Shamrock Waffles
Homemade waffles are the perfect treat to amp up your breakfast routine! This recipe will show you how to make delicious homemade waffles in just 10 minutes! You will absolutely love this recipe!
This recipe uses whipped eggs to make a perfect crunchy texture to the waffle. It makes traditional waffles in a smaller waffle iron, not to be confused with Belgium Waffles, which are made in a thicker grooved waffle iron, and have yeast in the batter.
Waffles always taste better fresh, but these are still super good leftover. You can freeze the left overs and pop them in your toaster to reheat them! Sometimes I like to make a large batch and freeze them, to make breakfast on the fly!
We used a heart waffle iron to make this shamrock shape. Then we topped the waffles with syrup, whipped cream, and cereal marshmallows!
Ingredients-
2 Eggs (whites and yolks divided)
2 1/4 Cups Flour
1 3/4 Cups Milk (whole)
1/2 Cups Vegetable Oil
2 Tablespoons Sugar
4 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Vanilla
Instructions-
In a stand mixer, beat the egg whites until they are foamy and frothy. Whip in the egg yolks and set aside.
In a large mixing bowl, whisk together the rest of the ingredients.
Blend in the whipped eggs.
Add food coloring if desired.
Heat waffle iron and coat with cooking spray.
Ladle in the waffle batter
Cook according to your waffle iron, most cook in approximately 2 1/2- 5 minutes.
Carefully remove the hot waffles and enjoy with your favorite toppings!
Topping Suggestions-
Fresh Fruit
Syrup
Butter
Whipped Cream
Coconut
Nuts
Cereal
Here are some of my favorite variations-
Power Waffles- Add 3/4 cups of peanut butter and an additional 1/4 cup of flour.
Pumpkin Spice Waffles- Substitute brown sugar for the granulated sugar. Add 3/4 cups of pumpkin puree, 1 TBSP of pumpkin pie spice and an additional 1/4 cup flour.
Fresh Fruit Waffles- Add your favorite fresh fruit to the batter!
Chocolate Waffles- Add 1 1/2 cup of Nutella, an additional 1/4 cup of flour and a handful of chocolate chips.