Skip to main content

Homemade Waffles


I tried another recipe before this one that just didn't work out. So I decided to try again. This time I got delicious results! Everyone loved them! I highly recommend these waffles!

Homemade Waffles
2 cups of all-purpose flour
1/2 tsp salt
4 tsp baking powder
4 tbsp brown sugar
2 eggs
1 1/2 cups of milk (warmed slightly)
4 tbsp butter, melted
1 tsp vanilla extract

In a large bowl, combine flour, salt, baking powder and sugar. Break up any lumps of sugar and combine well. In another bowl, beat eggs well. Then add milk, butter and vanilla extract. Mix well and add to flour mixture. Whisk together. I used a 1/4 cup measuring cup to make my waffles. I have a square waffle maker that does 2 at a time and 1/4 cup to a little over did well for me. It will vary how much you use per waffle depending on your waffle iron. Cook until golden brown. Enjoy!

Placing these on a cooling rack will help them stay crisp after cooking. I usually just lay them in a plate (with soggy results) and this time decided to try the cooling rack (like you'd use for cookies). It worked great!

I got 12 waffles out of this recipe. We had no leftovers. So you might want to double it and put away some for later in the week. These were really good! You could add chocolate chips and have chocolate chip waffles. Those would be yummy too!

Happy eating!

This is being shared at Tempt My Tummy Tuesday!

Comments

I need a Waffle Maker and it's on my christmas list. I will have to save this recipe and make some waffles as soon as I get my Waffle Maker. I so sad until I get one, hope Santa listening. LOL
Geri
Thanks for the cooling rack tip ~ we usually just put them on a plate too and they end up soggy. Will definitely have to give it a try!
Hi Amanda. Thanks for the recipe and linking to TMTT. Those waffles sound yummy!
Brenda said…
Thanks for the tip about the cooling rack. I always wondered why my waffles were soft sometimes.
sarah leanne said…
Thanks for posting this recipe...I have been frustrated the past couple of weekends when I went to make our weekend waffles and didn't have any mix....this was declicious! :) And I made extra and froze them for future weekends! Thanks again, I enjoy your blog!

Popular posts from this blog

A Civil War Recipe..... Oatmeal Pie

Princess came home with an assignment to to a Civil War project. There were several options but she and I always gravitate to the ones that involve cooking. So we chose to make a recipe from the Civil War time to share with her class. Can I just say how grateful I am for the internet when it comes to these school projects? We looked online and found many different recipes. I wanted one that used ingredients I already had on hand and hopefully one that would be a bit tasty.

I finally found a forum where people were sharing Civil War recipes and someone had shared one for Oatmeal Pie from Charleston, South Carolina. Apparently, during the Civil War, pecans were in short supply. So oatmeal was subbed for pecans to make a sort of mock pecan pie.

This recipe is very tasty and really easy. It does remind me of a pecan pie, but at the same time a little reminiscent of an apple crisp because of the oatmeal and the cinnamon. Very delicious! I'm hoping her class really enjoys it. She said t…

Lemon Chicken Artichoke Soup

There is a take and bake place in town that has the most amazing lemon chicken artichoke soup. I decided to try to make a copy of it at home. This soup isn’t exactly like the one at the local shop here, but it’s close. This recipe is so good and highly addictive! I encourage you to try it as soon as you can!

Lemon Chicken Artichoke Soup

Ingredients:
½ stick of butter
1 tbsp oilive oil
5 cloves of garlic, minced
2 yellow onions, diced
2 12oz jars of quartered artichoke hearts in water (drained, rinsed and diced)
2-3 lemons
2-3 cups of cooked chicken breasts, diced
1 tsp of dried oregano
8 cups of reduced sodium chicken broth
2 cups of half & half
Salt and pepper to taste

In a 5-6 qt. stockpot over medium heat, melt butter and add the olive oil. Sauté the onions until translucent, add the garlic and then cook for a minute more. Add the artichoke hearts and salt and pepper if desired and cook for 3-5 minutes. Next, add your chicken stock. Allow this to come to a boil,…

Salt-Free Ranch Dressing Mix

I don't know about you but I really enjoy ranch dressing. The stuff in the bottle is okay, but if you look at the ingredients it contains some not so good stuff like MSG and added sugar. It also has a lot of added sodium. I'm trying to watch my sodium so I decided to make a salt-free ranch mix, then I can control the salt whenever I make the dressing or add it to a recipe. It's super easy to make your own ranch mix. If you make a batch of this up, you can have it already on hand to make ranch dressing or add it into other recipes. Let's get started!

Salt-free Ranch Dressing Mix

Ingredients:
4 Tbsp of dried parsley
4 tsp of dried dill
4 tsp of onion powder
4 tsp of minced dried onion
2 tsp of garlic powder
1 tsp of ground black pepper

Combine the spices in a bowl and from here you can process them for a bit in a mini food processor to mix well and make some of the parsley smaller or you can use a coffee grinder as a spice grinder. Then place in a container and …