In this family, we are all about traditions… especially food traditions. One tradition that we started a few years ago was a waffle or pancake tradition each and every Sunday for brunch. It has become such a normal part of our week that you would think that it would lose some of its shine over the years, but it honestly has not. Thanks to a wide variety of fun waffle recipes and our fun tradition of jazz music with the Sunday paper, it is truly what Sunday afternoons have become all about for me and my family. Honestly, who could refuse a little Harry Connick Jr. and a little homemade waffle magic for a Sunday tradition? Not me!
This tradition is the gift that keeps on giving because I always make a double batch of orange juice and a double batch of waffles that are frozen and are at the ready for a quick breakfast that costs a fraction of the price. With my big breakfast eaters in the house, it has definitely helped save us a lot on the cereal budget.
Today I am throwing my own little wafflepalooza with all of the great waffle recipes that we have featured over the years a few fun ways to dress them up, and a few quick tips for great waffle success.
This waffle is still our absolute favorite and it has been tweaked over the years and is now the most perfect and light wheat waffle that I have ever eaten. Give this one a try!
Whole Wheat Cinnamon Waffles
1 3/4 cup whole wheat white flour
1/4 cup toasted wheat germ or rolled oats
1/3 cup instant nonfat dry milk powder
1 tablespoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (separate the egg whites from the egg yolks)
3 tablespoons canola oil
2 teaspoons vanilla extract
2 cups buttermilk (I used regular milk and then added 2 tablespoons of vinegar & let it stand for five minutes)
In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda, wheat germ, and salt; mix well. Separate the egg yolks from the egg whites. In a medium bowl, mix the yolks, oil, buttermilk, and vanilla. Pour over the dry ingredients. In a small bowl beat egg whites until stiff peaks form (tips stand straight up). Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix. Coat your waffle iron with vegetable cooking spray and preheat. Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes. Cooking time varies according to the they type of waffle iron you have. Repeat with remainder of the dough, applying the cooking spray between waffles. Serve warm with your favorite syrup.
While this is definitely a waffle that might feel more appropriate in the fall season, if you have a can of pumpkin gathering dust in your pantry, I highly recommend freeing up your pantry space on this waffle recipe. These are my most requested waffles by my kids!
Deliciously Spiced Pumpkin Waffles
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold in the flour mixture. Spoon in about 3/4 cup of batter into the waffle iron. Cook each waffle for 4-5 minutes. This recipe makes approximately 5 waffles on my waffle iron.
Additional Notes- I double this recipe to make an extra batch to freeze or when entertaining. Make sure to spray your waffle iron well with nonstick spray or these will stick to the waffle iron and make a big mess. Also, be sure to leave these on at least four to five minutes. If you try to take them off sooner than that, they will not taste as good or set up as nicely.
Sometimes you just want a deliciously light waffle just like you would get at a great waffle house. This is my favorite waffle house type waffle and comes from the legendary Better Homes & Gardens cookbook. It is rave-worthy and perfect for your next Sunday brunch!
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites
In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center. In another bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy). In a small bowl beat egg whites until stiff peaks form (tips stand straight up). Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix. Spoon waffle batter into your waffle iron, making sure not to overfill it.
Note- I doubled this recipe for my family of four and we had enough for three extra Belgian waffles.
One of my oldest and most favorite waffles are these Oatmeal Cookie Waffles. They are deeply satisfying and are created using one of my favorite budget-friendly pantry ingredients! This produces a giant batch of deliciousness with stick-to-your-ribs tastiness.
Oatmeal Cookie Waffles
4 cups quick oats (grind the oats in your food processor or blender until it is a fine powder)
1 cup all-purpose flour
2 teaspoons salt
3 cups milk (you can use prepared powdered milk)
2 tablespoons baking powder
2 beaten eggs
2 tablespoons molasses
4 tablespoons canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 cup sugar
Mix all ingredients together until there are no lumps. Pour batter into well-greased waffle iron and allow each waffle to cook four minutes. Serve immediately.
