I feel like there is nothing better in this world than to wake up to a nice breakfast. When I ask the kids what they want to eat in the morning, the response is almost always pancakes or waffles. Therefore, I have made probably a million and a half actual waffles and pancakes combined.Jump to Recipe
This waffle recipe is a classic that I will be using until I’m a Grandma one day. Oh gosh, let’s not make that soon 👀. It’s versatile and no-fail. Plus, you can prep this whether it’s just the dry ingredients (can keep for weeks) or the batter (the day before).
They are fluffy, sweet but not too sweet, easy to cook, and soak up the maple syrup just perfectly!
I tend to double this recipe because of the amount of savages I live with, but most just need 12-14 regular-sized waffles. However, I prefer I also make twice as much as I actually need so I can freeze them and use them throughout the week. I’ll catch my kids coming home and eating them after school often. Hello, easy, after-school snack!!
- If you have a container with a seal-tight lid, assemble the dry ingredients and use them as needed (basically, how you would buy BISQUICK at the store). I’m all about saving money and time!
- you can make the waffle batter the night before, as long as it’s in a sealed Tupperware.
- I personally LOVE to DOUBLE or TRIPLE the recipe so I can FREEZE the extras for busy mornings or afternoons. You CAN pop them in the toaster or air fryer while getting ready in the morning, just like you could with Eggos or other frozen waffles.
- Clean as you go. This saves me the headache of chaos around me (it happens easily)
After making them, let them cool completely. Then, align them on a sheet pan evenly and put the waffles in the freezer for 20 minutes. Take them out and store them in a ziplock freezer bag for 1-2 months (don’t forget to mark the ziplock with the date you put it in there–I always forget that).
Common Mistakes for Waffle Making
- If you tend to burn most all your food like I tend to do at least once, the key is you usually do have to babysit the batter while cooking.
- Also, spray the waffle iron ONCE on the first batch. It comes with a non-stick material that will do the job that oil usually does for the rest of the waffles. I use Pam Vegetable Oil spray.
- Butter: it’s the nemesis of long pan use. Butter has a low smoke point meaning it heats faster; i.e. vegetable oil can be used to fry due to its high-smoke point. Butter=burns. If you see burn marks around the edges of your waffles or pancakes, this is why. Or do you see dark pancakes? That’s the butter or oil that is burning. Instead, use a vegetable or canola oil spray for the initial waffle.
This is a sticky subject (😆). Seriously, I have burned a lot of waffles in my time, but if you remember the mistakes above 👆 then you will be successful.
Here are some of my favorite waffle makers:
- Cuisinart Single Waffle Maker
- For bulk for big families, this one from Home Depot is stellar!
- I have a Belgian Waffle Maker and I use this one. We have had it for years!
- For easy keeping and everything in between this Verticle one is the best of the best. I love how it’s verticle and stands (haha) the test of capabilities.
This article by Food & Wine has a great list of what and why they are the best waffle makers. I love how they truly tested each and every one
BRO! (I’ve learned this term from my teens, haha I should stop) You can use this same recipe for pancakes!! WHAT?! You can check out some of my favorite pancakes here and even make them on the Cast Iron Pan! Or check out this holiday favorite Pomegranate Almond Granola to go over some homemade yogurt. So yummmmmmmmm!!!
All you will do differently is use a tad more vanilla and at least a whole cup more milk. You are basically going to thin out this recipe and make it into a pancake batter. Both are so good!
Try them and let me know what you think! I DOUBLE-DOG DARE you 😆!
Love to your Mother and your Grand-Mother,
WafflesCourse: breakfastCuisine: AmericanDifficulty: easy
2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp white sugar
1 beaten egg
1 tsp vanilla
2 cups whole milk
2 tsp butter, melted
- In a mixing bowl, whisk together dry ingredients including flour, baking soda, baking powder, salt, and sugar.
- Beat egg in your liquid measuring cup that you’ll use for milk. Add milk, vanilla, and butter to the dry ingredients.
- Change the whisk to a spoon or silicone spatula and mix together.
- Using a 1/2 cup measuring cup, scoop the batter into the pan. Wait per your waffle pan instructions to take it out. My waffle maker’s light turns off when it is done.
Doll them up and enjoy!!