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Belgian waffle mix

Course Breakfast
Cuisine American
Keyword homemade waffle mix, make-ahead waffles, pantry mix, waffle batter
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 waffles
A big batch of waffle mix with flour, sugar and baking powder. Stir 1 1/2 cups with eggs, milk and oil for four Belgian waffles.

Ingredients

Dry mix

  • 6 c. all-purpose flour
  • 1 c. granulated sugar
  • 4 Tbls. baking powder (1/4 c.)
  • 2 tsp. salt

To make 4 waffles

  • 1.5 c. dry mix
  • 2 eggs
  • 1/2 c. milk
  • 1/4 c. oil or melted butter

Directions

  • Put the flour, sugar, baking powder and salt in a large food storage container with a tight-fitting lid.
  • Close it and keep at room temperature.

Notes

In a small bowl, stir the dry mix, eggs, milk and oil or melted butter with a fork (the batter will be thick). Heat the waffle iron, scoop about 1/2 c. batter onto it and cook (about 30 seconds per waffle, depending on the iron). Top with syrup, fruit or whipped cream. Make-ahead option: mix the batter the night before and divide it among 4 small containers, one per waffle. The dry mix keeps at room temperature in an airtight container many weeks, even months. The waffles can be frozen and reheated in a toaster. Safety: batter with raw egg should be kept refrigerated if made ahead, and waffles cooked through.

Nutrition

Serving: 122g | Calories: 338kcal | Carbohydrates: 42g | Protein: 8.2g | Fat: 15g | Saturated Fat: 8.7g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 683mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 539IU | Vitamin C: 0mg | Calcium: 224mg | Iron: 2.6mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 4 servings from about 21% of the mix with 2 eggs, 1/2 c. milk, 1/4 c. oil or melted butter; milk counted as whole milk, oil or melted butter (the first choice counted). Brands and portions vary, so use it only as an approximation.