Buttermilk Waffles with Cherry-Almond Sauce

I don't eat eggs so I can't WAIT to try these! They look amazing!

• torischriver

• Keene, New Hampshire

• 5/27/2015

These turned out great. I was out of eggs and the kids had friends sleeping over, so waffles was on the menu for breakfast. This was a great recipe! I added 1tsp vanilla and some cinnamon. This will be my new go-to, easy recipe!

• melstewart

• San Diego CA

• 5/30/2014

I really wanted waffles for breakfast but sadly found no eggs in my fridge. Luckily this recipe turned out great! I substituted the buttermilk for one cup organic yogurt (only had french vanilla at the time) and one cup skim organic milk. Whisked that together and used in place of the buttermilk. Crispy and yummy egg free waffles!

• jcugirl25

• Hartford, CT

• 1/14/2013

These waffles were tasty! I used sour milk (1T vinegar per cup of milk) and it was fine. I used strawberries instead of cherries and topped with plain, greek yogurt mixed with a little blue agave sweetener and vanilla extract. They were almost cheesecake-ish :) Great Sunday brunch!

• bschnieder

• honolulu, hi

• 5/8/2011

THis was delicious. I was sceptical due to the no eggs, but it was fine. Crispy. Make the cheery sauce to go with it- delicious. Lefover cherry sauce was put over vanilla ice cream the next day-

• Anonymous

• Long Island, NY

• 4/25/2011

This recipe just became my go-to waffle recipe. I didn't make the sauce, but the waffles themselves were excellent. I added blueberries since that's what I had on hand and they were wonderful.

• BexlyP

• 2/6/2011

I've never seen a waffle recipe without egg so I wasn't sure what to expect, but I really liked these and it was a great way to use up some leftover buttermilk in the fridge.

• dolphingrl

• 11/14/2010

I only made the waffles, not the cherry sauce. For what they are - an egg-free waffle recipe - these waffles are excellent. There are better waffle recipes out there but if you can't use eggs due to allergies or just don't to have any eggs on hand on a Sunday morning, these are by the far the best you will get. Very, very close to real waffles. I didn't have any buttermilk so I used the Cooks Illustrated trick of squeezing a bit of lemon juice into normal milk and letting it sit for a bit.

• Anonymous

• Santa Clara, Ca

• 7/25/2010

O.k. so I only made the waffles but I can't wait to try it with the cherry sauce. The waffles were delicious (crispy on the outside, chewy on the inside) and were even better after the batter sat in the fridge overnight.

• jenncc

• L.A.

• 7/5/2010

Excellent waffle recipe and delicious cherry sauce. I will make again and add a little more almond extract for s more pronounced taste. I skipped the whipped cream or yogurt topping- it was already rich enough.

• Anonymous

• Long Island, NY

• 4/5/2010

I made this for guests at my B&B who don't eat eggs. Reading prior reviews I was somewhat concerned that the resulting waffle/pancake would be dense and chewy. While they were dense they were not chewy and my guests loved them. The point of the recipe IMHO is having an eggless yet edible waffle/pancake as an option for someone with an acute egg allergy.

• russg140

• Hudson, NY

• 11/5/2009

I made this recipe for my family on Fathers Day and it was a huge hit. Everyone loved it, and like the other ratings; if you're not crazy about the waffles you're sure to love the cherry almond sauce.

• Kayla_Gomez

• 6/24/2009

There are two kinds of waffles, as far as I know. One is the kind that uses beaten egg whites. To me this is a lighter waffle. The other kind doesn't use egg whites, or even eggs at all, and they make a dense chewy waffle. Me, I like the dense kind, so this recipe was absolutely perfect for me. If you like the lighter kind of waffle, you may not find it to your liking. But I'll make it again. And again! With the great sauce.

• Anonymous

• Seattle, WA

• 5/21/2009

the waffle recipe here isn't right - i cook waffles all the time and these simply didn't rise or bake correctly. Sauce was delicious, though.

• Anonymous

• New York, NY

• 4/19/2009

While the batter was quite thick, they were a good crunchy, not a brick-like crunch. As for the sauce, excellent, but adding a bit more almond extract would have made it outstanding! Filled us up for about 8 hours!

• hilty1

• New York, NY

• 3/29/2009