I love this recipe. It truly is a "pantry" recipe, meaning that you are likely to have every ingredient you need to make it already on hand (which makes it the perfect recipe to make on the weekends even before you've had a chance to do your weekly grocery shopping).
AND - the bonus for this recipe is that it doesn't call for butter. So, if you have a dairy allergy, are dairy intolerant, or simply don't have any on hand, you're still good to go with this recipe. I have substituted Almond milk for the milk in this recipe with success. So keep that in mind if you fall into any of the non-dairy categories.
No Butter Waffles
2 1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
2 tsp granulated sugar
2 large eggs, beaten
2 cups milk
3/4 cup vegetable oil
1 tsp vanilla extract
- In a large mixing bowl, mix together dry ingredients.
- Add eggs, milk, oil, and vanilla, and stir to incorporate. Mix until batter is mostly smooth and without lumps.
- Heat waffle iron.
- When iron is heated, pour batter onto the center of waffle iron until it spreads approximately 1/2 - 1/4 inch away from the edges. This will prevent the batter from seeping out of the sides of the waffle iron as the waffles cook.
- Remove the waffle from the iron when indicator light turns on. Continue in the same manner until you have used all of the batter.
- Serve waffles warm with toppings of choice. Makes 5 Belgian waffles.
Delicious waffle toppings: