Maple Waffles
Fluffy waffles with maple sugar mixed into the batter for deep maple flavor. Quick to make, crisp to reheat, great with syrup or fruit.
Most recipes ask you to put maple syrup on after. We added The Spice House's magical maple sugar right into the batter. It. Is. Amazing.
Submitted by: Mary from 37 Cooks,
- Stir maple sugar into the batter for built-in maple flavor instead of pouring syrup on top.
- Beat eggs, mix dry ingredients until just combined, and cook in a preheated waffle iron about 4 to 6 minutes.
- Store batter up to 24 hours; cooked waffles freeze well and reheat in a toaster or oven for best crispness.
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Preparation Instructions:
Heat waffle iron.
Beat eggs with wire whisk until fluffy, then add milk and melted butter. Mix dry ingredients into egg mixture, mixing just until lumps are out.
Pour batter into waffle iron, consult owner's manual for exact amount. Close lid of waffle iron.
Bake about 5 minutes, until iron stops steaming. Carefully remove and serve with warmed maple syrup, fresh berries or sliced bananas. I also like to warm a bit of strawberry jam into a syrup. Enjoy!
thespicehouse.com
More About This Recipe
Serve with Homemade Breakfast Sausage.
Frequently Asked Questions
How many waffles does this recipe make?
This batter typically yields about 6 to 8 regular American waffles or 4 to 6 thicker Belgian-style waffles, depending on your iron size and how much batter you use per waffle.
Can I substitute maple sugar if I do not have it?
Yes. Use brown sugar or granulated sugar plus a teaspoon of maple extract as a substitute. Maple sugar gives a more intense maple flavor and slight caramelization, so substitutes will be milder.
Can I use a milk alternative in this recipe?
Yes. Almond, soy, oat, or other plant milks work cup for cup. They may change browning and flavor slightly, so watch cooking time and color.
How do I get crispier waffles?
Fully preheat the waffle iron, use the full amount of melted butter, and cook a bit longer until steaming stops. Keep finished waffles on a wire rack in a 200 F oven while you make the rest to keep them crisp.
Can I make the batter ahead or freeze cooked waffles?
You can refrigerate the batter up to 24 hours. Cooked waffles freeze well up to 2 months. Reheat frozen waffles in a toaster or a 375 F oven for best texture.
Can I make this gluten-free or egg-free?
For gluten-free use a 1:1 gluten-free flour blend and add xanthan gum if your blend lacks it. For egg-free, try a flax egg or commercial egg replacer, but expect a slightly less fluffy result.
What should the batter consistency be?
The batter should be pourable but fairly thick, similar to heavy cream. If it looks too thick, add milk a tablespoon at a time until it pours easily.
How long should I cook each waffle and how do I know when it is done?
Cook about 4 to 6 minutes per waffle, or until the waffle iron stops producing steam and the waffle is golden brown. Exact time varies by iron, so follow your appliance manual for best results.
How many waffles does this recipe make?
This batter typically yields about 6 to 8 regular American waffles or 4 to 6 thicker Belgian-style waffles, depending on your iron size and how much batter you use per waffle.
Can I substitute maple sugar if I do not have it?
Yes. Use brown sugar or granulated sugar plus a teaspoon of maple extract as a substitute. Maple sugar gives a more intense maple flavor and slight caramelization, so substitutes will be milder.
Can I use a milk alternative in this recipe?
Yes. Almond, soy, oat, or other plant milks work cup for cup. They may change browning and flavor slightly, so watch cooking time and color.
How do I get crispier waffles?
Fully preheat the waffle iron, use the full amount of melted butter, and cook a bit longer until steaming stops. Keep finished waffles on a wire rack in a 200 F oven while you make the rest to keep them crisp.
Can I make the batter ahead or freeze cooked waffles?
You can refrigerate the batter up to 24 hours. Cooked waffles freeze well up to 2 months. Reheat frozen waffles in a toaster or a 375 F oven for best texture.
Can I make this gluten-free or egg-free?
For gluten-free use a 1:1 gluten-free flour blend and add xanthan gum if your blend lacks it. For egg-free, try a flax egg or commercial egg replacer, but expect a slightly less fluffy result.
What should the batter consistency be?
The batter should be pourable but fairly thick, similar to heavy cream. If it looks too thick, add milk a tablespoon at a time until it pours easily.
How long should I cook each waffle and how do I know when it is done?
Cook about 4 to 6 minutes per waffle, or until the waffle iron stops producing steam and the waffle is golden brown. Exact time varies by iron, so follow your appliance manual for best results.
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