Ingredients
Units
Scale
- 4 large eggs
- 2 Tbsp baking powder
- 4 cups flour
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup unsalted butter (melted)
- 2 cups milk
- 2 tsp vanilla extract
Instructions
- Whisk up the eggs. Add the the baking powder and continue whisking until completely mixed together; set aside
- In a separate bowl mix together salt, flour and sugar.
- By now, your eggs should be thick, frothy and stiff you should have foamy like eggs on your whisk.
- Next mix together your egg mixture with the dry ingredients, milk and melted butter all together until just combined. (don’t over Mix)
- Drop about 1/4-1/3 cup of batter into your waffle iron (I use an ice cream scoopto achieve the right amount) and cook until done. I have a rotating waffle iron that cooks 2 at once and has 3 different settings. so it makes cooking them really easy. But if you’ve never used your iron, do a tester waffle, where you check every so often to figure out cooking time.
- Once all cooked up, enjoy it with syrup, whipped cream, fruit, chocolate chips or anything else you want to top it with!
Notes
Storage Details
- To freeze them for further use, lay them on a sheet pan and sit in the freezer until completely frozen (30-60 minutes). Take them out and quickly put them in a freezer bag labeled waffles. When the kids are ready to eat them, they just stick them in the toaster*!
*If you plan on freezing them, make sure you cook them on the lighter side so when they toast they are a nice golden brown, and not burnt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, brunch
- Cuisine: American
Nutrition
- Calories: 232
- Sugar: 11
- Sodium: 346
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 43
- Fiber: 1
- Protein: 7
- Cholesterol: 60