Delicious and easy waffles, whizzed up in the blender, then cooked in a waffle iron. Serve with your favourite toppings such as maple syrup, berry coulis, fresh fruit, bacon, ice cream or all of the above!
We love waffles in our house. They're such a tasty, fun and easy meal to prepare when you're craving something sweet to eat for breakfast.
My recipe for Blender Waffles makes it even easier to have this delicious meal! The ingredients get whizzed up in the blender, in two stages, then poured directly into the waffle maker. I'm always here for minimal dishes and cleaning up.
If you're after some great, homemade sauce options check out these recipes on my website. For an excellent raspberry coulis recipe - Baked Raspberry Cheesecake and for a butter scotch sauce - my Sticky Date Pudding recipe.
- Self raising flour: This type of flour provides the rising agent making your waffles light and fluffy! If you don't have any, you can use regular flour + 3 teaspoons of baking powder instead.
- Caster sugar: Finer than regular white sugar, caster sugar breaks down quickly meaning you don't get any gritty or grainy bits.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add the milk, vanilla, eggs and melted butter to a blender and blend until well combined.
Add the flour and sugar then blend again. Use a spatula to scrape any flour off the sides and blend until the batter is thick with no lumps.
Heat the waffle iron and pour in batter as directed.
Keep the cooked waffles in a warm oven until all of the batter is used up, serve with toppings of your choice.
Traditional waffles are not gluten free. If you would prefer them to be, swap your regular self raising flour for gluten free self raising flour.
Maple syrup, golden syrup or runny honey are all good simple options. To get decadent, add a generous scoop of your favourite ice cream or some hazelnut spread. Fresh or cooked fruit, such a berry coulis go well with natural yoghurt.
Leftover waffles can be stored in an airtight container for up to three days in the fridge, one day in the pantry or three months in the freezer.
Store leftover waffles, without their toppings in an airtight container in the fridge. Reheat in the microwave or oven, then add your toppings on.
Did you know you can freeze leftover waffles? Great news! Either store in a ziplock bag or airtight container for up to three months. Allow to defrost then reheat and add your favourite toppings.
Top get ahead, make your waffles mixture the night before you want to cook them. Store the waffle mixture, covered, in the fridge overnight. If it is super thick the next day, you can add a splash more milk.
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- 1 ½ cups milk
- 1 tsp vanilla essence or extract
- 3 eggs
- 60g salted butter, melted and cooled
- 2 cups self raising flour
- ¼ cup caster sugar
- Add the milk, vanilla, eggs and melted butter to a blender and blend until well combined.
- Add the flour and sugar then blend again. Use a spatula to scrape any flour off the sides and blend until the batter is thick with no lumps.
- Heat the waffle iron and pour in batter as directed.
- Keep the cooked waffles in a warm oven until all of the batter is used up, serve with toppings of your choice.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 72mgSodium: 375mgCarbohydrates: 25gFiber: 1gSugar: 7gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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