Perfect Waffle Recipe

Here’s the best easy waffle recipe: it makes perfect waffles every time, whether Belgian or classic! This is your go-to for weekend mornings. What’s better than a crispy-on-the-outside, vanilla scented waffle warm from the griddle? (Not much). Here’s your new go-to: the Best Easy Waffle Recipe. We’re ready to stand behind that title! This one is everything you need for cozy weekend mornings. It’s simple to put together with that classic waffle house flavor, and works with a standard waffle maker or Belgian. This is the one our 4 year old begs for: and, we’ve got a few variations based on your diet and seasonal preferences. Ingredients in the best waffle recipe Our best waffle recipe is 100% classic, so the ingredients are the standard cast of characters. Below, we’ve got some variations that work based on dietary preferences. Here are the waffle ingredients in our classic recipe: All purpose flour and whole wheat flour: Adding a bit of whole wheat flour adds complexity to Baking powder Sugar of any type, or you can substitute maple syrup Cinnamon and vanilla for seasoning Neutral oil: like organic canola or vegetable oil, grapeseed, etc. Using oil omits the need to melt butter […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the best easy waffle recipe: it makes perfect waffles every time, whether Belgian or classic! This is your go-to for weekend mornings.

Waffle recipe

What’s better than a crispy-on-the-outside, vanilla scented waffle warm from the griddle? (Not much). Here’s your new go-to: the Best Easy Waffle Recipe. We’re ready to stand behind that title! This one is everything you need for cozy weekend mornings. It’s simple to put together with that classic waffle house flavor, and works with a standard waffle maker or Belgian. This is the one our 4 year old begs for: and, we’ve got a few variations based on your diet and seasonal preferences.

Ingredients in the best waffle recipe

Our best waffle recipe is 100% classic, so the ingredients are the standard cast of characters. Below, we’ve got some variations that work based on dietary preferences. Here are the waffle ingredients in our classic recipe:

  • All purpose flour and whole wheat flour: Adding a bit of whole wheat flour adds complexity to
  • Baking powder
  • Sugar of any type, or you can substitute maple syrup
  • Cinnamon and vanilla for seasoning
  • Neutral oil: like organic canola or vegetable oil, grapeseed, etc. Using oil omits the need to melt butter (see below)
  • Milk of choice, either dairy or non-dairy like oat milk or almond milk
  • Eggs
Best waffle recipe

Works as a Belgian waffle recipe or standard!

This waffles recipe delivers no matter what type of waffle maker you have! It works as both a Belgian waffle recipe or a classic one with the standard waffle maker. What’s our preference? After experimenting with both types of waffle irons, we like Belgian the best. They’ve got the best fluffy, thick texture and deep grooves. Here’s the difference between the two and what that looks like in terms of size:

  • Belgian waffles are twice as large as regular waffles. They’re 1.5 inches thick with a deep grid pattern, making them look more impressive. A serving size is half of a Belgian waffle, since it’s double the size of a standard waffle.
  • Regular waffles, aka American waffles are about 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

What Belgian waffle maker to buy? If you’re in the market for one, here’s the Belgian waffle iron we use.

How to make waffles: a few tips!

How hard can it be to make a waffle recipe? Just mix up the batter and cook, right? Actually, there are a few best practices when it comes to waffles — we’ve learned from experience. Here’s what to know about how to make waffles:

  • Grease or butter the waffle iron. You can use oil with a brush, butter, or coconut oil. While most waffle irons are non-stick, they can use their surface over time. Our Belgian waffle maker is a few years old and requires a good greasing: or else the waffle gets stuck in the deep grooves.
  • Cook until golden brown, about 3 to 4 minutes. Some waffle makers have a light or sound that tells you when the waffle is cooked. Others don’t (like ours)! Set a timer and start checking around the 3 minute mark: pull it when it’s nice and golden.
  • Place cooked waffles in a 250°F degree oven to keep warm. Once you’re done cooking the waffle, serve it right away. Or, place it on a parchment lined baking sheet and place it in a low oven to cool.
Easy waffle recipe

Make ahead and storage info for this waffles recipe

Waffles are great for making a big batch and freezing them. While you might eat all of this waffle recipe at once, you can double or triple it and safe the leftovers for easy eating throughout the week.

  • To store short term: Cooked waffles last 3 days in the refrigerator. See the reheating instructions below.
  • To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe container. They’ll keep for up to 3 months.
  • To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).

