Weekend Favorites: Quick Waffles

Next to pancakes, homemade quick waffles are the resident weekend favorite in this house. Seems like most people shy away from making them at home because they’re perceived to be really tricky to make. I’ll agree that some recipes are difficult, involving yeast and temperature-specific liquids, but not all recipes have to be so precarious!

About five years ago I got this simple Oster Belgian waffle maker. After trying various recipes, both easy and difficult (including Alton’s recipe), would you believe my favorite ended up being a recipe in the little Oster recipe pamphlet that came with the waffle maker? It’s true, and the waffles are delicious.

Homemade Quick Waffles


  • 3 eggs
  • 1 cup milk
  • 1/2 cup melted butter
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar


Preheat your waffle iron on high (this will make the outside crispy and the inside soft and fluffy). Place your butter in a small pot to melt over low heat.

Beat whole eggs in a bowl until thick. Pour the milk into a large glass measuring cup, and then add the melted butter and vanilla. Add the milk mixture* to the eggs, whisking to combine. In a separate bowl, combine the remaining ingredients. Sift into egg mixture, and mix well.

Allow your batter rest for 3 minutes, and then spoon your batter onto the waffle iron – enough to leave a 1/2″ space around the edge (about a 1/2 cup of batter works for my waffle maker). Close and cook for 3-4 minutes, or until steam stops coming out and your waffle is golden brown. Repeat these steps with the remaining batter.

Serve the warm waffles with butter and syrup, sliced fruit, powdered sugar, or any other delicious combo you can think of. These waffles refrigerate well, and we often have enough left over for a second breakfast – perfect if you make them on Saturday. Sunday breakfast is a breeze; just reheat in the microwave or toaster!

*The reason you pour the butter into the milk is so that the hot butter has been cooled prior to being added to the eggs. If you were to pour the hot butter into the eggs, they would scramble…and while I like scrambled eggs for breakfast, I don’t like them in my waffles. You could temper the eggs with the melted butter first, but I think my way is a lot quicker and easier.
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