Waffles My Way

Olivia Nicole

You can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. You may use whole wheat flour for this recipe. These freeze Amazingly well! Wax paper between each waffle and a ziplock bag, then warm them in the toaster oven, perfect! I even double it so I can freeze more!

Modified from: Waffles I

I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt, extracts and spices, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.


Read all reviews 0

Other stories that may interest you