I personally think waffles are entitled to their own food group….and at the bottom of the food pyramid indicating what a staple they actually are to life. 🙂
Once upon a time, I had only ever made waffles using pancake and waffle mix. Now, don’t get me wrong, those can still be yummy, but once I set my mind to making a recipe from scratch and came up with these….I was hooked on the flavor and texture of these homemade waffles! And they are so easy! Seriously, if you can make waffles from a mix, you can make these. It just takes about 15Â extra minutes and a few ingredients you probably already have around the house!
You can just add the eggs all at once, but these end up so much fluffier if you separate the eggs and beat the egg whites until foamy. Then add the other wet ingredients to the egg yolks. Beat until frothy, beat in the dry ingredients & fold in the egg whites.
Pour batter onto a hot, greased waffle iron and cook until steaming stops. Voila….the best belgian waffles you’ve ever tasted!
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings |
waffles
|
- 2 eggs
- 1/2 c cooking oil (olive oil, vegetable oil or butter)
- 1¾ c milk
- 2 c all purpose flour
- 1 Tbsp sugar
- 3 tsp baking powder
- ½ tsp salt
- 1 tsp Vanilla
Ingredients
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|
- Heat waffle Iron.
- Separate eggs, putting egg whites in a small mixing bow and egg yolks in a large mixing bowl.
- Beat egg whites until soft peaks appear. Set aside.
- Beat egg yolks, butter (or oil) and milk until smooth.
- Beat in dry ingredients and vanilla until well blended.
- Gently fold in egg whites with rubber spatula or wooden spoon.
- Pour 2/3-3/4 cup (depending upon your waffle iron) of batter onto center of hot greased waffle iron. Bake until steaming stops, about 5 min. Remove waffle carefully.
- Repeat with the rest of the batter.
Serve with butter and maple syrup or desired toppings. For topping ideas, check out my other waffle recipes!
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