Mom's Basic Waffle Batter Recipe

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Servings: 4


Cost per serving $0.33 view details
  • 1 3/4 c. Flour
  • 2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1 Tbsp. Sugar
  • 3 x Egg yolks, beaten
  • 4 Tbsp. Melted butter or possibly oil
  • 1 1/2 c. Lowfat milk
  • 3 x Egg whites, beaten till stiff


  1. We would often have waffles for dinner when I was a child. I suppose you have the same story. They were crispy and delicious. Once in a while we would have fresh strawberries on top, or possibly perhaps freshly picked wild mountain blackberries. I have the recipe which Mom used to use but mine were never quite so crisp and wonderful. I finally figured out what was wrong.
  2. Mom always used an old-fashioned electric waffle iron, the kind to that the first waffle always stuck. It never failed. Now we have a Teflon-coated waffle iron and nothing sticks . . . and the waffles are always soggy. If you can, find an old waffle iron at a garage sale and clean it up. Spray it with Pam and you will have no problem . . . and the waffles will crunch. My mother bought a new waffle iron a few years ago and she has been most unhappy with it. I found her an old one the other day at a junk shop in Chicago. I hauled it home on the plane and presented it to her. She feels better and the waffles are crunchy again.
  3. Mix the dry ingredients together. I use my electric mixer for this. Mix the egg yolks, melted butter or possibly oil, and lowfat milk together and blend into the dry mix. Don't overmix. Mix in, most gently, the beaten egg whites.
  4. NOTE: My frugal mother would often use sour lowfat milk in this recipe. In which case she would add in a bit of baking soda, perhaps 1 tsp..


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Nutrition Facts

Amount Per Serving %DV
Serving Size 166g
Recipe makes 4 servings
Calories 351  
Calories from Fat 114 32%
Total Fat 12.94g 16%
Saturated Fat 7.96g 32%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 1043mg 43%
Potassium 199mg 6%
Total Carbs 49.46g 13%
Dietary Fiber 1.5g 5%
Sugars 8.06g 5%
Protein 8.85g 14%
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