Pancake or waffles? For me, I prefer waffles but I won’t turn down a pancake either.
I would also rather take the time to make something from scratch than to use store-bought mixtures or frozen foods, and there is no exception with my waffles!!
I’ve tried at least a dozen waffle batter recipes, and none of them have ever stood out to me, none of them were perfect…until I found this recipe for waffle batter.
It’s absolutely delicious and makes the BEST waffles!
These homemade waffles will have the whole family ooing and awwing over how tasty they are, and you’ll be the mom of the century!
Oh yeah, and the best part is, they’re ridiculously easy. They are one of my favorite easy breakfast ideas for kids.
Ingredients
1 3/4 Cups of All Purpose Flour (I prefer King Arthur)
2 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
2 Tablespoons of Granulated Sugar
1 1/2 Cups of Whole Milk
2 Eggs
1/2 Cup of Melted Butter
1 Tablespoon of Almond Extract (the secret ingredient!)
Directions
Combine all of the dry ingredients (flour, salt, baking powder, and granulated sugar) in a large mixing bowl.
Stir to combine
In a second medium bowl whisk two eggs. Add milk, melted butter, and almond extract and mix together.
Pour the wet ingredients in with the dry ingredients. Stir to combine. Don’t over-stir.
5. If needed, grease your waffle iron with a little cooking spray and pour in a generous helping of batter onto each side. All waffle irons are different, so cook to your iron’s specifications.
I make homemade waffles often enough and don’t wipe out the grease when I am done so I typically don’t need to bother spraying mine.
For me, my waffle iron automatically turns onto high and once the waffles are done the green light turns off so that I know to take them out.
Typically my waffles are done within 4-5 minutes so be sure to keep an eye on them and remove when golden brown. If you like crispy waffles just cook a little bit longer.
6. Remove the waffles from the waffle iron and top with maple syrup, fresh berries, banana, powdered sugar, whipped cream, chocolate sauce, or whatever else sounds delicious to you!
When you take a bite of these waffles you will fall in love with the mild taste of the almond extract, giving your waffles a little extra sweetness to enjoy!
Whenever I make these waffles, my kids will eat 3-4 of them! My kids give these waffles 2 thumbs up and I’m sure your kids will too! Enjoy!
I’ve used this batter as pancake batter before and it tastes great that way too.
This simple and easy recipe for waffle batter using a secret ingredient - almond extract - to add a delightful and surprising flavor that you're going to love!
Ingredients
1 3/4 Cups of All Purpose Flour
2 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
2 Tablespoons of Granulated Sugar
1 1/2 Cups of Whole Milk
2 Eggs
1/2 Cup of Melted Butter
1 Tablespoon of Almond Extract
Instructions
Combine all of the dry ingredients (flour, salt, baking powder, and granulated sugar) in a large mixing bowl. Stir to combine
In a second bowl whisk two eggs.
Add milk, melted butter, and almond extract and mix together.
Pour the wet ingredients in with the dry ingredients. Stir to combine. Don’t over-stir.
Grease waffle iron if needed and cook waffles according to your waffle maker's specifications.
Notes
The amount of waffles you will get from this recipe depends on the size of your waffle maker.
Store any uneaten waffles in an airtight container and use within 2 days.
I like to reheat ours in the toaster oven.
You can substitute vegetable oil instead of butter if you'd like.
If you'd like buttermilk waffles, just use buttermilk instead of whole milk. If your batter seems too think with the buttermilk, just add some extra milk to thin it out.
These nutritional facts are offered only as an estimate and could vary slightly.
Did you make this recipe?
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We love breakfast at our house! Some of our favorite breakfast recipes besides these classic waffles are these hot chocolate pancakes, this sausage breakfast pizza recipe, and of course, everyone’s favorite, this blueberry croissant bake recipe.
Chopped Nuts or Seeds: Mix in chopped nuts (such as pecans, walnuts, or almonds) or seeds (like chia or flaxseeds) for added texture and a nutty flavor. Chocolate Chips or Cocoa Powder: Fold in chocolate chips for a delightful sweetness or add cocoa powder for a chocolatey twist.
We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).
Instead of water, you can use whole milk to make your waffles extra rich. Typically, for one batch of waffles, you'll need 1 cup of water for every 1 cup of classic pancake mix. A couple of large brown eggs will also help your waffles have the perfect fluffy interior.
Of course, you can substitute whole grain flours like whole wheat or spelt flour, but expect them to be a little denser. Cornstarch is our secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.
The addition of vanilla will bring depth of flavor and touch of sweetness to the waffles, without adding any extra sugar. To get the vanilla levels just right, you should use a 1/2 teaspoon of vanilla extract for every 4-5 waffles.
But, fwiw, flour is cheaper. Eggs are a binder. Additionally, the yolk adds fat for flavor and protein to set the batter; the whites can assist as a leavener and they will help your waffles be fluffy as they release steam. Yes, I know that.
The milk in your waffles acts as a binding agent and adds a level of richness that you just can't obtain with water alone. That's not to say that you can't substitute water for milk in waffle recipes and you likely have at some point — you'll still end up with waffles.
Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.
Most waffle recipes are leavened with baking powder and/or baking soda, which helps the batter turn light and fluffy as it cooks. But using yeast creates more than mere fluffiness—it adds serious crunchiness in every bite. "Crisp and golden on the outside and light and fluffy on the inside.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)
Waffles are easy – same ingredients as pancakes, just different ratios so they're crispy outside, soft and fluffy inside. You can make this waffle recipe right now, though if you make the batter the night before they're even better!
When you compare the two, one of the best ways to get the waffles to crisp up perfectly with a golden crust is to use oil instead of butter. Though butter tastes better, and you can always smear some on top to add flavor, oil will give you the best texture.
The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here's a good article on what's happening while batter is resting, if you're curious).
Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.
The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here's a good article on what's happening while batter is resting, if you're curious).
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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