FLUFFY WAFFLES
A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. -Amy Gilles, Ellsworth, Wisconsin
Provided by Taste of Home
Time 45m
Yield 10 waffles (6-1/2 inches) and 1-2/3 cups syrup.
Number Of Ingredients 15
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions., Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 424 calories, Fat 12g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 344mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 9g protein.
FLUFFY BELGIAN WAFFLES
The perfect amount of batter for 3 fluffy waffles in my Belgian waffle maker.
Provided by LadyBeedough
Categories World Cuisine Recipes European Belgian
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Spray a Belgian waffle iron with cooking spray and preheat according to manufacturer's instructions.
- Beat eggs with a whisk until fluffy. Beating slightly after each ingredient, first add milk, then oil, sugar, salt, baking powder, all-purpose flour, and finally whole wheat flour; do not overbeat.
- Pour 3/4 cup batter into the center of the hot waffle iron, spreading with a metal knife if necessary. Close the iron and bake until it stops steaming, 2 to 5 minutes, depending on your iron. Carefully remove cooked waffle with a fork and repeat with remaining batter.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 39.9 g, Cholesterol 130.5 mg, Fat 23.7 g, Fiber 3 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 762.8 mg, Sugar 8.4 g
LIGHT AND FLUFFY WAFFLES
Steps:
- Separate eggs. Place egg whites in a clean, dry bowl; let stand at room temperature 30 minutes., In another bowl, whisk together next 5 ingredients. In a small bowl, whisk egg yolks, milk, oil, vanilla and vinegar until blended. Beat egg whites until soft peaks form. Gradually add sugar; continue beating until stiff peaks form., Preheat waffle iron. Stir together flour mixture, egg mixture and club soda just until combined. Fold egg whites into batter. Bake waffles according to manufacturer's directions until golden brown. Serve with butter and maple syrup if desired.
Nutrition Facts : Calories 312 calories, Fat 14g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 421mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
FLUFFY SOUR CREAM WAFFLES
These sour cream waffles are extra fluffy thanks to cake flour, which makes for fluffier waffles than AP flour. Serve topped with a dollop of sour cream, maple syrup, and fresh berries. Recipe created by Joanie Simon.
Provided by Shamrock Farms
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk eggs with sugar and vanilla until fluffy. Add in Shamrock Farms Premium Sour Cream and whisk briefly. Add in flour, baking powder, and baking soda and whisk briefly. Pour in milk slowly, whisking until incorporated. Batter may be lumpy. Add up to 1/4 cup milk if it is too thick. It should be a thick batter, not watery or soupy, but should definitely be sticky and pourable.
- Pour 1/8 of the batter into a waffle iron and cook to desired darkness. Repeat with remaining batter. Once the steam dissipates, the waffles are cooked.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 28.7 g, Cholesterol 52.7 mg, Fat 3.3 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 251.4 mg, Sugar 7.2 g
LIGHT AND FLUFFY VEGAN WAFFLES
Simple, vegan waffle recipe for a lazy weekend morning. Cooked waffles store well in the fridge or frozen and reheat in the toaster, if allowed to cool fully and kept separated between sheets of parchment paper.
Provided by Breanna Ford
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine water and flaxseed meal in a medium-sized bowl. Set aside for 5 minutes.
- Combine flour, baking powder, sugar, and salt in a large mixing bowl. Mix well.
- Add almond milk, oil, applesauce, and vanilla extract to flaxseed mixture. Combine until smooth. Add to flour mixture and stir until just combined.
- Preheat a waffle iron according to manufacturer's instructions.
- Add 1/3 cup waffle batter to the preheated waffle iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 280 calories, Carbohydrate 39.6 g, Fat 11.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 1.6 g, Sodium 730.4 mg, Sugar 5.5 g
FLUFFY BISQUICK WAFFLES
I finally figured out how to make really tasty waffles out of bisquick mix! I used the Master Mix found here instead of store bought mix: http://www.recipezaar.com/45055
Provided by Carlas Kitchen
Categories Breakfast
Time 20m
Yield 8 waffles
Number Of Ingredients 4
Steps:
- Mix mix, water, milk powder (or 1.5 cups of milk if using instead) and egg yolk with beaters until well mixed.
- In a separate bowl, beat egg whites with clean beaters until stiff.
- Fold egg whites into batter.
- Pour batter onto a preheated waffle griddle/iron/baker and bake.
- These can be frozen when cooled. Best if heated in microwave briefly (about 10-30 seconds depending on microwave) but can be toasted if you like them crispy.
