Before I headed off to my second year in college where I was getting ready to move into my first apartment, my neighbors and close friends asked if I would like their old waffle iron. They had recently upgraded to a fancier model, but their old waffle maker still worked, so they figured they’d pass it on.
19 years later, I’m still using that hand-me-down waffle iron. I love that waffles are quick to make (you can make the batter and one or two waffles in 10 minutes!) and easy to portion control. All waffle irons I have seen create four sections that can be easily torn apart for smaller kid-sized waffles or for that family member that wants seconds but doesn’t want a whole piece. I typically put a half waffle in the toaster to reheat. I love toasting my left-over waffles because they warm up while getting just slightly crispy on the outside (as opposed to soggy when heated in the microwave).
I recently shared a recipe for strawberry shortcake waffles and realized after a funny experience on Mother’s Day that I’ve never shared my classic breakfast waffle recipe. Better late than never, I say!
- 2 large eggs
- 2 cups whole wheat flour (or half wheat, half white flour)
- 1 ¾ cups milk
- ½ cup vegetable oil
- 1 Tbsp brown sugar
- 4 tsp baking powder
- ¼ tsp salt
- Heat waffle iron
- Beat eggs in large bowl until fluffy. Beat in remaining ingredients just until smooth. (Note: I just use a fork to mix these...no need to pull out the beaters!)
- Pour batter onto center of waffle iron and close lid (since all waffle irons are not the same size, it’s hard to say how much yours will hold. If it runs out the side of the waffle iron, you’ve poured too much!).
- Bake about 5 minutes or until steaming stops/slows down. Remove waffle with a fork. Serve immediately. Repeat with remaining batter.
- Serving size varies depending on size of waffle iron.
Serve hot waffles topped with butter and syrup, fruit/jam or whipped cream. Or all of the above. Yum!
PS – I suppose I would be silly not to share the Mother’s Day waffles story. I will do so with a disclaimer – my husband is an awesome cook. He actually loves to cook and is very good at it…but apparently in 18ish years of marriage he never made my “famous waffles.” When he asked what I’d like for Mother’s Day breakfast, I asked for waffles, but the waffles that he delivered to my plate were nothing like “my” waffles. He made two fatal mistakes. First, he used only all-purpose flour (leaving he waffles with no flavor). He also tried to make the batter more like pancake batter, and ended up adding way too much milk to thin it down.
Tip: waffle batter should be lumpy and thick. Trust me. They are no good when they are thin and non-lumpy.
We often eat these hearty whole wheat waffles for dinner (we love breakfast for dinner at our house). Because they use whole wheat, they are more filling than your typical pancake or smaller “freezer waffles.”
Tip: Prepare a double batch of batter and store the left over batter into a plastic water pitcher with lid. The next morning, just stir the batter in the pitcher and then pour it into the waffle iron to bake new, totally fresh waffles.
Note: remember that the waffle batter includes eggs as one of its ingredients. Make sure that the batter is not out of the refrigerator for more than a few minutes, and then store the batter in the fridge to a day or two–never more. Better to eat safe food than to possibly eat contaminated batter!
© 2013 – 2016, Food Fun Family. All rights reserved.