This recipe makes enough for about four people. It can easily be doubled if you are serving breakfast for a larger group. You can also make a larger batch and then freeze the leftovers after they have cooled. Easily reheat them by popping them in the toaster for a few minutes. They’re way better than Eggos and are just as easy to reheat on a busy weekday morning. Why are the things our moms wouldn’t let us eat, so delicious?
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs
- 1/2 cup oil, or melted butter
- 1/2 teaspoon pure vanilla extract, optional
Gather the ingredients.
Heat your waffle iron on high heat.
Stir together the dry ingredients in a large bowl.
Whip together the milk, eggs, and oil in a liquid measuring cup or a separate bowl.
Add the wet mixture to the dry mixture and stir until combined. The batter may be a bit lumpy, but that is OK.
Add a 1/2 cup of the batter to the center of the waffle iron and cook for 2 to 3 minutes, until golden brown.
Top with butter and warm maple syrup.
Serve and enjoy!