FLUFFY WAFFLES
Make and share this Fluffy Waffles recipe from Food.com.
Provided by tweetyfan
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt.
- Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened.
- In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer's directions.
- Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon.
- Serve with waffles.
Nutrition Facts : Calories 429.2, Fat 12.5, SaturatedFat 3.7, Cholesterol 83.4, Sodium 325.8, Carbohydrate 72, Fiber 0.9, Sugar 32.5, Protein 8.8
FLUFFY BELGIAN WAFFLES RECIPE
This is the waffle recipe I always use. It is a favorite in our house. You can either use the store bought Bisquick® or make up a batch of your own. There are a lot of great recipes for that here on Zaar!! Note: the original recipe states this makes 12 waffles. When I made mine I only got 6 waffles out of the batter.
Provided by Nikki Kate
Categories Breakfast
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
- In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored.
- Beat in milk.
- Beat in Bisquick and granulated sugar on low speed until smooth.
- Gently fold in vanilla extract and oil.
- Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.)
- Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Follow your manufactures recommendations. Carefully remove waffle.
- Enjoy!
Nutrition Facts : Calories 361.4, Fat 19.8, SaturatedFat 4.6, Cholesterol 68.7, Sodium 547.4, Carbohydrate 37.8, Fiber 1.1, Sugar 10.1, Protein 7.4
KATE'S LIGHT N' FLUFFY BUTTERMILK AND CHOCOLATE CHIP WAFFLES
These waffles are so light and fluffy you'll just want to eat them right out of the waffle iron. Great with ice cream for a fancy dessert or treat your kids to a family style breakfast with syrup and orange juice.
Provided by BIGTIMEMENACE
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.
- Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 28.5 g, Cholesterol 65.5 mg, Fat 13.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 8.1 g, Sodium 200.6 mg, Sugar 12.3 g
SIMPLE FLUFFY WAFFLES
This is a recipe I got from my mom. I grew up with these waffles and my brother and I loved them. No sugar in this recipe, but who needs it with the added butter and syrup or powdered sugar. I am saving this for my personal cookbook.
Provided by diner524
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat waffle iron.
- Mix the flour, baking soda, baking powder and salt very well(otherwise may get bites that are bitter), I use a plastic bag and just shake all very well. Mix the eggs, milk and oil in a seperate bowl and then add the dry ingredients and mix all well.
- Pour enough mix into waffle iron and cook to desired doneness.
Nutrition Facts : Calories 370.4, Fat 23.1, SaturatedFat 4.6, Cholesterol 101.5, Sodium 832.8, Carbohydrate 31.9, Fiber 1, Sugar 0.2, Protein 8.9
FLUFFY WAFFLES WITH CINNAMON CREAM SYRUP
Found this recipe in a taste of home magazine and I've made them several times. The homemade syrup is the best.
Provided by Nancy Allen
Categories Waffles
Time 25m
Number Of Ingredients 14
Steps:
- 1. In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
- 2. Bake in a preheated waffle iron according to manufacturers directions. Meanwhile, for syrup, combine the sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- 3. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with the waffles. Makes 8-10 waffles and about 1 2/3 cups of syrup.
BIG FLUFFY WAFFLES
Not sure where I found these but I adjusted to my liking. I always make a double batch and then I freeze what is left over. A double batch will make 8 fluffy waffles.
Provided by Jamie Franks @cookie1960
Categories Waffles
Number Of Ingredients 9
Steps:
- Put this in a large bowl because the baking powder will make the batter fluff up. Beat your eggs first.
- Then add the rest of ingredients.
- Stir.
- Pour batter into a waffle iron. I use a waffle iron makes it easy. Depending on your size of waffle iron you may use a big dipper and a half to fill your iron.
- Cook until golden brown. That's it!
FLUFFY SOUR CREAM WAFFLES
"These sour cream waffles are extra fluffy thanks to cake flour, which makes for fluffier waffles than AP flour. Serve topped with a dollop of sour cream, maple syrup, and fresh berries. Recipe created by Joanie Simon."
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk eggs with sugar and vanilla until fluffy. Add in sour cream and whisk briefly. Add in flour, baking powder, and baking soda and whisk briefly. Pour in milk slowly, whisking until incorporated. Batter may be lumpy. Add up to 1/4 C milk if it is too thick, it should be a thick batter, not watery or soupy, but should definitely sticky and pourable. Pour 1/8 of the batter into a waffle iron and cook to desired darkness. Repeat with remaining batter. Once the steam dissipates, the waffles are cooked.
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