Fluffy, golden, and delicious waffles made without milk — perfect for a dairy-free, quick, and customizable breakfast or brunch option.

1 ½ cups white all-purpose flour

2 teaspoons baking powder

3 tablespoons soft brown sugar (optional)

Pinch of salt

2 eggs

1 cup lukewarm water

5 tablespoons oil (olive, sunflower, or your choice)

Cook Mode Prevent your screen from going dark

In a large bowl, whisk together the flour, baking powder, sugar (if using), and salt.
In a separate bowl, lightly whisk the eggs. Add the water and oil, then whisk again until combined.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Preheat your waffle iron according to the manufacturer’s instructions.
Scoop about ⅓ to ½ cup of batter onto the hot waffle iron and cook for 4–5 minutes, or until golden brown and crispy.
Repeat with the remaining batter. Serve warm with your favorite toppings.

Add vanilla extract, cinnamon, or nutmeg for extra flavor.

Mix in chocolate chips or blueberries before cooking for variety.

Use whole wheat flour or coconut oil for healthier options.

Store leftovers in the fridge up to 3 days or freeze for up to 2 months.

Reheat in a toaster, oven, or air fryer for best results.