Waffle recipe variations

Got a special dietary need? Or want to incorporate seasonal ingredients or add some flair? We’ve got you! Here are some of our favorite waffles recipes:

Homemade waffles

Waffle topping ideas

For the best waffle recipe, you need the best waffle toppings! Here are are our top ways to put together waffle toppings:

This easy waffle recipe is…

Vegetarian. For gluten free, go to Gluten Free Waffles. For vegan, go to Vegan Waffles.

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Perfect Waffle Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)
  • Diet: Vegetarian

Description

Here’s the best easy waffle recipe: it makes perfect waffles every time, whether Belgian or classic! This is your go-to for weekend mornings. 


Ingredients

  • 1 cup all purpose flour*
  • 1/2 cup whole wheat flour (or substitute all purpose)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar (any type, or maple syrup)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup neutral oil
  • 1 1/4 cups milk of choice
  • 2 teaspoons vanilla extract
  • 2 eggs*

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, sugar, cinnamon, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the oil, milk, vanilla and eggs (or see Fluffy Waffles variation**). Pour the wet ingredients into the dry ingredients and whisk gently until the batter is smooth.
  4. Grease or butter your waffle iron. Add the batter (a little over 1 cup for a Belgian waffle maker or a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*For vegan waffles, go to Perfect Vegan Waffles. For gluten-free waffles, go to Gluten-Free Waffles.

**Fluffy Waffles variation: Whisk only the egg yolks with the oil, milk, and vanilla. Use a stand mixer, handheld mixer or whisk to beat the two egg whites until soft peaks form. Pour the wet ingredients into the dry ingredients and whisk until smooth, then fold the egg whites into the batter with a spatula. This will make 2 1/2 Belgian waffles or 5 classic waffles.

  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: Breakfast

Keywords: Waffle recipe, Belgian waffle recipe, Best waffle recipe, Easy waffle recipe, Homemade waffles, how to make waffles

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pumpkin Waffles

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles! These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here. Ingredients for pumpkin waffles (just enough pumpkin!) Here’s the thing. Pumpkin is very dense, so adding the stuff to waffles can make them thick and weighty. This pumpkin waffles recipe uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles: All purpose flour: If you prefer GF pumpkin treats, go to our healthy bread or oatmeal. Brown sugar: While we typically sweeten waffle batter with maple syrup, the consistency is better with sugar here. Trust us! Pumpkin puree: Make sure it’s puree, not […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.

Pumpkin waffles

It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles! These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here.

Ingredients for pumpkin waffles (just enough pumpkin!)

Here’s the thing. Pumpkin is very dense, so adding the stuff to waffles can make them thick and weighty. This pumpkin waffles recipe uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles:

  • All purpose flour: If you prefer GF pumpkin treats, go to our healthy bread or oatmeal.
  • Brown sugar: While we typically sweeten waffle batter with maple syrup, the consistency is better with sugar here. Trust us!
  • Pumpkin puree: Make sure it’s puree, not pie filling.
  • Pumpkin pie spice: Use purchased or homemade!
  • Eggs: These help hold the batter together and give it a little lift.
  • Milk: Use your milk of choice. Non-dairy milk makes these dairy-free waffles.
  • Baking powder, salt and oil: The usual suspects to round it out.
Pumpkin waffles

Use Pumpkin Pie Spice or individual spices

As you probably know, most of what people love about pumpkin are the spices: not the actual pumpkin itself! Pumpkin is pretty bland and bitter right out of the can. Our favorite way to flavor it is with our homemaker spice blend, which makes a large batch. But you can also mix up the individual spices just for this recipe. Here’s what to do:

  • Make a batch: Mix up this Pumpkin Pie Spice: it makes 1/4 cup, which is enough for 4 pumpkin waffles recipes
  • Substitute these spices: For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon each cloves and nutmeg.

Standard waffles vs Belgian waffles

You can make these pumpkin waffles two ways: using a standard waffle maker or make them into Belgian waffles. Our top choice? Belgian. They’re taller and fluffier than standard waffles, and just plain more fun to eat. Here are the differences between the two:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. They look more impressive and have a fluffier texture. Remember a serving size is 1/2 of the waffle, because it’s double a standard waffle.
  • Standard waffles are thinner: about 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we use and love!

