Homemade Waffle Recipes

Waffles make a great breakfast, whether they're eaten plain on the go or you're able to sit down and lather them with butter and syrup. You can purchase Ego waffles, but if you have the time and energy early in the morning, it's always nice to make homemade waffles. This way you can enjoy them with blueberries, chocolate chips, or any of your favorite mixes.

Waffles can be adorned with bananas, blueberries, boysenberries, butter, chocolate chips, flavored syrup, maple syrup, jam, raspberries, strawberries, and just about anything else that you want to top your waffle with. Cinnamon and powdered sugar are two other options that you may want to consider.

You can add just about anything to your waffle mix as well, generally blueberries, chocolate chips, and cinnamon are common choices.

Waffles make a great breakfast for cold days, and they're great when served with fruits and whipped cream.

There are so many options that you can consider, that when you make your own waffles, the options are more endless than you could imagine. Below are three recipes for waffles that you may want to consider. These waffle recipes are favored and loved.

• 2 cups sifted all-purpose flower
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, separated
• 2 cups buttermilk
• 1/4 cup vegetable shortening melted

Sift together the flour, sugar, backing soda, and salt. In a large bowl, beat together the egg yolks, buttermilk, and shortening; beat in the dry ingredients until smooth. Beat egg whites until stiff, fold into batter. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 6 minutes or until steam stops and waffle is lightly browned. Makes 3 (9 inch) square waffles.

• 1 1/4 cups plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 egg
• 1 cup sourdough starter
• 1/4 cup vegetable oil
• 3/4 cup milk

In large bowl, sift the first 5 ingredients. In another bowl, beat the egg. Stir in sourdough starter (see below for instructions on how to make the sourdough starter), then the oil and the milk. Stir in the dry mixture just until moistened. Heat waffle irons. For each waffle pour about 1/2 cup of the mixture into the iron, cooking about 1 to 2 minutes, or until golden brown. Makes about 4 waffles.

• 1 1/4 cups plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 egg
• 1 cup sourdough starter
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1 cup finely chopped pecans

In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugar; set aside. In a medium bowl, beat the egg. Stir in the sourdough starter (see below for instructions), oil, and milk. Stir into flour mixture until the dry ingredients are just moistened. Preheat waffle iron according to manufacturer's directions. For each waffle pour 1/4 to 1/2 cup batter onto the preheated iron. Bake 1 to 2 minutes or until golden brown. Makes about 4.

• 2 cups plain flour
• 3 tablespoons sugar
• 1 envelope active dry yeast (1 tablespoon)
• 1/2 teaspoon salt, if desired
• 2 cups warm water

In a 4 or 6 cup plastic pitcher or in a large bowl, combine all the ingredients above. Beat with a wooden or plastic spoon. (Fermentation will dissolve small lumps.) Cover with a cloth. Set in a warm place free from drafts. Let ferment about 2 to 3 days. Stir mixture several times each day.

To use: Remove the amount of starter sourdough mix that you'll need for the recipe. Refrigerate the remaining starter mix and label container. Replenish every 7 to 10 days by stirring equal amounts of water and flour. After replenishing, let stand at room temperature overnight. Return to the refrigerator. If a clear liquid forms on top of the mixture, stir it into starter. Makes about 3 to 4 cups.