waffle

Big-Batch Pancake and Waffle Mix recipe | Epicurious.com

unsalted butter,

all-purpose flour

sugar

baking powder

kosher salt

baking soda

Buttermilk Waffles recipe | Epicurious.com

salt

well-shaken buttermilk

unsalted butter, melted and cooled

eggs,

Vegetable oil

Accompaniment: butter and pure maple syrup

Gluten-Free Chocolate and Buckwheat Waffles recipe | Epicurious.com

maple syrup

ricotta

buckwheat flour

cocoa powder

flaxseed meal

eggs, room temperature

buttermilk

virgin coconut oil, melted

(packed) dark brown sugar

vanilla extract

chocolate,

Nonstick vegetable oil spray

maple syrup (for serving)

Whole Wheat–Oat Waffles recipe | Epicurious.com

lemon, zest removed in wide strips, halved

blueberries

cornstarch

(125 g) whole wheat flour

½ cup plus 2 Tbsp. (60 g) quick-cooking old-fashioned oats

Diamond crystal or ½ tsp. Morton kosher salt

plain yogurt (not Greek)

unsalted butter, melted,

Cinnamon Sugar Sourdough Waffles recipe | Epicurious.com

(50 g) sugar

cinnamon

(120 g) leftover starter

(240 ml) milk, whole or 2%

(120 g) all-purpose flour

tbsp (12 g) sugar

1⁄2 tsp fine sea salt

Cooking spray,

pineapple

berries

(30 g) coconut flakes

Make some gingerbread waffles for breakfast! A touch spicy, a touch sweet. They're perfect for the holidays. 

Gingerbread Waffles

milk, warmed to room temperature

butter

molasses

dark brown sugar

(290 grams) all-purpose flour

ginger

nutmeg

cloves

Melted butter or cooking spray

Powdered sugar

Waffle iron

"Can a standard waffle iron be used or must it be a Belgian waffle maker?"

Make the waffle batter:  In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.

Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.

Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.

"I made them this morning and they are now my favorite waffles!!! I have been wanting to make gingerbread waffles or pancakes for quite a while and this recipe did not disappoint! My husband agrees! Served them with thick sliced bacon and real maple syrup. The recipe made 7 regular sized round waffles."

"I made these with coconut and almond milk and heaping spoonfuls of the spices and my famil loved them!"

This is no pumpkin waffle—it's a nicely spiced, lightly sweet custard that cooks in the waffle iron in minutes.

Waffled Pumpkin Custard Recipe

graham cracker crumbs,

grated nutmeg

brown sugar

cream cheese, room temperature

pumpkin puree (from one 15-ounce can)

Nonstick cooking spray

Whipped cream or vanilla ice cream,

Preheat waffle iron. (If it has temperature adjustment, set it to medium.)

In large bowl, thoroughly combine graham cracker crumbs, flour, cinnamon, ginger, nutmeg, salt, and brown sugar.

Add cream cheese, egg and pumpkin and stir until well blended and smooth.

Spray both sides of waffle iron with nonstick spray and place about 1/2 cup of batter onto each section of waffle iron. Cook until just starting to brown, about 3 minutes. The finished product will still be soft when done and will firm up slightly as it cools.

Remove from waffle iron and repeat previous step with any remaining batter. Serve warm topped with whipped cream or vanilla ice cream, dusted with graham cracker crumbs.

Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese

Thanksgiving Leftover Sweet Potato Waffles Recipe by Tasty

whole wheat

milk

olive oil

sweet potato

choice,

cranberry sauce

orange juice

pink lady apple

water

pecans,

goat cheese

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.

Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.

Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.

Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.

Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.

Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.

https://vid.tasty.co/output/116196/landscape_480/1542737070

Want to eat churros every morning but don't want to deal with daily deep frying? Then these waffled churros are for you. Plus, the nooks and crannies of the waffled churros provide space for the chocolate sauce to pool.

Waffle Iron Churros Recipe

For the Batter:

unsalted butter

eggs

For the Topping and Chocolate Sauce:

heavy cream

semi-sweet chocolate

corn syrup

unsalted butter, melted

For the Batter: In a small saucepan, bring water, butter, salt, sugar, and cinnamon to a simmer over high heat.

When butter has melted and sugar and salt have dissolved, lower heat to medium, add flour, and stir rapidly. The batter will form quickly as the flour absorbs the water mixture. Continue to cook over medium heat, stirring, for 1 minute.

Remove saucepan from heat and allow mixture to stand for 5 minutes. Add eggs one at a time to batter mixture, stirring until each is incorporated. The batter will be very stiff and look a bit like buttercream frosting.

Meanwhile, For the Topping and Chocolate Sauce: Mix sugar and cinnamon on a plate for dipping. In a saucepan over low heat, combine cream, chocolate, and corn syrup and stir frequently until chocolate begins to melt. Turn off heat and set chocolate mixture aside.