Pumpkin waffles

Make ahead instructions for pumpkin waffles

Don’t want to do all the work every time? Make a double batch of these pumpkin waffles and save more for later!Here’s what to do:

  • To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months.
  • To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).

Toppings for pumpkin waffles

Once you’ve whipped up a batch of pumpkin waffles, the fun begins! Top them up to make them into a healthy or no so healthy breakfast. Here’s what we used, and a few more ideas:

  • Almond butter: This is our top pick for pumpkin waffles because it offsets the sweet with richness, and adds a hit of plant-based protein.
  • Chopped pecans or walnuts: These nuts both go well with pumpkin! Make toasted pecans or toasted walnuts to bring out their flavor even more.
  • Greek yogurt with maple syrup: Mix 1/2 cup Greek yogurt with 1 tablespoon maple syrup and 1/2 teaspoon vanilla and use it for dolloping.
  • Make it dessert: ice cream! Turn this pumpkin waffle into dessert by topping it with vanilla ice cream and caramel sauce. Wow!
Pumpkin waffles

More pumpkin breakfast recipes

There are so many ways to eat pumpkin as a fall breakfast idea! After you make these pumpkin waffles, you absolutely must try:

This pumpkin waffles recipe is…

Vegetarian and dairy-free.

Print
Pumpkin waffles

Easy Pumpkin Waffles


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)
  • Diet: Vegetarian

Description

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.


Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1 tablespoon Pumpkin Pie Spice*
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 3/4 cup milk of choice (dairy or non-dairy)
  • 1/4 cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
  4. Lightly brush oil onto the waffle maker. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*Or substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves. 

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: American

Keywords: Pumpkin waffles, fall breakfast idea, pumpkin waffle recipe

More waffles recipes

Waffles we reserve for special occasions…they’re the best breakfast treat! Here are a few more waffles recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Strawberry Waffles

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce. Here’s a breakfast treat that will blow you away: strawberry waffles! This stunning recipe is easy to make and full of flavor, perfect for Sunday brunch or any time you need to impress.The waffles are perfectly fluffy, full of big flavor with a short ingredient list. And the strawberry sauce…it’s thick and sweetened with maple, full of beautiful strawberry flavor. This recipe has a healthy spin: it’s not too sweet and the waffles made of all plant based ingredients. Serve it up for guests or your significant other, you’ll earn major points. How to make strawberry waffles: some tips! These strawberry waffles are simple to make using ingredients you likely already have on hand! They’re full of plant-based ingredients and have just the right sweetness: they’re not too sugary! Based on our healthy vegan waffles, they’re customizable so you can make them plant based or use regular dairy milk. Here’s what to know about these waffles: Make the strawberry sauce first, or in advance. Speed up the process by making the sauce in advance: or make it right before the waffles. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.

Strawberry waffles

Here’s a breakfast treat that will blow you away: strawberry waffles! This stunning recipe is easy to make and full of flavor, perfect for Sunday brunch or any time you need to impress.The waffles are perfectly fluffy, full of big flavor with a short ingredient list. And the strawberry sauce…it’s thick and sweetened with maple, full of beautiful strawberry flavor. This recipe has a healthy spin: it’s not too sweet and the waffles made of all plant based ingredients. Serve it up for guests or your significant other, you’ll earn major points.

How to make strawberry waffles: some tips!

These strawberry waffles are simple to make using ingredients you likely already have on hand! They’re full of plant-based ingredients and have just the right sweetness: they’re not too sugary! Based on our healthy vegan waffles, they’re customizable so you can make them plant based or use regular dairy milk. Here’s what to know about these waffles:

  • Make the strawberry sauce first, or in advance. Speed up the process by making the sauce in advance: or make it right before the waffles. It takes only 15 minutes to whip up, and you can use some of the simmering time to make the waffles.
  • Use your favorite non-dairy milk OR dairy milk for the waffles. These waffles are dairy free and vegan if you use oat milk or almond milk. You can also use dairy milk if it’s all that you have on hand!
  • This recipe makes 4 standard waffles or 2 Belgian. Note this when you go to pour the batter in your waffle iron. More on Belgian waffles below…
Strawberry waffles

Strawberry sauce seals the deal!

