These Breakfast Waffles are a hit in our home, and they have replaced those frozen waffles from the store. (I’m sorry, but no coupon, or freebie is going to convince me that these waffles aren’t better for my family, than these ones from scratch!)
My daughter and her friends love them right off the waffle iron, and my husband loves them with just some peanut butter, or PB&J!
These keep great in just a freezer safe container (I use Tupperware), for up to two months, if they ever last that long.
2 Cups All Purpose Flour
1 3/4 Cup Whole Milk
1/2 Cup Vegetable Oil
1 Tbsp. Sugar
1 Tbsp. Cinnamon
4 tsp Baking Powder
1/4 tsp. Salt
1/2 tsp. Vanilla Extract
Preheat Waffle Iron.
Mix together flour, baking powder, Sugar, Cinnamon, and salt.
Beat Eggs in a large bowl until fluffy, add milk and vanilla.
Slowly add flour mixture, to the egg mixture. Blend until no dry ingredients remain.
Last, add the oil and mix completely.
Pour batter into your waffle iron according to the size. Ours takes about 1/4 cup. Cook until golden.
Enjoy in your favorite way! Why not try it with some Berry Butter Spread?