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Soft on the inside, crispy on the outside and no eggs required. This recipe will make about 8 mini waffles for quick mornings, or whenever you crave a light, tender waffle without the fuss.
Why it works Applesauce replaces eggs to keep the waffles moist and tender, while baking powder and baking soda give a lift for extra fluff. Letting the batter rest helps the leaveners do their job, producing airy pockets and a better texture.
Tips for Extra Fluff
- Thick batter = fluffier waffles; if it looks too thin, add a tablespoon or two more flour.
- Don’t open the waffle iron too early
Serving ideas: Top with maple syrup and fresh berries, a dollop of yogurt and a sprinkle of granola, or a smear of nut butter and banana slices. Leftovers reheat well in a the microwave and save nicely in the freezer.
Here is the link for the mini waffle maker I use all the time: waffle maker
Happy waffle-making!
Extra-Fluffy Vegan Waffles Your Toddler Will Want Every Morning
Ingredients
- 2 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- Pinch of salt
- 8 oz applesauce
- ½ cup melted vegan butter or olive oil
- 1 tsp vanilla extract
- Oil spray for waffle iron
- Vegan Chocolate Chips optional
Instructions
- Preheat your waffle iron and lightly spray with oil.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add applesauce, melted vegan butter, and vanilla.
- Stir until just combined and fluffy – don’t overmix. A few small lumps are fine.
- Let the batter rest 5–10 minutes for extra fluff.
- Cook in the waffle iron until golden and fluffy.
- Serve warm and enjoy ✨



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