The star of this strawberry waffles recipe is this Easy Strawberry Sauce! It’s naturally sweet and made with pure maple syrup. It’s a chunky, thick sauce that cooks down into a beautifully glossy compote. You can keep the berries chunky as you see in the photos, or mash them with a spoon to help them break down more during cooking. Here’s the basic idea behind this strawberry sauce:

  • Slice: Slice the strawberries.
  • Simmer: Simmer them with maple syrup. If you’d like a less chunky sauce, mash the berries as it cooks.
  • Thicken: Pull out a bit of the sauce and mix it with cornstarch (this avoids clumping). Then stir it back in and heat until the sauce thickens. The total simmer time is only 10 minutes!
Strawberry sauce

Tip: find the ripest berries possible

It goes without saying that this strawberry sauce is best with the ripest, most beautiful red strawberries. If you can find local strawberries, that’s even better! The flavor is unreal. If you don’t have access to local berries, simply find the ripest strawberries you can at the grocery store. You’ll thank us later!

Standard waffles vs Belgian waffles

You can make these strawberry waffles with a standard waffle maker or as Belgian waffles. Our preference? Belgian waffles all the way. They’re taller and fluffier, they look prettier and are more fun to eat. Here’s the breakdown:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Because they’re taller, they look more impressive and have a fluffier texture. If you’re eating Belgian waffles, remember that a serving size is 1/2 of the waffle.
  • Standard waffles are thinner: about 1/2-inch thick. If you’re making a standard waffle, the serving size is one waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we recommend.

How to make strawberry waffles

Make ahead instructions for strawberry waffles

Want to take all the morning work out of these strawberry waffles? It’s easy to whip up the sauce and waffles ahead of time. Or, you could make a double batch of waffles and save more for later. The strawberry sauce makes 8 servings, so you’d also have enough sauce for later. Here’s what to do:

  • Strawberry sauce storage & reheating: Make the sauce following the instructions below. Then place it in a sealed jar and refrigerate for up to 1 week (or freeze for 6 months). Warm on the stovetop or in the microwave before serving.
  • Waffles storage & reheating: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months. To reheat waffles, pop them into the toaster and cook them on a low setting two or three times. Or warm them on an oiled baking sheet in a 300 degree oven.

Variation: make them gluten free!

Need a gluten free waffles recipe? Make these healthy strawberry waffles a gluten free recipe by using one of the recipe below, then topping with the easy strawberry sauce. Here are some options:

Strawberry waffles

This strawberry waffles recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten free, go to Fluffy Gluten Free Waffles or Sweet Cornbread Waffles.

Print
Strawberry waffles

Best Strawberry Waffles


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.71 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.


Ingredients

For the strawberry sauce (makes 8 servings)

  • 1 pound strawberries
  • 6 tablespoons maple syrup
  • 2 teaspoons cornstarch

For the waffles (makes 4 servings)

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour (or substitute all purpose)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup neutral oil
  • 1 1/2 cups milk, oat milk or almond milk
  • 2 teaspoons vanilla extract

Instructions

  1. Make the strawberry sauce: Hull and slice the strawberries. Add the berries to a small saucepan with the maple syrup and cook over medium heat, stirring occasionally while it bubbles gently. After about 5 to 7 minutes when strawberries start to break down, remove 2 tablespoons of sauce that has formed in the pan and whisk together with the cornstarch. Add it back to the pan and stir until thickened, about 3 minutes. Makes 8 servings. You can make ahead or store leftovers in a sealed container refrigerated for up to 1 week, or cool and freeze up to 6 months.
  2. Make the waffles: Preheat the waffle iron to the high heat setting.
  3. In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, sugar, cinnamon, and kosher salt until thoroughly combined.
  4. In another bowl, whisk the oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix gently until the batter is mostly smooth.
  5. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on an oiled baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 200°F oven to keep warm. Serve with strawberry sauce (and if desired, peanut butter to add protein and a PB&J vibe).
  6. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Keywords: Strawberry Waffles

More waffles recipes

Are you a waffle lover? Us too. Here are a few more waffle recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

8 Top Recipe Ideas to use Sourdough Discard

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions. Sourdough Banana Bread (Vegan) This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins. Sourdough Brownies A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite! Sourdough Crumpets (Vegan) A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work. How to […]

The post 8 Top Recipe Ideas to use Sourdough Discard appeared first on Izy Hossack – Top With Cinnamon.

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions.

Sourdough Banana Bread (Vegan)

This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins.

Sourdough Brownies

Sourdough Brownies

A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite!

