You'll love these Homemade Waffles with Almond Milk! They're flavored with almond! They're crispy on the outside, fluffy and tender on the inside.
Color me clueless.
I've been making all kinds of pancake recipes, but never thought to use pancake batter to make waffles!
Of course, these Buttermilk Whole Grain Waffles have been my go-to for years. The ingredients are quite different from my pancake recipes, however, and produce a heartier texture.
But recently, a reader who loves The Best Homemade Pancakes asked me how to turn them into waffles. A light bulb went on in my head.
(See, there is someone home!)
I gave her my best guess at how to modify the pancake recipe to make waffles, but knew I had to get in the kitchen to test it.
My guys are so happy I did! Three tries later (you know I'm going to tweak until it's just right), I arrived at the most delicious homemade waffles!
They're bursting with almond flavor (from extract). They're crispy on the outside, tender and fluffy on the inside.
But they'd probably be awesome with a burger in the middle. I tried that in a restaurant and loved it!
How many waffles does this recipe make?
This recipe yields a batch of eight waffles, and my waffle iron makes four at a time. I have an older version of this waffle iron (affiliate link).
You can easily halve the recipe though, if you prefer. Personally, I love having leftover waffles to reheat another day.
I recommend cooking up all the batter the day you make it, but you can refrigerate leftover batter for a couple days.
How to store waffle batter
Place the batter in a sealed container and refrigerate it for up to two days. Stir before using it.
How to store homemade waffles
- Refrigerate them in a sealed container or plastic food storage bag for up to four days.
- Place them in freezer bags and freeze for up to three months. (Some people recommend freezing them on a baking sheet for a few hours before transferring the waffles to a freezer bag, but I skip that step and haven't had any issues.)
How to reheat waffles
- For crispy results, use a toaster to reheat the waffles, even straight from the freezer.
- Once toasted, you can heat them in the microwave for 10 seconds or so, if needed.
I hope you love these homemade waffles!
More breakfast recipes to enjoy
- Orange French Toast
- Pumpkin-Orange French Toast
- Basted Eggs with Guacamole Toast
- Lemon Ricotta Pancakes
Homemade Waffles with Almond Milk
- 2 cups all-purpose flour
- 2 tablespoons sugar (or 3 packets Stevia)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs (beaten)
- 1 ¾ cups unsweetened almond milk (or 2% milk)
- ¼ cup cooking oil
- 1 tablespoon almond extract
- Preheat your waffle iron on the medium setting or according to your preference.
- Add your flour, sugar, baking powder and salt to a medium mixing bowl. Whisk to combine.
- Crack your eggs into a liquid measuring cup and beat them with a whisk before adding them to your mixing bowl.
- Use the liquid measuring cup for your milk and oil and add them to your mixing bowl. Add the almond extract to the bowl and and whisk everything just until blended.
- Follow the directions for your waffle iron regarding how much batter to scoop onto the iron. (My waffle iron takes two cups of batter at a time, which is half of the batter made in this recipe.) Scoop the appropriate amount of batter into the center of your waffle iron and spread the batter evenly with the back of a spoon, making sure to fill the corners. Close the iron and let the waffles cook until the waffle iron beeps, gives a green light, or whatever yours does to indicate the waffles are done.
- Carefully remove the cooked waffles with two forks and set them on a dish or platter. Continue cooking the rest of the batter (according to your waffle iron's instructions).
- Serve the waffles with butter, maple syrup and berries, if you wish.
- Refrigerate leftover waffles for up to four days. Or, you can freeze waffles in freezer bags for up to three months. To reheat, toast them and then pop them into the microwave for another 10 seconds or so if needed. (Or, you can store extra batter in the refrigerator for two days.)
(Recipe Source: Cooking with Mamma C)