It’s time to revive an old but still excellent recipe: my butter-free waffles, made without baking powder, with whole wheat flour and no refined sugars (just honey!).
I don’t have anything against butter or sugar — sometimes they do wonders for the soul — but this time we’re skipping them.
These waffles are high in fiber and low in added sugars, and they’re quick and simple to prepare. What more could you want for breakfast?
Today’s breakfast: delicious butter-free waffles (with tasty toppings)
This recipe was born a few years ago when a member of my private Facebook group mentioned she was sensitive to baker’s yeast. I decided to create a waffle batter that avoids baking powder by using baking soda combined with lemon juice and yogurt, which brings acidity and helps leaven the batter naturally.
I haven’t investigated the medical specifics of yeast sensitivity in depth, so if you have a confirmed intolerance to baker’s yeast or other ingredients, please check with a specialist before trying this recipe.
Whether you have sensitivities or not, I think you’ll love these waffles. They’re the kind of recipe you’ll keep for lazy Sunday mornings when all you want is a comforting, well-made breakfast — maybe even served in bed.
These butter- and baking-powder-free waffles are truly accessible to anyone. They come out crisp on the outside and soft inside — the perfect waffle texture. Read the FAQs below to understand why they have this texture.
P.S. As the title says, there’s no butter… and not even oil in the batter. Many recipes include oil, but I didn’t miss it here. One important tip: make sure to grease the waffle iron well before cooking.
What happens if I don’t add baking powder to the batter?
If you skip baking powder entirely, your waffles will tend to be crisper. In this recipe I used only a small amount of leavening (baking soda plus acid) to achieve a balance between a crunchy exterior and a soft interior.
Be careful not to increase the baking soda too much: the flavor can become soapy or bitter if it’s overused.
Can I replace baking powder with baking soda?
Yes — that’s exactly what I’ve done here. I used half a teaspoon of baking soda and one teaspoon of lemon juice, plus yogurt, which also contributes acidity. Baking soda is a stronger leavening agent than baking powder, so you need less of it. This combination creates those little bubbles that lift the batter and give the waffles the right texture.
Are baking soda and baking powder the same?
Not exactly.
Baking soda (sodium bicarbonate) needs an acidic ingredient to react — lemon juice, vinegar or yogurt work well. Baking powder already includes an acid and a starch, so it reacts when moistened and heated. Choose the ingredient that suits your recipe and desired texture.
If you have any other questions, feel free to ask in the comments section!
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How to grease the waffle iron: you can brush a thin layer of oil with a pastry brush, or use an oil mister for a fine spray. A small tip: add a drop of water to the mister so it sprays more evenly.
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BUTTER-FREE WHOLE WHEAT WAFFLES
Preparation:
5 minutes
Cooking:
10 minutes
Servings:
5 waffles
Ingredients
For 5 waffles:
- 100 g Whole wheat flour
- a pinch Salt
- 1 tsp Vanilla extract
- 1 Egg, at room temperature
- 1 tbsp Honey
- 45–50 g Yogurt – or plant-based yogurt
- 70–80 g Milk or plant-based milk
- half teaspoon Baking soda
- 1 tsp Lemon juice
Instructions
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Preheat the waffle iron according to the manufacturer’s instructions.
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Sift the whole wheat flour (reserve any bran left in the sieve and mix it back in), add a pinch of salt and set aside.
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In a bowl combine vanilla, the egg, honey and yogurt; mix well. Pour this mixture into the flour and fold to combine.
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Add the milk gradually, stopping when the batter reaches a creamy consistency — not too thick and not too runny.
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Finally, add the baking soda and pour the lemon juice over it. You will see bubbles form. Give the batter one last gentle stir — do not overmix, or the waffles will be tougher.
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Lightly spray or brush oil on the waffle iron before cooking.
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Spoon about two tablespoons of batter per waffle onto the iron and cook for a few minutes. They are ready when steam stops escaping — resist the urge to open the lid early.
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Top the waffles with yogurt, fresh fruit, a drizzle of honey or your favorite toppings and serve warm.
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