Sourdough Crumpets - how to make sourdough crumpets by Izy Hossack

Sourdough Crumpets (Vegan)

A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work.

How to make Wholemeal Sourdough Bread (Step-by-Step GIF guide) (Vegan)

The most obvious of them all, bake a lovely sourdough loaf! I’ve broken down my simple method of making a wholemeal sourdough loaf here, with step by step GIFs and images to make it as simple as possible. You’ll be on your way to a tall, beautiful loaf in no time!

Crispy Sourdough Waffles

An overnight fermented batter which produces light and crispy waffles, full of that sourdough flavour! An excellent addition to your at-home brunch spread.

Sourdough Hot Cross Buns (Vegan)

An absolute *must* when it comes to Easter baking! These buns are enriched with a tangzhong paste to make them fluffy without needing eggs. They’re full of mixed spice and studded with mixed dried fruit for that authentic flavour.

Sourdough Wholemeal Bagels (Vegan)

Chewy, tangy and moreish! These sourdough bagels are such a great thing to make with your discard. They’re not too hard to make and freeze very well (halve them before freezing for easy toasting).

A cinnamon swirled sourdough loaf with a mug of tea on a chopping board

Sourdough Cinnamon & Date Swirl Bread

An updated version of the classic cinnamon-raisin swirl bread. This sourdough version is super light, fluffy with a bit of tang, studded with dates instead of raisins for a more caramel-like flavour. The recipe incorporates dry yeast as well to speed things up but you can go full on sourdough if you have more time on your hands.

The post 8 Top Recipe Ideas to use Sourdough Discard appeared first on Izy Hossack - Top With Cinnamon.

Vegan Waffles (Crispy!)

I’m always on the hunt for a GREAT waffle recipe. My ideal waffle being crispy all over but still a bit fluffy in the centre. These waffles are some of my favourite I’ve ever made! Even thought they don’t have eggs in them (something I thought that would prevent them getting crispy enough) they really cooked up perfectly. I think the most significant ingredient in this batter is the cornflour (a.k.a. cornstarch) – it helps the waffles become super light and also kind of prevents you from overmixing the batter due to the fact that it’s a gluten-free flour. I happened upon this addition by random coincidence as I have a bag of a gluten-free flour (a blend of just potato starch, rice flour and tapioca starch) which I’ve been trying to use up when I can. I used it in place of some of the plain flour in my waffle batter and realised that it was an amazing addition! I then tried the recipe out using a blend of plain flour, white rice flour and cornstarch (as I figure the rice flour & cornflour are common enough for people to get them easily) and it worked perfectly as well! […]

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a crispy vegan waffle with butter and maple syrup on a plate

I’m always on the hunt for a GREAT waffle recipe. My ideal waffle being crispy all over but still a bit fluffy in the centre. These waffles are some of my favourite I’ve ever made! Even thought they don’t have eggs in them (something I thought that would prevent them getting crispy enough) they really cooked up perfectly.

a tray of vegan waffles and a bowl of waffle batter on a counter top

I think the most significant ingredient in this batter is the cornflour (a.k.a. cornstarch) – it helps the waffles become super light and also kind of prevents you from overmixing the batter due to the fact that it’s a gluten-free flour. I happened upon this addition by random coincidence as I have a bag of a gluten-free flour (a blend of just potato starch, rice flour and tapioca starch) which I’ve been trying to use up when I can. I used it in place of some of the plain flour in my waffle batter and realised that it was an amazing addition! I then tried the recipe out using a blend of plain flour, white rice flour and cornstarch (as I figure the rice flour & cornflour are common enough for people to get them easily) and it worked perfectly as well! For this reason I reckon you could use a GF flour blend in place of all the flours in the recipe to make it fully gluten-free – I haven’t tried it but let me know if you do!

a plate with a crispy vegan waffle topped with soy cream and vegan butter

I used my favourite waffle iron (by Clas Ohlson – gifted by Rachel Khoo at her book launch) which is a Swedish-style iron and makes such thin, beautiful waffles! I definitely prefer it over a Belgian waffle iron and I find batter is less likely to stick to this type of iron.

Anyway, this is now my go-to waffle recipe as it holds its crispness so well and is such a simple batter to mix up. So good for your brunch or breakfast needs.

