Perfect homemade waffles from scratch, ready for a delicious Saturday morning breakfast! These waffles are easy to prepare and high in protein, fiber, and vitamins.
- 6 tablespoons melted unsalted butter
- 6 tablespoons melted coconut oil
- 1 3/4 cups + 2 tablespoons whole milk
- 5 eggs, separated
- 2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour*
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoon baking soda
- 1 tsp ground cinnamon
- 1/2 teaspoon sea salt
- Whisk together the melted butter, melted coconut oil, milk, syrup, vanilla, and egg yolks in a large liquid measuring cup. (The coconut oil can harden slightly, but keep whisking a minute to thoroughly incorporate it. The hard pieces will melt in the waffle iron). Whisk the egg whites in a separate small bowl until the white form soft peaks.
Combine the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a medium-sized mixing bowl. Pour the liquid mixture into the dry ingredients and stir until no streaks of flour remain. Gently fold in the egg whites.
- Preheat the waffle iron. Brush the waffle plates with melted butter. Pour in the waffle mix (according to the size of your waffle iron) and cook until the waffles are cooked through and crisp on the outside. Transfer to a plate in your oven, turned onto warm. Keep making waffles until you run out of mix.
- Serve with butter, maple syrup, fresh fruit, whipped cream, etc.
*You can use all-purpose flour, or white whole wheat, or freshly ground flour.
In my waffle maker (love it!), this mix makes 3 large squares (12 x 6″ squares).