Storage:
- Room Temperature: Store any leftover waffles in a ziplock bag or airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, freeze the waffles in a ziplock bag for up to 3 months. To reheat, simply pop them in the toaster or microwave until warm. They’ll taste just as fresh as the day you made them!
Tips for Serving:
- Classic Toppings: Serve with maple syrup, fresh fruit, a dollop of yogurt, or a sprinkle of powdered sugar for that café brunch vibe.
- Savory Twist: If you prefer savoury waffles, skip the sugar and add a pinch of salt or even some grated cheese to the batter. You can top them with scrambled eggs or sautéed veggies for a savory lunch or dinner option.
- Pack ‘Em for Lunch: Waffles make a fun and filling addition to any lunchbox. You can pack them with a side of fresh fruit, yoghurt, or even a little nut butter for dipping.
These homemade waffles are a great balance of simple ingredients and the flexibility to adjust for dietary preferences or what you have on hand. Perfect for busy mornings or packing in advance for the week ahead. Enjoy!
Let me know if you’d like me to tweak anything, or if you want more tips on toppings or variations!
Homemade Waffles: Perfect for Breakfast or the Lunchbox
Waffles are one of those classic breakfast treats that feel indulgent but can also be a healthy choice depending on how you make them. This simple homemade waffle recipe is easy to whip up, uses basic pantry ingredients, and can be tailored to your taste with a few optional add-ins. Whether you're serving them for a cosy weekend breakfast or packing them into the lunchbox for a treat later in the day, these waffles are a winner!
Ingredients
- 250 g self-rising flour (or swap 100g of white flour for wholewheat and add 1 teaspoon of baking powder)
- 300 ml milk (dairy or plant-based milk works great)
- 2 large eggs beaten
- 90 g salted butter melted
- 2 tbsp sugar (optional – I love using this just for a hint of sweetness, but you can skip if you prefer less sugar)
- Optional add ins- 1 tbs of any of the following: Protein order, milled flax, chia seeds or psyllium husk
Instructions
- Preheat your waffle maker and lightly spray it with cooking oil to prevent the waffles from sticking.
- Mix the dry ingredients: In a large bowl, whisk together the self-raising flour, sugar (if using), and any optional add-ins like protein powder or seeds.
- Add the wet ingredients: In a separate bowl, whisk the eggs and milk together. Then, pour in the melted butter and mix until everything is well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until you have a smooth batter. It should have a slightly thick consistency, but if it’s too thick, just add a little more milk to loosen it up.
- Cook the waffles: Scoop the batter into your preheated waffle maker (amount will depend on your waffle maker's size). Close the lid and cook for about 3-5 minutes, or until the waffles are golden brown and crisp on the outside.
- Cool on a wire rack: Once cooked, carefully remove the waffles and place them on a wire rack to cool. This helps keep them crispy and prevents them from getting soggy.
- Repeat: Continue cooking the remaining batter in batches until all your waffles are done.
Notes
Storage:
- Room Temperature: Store any leftover waffles in a ziplock bag or airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, freeze the waffles in a ziplock bag for up to 3 months. To reheat, simply pop them in the toaster or microwave until warm. They’ll taste just as fresh as the day you made them!
Tried this recipe?Let us know how it was!
