Empty My Fridge
Homemade Eggo Waffles Recipe in Minutes!
Ingredients
- Egg3
- Sour cream½ cups
- Sugar¼ cups
- Butter · melted¼ cups
- Vanilla1 tsp
- Flour¾ cups
- Baking powder½ tsp
Instructions
- Preheat the waffle iron. Set a cooling rack nearby and line a small baking sheet with parchment.
- In a medium bowl, whisk together the eggs, sour cream, sugar, melted butter and vanilla.
- In a small bowl, mix the flour and baking powder, add to the wet ingredients and stir until just combined, leaving some small lumps. Do not overmix.
- Cook the waffles in the iron for roughly 2-3 minutes, taking care not to brown them too much.
- Set the cooked waffles flat on the rack to cool completely.
- Move the cooled waffles to the lined sheet and freeze them fully, about 2 hours.
- Stack the frozen waffles and store them in an airtight container for up to 6 weeks.
- Toast the frozen waffles straight from the freezer in a toaster on medium-low until golden, about 2-3 minutes.
Summarized from Bigger Bolder Baking's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.