Americana Waffles

I woke up craving waffles.

Not just any waffles, but hot, fluffy, fresh out of the waffle iron waffles. Since today is the 4th of July, I wanted waffles topped with red and blue berries, and a sprinkle of powdered sugar, but I was out of Bisquick so I knew I would have to resort to homemade waffles instead. (Which is probably healthier anyway.)

All of my waffle recipes however, call for Buttermilk. I was fresh out.

So I did some searching and some improvising and was able to successfully make the fluffy, crispy waffles I woke up craving, and they were even loaded with chocolate chips.


Now…I have several waffle recipes I’ve tried. I’m a connoisseur of sweet, savory breakfast treats and I will try just about anything with sugar and fruit. So coming from someone like me, who has high breakfast food expectations, these waffles may just be the greatest ever made.

I think that the key here, was all the wet ingredients were mixed separately and WARM. That’s right. Warm eggs, warm milk, and melted butter. I really think that’s what made these waffles turn out to be five star worthy. 

The recipe made about 5 large waffles, and I stored the leftovers in freezer bags. They can be popped into the toaster for a quick weekly breakfast.

I chose chocolate chips to give my waffles some extra oomph, but you could easily use blueberries or bananas for a healthier kick, or melted almond or peanut butter for a flavorful treat. (NOTE – as it was a holiday weekend, I’ve made terrible food decisions since Friday. But that’s okay…it’s okay to indulge. This was my last day of over indulgence so I went big and topped my waffles with cool whip and powdered sugar. I’ll be back on my clean eating routine tomorrow…at least until the next holiday.)

If you wanted to be really healthy, you could substitute butter for coconut oil and regular milk for almond milk, although I’m not sure what the consistency would turn out to be. Waffles are meant to have a crispy exterior and warm, fluffy inside. I might do a vegan style run of this recipe in the future to see how it turns out.

AMERICANA WAFFLES 

Makes about 5 large waffles

2 cups flour

2 tbsp sugar

1 tsp salt

4 tbsp baking powder

6 tbsp melted butter

1 tsp vanilla

1 1/2 cup WARM milk

2 eggs room temperature

Waffle iron

Cooling racks

A couple of handfuls of chocolate chips, or fresh blueberries or banana if desired.

Preheat your waffle iron, lightly spray with cooking spray.

Mix the flour, salt, baking powder and sugar in a large bowl. Wisk until all ingredients are combined. 

In a separated bowl, wisk eggs and add in melted butter, warm milk, and vanilla. Stir until combined.

Gently pour wet ingredients into dry. Mix until blended, DO NOT OVERMIX. You don’t want your waffle mix to be too runny. Just mix enough that there are no lumps and the ingredients are all combined. At this point add either you chocolate chips or fruit and gently fold them into the batter. Here’s a picture of how your batter should look.


Gently ladle your batter onto your hot waffle iron. I used about three large spoonfuls for each waffle. 

Close the lid and cook until waffle is lightly browned and easily removable from iron. Most waffle irons have timers or lights that let you know when your waffle is ready. If you don’t have one, check your waffle around 3 – 5 minutes.

Place your waffles on plates if you’re serving directly, or on a wire cooking rack. Waffles cool best if they have space between themselves. Unlike pancakes, they shouldn’t be stacked. To keep the outer layer crispy, I’ve found that if you separate them on a cooling rack, this is the best way to go. 


Serve waffles with fresh raspberries and blueberries. For an added morning punch, add a dollop of cool whip or redi-whip, and sprinkle with powdered sugar.


Make sure you INDULGE in the greatness that is the waffle. Add a little syrup if you’re feeling extra sweet. These waffles were seriously incredible, and even my non-breakfast eating husband commented on how good they looked.


If you try this recipe, use #FinchAndBlue and make sure to share your thoughts! This was a great alternative to buttermilk waffles, and I was super impressed by the flavor. The waffle would even be good on its own, with no filling or topping. The pinch of sugar really gives the batter an additional flavor that makes it just sweet enough on its own! 

Happy fourth! I really don’t know if there’s anything more American than a big fancy breakfast on a day like today!


-Hayley 

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