Vegan Waffles - Easy & Crispy

Vegan Waffles - Easy & Crispy

Yield: 6 waffles (serves 2-3)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 40g (1/2 cup) porridge oats (rolled oats)
  • 60g (1/2 cup) plain white (all-purpose) flour
  • 50g (1/2 cup) white rice flour (or use more plain white flour)
  • 60g (1/2 cup) cornflour (cornstarch) or potato starch
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine table salt
  • 2 tbsp granulated sugar
  • 300ml (1 1/4 cups) non-dairy milk (I use soy here)
  • 1 tbsp lemon juice or neutral vinegar (i.e. distilled/ malt/ rice/ white wine vinegar)
  • 50ml (3 tbsp + 2 tsp) light olive oil or vegetable oil
  • 1 tbsp ground flax seed (linseed)
  • 1 tsp vanilla extract

Instructions

  1. Pulse the oats in a food processor until you get a coarse flour. Add the plain flour, rice flour and cornflour as well as the baking powder, salt and sugar to the food processor and blend to combine. Tip the contents of the food processor into a medium bowl.
  2. Turn your waffle iron on now so that it can preheat. Get some vegetable oil ready for spraying/brushing onto the waffle iron. Place a wire rack over a baking tray and set aside.
  3. Combine the soy milk, vinegar, olive oil, flax seed and vanilla extract in a jug. Pour this all into the bowl of dry ingredients. Use a whisk or a mixing spoon to combine into a mostly smooth batter.
  4. Grease your waffle iron with some neutral vegetable oil (I use a heatproof silicone pastry brush to do this but you can use a spray oil if you have it). Scoop some of the waffle batter into your waffle iron (I use 1/3 cup per waffle for my iron but the amount will vary from brand to brand). Close the lid and cook until golden brown on both sides - this takes around 4 minutes for me. You can usually tell when the waffle is almost ready by noticing that less steam is coming out of the waffle iron.
  5. Use a fork or butter knife to prise the waffle out of the iron and place onto the wire rack on the baking tray - this prevents trapped steam under the waffle making it soggy! Either eat warm as they come out of the waffle iron or place the tray with the wire rack of waffles into a low oven to stay warm as you cook the rest of the waffles.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Pumpkin Spice Waffles

Crispy, warmly spiced and golden-hued waffles for the spooky season! Gotta get as much pumpkin spice into your mouth hole before everyone starts talking about Christmas, right? As the batter is flavourful for these crispy pumpkin waffles, I prefer minimal toppings. A bit of maple syrup, some pecans, maaaaybe a bit of yogurt. But really just salty butter + syrup are perfect on here. I first made these waffles at an event that Rachel Khoo hosted last year to celebrate the launch of her book, the Little Swedish Kitchen. We used butternut squash puree on the day but here I’ve used canned pumpkin puree to make life easier. If you happen to have some roasted or steamed squash (or even sweet potato/ carrot) you can blend that up into a homemade puree and use in the recipe below. I’ve tweaked the recipe slightly from Rachel’s by using vegetable oil instead of butter (just so I have one less dirty dish), using slightly more yoghurt instead of buttermilk. Of course I also added pumpkin spice to the batter for that extreeeeme Autumnal flavour. I know it’s impossible to get pumpkin spice mix in the UK so I’ve got suggestions at the […]

The post Pumpkin Spice Waffles appeared first on Izy Hossack – Top With Cinnamon.

a plate with a pumpkin spice waffle and yoghurt and pecans on top

Crispy, warmly spiced and golden-hued waffles for the spooky season! Gotta get as much pumpkin spice into your mouth hole before everyone starts talking about Christmas, right?

As the batter is flavourful for these crispy pumpkin waffles, I prefer minimal toppings. A bit of maple syrup, some pecans, maaaaybe a bit of yogurt. But really just salty butter + syrup are perfect on here.

I first made these waffles at an event that Rachel Khoo hosted last year to celebrate the launch of her book, the Little Swedish Kitchen. We used butternut squash puree on the day but here I’ve used canned pumpkin puree to make life easier. If you happen to have some roasted or steamed squash (or even sweet potato/ carrot) you can blend that up into a homemade puree and use in the recipe below.

pumpkin spice waffles overhead on a table with maple syrup and pecans

I’ve tweaked the recipe slightly from Rachel’s by using vegetable oil instead of butter (just so I have one less dirty dish), using slightly more yoghurt instead of buttermilk. Of course I also added pumpkin spice to the batter for that extreeeeme Autumnal flavour. I know it’s impossible to get pumpkin spice mix in the UK so I’ve got suggestions at the bottom of the recipe for a substitute (plus a DIY version).

