Traditional Waffles
Once I made these light and tasty waffles for my family, they never let me use a prepackaged mix again! For that reason, I usually bake a double batch and freeze the leftovers. Then, on hurried mornings, I just pop them in the toaster for a quick meal.
Ingredients
- 2-1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 large eggs, lightly beaten
- 2-1/2 cups whole milk
- 1/4 cup vegetable oil
Reviews
We had these waffles for dinner and loved them. After reading the reviews, I made a couple of minor changes. I added 1 teaspoon vanilla and ¼ cup sugar (Splenda). No other changes. We gobbled them down. Delicious! We will have these again. Volunteer Field Editor
Good and easy to make
In my opinion, these waffles were lacking in flavor. I added some sugar, to improve the taste, but that didn't do much. I think I should have added more (I only added a couple tablespoons).
Since trying this recipe I wont even by store bought waffles anymore. I often add other mix ins depends on what I am in the mood for at time but still keep same base recipe.
These turned out great, and were very good to freeze and warm in the toaster.
I don't know if I did something wrong, but these came out absolutely horrible.
Very bland. Had absolutely no flavor.
I made a big batch of these waffles and froze them and they still tasted really good after being frozen. I highly recommend this waffle recipe!!
A little tip I learned a long time ago was to separate my eggs, beat the egg whites until stiff and fold in - it gives your waffles a lot of fluffy texture and a little crispness.
I tried this recipe and found it to be a good foundation to start off. I substituted whole wheat flour and added vanilla, cinnamon. I also have made with choc. chips. Again a great basic recipe to play around with!