Waffles

  • Prep 5 min
  • Total 35 min
  • Servings 6

Ingredients

  • 2 eggs
  • 2 cups Gold Medal™ all-purpose or whole wheat flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil or melted butter
  • Fresh berries, if desired

Steps

  • 1

    Heat waffle maker.

    Much like pancakes, you want your waffle batter to land on hot waffle grids, so the exterior crisps up — no one wants soggy waffles.

  • 2

    In large bowl, beat eggs with wire whisk until fluffy.

    Using a bowl with a spout or a large measuring cup will make it easier to pour your batter onto the waffle maker.

  • 3

    Beat in remaining ingredients, except berries, just until smooth.

    The best way to accurately measure flour is to give it a quick stir and then spoon it into the measuring cup. You’ll want to fill it to heaping and then sweep the excess off the top with the flat edge of a butter knife.

  • 4

    Pour slightly less than 3/4 cup batter onto center of hot waffle maker and close the lid.

    If your waffle maker doesn’t have a nonstick coating, you may want to brush or spray it with a light coating of vegetable oil or melted butter — and reapply as needed throughout the cooking process.

    Note: you’ll want to check the instructions that came with your waffle maker, as sizes vary, and they may recommend a smaller or larger amount of batter.

  • 5

    Bake about 5 minutes or until steaming stops.

    Sometimes the indicator light on waffle makers aren’t reliable, so we like to keep an eye on the steam coming out of the waffle maker. When the steam stops, check the waffle. It should be golden brown.

  • 6

    Carefully remove waffle.

    If your waffle is not golden brown on top, as is sometimes the case with some waffle makes, just flip it bottom-side up so that the beautiful, golden brown side is up.

  • 7
    Serve immediately. Top with fresh berries and syrup. Repeat with remaining batter.

  • How to keep waffles warm - Heat the oven to 200ºF and set a cooling rack on a baking sheet. Transfer waffles directly from waffle maker to the cooling rack and cookie sheet. Tuck the cookie sheet into the oven so your waffles stay warm — and everyone can eat at the same time.
  • Waffle makers uses different amount of batter, so you may end up with more or less than six waffles from this recipe.
  • Eat leftover waffles all day - In the Betty Crocker Kitchens, we think waffles are delicious at every meal — not just breakfast. They’re a great snack or lunch: layer them with peanut butter or your favorite sandwich fixings. We also love them for dessert. Ice cream and chocolate syrup on a toasty waffle? Betty says yes.

Nutrition Facts

Serving Size: 1 Waffle
Calories from Fat
200
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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