Other Pumpkin Spice Goodness:
Pumpkin Spice Pour-Over Coffee
Salted Caramel Pumpkin Spice Cake
Pumpkin Spice Baked Doughnuts

a plate with a pumpkin spice waffle and yoghurt and pecans on top

Pumpkin Spice Waffles

Pumpkin Spice Waffles

Yield: makes 8 waffles

Ingredients

  • 300g (1 1/4 cups) pumpkin puree
  • 60g (1/4 cup) vegetable oil or melted butter
  • 250g (1 cup) plain yoghurt
  • 150g (2/3 cup) milk
  • 2 medium UK eggs (large US eggs)
  • 1/2 tsp fine table salt
  • 2 tsp pumpkin spice mix (see notes)
  • 200g (1 2/3 cups) wholemeal (wholewheat) pastry flour (see notes)
  • 2 tsp baking powder

Instructions

  1. In a large bowl, combine the pumpkin puree, vegetable oil, yoghurt, milk, eggs, salt and pumpkin spice mix. Stir until smooth. Add the flour and baking powder and fold together until just combined.
  2. Preheat your waffle iron. Brush with a bit of vegetable oil and scoop in some of the batter (usually 1/3 cup/80ml is right for my waffle iron). Cook according to the manufacturers instructions - for me, this batter takes 4-5 minutes to cook through. Repeat until all the waffle batter has been used up.
  3. Keep waffles warm on a baking tray in a low oven, until you're ready to serve them. Serve warm with salty butter and a drizzle of maple syrup

Notes

1. Recipe very slightly adapted from Rachel Khoo

2. Pumpkin Spice Mix:

- if you're in the UK it's hard to find pumpkin spice mix. You can use 'mixed spice' which is pretty similar or make your own spice blend by following this recipe: 1/2 tsp ground cloves,  1/2 tsp ground allspice,  1 tsp freshly grated nutmeg,  1 tbsp ground ginger,  3 tbsp ground cinnamon. Store in a lidded jar, using as needed.

3. You can use plain (all purpose) flour in the batter if you don't have wholemeal.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Pumpkin Spice Waffles appeared first on Izy Hossack - Top With Cinnamon.

Favorite Blueberry Waffles

These fluffy blueberry waffles are about to become everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate. ‘That was the best waffle I’ve ever eaten. I’m not even joking.” This is a real quote from my sister, Lisa. Our recipe was inspired by a 5-pound bag of blueberries we brought back from a little Michigan U Pick farm called Dee’s, most likely one of the steals of the century. (Do you know how much 5 pounds of blueberries is? A LOT.) One of our favorite ways to create recipes is to be inspired by an ingredient we have in our kitchen. And looking at that enormous bowl of blueberries, Alex said “blueberry waffles.” And I said “blueberry sauce.” Keep reading for both recipes! Don’t have a waffle iron? Try our Easy Blueberry Buttermilk Pancakes. How to make blueberry waffles Making blueberry waffles is mostly just like any other waffles recipe. But unlike with pancakes, you add blueberries directly to the waffle batter. (With blueberry pancakes you do not, I repeat DO NOT, add them to the batter. Trust me.) What results here is a lightly sweet waffle with nuanced, tangy bursts of blueberries. To set […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

These fluffy blueberry waffles are about to become everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.

Blueberry waffles

‘That was the best waffle I’ve ever eaten. I’m not even joking.” This is a real quote from my sister, Lisa. Our recipe was inspired by a 5-pound bag of blueberries we brought back from a little Michigan U Pick farm called Dee’s, most likely one of the steals of the century. (Do you know how much 5 pounds of blueberries is? A LOT.) One of our favorite ways to create recipes is to be inspired by an ingredient we have in our kitchen. And looking at that enormous bowl of blueberries, Alex said “blueberry waffles.” And I said “blueberry sauce.” Keep reading for both recipes!

Don’t have a waffle iron? Try our Easy Blueberry Buttermilk Pancakes.

Blueberry waffles

How to make blueberry waffles

Making blueberry waffles is mostly just like any other waffles recipe. But unlike with pancakes, you add blueberries directly to the waffle batter. (With blueberry pancakes you do not, I repeat DO NOT, add them to the batter. Trust me.) What results here is a lightly sweet waffle with nuanced, tangy bursts of blueberries.

