Easy-Breezy Waffles

Easy-Breezy Waffles

I normally make waffles using this recipe, coz you can easily double this recipe and store leftover batter in the fridge (for up to 3 days) to whip up on a busy weekday morning. Also, there's no egg separating or egg-white-stiff-peak-whipping or folding-whites-gently-into-batter or any other sort of protocol. AND, the best part of this recipe is that it's easily customizable for any sort of topping, so you can get a variety of tastes with just this one basic recipe! win win!!

Nirmala Prem


  1. 2 cups All purpose flour
  2. 4 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 2 numbers eggs
  5. 1 3/4 cups milk whole
  6. 1/2 cup oil
  7. 1 tablespoon sugar granulated
  8. 1/2 teaspoon vanilla extract
  9. 1/4 teaspoon cinnamon ground
  10. 1/8 teaspoon ginger ground
  11. 1/8 teaspoon pumpkin pie spice


30 mins
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    Sift together the flour, baking powder and salt. Set aside.

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    In the bowl of a stand mixer, combine the eggs, milk and oil using the whisk attachment.

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    Add the sugar and whisk till dissolved.

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    Next, add the vanilla, ground cinnamon, ground ginger and pumpkin pie spice. Mix till fully dispersed.

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    Slowly add the dry ingredients and mix on low speed, just till the batter comes together (no lumps). Try not to over mix.

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    Remove the bowl from the stand mixer and let the batter rest while you heat the waffle iron.

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    When sufficiently hot, grease the plates of the waffle iron with butter, oil or cooking spray.

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    Ladle in enough batter and close the lid.

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    The waffles are cooked when steam stops coming out of the waffle iron, and when they turn a lovely golden brown color.

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    Serve warm with any toppings of your choice. Butter and syrup, strawberries and cream, caramelized banana, butterscotch-pecan sauce, blueberry compote... the choices are many!

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