Saturday morning in our house is homemade waffle time, and this waffle recipe is our go-to. In fact, the boys beg for it. They enjoy helping and usually fight over who gets to measure out what ingredient, making for a larger mess than necessary. (I suppose that occurs in more than just making this waffle recipe, but we’ll save that for another post.)
This past weekend I used the last of our hens eggs (the hens have slowed down for the season, and one isn’t laying due to sour crop) to make delicious, easy, homemade waffles in the waffle iron. I like to make a large batch of waffles to use the entire week-long as they are so much more delicious (and less processed) than the frozen variety. It just feels better to serve them something on a school morning that is homemade, and I know exactly what is in it. This waffle recipe makes enough for the whole family to enjoy on Saturday, and lasts us through the week to feed the boys each breakfast.
Homemade Waffle Recipe:
- 2 cups all purpose flour (King Arthur Unbleached White Organic Flour is our favorite)
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 1/2 cups milk, room temperature
- 6 tbsp unsalted butter, melted (if using salted butter, omit aforementioned salt)
- 1 tsp vanilla extract
- In a large bowl combine the dry ingredients.
- In a separate medium size bowl, whisk the eggs, and mix in the milk, melted butter, and vanilla.
- Pour the egg mixture into the dry and whisk until blended, taking care to not over mix.
- Spoon the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. To get perfectly shaped waffles, use a fork to gently move the batter into each corner and edge, and do not overfill the iron.
- Serve immediately. If refrigerating or freezing, let waffles completely cool before storing. To prevent sticking together, use sheets of wax paper or plastic wrap to separate them.