To set them over the top, we highly recommend the quick blueberry sauce. Simmering blueberries with maple syrup makes a purple, thick glaze that tastes like 1 million blueberries in one bite. Top that on these blueberry waffles, with a little fluffy whipped cream, and well, there’s not really anything more magical. ‘That was the best waffle I’ve ever eaten. I’m not even joking.” We all agreed to that.

Here’s how to make our family favorite blueberry waffles (scroll down to the full recipe below):

  • Preheat your waffle iron. You can use either a regular size or Belgian size waffle maker.
  • Mix together the dry ingredients: all purpose flour, whole wheat flour, baking powder, cinnamon, and salt.
  • Mix together the wet ingredients: egg, butter, milk, maple syrup, and vanilla. Then pour them into the dry ingredients and mix to combine.
  • Stir in the blueberries.
  • Cook the batter in a waffle iron until golden brown.
Blueberry waffles

How to make quick blueberry sauce

Could I highly recommend this blueberry sauce again? The best part of these blueberry waffles is the blueberry sauce. It takes just a few minutes to whip up, and you can do it while you’re cooking the waffles! For the full recipe, head over to Quick Blueberry Sauce. But here are the main steps to show you how easy it is:

  • Place blueberries, pure maple syrup, and lemon zest in a small saucepan. Add cornstarch diluted with a little water.
  • Heat until boiling, then heat gently bubbling until the berries start to break down and the sauce thickens, about 5 minutes.
Quick blueberry sauce

How to store blueberry waffles

If you’re a blueberry waffles fanatic, we suggest making a double batch of these waffles and freezing them for later. Freezing waffles couldn’t be simpler! To freeze these blueberry free waffles, first let them cool completely on a wire rack (this prevents the bottoms from steaming and getting soggy). Once they’ve cooled to room temperature, stack the waffles in a freezer-safe baggie and freeze for later.

When you’re ready to eat the blueberry waffles, just pop them into the toaster and cook them on a low setting two or three times. Cooking them for longer on a lower heat warms the waffles all the way through without scorching the outside.

Blueberry waffles

What is the difference between a regular waffle and a Belgian waffle?

This blueberry waffles recipe makes about 4 regular waffles or 2 Belgian waffles. What’s the difference? Belgian waffles are much larger than regular waffles: their both larger in diameter and thicker, with a deeper grid pattern. This makes Belgian waffles even fluffier than regular waffles because they are taller.

Alex and I used to have a regular waffle maker, but we switched it out in favor of a Belgian waffle maker because we like the taller waffles: and we think they’re prettier! One thing to remember: if you’re eating Belgian waffles, a serving size is just 1/2 of the waffle (two quarter pieces), whereas with a regular waffle you could eat the entire waffle (four quarter pieces).

Speaking of waffle irons…

What’s the best waffle iron?

As I noted above, Alex and I ditched our standard waffle maker in favor of a Belgian waffle maker. We like how they’re fluffier and taller than a standard waffle. Here’s the waffle maker that we got: we love it! It’s also great for gifts (like wedding gifts!).

Get it: Belgian Waffle Maker | Amazon

This blueberry waffle recipe is…

Vegetarian, naturally sweet, and refined sugar free. For dairy-free, substitute coconut oil and non-dairy milk (we’ve tested it and it works!). For gluten-free, try our Fluffy Gluten Free Waffles and add blueberries.

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Blueberry waffles

Favorite Blueberry Waffles


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 waffles or 2 large Belgian-style waffles

Description

These fluffy blueberry waffles are about to become everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.


Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 4 tablespoons butter, melted (substitute coconut oil for dairy-free)
  • 1 1/4 cups milk (substitute non-dairy milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2/3 cup fresh or frozen blueberries
  • 1 recipe Quick Blueberry Sauce, for serving
  • Greek yogurt, Homemade Whipped Cream or Yogurt Whipped Cream, for serving (optional)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.
  3. Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Quick Blueberry Sauce. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)
  4. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

  • Category: Breakfast / Brunch
  • Method: Waffle Iron
  • Cuisine: American

Keywords: Blueberry waffles, Waffles Recipe, Blueberry Sauce, Blueberry waffle,

Looking for more breakfast and brunch recipes?

Here are some of our favorite ways to start the day:

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