grain just before baking preserves more of its natural nutrients and gives baked goods a rich, wholesome flavor. 

I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Keep in mind that pre-ground whole wheat einkorn flour is compacted because it has been sitting, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of flour in grams.  If you do not have a kitchen scale and plan to use pre-ground whole wheat einkorn flour instead of fresh milled einkorn, I recommend sifting your flour through a mesh strainer to loosen it up before measuring.

Why Eggless?

You might be wondering – why make waffles without eggs?

For my family, it started out of necessity. I needed a recipe that didn’t require eggs at the time because of our gut health issues. In recent times, eggs have also been a scarce commodity to come by. So for those seasons when my family is focusing on addressing gut health, or when eggs are scarce and we don’t want to go through them too quickly, I like to refer to my eggless recipes.

Over time, I also found that many people are looking for recipes that work for their egg sensitivities and allergies, or just cut down on the amount of eggs they go through in a week, without sacrificing texture or flavor.

Whether you are baking egg-free by necessity or by choice, this traditional from-scratch recipe will give you the flexibility you need – without overcomplicating things.

Serving Size & Estimated Time

This recipe makes 8 servings and is ready in 30 minutes.

Ingredients

3 cups fresh milled einkorn flour (300g)

 ½ teaspoon aluminum-free baking powder (2g)

6 tablespoons organic cane sugar (75g)

6 tablespoons butter (melted) (85g)

 1¾ cups milk (420g)

1 teaspoon vanilla extract (4g)

Instructions

1. Combine dry ingredients.

In a large mixing bowl, whisk together the whole wheat einkorn flour, aluminum-free baking powder, and sugar.

2. Add wet ingredients.

Pour in the melted butter and mix with the dry ingredients until mostly incorporated. Adding the butter before adding the other wet ingredients will prevent the butter from clumping in the batter.

Next, add in the milk and vanilla extract. Mix until smooth. I typically mix this recipe by hand, however, using an electric hand mixer or stand mixer can help you get a smoother, silkier batter and cut down on mixing time and elbow grease. 

3. Prepare the waffle iron. 

Preheat your waffle iron prior to cooking the waffles. Lightly butter the waffle iron plates. Once the waffle iron is hot enough to pass a sizzle test, it’s ready to cook.  To test, simply wet your fingertips with water and allow a drop or two to fall onto the hot waffle iron. If it sizzles, then it’s ready to go!

4. Cook the waffles. 

Pour the waffle batter onto the hot waffle iron, using the appropriate amount for your waffle iron size. I typically use a ¼ cup measuring cup to portion my waffles out. Cook for about 3-5 minutes, or until golden brown..

5.Serve and Enjoy: 

Carefully remove the waffles from the waffle iron and serve immediately. Top with your favorite toppings, such as fresh fruit, maple syrup, raw honey, or a dollop of homemade whipped cream.

If you plan to make and freeze these waffles for future breakfasts, freezer instructions are written below, as well as instructions for reheating.

Ingredient Substitutions

Milk

Substitute milk for water 1:1. I have used water many times and it has turned out just as fluffy! Alternatively, you could also use leftover whey or buttermilk.

Butter

For a dairy-free option, unsweetened applesauce adds moisture and a subtle sweetness. 

Alternatively, Beef tallow is odorless and flavorless, so it does well in place of butter and is another great source of healthy fats.

Baking Powder

Combine  ⅛ tsp of baking soda with either ¼ tsp of distilled white vinegar or ¼ tsp of lemon juice. This combination can act as a substitute for the baking powder. That said, this method works best if you’re using milk in the recipe because milk and baking soda react to make a leavening agent that results in fluffy waffles. 

You can still use baking soda if you are substituting the milk for water, but it may result in a slightly denser waffle.

Cane Sugar

Honey is a great natural sweetener. Use ¼ cup of honey as a substitute for 6 tablespoons of cane sugar. Alternatively, you can substitute the cane sugar with coconut sugar or maple sugar 1:1.

You can completely omit the sugar without affecting the texture of the waffles if you so desire.

Notes

Fresh-Milled Flour

 For the best flavor and nutritional benefits, I highly recommend using freshly milled einkorn flour. I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Use a mixer

To make a smooth batter, use a hand mixer or stand mixer. I’ve mixed this recipe by hand, but it can be a lot of work.

Preheat Thoroughly

 Ensure your waffle iron is properly preheated before adding the batter so that the waffles do not stick. 

To be sure that it’s ready, you can do a sizzle test. Simply wet the tips of your fingers with water and flick a few drops onto the hot waffle iron. If it sizzles, then it is ready to cook. 

Experiment with Toppings

 Get creative with your toppings! Fresh berries, homemade whipped cream, maple syrup, or a drizzle of honey are all wonderful choices.

Storage Instructions

Counter 

Allow the cooked waffles to cool completely before transferring to a bag or airtight container to avoid trapping in moisture.

Store in an airtight container on the counter for 3-4 days at room temperature. 

Refrigerator 

Allow the cooked waffles to cool completely.

Stack the waffles in an airtight container or plastic bag. If using a plastic bag, compress the bag to ensure there is no extra air before twisting or tying it off. 

Store in the refrigerator for up to 2 weeks. 

Freezer

Allow the cooked waffles to cool completely before freezing. 

You can freeze the waffles at any time before they go stale, but I would recommend freezing them on the day they were made for optimal freshness. 

Stack the waffles in an airtight container or plastic bag with a sheet of butcher paper or unbleached parchment paper in between each layer of waffles to prevent them from freezing together. If using a plastic bag, compress the bag to ensure there is no extra air before sealing or tying off. 

Store in the freezer for up to 6 months.

Reheating Instructions 

Skillet or Griddle 

Remove as many waffles from the freezer as you intend to use. 

Preheat your griddle to 250°F. If using a cast iron skillet, set the heat to medium-low. Place the waffles on the griddle or skillet as it preheats to allow them to thaw quickly.

Warm for 1-2 minutes on each side. 

Oven 

Remove as many waffles from the freezer as you intend to use.

Line a baking sheet with unbleached parchment paper or grease with butter.

Preheat the oven to 250°F, or put on a warming setting. 

Place each frozen waffle on the lined baking pan and allow them to warm in the oven for about 5-10 minutes, or 1-2 minutes per side until warmed through. 

Toaster Oven

Preheat the toaster oven to 300°F.

Place the waffles directly on the rack or on a small baking tray.

Heat for 4-6 minutes, flipping once if desired, until warmed through and lightly crisp on the outside.

If these eggless einkorn waffles make their way to your table, please let me know how you enjoyed them in the comment section below!

With love from my kitchen to yours,

Katherine