If you ever decide to buy a waffle maker, or you already have a waffle maker but never use it because you don’t have the right waffle mix, then this is the recipe you need because it makes the most delicious, light and fluffy waffles.
I recently bought a waffle maker after increased doubts I would actually put it to good use. I mean how often was I really going to make waffles, and how often did I actually even want my kids eating waffles anyways? Besides, once the initial hype of making waffles at home ends, my waffle maker was probably going to end up way back in my pantry and never come back out.
In spite of my initial reluctance I really enjoy having a waffle maker at home, thanks to this simple recipe that uses just a few standard ingredients. I must admit we don’t eat as much waffles as we did when we first got our waffle maker, but it does make an appearance more often than I had imagined. Homemade waffles is a great treat for the whole family, especially on Sunday mornings, and a tasty afterschool snack guaranteed to bring a smile to any kid.
A sprinkle of confectioners’ sugar over waffles is how my kids enjoy them, but adding some fresh fruit and whipped cream also never disappoints. What’s your favorite waffle topping?
Recipe adapted from Allrecipes.com
Homemade Waffles
Homemade waffles are perfect for breakfast or an after school snack.
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 1-3/4 cups milk
- 1/2 cup vegetable oil
- 1 tablespoon white sugar
- 4 teaspoons (14g) baking powder
- 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
Directions
- Step 1 Preheat your waffle iron.
- Step 2 In a large bowl beat your eggs with a hand-held mixer until fluffy. Beat in the remaining 7 ingredients into the bowl and beat until just smooth.
- Step 3 Let your batter sit at room temperature for about 15-20 minutes before moving on to the next step.
- Step 4 Spray preheated waffle iron (if your iron requires it) with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown (mine takes about 3 minutes).
- Step 5 Serve warm.
- Step 6 TIP: You can keep the batter covered in the fridge for up to a week. Just make sure you whisk the batter well before using it again.