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

Reviews (0)

4.0 by 206 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
  • Cook: 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.
  2. 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).
  3. 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.
  4. 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.

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Nutrition Facts (Waffles)

  • Per serving:
  • 180 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 38 mg chol. ,
  • 177 mg sodium ,
  • 17 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 4 g pro.
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Reviews (5)

206 Ratings
47 Days Ago
1.0
This is a great recipe! It¿s crunchy on the outside but soft in the inside. We ate it with ice cream and strawberries. Delicious!
52 Days Ago
5.0
I love this recipe they turn out perfect everytime thank you
69 Days Ago
5.0
My family loved these! The waffles were gobbled up in about three minutes flat and the kids asked for seconds! I¿ve been using a Bob¿s Red Mill mix and this recipe blew the mix out of the water. I used canola oil instead of butter and added flax seed, cinnamon, a touch of nutmeg, and cut the sugar back by 1/2 tbsp. They are super-crispy due to the high oil content. Will definitely use this recipe again.
halfnelson79079 257 Days Ago
I have been making waffles for 50 years, using this very basic, never fail recipe! The only difference, separate the eggs. Mix yolks with all other liquids, whip the whites to soft peaks. After mixing wet and dry, FOLD in the whites.
This step makes a big difference!
Now, 40 years in I must use dairy substitute.
Have you tried, coffee flour? I love it, especially when adding molasses to the recipe. The only place I can find coffee flour is the bulk section at Sprouts! Have fun...Be adventurous!!raf
Happy Holidays!!!
JM KH 889 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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