Reviewed: Oct. 24, 2009

Really good waffle recipe! Really easy, really yummy and sugarless!

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Reviewed: Oct. 24, 2009

I thought this recipe was excellent! I didn't have enough regular milk so I substituted it with vanilla soy milk and they were very tasty. You do have to make sure your waffle iron is greased though.

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Latrece

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Reviewed: Oct. 23, 2009

I've never made waffles from scratch, these were perfect (fluffy inside, light crunchy toasty outside) I altered as per other reviewer's comments because the very 1st waffle was passable plain...so I quickly added to the remaining mixture, 2tsp vanilla, 1tbsp sugar, & 1 1/2 tsp cinnamon. My 3 kids (8-11) & my husband. They all thought the waffles were delicious.

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BlogAlotAliCat

Cooking Level: Intermediate

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Oct. 23, 2009

My 7 year old son made these and added 1 teaspoon of vanilla. They were fantastic!! Light, fluffy, and flavorful. We will make these again soon.

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Stan Crowder

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Columbia, Maryland, USA

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Reviewed: Oct. 11, 2009

These turned out extra crunchy and tasteless. The only thing I did different was double the recipe. I won't make these again.

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NIXIECHICK

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Living In: Nixa, Missouri, USA

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Reviewed: Oct. 7, 2009

My husband just told me that these might be the best waffles he's ever had.

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kermit4608

Cooking Level: Expert

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Reviewed: Oct. 4, 2009

This is a very good basic recipe which makes a nice light product and is amenable to personalization. I increased the whole recipe by half, so I made it with 2 c. all purpose & 1 c. whole wheat flour. I added 1/4 c. brown sugar. They were still light and golden. I think you could add lemon zest & blueberries, or vanilla & mini choc. chips as well. Very nice!

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mom of 5

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Reviewed: Oct. 4, 2009

This was an easy recipe. I added a bit more lemon zest than the recipe called for, severed with blueberries and a dusting of confectioners sugar on top. Delicious!

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ekb

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 2, 2009

This was a easy and tasty waffle recipe. I substituted half of the all purpose flour with wheat flour and it was great and maybe a little healthier

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TyraT

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Reviewed: Sep. 28, 2009

This recipe makes perfect waffles. I varied the recipe a bit and used all whole wheat flour and added a tsp of cinnamon and a tsp of cloves. My kids loved them. They topped them off with banannas and some apple sauce!

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Nikkikjo

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

These waffles are Heavenly! I really like them because they aren't sugary (which is better for flavor if you are going to eat them with something sugary on top i.e. syrup, fruit, ice cream etc) They remind me of the waffles from the bisquick mix. They would probably make great pancakes too. I will definitely be making them again.

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Deb

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Reviewed: Sep. 17, 2009

Don't let the simplicity of this recipe fool you (as it almost did me). It's WONDERFUL and lends itself to numerous variations/additions. Don't skip beating the egg whites! It is key. Beating the egg whites makes the batter light and fluffy (instead of runny), which magically makes it so that the batter doesn't drip out all over your kitchen counter if you get too much in your waffle iron. It's my new go-to waffle recipe from now on.

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Suzanne

Cooking Level: Intermediate

Living In: Saint Joseph, Illinois, USA

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Reviewed: Sep. 12, 2009

PERFECTION! My first attempt at waffles from scratch. VERY EASY to make, and takes only minutes. Omit the sifting step if you like. I didn't sift, and the waffles were fabulous. I added some sugar, vanilla, almond extract, and cinnamon.

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Allison

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Reviewed: Sep. 11, 2009

Great! I used 1/2 oil and 1/2 vanilla yogert to save calories and fat. Yummy.

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JLOSPHR

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Sep. 9, 2009

These were really good. My husband made these for breakfast this morning. He added 1 tsp of vanilla and used white whole wheat flour for part of the flour- which made them very filling. He also let them sit while he went to the store to buy syrup. I think he was really craving whole wheat waffles.

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TAYLORBUNCH

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

Pretty yummy waffles. Folding in the egg whites made them so light. I think they could be improved by using melted butter for the oil as there was just something a little off, a bit spongey?

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Sweet Apron

Cooking Level: Expert

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Reviewed: Aug. 8, 2009

Best texture I've gotten out of a homemade waffle yet, but there's still something not quite right (in both taste and texture). I'll definitely make this again and will try to tweak it.

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Falkirk

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Aug. 6, 2009

I love this recipe because it always turns out light and fluffy... Once I was out of eggs so I used 1 tablespoon flax seed and 2 teaspoons water for every egg, It turned out great! Now I use the flax seed instead!!! :)

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Rachael

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

So simple and good. I cut the recipe in half and it made 2 good-sized waffles for me and one other person. I added some vanilla to the batter. I was a little worried because the first batch didn't crisp up as much as I would have liked, but I think that was my waffle iron. Second batch was better, and I ended up popping the first few in the toaster for a bit and they were perfect. I think I'll make a bunch, slightly undercook them on purpose, freeze them, and pop them in the toaster at my whim! No more eggos for me!

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Robin

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

Great waffles! This was my first time making waffles - ever, and they came out perfect! Even on my cheap $7 Target brand waffle maker!! After the first batch came out so great, I made another batch to freeze. Now we can throw them in the toaster in the morning and go... WAY better than those store-bought frozen waffles.

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