Note: If you make the batter ahead of time, be sure to add milk to thin it out. My batter became too thick to even put in my waffle iron so add a little milk until you reach the desired consistency.
Looking for a waffle recipe that you can create the night before and then just wake up and heat up that waffle maker? Well, look no further than this delicious waffle that requires some time in your fridge overnight to rise. This recipe was gifted to me after enjoying a girl’s weekend with one of my dearest friends, passed on to her by her own mom. It is definitely great for after church service entertaining!
Overnight Yeast Waffles
1/4 cup warm water
1 package yeast or 2.25 teaspoons of yeast if bought in bulk(dissolve the yeast in the ¼ cup of water)
½ cup oil
1 tablespoon sugar
¾ teaspoon salt
3 cups flour
2 cups warm milk
Mix all ingredients together, cover, and refrigerate overnight. Warm waffle iron and spray with non-stick spray. If batter is too thick, use milk to thin down.
Note: Keep water warm- if it is too hot it will kill the yeast.
These waffles are our special Christmas morning treat and reserved for our Christmas Eve gift opening. These are so special and my kids know that they can look forward to this yearly tradition, reserved for this season of giving once a year. Bookmark this recipe for the holiday season!
Gingerbread Waffles (courtesy of 30 Minute Meals)
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffles iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
After years of trial and error in waffle-making, these are my simple tips for waffle success:
Get a Great Waffle Iron- The first tip to great waffle success is to find a great waffle maker. Remember that a great waffle maker is not necessarily a bulk waffle maker. I made the mistake of asking for this Cuisinart 6 slice waffle maker that I thought would save me from standing over the waffle maker and enjoy some time with my family. Instead, we found the waffles that it created were teeny-tiny waffles and six of these teeny-tiny waffles barely fed one mouth and got cold before the syrup hit them. I am still a fan of a simple and inexpensive Belgain waffle maker.
Freeze the Leftovers- I try to always make a double batch of batter to insure that we can enjoy waffles all week long. As I make the extra waffles, I fan them out on my cooling racks until they are completely cool. Once they are cool, I slide them into a freezer bag, stacked on top of one another. If they are completely cool before freezing, they will just pop apart without the need for any wax paper to go in between.
Cut Those Waffles in Record Time- If you have several mouths to feed, cutting the waffles can be tedious work. My favorite and most overworked gadget in my kitchen drawer is the pizza cutter. Cut the waffles into waffle strips for dunking in the syrup on the side or cut into bite-sized pieces in record time.
Make the Toppings Fun- Waffle toppings don’t have to be boring and I love to add variety to my toppings. Try this recipe below for blueberry syrup in the summer or this apple cider syrup in the fall to spice up the waffles. Forget the syrup and serve with a little nutella, peanut butter, or just a little fresh fruit on top. Don’t forget you can also ditch your dependence on store-bought syrups and make your own homemade pancake syrup at home.
Fresh Blueberry Pancake Syrup
1 pint (or two cups) fresh blueberries
1 cup sugar
1 teaspoon vanilla
1/4 cup water
Place all ingredients in a saucepan. Cook over medium heat and stir to dissolve the sugar. Allow it to cook for 12-15 minutes and give the berries a little smash with your wooden spoon to break them up into the syrup. This syrup can be served warm over The Best Waffles Ever or you can serve the syrup cooled.
Homemade Pancake Syrup
2 cups warm tap water
4 cups sugar
2 tablespoons molasses
1-1/2 teaspoons maple flavoring
1/4 teaspoon butter flavoring (optional)
In a three-quart saucepan combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir every now and then until the syrup comes to a rolling boil. Watch the syrup carefully because it has a tendency to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down. After the syrup boils, cover the pot and simmer it for ten minutes over a low flame. Do not stir it for this ten minutes. Remove the pan from the heat. Take off the lid and let it cool on the counter for about 15 minutes. Stir in the maple flavoring (and butter flavoring if you’re using it). Store the syrup in a clean quart canning jar.