Great Easy Waffles

4.7
(270)

This recipe has been handed down in my family and has become a favorite. If you have leftover waffles, they are great to freeze and then toast at a later time. I usually make a double recipe and then have plenty of leftovers for the kids to have for breakfast before school.

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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Yield:
4 waffles

Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 tablespoons white sugar

  • ½ teaspoon salt

  • 2 egg whites

  • 2 egg yolks

  • 2 tablespoons grated lemon zest

  • 1 teaspoon vanilla extract

  • 2 cups milk

  • 6 tablespoons butter, melted

Directions

  1. Preheat a waffle iron according to manufacturer's instructions.

  2. Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.

  3. Cook the waffles according to manufacturer's instructions until golden brown.

Nutrition Facts (per serving)

506 Calories
23g Fat
61g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 506
% Daily Value *
Total Fat 23g 29%
Saturated Fat 13g 67%
Cholesterol 158mg 53%
Sodium 740mg 32%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 14g
Vitamin C 4mg 21%
Calcium 309mg 24%
Iron 4mg 19%
Potassium 298mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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