Waffles

Everyone will roll out of bed early when the breakfast menu includes this quick and easy waffle recipe. Try them for dinner as well.

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Waffles

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4.0 by 168 people

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  • Makes: 12 servings
  • Serving Size: 1 plain or buttermilk waffle variation
  • Makes: Makes 12 to 16 (4-inch) waffles
  • Prep: 10 mins
  • Bake: per waffle baker directions

Waffles

Directions

  1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
  1. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
  1. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
  1. Makes 12 to 16 (4-inch) waffles

From the Test Kitchen

Buttermilk Waffles:

Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.

Nutrition Facts (Waffles)

  • Per serving:
  • 180 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 38 mg chol.,
  • 177 mg sodium,
  • 17 g carb.,
  • 0 g fiber,
  • 4 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

168 Ratings
375 Days Ago
I love this recipe for waffles. I have used it for many years from my BHG recipe book my mom gave me. I thought I'd download it off the internet and was happy to find it since my pages are sticking together in my recipe book now! I use a hand mixer to fluff up the eggs and milk and then add the dry ingredients. I also use evaporated milk. I give a couple of shakes of cinnamon in the batter and WOW. Best waffles ever.

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