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Easy Morning Waffles

 Easy Morning Waffles
Making your own fluffy waffles from scratch takes no time at all, and the touch of cinnamon in these beats any frozen store-bought version. —Taste of Home Test Kitchen
7 ServingsPrep: 20 min. Cook: 5 min./batch


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 eggs, separated
  • 2 cups 2% milk
  • 1/4 cup canola oil
  • 3/4 teaspoon vanilla extract
  • SYRUP:
  • 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

2 of 2

Easy Morning Waffles (continued)

Directions (continued)

  • 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).
Nutritional Facts: 2 waffles with about 2 tablespoons syrup equals 464 calories, 25 g fat (10 g saturated fat), 130 mg cholesterol, 442 mg sodium, 53 g carbohydrate, 1 g fiber, 9 g protein.