I have been making these waffles for years. This simple batter creates the perfect crispy outside, and a lovely fluffy center. Even if you don’t enjoy being in the kitchen, everyone should have a few basics in their cooking “toolbox.” This recipe is perfect when you have visiting guests, a big weekend breakfast planned, or crave a mid week brinner (breakfast for dinner).
While these waffles are not Whole30 or Paleo, I very much believe that food is much cleaner when you make it at home (rather than it being store bought). If you have ever looked at the ingredient list on the back of a box of frozen waffles, you know just what I’m talking about. But good news, these waffles can be equally as convenient as store bought, and let me explain. I prefer to make these using a mini waffle maker, so they fit perfectly in the toaster. Why you ask? So, I can make a bunch, freeze and have an easy weekday breakfast for the kids. This is the mini waffle maker I have, and it make perfect toaster size waffles. Done and done! However, no matter the size waffle maker, they will be just as delicious.
- 2 eggs lightly whisked
- 2 cups all purpose flour
- 1 3/4 cup milk
- 1/2 cup vegetable oil you can sub avocado or sunflower oil, if desired
- 1 tbsp sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 tsp almond extract you can sub vanilla extract
- In a medium bowl, stir together all lthe dry ingredients (flour, sugar, baking powder, salt, cinnamon), making a well in the center
- In a separate medium bowl, combine the wet ingrediets (eggs, milk, oil, almond extract)
- Pour the egg mixture into the dry ingredients all at once, stir until moistented – batter will be lumpy
- Prepare in your waffle maker as recommened