Prior to May, I had made waffles twice. And they were not good. But in May, I volunteered to make waffles for my son’s Staff Appreciation Breakfast at his elementary school. Husband thought I was crazy. My awesome neighbor Julie (who was also on the committee) came to the rescue with this recipe. It is a favorite in her family. So I tried it out on my family, who loved it, and set out to multiply this recipe by 8 and serve to the staff. It worked! And it was so much fun! So much so that we made them again in bulk just a few days later for my 4 year-old’s birthday party.
I double this recipe every time I make these. We have a really deep Belgian waffle iron and it uses a ton of batter, so I don’t get as many per batch. These freeze beautifully! You can take them out as needed and pop them in your toaster for a quick breakfast. Also, another lunch box favorite. Jonah loves these sandwich style with peanut-butter and honey in the middle. Yum. Enjoy!
- 2 cups white whole-wheat flour
- 1 teaspoon sea salt
- 4 teaspoons baking powder
- 2 tablespoons raw honey
- 2 eggs
- 1 1/2 cups warm milk
- 1/3 cup butter, melted (we use Kerrygold Butter – Unsalted)
- 1 teaspoon vanilla extract
- Mix the dry ingredients together.
- Beat the eggs, stir in the milk, vanilla, melted butter and honey.
- Add wet ingredients to dry ingredients and mix well.
- Pour batter on to your waffle iron (mine is a super deep Belgian iron and takes about 1/2 cup of batter) and cook until golden brown.
- Add some butter, 100% pure maple syrup, fruit and enjoy!
- Makes about 10-12 waffles