Preheat the waffle iron. (Set it to medium if it has temperature settings.) Coat both sides of the waffle iron with nonstick cooking spray.

Place about 1/4 cup of batter on each section of waffle iron. Do not overstuff waffle iron—the batter will expand considerably. (Err on the side of using less batter before you see how much it spreads out and rises.) Close the lid and cook until churros are golden brown, 5 to 10 minutes. Transfer churros to a plate and repeat with remaining batter.

Brush churros with melted butter and then dip them in cinnamon sugar. Serve warm with chocolate sauce for dipping.

If you don’t have a Belgian waffle iron for this recipe, use a regular one, but you probably won’t need as much batter.

Coffee-Flavored Belgian Waffles

¼ cup (packed) light brown sugar

whole-milk ricotta, room temperature

espresso

Pure maple syrup and whipped cream (for serving)

Belgian waffle iron

If you don’t have a Belgian waffle iron, use a regular one, but you probably won’t need as much batter.

Bon Appétit

Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in a medium bowl to combine. Whisk eggs and ricotta in a large bowl just to incorporate, then add buttermilk and 2 Tbsp. espresso powder; whisk until smooth. Whisk in 5 Tbsp. melted butter, then fold in dry ingredients with a rubber spatula, being careful not to overmix (some lumps are okay). Let batter sit uncovered at room temperature 30 minutes to allow the flour to hydrate.

Preheat oven to 200°. Set a wire rack inside a rimmed baking sheet and place in oven. Heat waffle iron and brush with butter. Pour 1 cup batter onto iron and cook until waffle is golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven. Repeat with remaining batter, brushing iron with more butter as needed. (Waffles will be limp at first but will crisp up as they sit.)

Serve waffles topped with whipped cream, drizzled with maple syrup, and sprinkled with more espresso powder.

Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, becoming at turns crispy and soft.

Waffle Iron Ramen Recipe

soy sauce,

sesame seeds,

sesame oil

noodles

green onions

In a medium bowl,  beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture. 

Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce. 

These Chocolate Chip Waffled Cookies are a fun treat that can be made without an oven anytime of the year!

Chocolate Chip Waffled Cookies

unsalted butter (at room temperature)

brown sugar (lightly packed)

Teaspoons pure vanilla extract

(all-purpose flour)

fine sea salt

chocolate chips

Beat together butter, sugars, and egg until light and fluffy.

Add the vanilla, flour, salt, and baking soda. Beat just until combined.

Stir in the chocolate chips. Preheat waffle iron, or place dough in the refrigerator until ready to use.

When ready to "bake" your cookies, scoop dough, I used a #30 cookie scoop that holds 2 Tablespoons of dough, and place on waffle iron.

Close the lid on the waffle iron and cook for 1 1/2 minutes in a standard waffle iron, or 1 minute forty -five seconds if using a Belgian waffle iron.***

Carefully remove from waffle iron when "set" and golden brown, and place on a wire cooling rack.

Continue with additional dough until you have your desired amount of cookies.

Homemade waffles are super easy to make and this recipe has minimal ingredients. A delicious way to treat your sweetie to a special breakfast. Turning the waffles red makes these fluffy waffles fun. The fresh strawberry sauce is tasty and a pretty topping. It would be yummy on ice cream or shortcake.

Red Sweetheart Waffles With Strawberry Sauce

c baking mix (used a berry whole grain mix)

Tbsp oil

c milk

red food coloring (optional)

STRAWBERRY SAUCE

strawberries

c sugar

orange,

With just a mini waffle maker, shredded cheese, and yummy add-ins, you can make these tasty & crunchy keto snacks!

2-Ingredient Cheesy Waffle Snacks

cheddar cheese, shredded

sugar dill

Monterey Jack cheese, shredded

jalapeño, diced

bacon

These BLW Toddler Carrot Cake Waffles are so delicious! These are going to become one of your favourite delicious gluten free iron rich baby recipes to put in rotation on the regular!

BLW Toddler Carrot Cake Waffles

oat flour

iron fortified baby cereal

banana

carrots

tbsp melted coconut oil

apple

tbsp coconut

tsp baking powder

lemon

Coconut oil (for greasing)

For topping:

Full fat Greek yogurt (for drizzling)

Berries

To a bowl, mix together the oat flour, baby cereal, banana, ricotta, eggs, coconut oil, apple, coconut, baking powder, lemon zest, cinnamon and a pinch of salt.

Preheat your waffle iron and lightly grease. Add 1 cup of batter to the centre of the waffle iron and cook according to manufacturers directions.

To serve, top off the waffles with a drizzle of greek yogurt and a sprinkle of berries, if desired.

This recipe is almost a direct copy of the recipe created by LowCarbInspirations.  I will include a link below to her site.

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