Waffles Recipe (with Video)

These are GREAT waffles. My kids and husband loved them. They are nice and light and taste good. EASY to make. About the review that said they have to much baking soda--oops. The recipe calls for baking POWDER and if you use Rumford brand there is no bad flavor at all (it's healthier too). Just a heads up for those who might not try the recipe based on that review. This is my new waffle recipe.

Good recipe, especially because I could make it the night before. I changed it slightly, separating the eggs and whipping the whites until they were light and fluffy before I mixed in the rest of the ingredients. I also doubled the sugar and vanilla, as was suggested, and added a sprinkling of cinnamon and nutmeg. Delicious!

I will never use another waffle recipe again! I put all the ingredients into a blender to mix and baked beautiful, light and crisp waffles. I even used all whole wheat flour, and they were still light and wonderful.

This is a great, basic, easy waffle. My waffle iron sat unused for--literally--10 years. Wanted to try something new this morning with basic ingredients that I knew I had in the kitchen. The first waffle didn't turn out because I didn't use enough batter--my waffle iron needed about 2/3 cup each--but after that they were perfect. For those new to waffle-making, here is a good tip I have used to know when they are done without having to open the iron constantly to look (which can ruin the waffle if it is still soft)... It's done when the waffle quits ejecting plumes of steam around the edges of the iron. (It's also usually done when it quits sticking to the iron.) Will definitely make these again -- probably tomorrow!

I used this recipe but didn't feel like cleaning my waffle iron so I made pancakes with it, lol. I doubled the vanilla and added a dash of cinnamon.... these were the lightest, fluffiest, and most perfect pancakes I've ever had/ made.

Good recipe with the following tweaks: - Added 1/2 TB sugar and 1 tsp cinnamon - Whisked egg whites until very fluffy then folded them into the mixed batter at the end The result were waffles that were very crisp but light. Certainly there are other recipes that add butter and loads of sugar, and therefore calories, but I wanted a more healthy option and this one was perfect. It made about 12 3"x3" waffles, eight of which are now frozen to be reheated for my daughter. All around a very good recipe and one that isn't overly loaded with calorie bloat. I will make them again.

I've made these several times for my family. They always get rave reviews. I follow the recipe very closely, with the exception that usually separate the egg whites and beat them separately, folding them in at the end. Sometimes, if I have buttermilk on hand, I will use that instead of regular milk. Either way, they turn out fabulously every time.

The recipe came together quite easily! We love orange flavored waffles, so I reduced the milk by 3/4 cup and replaced that with orange juice, along with a healthy tablespoon of orange zest. Best waffles we've had in years!

I made these a couple of weeks ago, scaling the recipe to serve 12. I used cake flour (4 1/2 c.), fat-free milk, melted margarine (not oil), doubled the sugar, salt (Kosher) & vanilla. I used 3 T. baking powder. I made the batter the night before which turned out terrific. It made plenty of waffles (corn, blueberry, plain)--enough to freeze or for guests.

These were good. I made the following changes, based on other reviews: (1) whipped the egg whites separately and folded them in at the end and (2) doubled both the sugar and the vanilla. Also, to make them healthier, I used 1 c. all-purpose flour and 1 c. whole wheat flour and 1/4 c. vegetable oil and 1/4 c. unsweetened applesauce. I think it could still use a little more sugar.

These are absolutely delicious! As others have suggested, I whipped the egg whites and folded them in at the end. I also added a little cinnamon and brown sugar to the mixture which gave it more flavor. I froze the extra waffles and heated them in a toaster a few weeks later and they were yummy! Thanks tor the recipe! No more buying mix at the store! Will definitely make again!

This recipe makes a good waffle; however, I felt it needed more salt and vanilla extract. It is just a matter of taste. Overall, I have tried many other recipes on other sites, and this one in particular has been the easiest to follow. Thanks.

Easy to make and perfect with a drizzle of syrup or a handful of fresh fruit!

Perfect

the waffles came out really fluffy and good, i love it, my whole family does

Easy to follow

It’s a favorite family meal now. We use it to make mini waffles. We added sausage rounds and cheese between two waffles to make sandwiches. Some added an egg in the middle. I do have a question though. Can you freeze the dough if you have leftovers?

This was easy to follow and they mixed well with no lumps. The method of adding ingredients was different than the usual way of mixing all the dry ingredients together before adding them to the wet batter, but it worked. I used approx. 1/3 c. batter per waffle. Thus yielded 9 standard size waffles. The flavor was fine. I rarely eat waffles, and the taste is slightly different from a pancake but I couldn't say what made it so. These were not too sweet. I could smell the vanilla in them as they cooked, but I didn't really discern a vanilla flavor, however they were drizzled with maple syrup so perhaps it was masked. This recipe was fine and I got what I was expecting.

Made it last night and already planning to make it again.

This is by far the best from-scratch waffle recipe. I've been making it for years for my kids. I typically toss in a few scoops of protein powder and lessen the flour just a bit to give it a little more nutritional value.