Waffles
These waffles are on constant rotation in our house. The ingredients are simple fridge and pantry staples and the recipe is so quick to whip up. I always have a stock of these in the freezer for a quick breakfast on busy mornings.
These waffles are naturally sweetened, meaning they have no refined sugars. They are sweetened with maple syrup which reinforces the maple flavor you are going to from drowning these in maple syrup and butter!
Reducing the amount of refined sugar in my house is something I am on a mission to do. I find it hard to get through breakfast without sugar sometimes. These breakfast staples, such as these waffles, are a way to remove sugar while still getting a quick and freezer friendly breakfast that my girls will enjoy!
Details and Tips!
If you get a little egg yolk in your egg whites in separating the eggs, please do not throw them out! Whisk them up, they will not get as fluffy and will not grow as much in volume, but, they will still do their job! I know everyone says no fat or egg yolk in your egg whites and yes, that is true. But, I have accidentally got egg yolk in my egg whites. I cannot throw them out! It is a waste and I hate wasting food! Use them anyway.
I recommend looking into a non-toxic waffle iron. A lot of times, the non-stick coating is filled with chemicals. For these waffles, I used the GreenPan waffle iron that is a great non-toxic option, and really affordable. Click here to check it out! The number of waffles you get will depend on your waffle iron. Using mine, I will get 10, typically!
What you need!
- all purpose flour
- salt
- baking powder
- unsalted butter - melted
- whole milk - room temperature
- eggs - separated
- pure maple syrup
- pure vanilla extract - you really use a lot of vanilla in this recipe and will taste it. That is what makes these waffles so good.
- waffle iron
Explore more!
Waffles
These are crispy, sweet, and naturally sweetened with maple syrup. They are a great addition to your breakfast rotation.
- 2 cups all purpose flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup pure maple syrup
- 1 ½ cup whole milk (room temperature)
- 3 egg yolks
- 1 ½ tablespoon vanilla extract
- 1 stick unsalted butter (melted and cooled slightly)
- 4 egg whites
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together milk, egg yolks, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir a few times, until mixed about half way. Pour in the melted butter into the mixture and gently stir until everything is incorporated and set aside.
- Using a mixer or whisk, whisk the egg whites until they form stiff peaks. Add them into the mixture, folding until just incorporated. Scoop the batter into the waffle iron and cook to desired crispiness. Top with butter and maple syrup.
The waffles will last in the freezer for up to 3 months. store them in glass container, separating each layer with parchment paper. To reheat, pop them in the toaster.