Waffles
When you’re hungry for waffles, stop searching for a waffle mix in your pantry. Instead, grab the ingredients that are already on hand and get making this easy waffle recipe. You’ll discover how to make waffles from scratch in less than 15 minutes. Choose to use a regular or Belgian waffle maker to cook up these waffles that are golden and crispy on the outside and light and fluffy on the inside.
How to Keep Waffles Warm
When cooking for a crowd, you can keep finished pancakes and waffles warm while you're cooking the rest of the batch. Place the pancakes or waffles in a single layer on a baking sheet. Place the baking sheet in a preheated warm oven (200°F) for up to 15 or 20 minutes.
How to Make Blueberry Waffles
Stir ½ cup fresh or frozen blueberries into the batter at the end of Step 3.
How to Make Chocolate Waffles
Prepare as directed, except reduce flour to 1½ cups, increase sugar to ¼ cup, and add ⅓ cup unsweetened cocoa powder to flour mixture. Fold ¼ cup mini semisweet chocolate chips into batter. (Lightly coat the waffle baker with nonstick cooking spray between each waffle to prevent sticking.) If desired, top with chocolate-flavor syrup.
Ingredients
-
1 ¾ cups all-purpose flour
-
2 tablespoons sugar
-
1 tablespoon baking powder
-
¼ teaspoon salt
-
2 eggs
-
1 ¾ cups milk
-
½ cup cooking oil or butter, melted
-
1 teaspoon vanilla
Directions
-
In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
-
In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla.
-
Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
-
Pour 1 to 1 ¼ cups batter to the center grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker).
Test Kitchen Tip: Don't fill the grids completely; the batter will spread to the edges when the lid is shut.
-
Close lid quickly; do not open until done. Bake according to manufacturer's directions. Repeat with the remaining batter. Serve warm. Makes 12 to 16 (4-inch) waffles
Test Kitchen Tip: When the waffles are done, you should be able to easily lift them off the grid with the tines of a fork.
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.
Test Kitchen Tip: For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Nutrition Facts (per serving)
| 180 | Calories |
| 11g | Fat |
| 17g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 180 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 2g | 10% |
| Cholesterol 38mg | 13% |
| Sodium 177mg | 8% |
| Total Carbohydrate 17g | 6% |
| Total Sugars 4g | |
| Protein 4g | 8% |
| Vitamin C 0.6mg | 1% |
| Calcium 111.1mg | 9% |
| Iron 0.9mg | 5% |
| Potassium 81mg | 2% |
| Folate, total 12.1mcg | |
| Vitamin B-12 0.2mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.