For Mother’s Day a few years ago Michael and the kids gave me a waffle maker, and it seriously upped our weekend breakfast game. We’ve since tried several different waffle recipes, and I believe we’ve finally found the perfect one. The waffles are perfectly crisp on the outside, thick and fluffy and soft on the inside. They also make a wonderful snack for the beach, so we make a big batch and bring the extras with us in a big container. (You should see the way the kids flock to us like a bunch of seagulls when I bring the waffles out at the beach.) These are definitely a weekend breakfast favourite.
Michael bought the Breville 4-Slice Waffle Maker, which is handy because it makes four at a time, and it is so easy to use and clean. There’s a timer, which makes it super easy to get the cooking time just right, and it means you can focus on buttering and serving the waffles while each batch cooks. Easier than pancakes because you don’t have to stand at the stove and flip.
Here’s our favourite recipe for the best Belgian-style waffles:
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup sugar
- 2 eggs
- 1⁄2 cup oil (we use either coconut oil or grape seed oil)
- 2 cups whole-fat milk
- 1 teaspoon vanilla
(For our big family, we double the recipe, apart from the salt measurement.)
Sift the dry ingredients together in a large bowl. In separate bowl (I use my KitchenAid mixer), separate egg whites and beat until stiff peaks form. In another bowl, mix together the egg yolks, milk, coconut oil and vanilla, and stir slightly. Add to dry ingredients and mix well. Fold in the egg whites (don’t over stir). Cook in waffle iron on medium-high heat for around 4-5 minutes, depending on your waffle maker.
Top with butter and maple syrup (my favourite), icing sugar and berries (Marlow’s favourite), peanut butter (Ivy’s favourite), or whatever you wish. Enjoy!