Easy Waffles Recipe

How will you describe your ideal Waffles? It should be golden, fluffy, flavoursome, warm and crispy around the edges and the recipe should be easy and reliable? This recipe fits the bill and more.

Waffles can be made both sweet and savoury therefore are perfect for breakfast, brunch and dinner, they are ideal for dessert too. Spruce up your waffles with different flavours, add-ins and toppings.

Waffles are similar to the American pancake but you need a waffle iron to make them. It is the plates of the waffle iron that give it its characteristic checkerboard grooves.

If you don’t have a waffle iron/waffle maker, you can order online on konga.com or jumia.com. On the other hand, this versatile batter can be fried like pancakes, on a grill or even baked in the oven or microwave oven and served with custard or as a mug pancake. The pancake got eaten up before I could get a picture, but it is very fluffy. Below is the microwave version.

Flavourings for waffles include

Cinnamon, nutmeg, maple essence,  etc.

Add-ins for waffles include

Mashed bananas (especially with brown sugar), crushed pineapple, nuts, berries, chocolate chips, bacon, cheese, etc.

Toppings for waffles include

For sweet waffles: Honey, syrup, fresh fruits, whipped cream, butter, powdered sugar, chocolate syrup, ice cream, maple syrup, fruit syrups, zobo syrup, jam, marmalade, peanut butter, cashew butter etc.

For savoury (without sugar) waffles: Cheese, fried chicken, creamed chicken, chicken salad, corn, meat, fish, gravy, bacon, fried egg, scrambled egg etc.

**READ NOTES AT THE END.

To make Easy Waffles

1 1/2 cups milk*
2 eggs
1/3 cup butter, melted or oil
1 teaspoon vanilla essence
2 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar

*Start by using 1 cup of milk. If using powdered milk, reconstitute by mixing 9 level tablespoons milk to 1 1/2 cups of water.

Mix together milk, egg, melted butter or oil and vanilla essence in a bowl, set aside.

In another large bowl add flour, baking powder, salt and sugar, mix well.

Gradually pour the liquid ingredients into the dry ingredients, mix gently to combine. There might be a few tiny lumps.

Leave to rest for 5 minutes. Meanwhile, turn on your waffle iron to heat up.

When the waffle iron is hot, grease iron with some butter or non-stick cooking spray.

Use a jug or measuring cup and pour about one-third of a cup of batter into the middle of the lower plate.

Close the waffle iron. Leave to cook for 4-6 minutes.

You can crisp up your waffle further in the oven at 160 deg. C for 5 minutes.

When it is ready, bring out your waffle and serve with a topping of your choice.

Storage

• Waffle batter can stay good in the fridge for 1-2 days and in the freezer for 3 months, whisk again before use.
• Cooked waffles can be frozen. When needed, defrost for about 10 – 15 minutes, then put in an oven set at 160 deg. C for 3-5 minutes. It can also be reheated using a toaster if the waffle can fit into it.

Notes

• Do not over mix your waffle batter, or it will be tough and not fluffy.
• Preheat the waffle iron for at least 5 minutes to get it really hot, so waffles will not stick to the plates. A good test is if you drop water on the hot plate, it will sizzle and evaporate right away.
• Always give the batter enough time to cook before opening the waffle maker, if not the waffle will likely tear. A fairly good indicator is the disappearance of steam coming out of the waffle iron. This shows the waffle is getting ready to burn.
• Use a rubber, plastic or wooden utensil to bring out your waffle.
• Do not stack your cooked waffles on a plate. They will become limp and moist. Rather, put them spread out on a plate in a very warm oven which will also lightly toast it for you.
• To bake in the microwave oven, bake on high for 3 minutes. Serve with custard or syrup.
• For pancakes, cut butter or oil by half.
• If you want a crispy waffle put just about 1/3 cup of batter, add more if you want your waffles lighter.
• Using butter yields a crispy flavourful waffle, while oil will make the waffles moist and light.
• For extra lightness, separate eggs, add the yolk to the batter, then beat white till very fluffy and gently fold into the waffle batter.

If you enjoyed my Easy Waffles, you will also enjoy my Easy French Toast, Sweetcorn Fritters, Diet, Nigerian Pancake and Buttermilk pancake (American pancake).

Print

Easy Waffles

These Waffles are golden, fluffy, flavoursome, warm and crispy around the edges and they are easy to make.

Course Breakfast, Dessert, Dinner, Main Course, Side Dish, Snack

Cuisine American, world

Keyword bread, pancake, quick meal

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author gaga

Ingredients

• 1 ½ cups milk*
• 2 eggs
• ⅓ cup butter (melted or oil)
• 1 teaspoon vanilla essence
• 2 cups flour
• 4 teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons sugar

Instructions

• Mix together milk, egg, melted butter or oil and vanilla essence in a bowl, set aside.
• In another large bowl add flour, baking powder, salt and sugar, mix well.
• Gradually pour the liquid ingredients into the dry ingredients, mix gently to combine. There might be a few tiny lumps.
• Leave to rest for 5 minutes. Meanwhile, turn on your waffle iron to heat up.
• When the waffle iron is hot, grease iron with some butter or non-stick cooking spray.
• Use a jug or measuring cup and pour about one-third of a cup of batter into the middle of the lower plate.
• Close the waffle iron. Leave to cook for 4-6 minutes. (You can crisp up your waffle further in the oven at 160 deg. C for 5 minutes.)
• When it is ready, bring out your waffle and serve with a topping of your choice.

Notes

Storage

• Waffle batter can stay good in the fridge for 1-2 days and in the freezer for 3 months, whisk again before use.
• Cooked waffles can be frozen. When needed, defrost for about 10 - 15 minutes, then put in an oven set at 160 deg. C for 3-5 minutes. It can also be reheated using a toaster if the waffle can fit into it.

Notes

• *Start by using 1 cup of milk. If using powdered milk, reconstitute by mixing 9 level tablespoons milk to 1 1/2 cups of water.
• Do not over mix your waffle batter, or it will be tough and not fluffy.
• Preheat the waffle iron for at least 5 minutes to get it really hot, so waffles will not stick to the plates. A good test is if you drop water on the hot plate, it will sizzle and evaporate right away.
• Always give the batter enough time to cook before opening the waffle maker, if not the waffle will likely tear. A fairly good indicator is the disappearance of steam coming out of the waffle iron. This shows the waffle is getting ready to burn.
• Use a rubber, plastic or wooden utensil to bring out your waffle.
• Do not stack your cooked waffles on a plate. They will become limp and moist. Rather, put them spread out on a plate in a very warm oven which will also lightly toast it for you.
• To bake in the microwave oven, bake on high for 3 minutes. Serve with custard or syrup.
• For pancakes, cut butter or oil by half.
• If you want a crispy waffle put just about 1/3 cup of batter, add more if you want your waffles lighter.
• Using butter yields a crispy flavourful waffle, while oil will make the waffles moist and light.
• For extra lightness, separate eggs, add the yolk to the batter, then beat white till very fluffy and gently fold into the waffle batter.

Do you have any comments, questions or suggestions, please leave a comment below.

Subscribe to the blog for instant notifications of new recipes.

Please share this recipe using the share buttons.

Follow on Instagram: @thepretendchefofficial, Twitter: @thepretendchef Facebook: https://web.facebook.com/thepretendchef/, Pinterest: https://www.pinterest.com/thepretendchef/