My family is a little obsessed with breakfast. We love our waffles, pancakes, and french toast! For awhile I was going to the grocery store to buy freezer waffles at least twice a week. They were quick, easy, tasted fairly decent, but overall they were’t very nutritious for me or my family. Which caused me to experiment with all different types of waffle recipes. Currently I have two favorite recipes for waffles, the recipe I am sharing with you today is one of them. I have been using it for the past 6 years.
But before I share the recipe let’s talk waffle makers. Because you can’t really make waffles at home unless you have the proper tools. When Josh and I got married we used the gift cards we received from our wedding to purchase the KitchenAid Pro Line Series Waffle Baker. This waffle maker is no joke. It does two waffles at a time which makes it very convenient when you are feeding multiple mouths. Sadly this waffle maker recently broke, but it did last us almost 6 years and that is saying something for a kitchen appliance that was used at least once if not twice a week.
We didn’t really have the luxury to buy an almost $200 waffle maker to replace our KitchenAid Pro, as much as we loved it, but I can happily report that the Waring Pro WMK600 Double Belgian-Waffle Maker works just as well. Your bank account will also be happy because it is just under $100.
Now if double waffles makers sound like too much of investment you can purchase the Waring Pro Stainless Steel single Belgian Waffle Maker for $50. Usually around Christmas time you can find these on sale at Costco as well.
So now that you have a waffle maker or are contemplating purchasing a waffle maker let’s talk about these waffles…
They are so yummy! And are super easy. Unlike Belgium Waffles that require yeast and at least an hour of sitting before you can use the batter these can be cooked up right away.
- 3 cups flour (your choice white, wheat, gluten free)
- 2 cups of dry oats (quick-cooking or old fashioned both work)
- 2 tablespoons baking powder
- 1 teaspoon cinnamon
- 4 eggs
- 3 cups milk (we use unsweetened vanilla almond milk)
- 3/4 cups butter, slightly melted
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- In large bowl, combine the flour, oats, baking powder, cinnamon and salt; set aside. In small bowl, whisk the eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended.
- Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle.
This recipe will make between 10-12 large waffles depending on the size of your waffle maker. You can freeze the leftovers if you don’t plan on eating the rest in the next day or two.
I hope you and your family enjoy these waffles! These would be perfect to make over the weekend!