How to Make Bisquick Waffles Without Eggs
Learn how to make Bisquick waffles without eggs! This quick and easy recipe makes the best vegan Bisquick waffles in a matter of minutes.
Servings: 7
Calories: 205kcal
Equipment
- mini waffle maker
Ingredients
- 2 cups Original Bisquick Pancake & Baking Mix or Gluten-Free Bisquick Mix
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 ¼ cups unsweetened plant milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted vegan butter or oil
Instructions
- Whisk together all the dry ingredients in a large bowl.
- Add the wet ingredients and whisk until just combined.
- Add a scant ¼ cup of batter to a preheated waffle iron.
- Cook for about 2 minutes or until the waffle is golden brown.
- Repeat until all the waffles are cooked. This batter yields about 14 mini waffles.
Notes
See more expert tips, pictures, and variations above for making the best vegan Bisquick waffles!
Yield: 14 mini waffles or 2 ⅔ cups of batter
Serving Size: 2 mini waffles
Storage: Allow vegan Bisquick waffles to cool completely to room temperature. Then, store any remaining waffles in an airtight container or a resealable plastic bag. Keep them in the refrigerator for up to a week or in the freezer for 2 to 3 months.
Reheating:
- Best Results - Reheat in an air fryer at 350°F or a toaster on the medium setting for 2 to 5 minutes until heated through and the exterior is crispy again.
- Quickest Option - For a quick option, cover waffles with a moist paper towel and microwave them in 30-second intervals. The waffle will be less crispy.
- Reheating Large Quantities - Place mini waffles in a single layer on a baking sheet, cover with foil and bake in the oven for 5 to 7 minutes at 350°F.
Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 667mg | Potassium: 122mg | Fiber: 1g | Sugar: 8g | Vitamin A: 320IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 1mg