A few months ago I was at a friend’s house having breakfast. Four adults and three kids had eaten through the lemon blueberry waffles he made with lightening speed, and when the calls came for more, he replied “there’s no more mix left”. Since he’s such an avid cook, I was surprised he’d rely on a box or package to make waffles. Then a few days ago I was watching a video on Good Bite where some top food bloggers made some confessions. Turns out Catherine McCord from weelicious.com is all about Aunt Jemima on weekend mornings (Jaden Hair is a brownie from the box gal and Jeanne Kelley relies on canned stock vs. homemade).
Now, if you’ve been with me a while, you know I’m not the preachy kind in the kitchen—except for getting on my local, sustainable, Grazin’ Angus Acres high horse. Like the tagline says, I’m all about making meals easier, one recipe at a time. I can’t think of anything incredibly easier than making homemade waffles.
All you need to keep stocked is flour, baking powder (I haven’t been convinced yeast is worth the overnight prep), salt, eggs, butter, milk and vanilla extract. You could even leave the latter out if you don’t have it on hand. So this weekend, give it a shot.
And if you like sleeping in, then mix the dry ingredients the night before. All you need to do in the morning is melt the butter in the microwave and beat it with the eggs, milk and vanilla, and stir it into the flour mixture.
Love this recipe, then take a peek at these highlights from then and now:
One Year Ago: Sparkling Skinny Margarita
Two Years Ago: Easy, Homemade Granola Bars
Three Years Ago: Eggs in Purgatory
Four Years Ago: All-Purpose Baking Mix
Five Years Ago: Roasted Rhubarb Jam
Six Years Ago: Traditional Cream Scones
Seven Years Ago: Lemon Poppy Olive Oil Muffins
Eight Years Ago: Easy Cheesy Crackers
Quick & Easy Homemade Waffles
Makes 5 to 6 Belgian-style waffles
You’ll never use a mix again after you try this super easy recipe. I love topping them with fresh berries when they’re in season. Some preserved jam is a tasty pick-me-up during the cold winter months too. And if you grew up with Mrs. Butterworth or Aunt Jemima and still crave them no matter what anyone says about pure maple syrup, then head to Trader Joe’s. They make an agave-maple blend that’s got all the taste you want without the high-fructose corn syrup and artificial flavors.
Update: a few people have mentioned they prefer to add some sugar to sweeten these. That’s totally fine, and I do it on sometimes, too. Add up to 1 1/2 teaspoons sugar, or a splash of pure maple syrup to the batter if you’re avoiding refined sugars.
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs
1/2 cup melted butter
1 teaspoon vanilla extract
Whisk the flour, baking powder and salt together in a medium bowl. In another bowl, beat the milk, eggs, melted butter and vanilla extract. Pour the milk mixture over the dry mixture and stir with a fork until just combined. Let sit five minutes to “develop” (just a fancy word for letting the baking powder activate).
Meanwhile, heat your waffle iron. Pour, or ladle, enough batter to cover about 2/3 of the surface (the rest will spread once you close the top). Most waffle irons have a handy light that goes on or off, signaling the waffles are ready. A sure sign of doneness is once you see all the steam has stopped shooting out.