Waffles without Eggs | The Worktop


  • 1 1/2 cup milk
  • 1 tablespoon vinegar (I prefer cider vinegar, but any type will do)
  • 1/4 cup unsalted butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 3/4 cup flour (I usually use a mix of all-purpose and spelt flour)
  • 1/2 cup quick cook oats
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt


  • Preheat a waffle iron.
  • In a medium bowl, mix together the milk and vinegar. Allow to sit aside for about 5 minutes.
  • In the meantime, in a small bowl, melt the butter in the microwave until it is just about melted (about 30-45 seconds). Whisk in the maple syrup while it is still warm. Mix in the vanilla.
  • In a large bowl, mix together the flour, oats, baking powder and salt. Make a well in the dry ingredients, and slowly add in the milk mixture and the butter mixture. Whisk together until everything is mixed and the batter has come together.
  • Pour or scoop the waffle batter into a hot waffle iron (I used a ¼ cup measuring cup for each waffle, but waffle makers vary). Cook waffles for about 4 minutes each, until cooked through. Once done, transfer the waffles to a cooling rack.