Easy Morning Waffles Recipe
- 2 cups all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 Eggland's Best Eggs, separated
- 2 cups 2% milk
- 1/4 cup canola oil
- 3/4 teaspoon vanilla extract
- 1/2 cup butter, cubed
- 1/2 cup honey
- 1 teaspoon ground cinnamon
- In a large bowl, combine the flour, brown sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg yolks, milk, oil and vanilla; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
- In a microwave, melt the butter, honey and cinnamon; stir until smooth.
- Serve desired amount of waffles with syrup. Arrange remaining waffles in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Pour remaining syrup into a freezer container. Waffles and syrup may be frozen for up to 2 months.
- To use frozen waffles and syrup: Reheat waffles in a toaster. Microwave syrup until heated through and serve with waffles. Yield: 14 waffles (1 cup syrup).
Reviews for Easy Morning Waffles(3)
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Very good waffle recipe. We put ours in the oven to keep warm and make the outside nice and crispy. We did not try the syrup.
Waffles were just a tad on the chewy sidewich I don't care for. They were, however, relatively easy and fast to make. The honey,butter,cinnamon sauce was a nice alternative to the bottle syrups you find in the store.
These were so good! I used almond milk because my son is allergic to dairy. I only wanted to make half the amount of syrup, but forgot when I added the cinnamon and added the full teaspoon. I didn't have any more honey to complete the recipe so I just added 1/4 cup of light corn syrup to the 1/4 cup butter, 1/4 cup honey and 1 tsp. cinnamon and I thought it tasted very good.