• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking with Mamma C

  • Recipes
  • Cod
  • Cookbook
  • Subscribe
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Cod Recipes
  • Cookbook
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cod Recipes
    • Cookbook
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast

    Homemade Waffles with Almond Milk

    Published: Jan 11, 2019 · Modified: Jul 9, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    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.

    Photo of plate of Homemade Waffles with butter, syrup and blackberries

    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!)

    photo collage of waffle mix in the waffle maker and cooked waffles

    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.

    overhead photo of homemade waffles with blackberries, butter and syrup on plates

    I like to serve them with butter, maple syrup and berries. They'd be fantastic with these Italian Strawberries or any of these cheesecake toppings.

    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.

    hand pouring maple syrup onto homemade waffles with blackberriesHow 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.)

    Photo of forkful of Homemade Waffles

    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.

    two stacked homemade waffles with butter and syrup on plate with a corner of the waffles missingI 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

    Enjoy!

    two stacked homemade waffles with butter, syrup and blackberries on a plate

    Homemade Waffles with Almond Milk

    Flavored with almond, these Homemade Waffles with Almond Milk are delicious! They're crispy on the outside, fluffy and tender on the inside!
    4.91 from 10 votes
    Print Pin Rate Save Go to Collections
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 8 waffles per batch
    Calories: 217kcal
    Author: Mamma C

    Ingredients

    • 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
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • 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.)

    Video

    Notes

    Nutrition facts do not include butter, syrup or berries.

    Nutrition

    Calories: 217kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 380mg | Potassium: 253mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Calcium: 164mg | Iron: 2mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C)

    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!
    « Pasta e Piselli (Pasta with Peas)
    Spinach and Asiago Artichoke Dip »

    Reader Interactions

    Comments

    1. Hannah

      January 16, 2023 at 8:36 am

      4 teaspoons of baking soda seems like a lot, and we could taste it in the waffles so it made them bitter. Is it a typo?

      Reply
      • Hannah

        January 16, 2023 at 8:37 am

        Sorry- baking powder

        Reply
      • Mamma C

        January 16, 2023 at 9:02 am

        Hi Hannah - The four teaspoons of baking powder is not a typo. It makes the waffles light and fluffy, like Belgian waffles. If you prefer, you can reduce the baking powder to maybe a tablespoon.

        Reply
    2. SP

      October 15, 2022 at 12:12 pm

      5 stars
      These are the only waffles I make! So good.

      Reply
      • Mamma C

        October 15, 2022 at 12:31 pm

        Hi SP - I'm glad to hear that! We love these waffles too.

        Reply
    3. Karly

      February 17, 2019 at 11:56 am

      These are making me hungry! Thanks for sharing!

      Reply
      • Mamma C

        February 17, 2019 at 1:17 pm

        Hi Karly - Same! I need to make them again.

        Reply
    4. Catherine Brown

      January 11, 2019 at 8:10 pm

      5 stars
      Waffles are the bomb! These look absolutely perfect. Thanks for sharing your recipe. 🙂

      Reply
      • Mamma C

        January 12, 2019 at 11:09 am

        Hi Catherine - Haha! I love them too. Thank you!

        Reply
    5. Andrea Metlika

      January 11, 2019 at 7:20 pm

      5 stars
      These look perfect! I appreciate your letting us know how much Stevia to use as a substitution.

      Reply
      • Mamma C

        January 12, 2019 at 11:09 am

        Hi Andrea - Thanks! I like to use Stevia when I can.

        Reply
    6. Valentina

      January 11, 2019 at 6:37 pm

      5 stars
      These look perfectly crisped and I love the touch of almond. What a treat for breakfast. (Or lunch or dinner!) 🙂

      Reply
      • Mamma C

        January 11, 2019 at 7:08 pm

        Hi Valentina - I love almond extract in waffles and pancakes. And yes, these are perfectly acceptable for dinner!

        Reply
    7. Cathy

      January 11, 2019 at 5:42 pm

      5 stars
      That's it, I'm in! For sure!! I love waffles and you said almond flavor?! So in!!! 🙂

      Reply
      • Mamma C

        January 11, 2019 at 5:47 pm

        Hi Cathy - Haha! Yes...most of my testing centered on getting the right amount of almond flavor!

        Reply
    8. Jacque Hastert

      January 11, 2019 at 4:37 pm

      5 stars
      Nothing beats a homemade breakfast to start the day. These are a great weekend brunch idea.

      Reply
      • Mamma C

        January 11, 2019 at 5:46 pm

        Hi Jacque - I agree, they're perfect for brunch!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Andrea smiling

    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

    Appetizers

    tomato bruschetta on white plater with drizzled balsamic glaze

    63 Italian Appetizer Recipes

    Baked Breaded Eggplant Slices

    guacamole on red plate

    Easy Guacamole Without Cilantro

    slice of stuffed pizza with escarole

    Escarole-Stuffed Pizza (Pizza di Scarola)

    close-up photo of pesto deviled eggs on a platter

    Pesto Deviled Eggs

    overhead photo of baked parmesan jalapeno poppers with prosciutto on a plate

    Baked Parmesan Jalapeño Poppers with Prosciutto (Gluten Free)

    Popular Recipes

    baked fish with butter

    Parmesan Baked Cod Recipe (Keto, Low Carb, GF)

    close-up photo of a bowl of pasta e piselli (pasta with peas)

    Pasta e Piselli (Pasta with Peas)

    OVEN-FRIED COD RECIPE (CRISPY & DELICIOUS!)

    Oven-Fried Cod Recipe (Crispy & Delicious!)

    portion of zucchini casserole on plate

    Italian Zucchini Bake

    sausages, sliced peppers on white plate

    Easy Sausage and Peppers in the Oven

    baked pie crust

    Sugar Cookie Pie Crust

    Footer

    names of media publications

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Cookbook
    • Web Stories
     

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2014-2023 Cooking with Mamma C®