Recipe: Seriously Scrumptious, Ridiculously Easy Waffles

August 21, 2016

There are only two reasons I willingly get out of bed before 8 in the morning: the smell of freshly brewed coffee, and the sound of something or someone crashing/breaking/crying/screaming.




Makes: 8 Eggo-sized waffles



  • 2 cups all purpose flour (scooped and leveled)

  • 4 tsp baking powder 

  • 1/2 teaspoon salt  

  • 1 tablespoon granulated sugar 

  • 1 3/4 cup buttermilk (whole milk works too)

  • 2 eggs (at room temperature) or flax egg replacement

  • 1/2 cup vegetable oil

  • room temperature butter and maple syrup, jam, lemon curd and smashed blackberries, Nutella or topping of your choice for serving



- Preheat waffle iron 

- Whisk together flour, baking powder, salt and sugar in a large bowl - Mix milk, eggs and oil in medium bowl, then gently add to dry ingredients until just combined (batter should be nice and fluffy)

- Add about 1/2 cup of batter per waffle, then cook according to waffle iron manufacturer's instructions (ours goes until steam no longer appears and waffles are nice and crunchy on the outside)

- Add toppings and serve immediately 




- Kids can help with the ingredient measurements, additions and mixing

​- These freeze well and can be reheated in a toaster oven


Adapted slightly from All Recipes


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