Waffles
for BC Living - “From Scratch”
April 2026

I love a good warm waffle right out of the iron on a slow weekend morning, but pulling out the waffle maker every weekend is kind of a messy pain. Well, this recipe for homemade waffles is completely freezer-friendly, so your syrupy dream can come true without fuss.

And if you think that a waffle iron is only for sweet breakfast treats, you’re wrong – I think my favorite use was making falafel waffles!

Makes 4-5 full-sized waffles (depending on your waffle maker!)

INGREDIENTS:

*You will need a waffle iron to make these – this is the one I use!

1 cup flour

3 tsp baking powder

¼ tsp salt

1 tbsp sugar

3 eggs, separated

1 cup milk (plant-based works)

4 tbsp oil

1 tsp vanilla

Optional/For Serving:

Maple syrup

Fruit

Powdered Sugar

Whipped Cream

INSTRUCTIONS:

Pre-heat your waffle iron and, if needed, spray with cooking oil.

In a large bowl, whisk the flour, salt, baking powder and soda, and sugar together. Add the milk and egg yolks in and mix thoroughly until smooth. Then add the oil and vanilla and mix well (don’t over mix though) and then set aside.
In a small bowl whisk the egg whites until stiff peaks form – then fold the eggs into the batter.

Pour about 2/3 to 3/4 of a cup into the pre-heated iron – amount may vary based on your machine – it's better to under-fill than over-fill on the first one, so you don’t make a goopy mess.

Cook for 5 minutes, or until your desired golden-brown coloring appears.

To freeze, let them cool completely on a wire rack and either break them into sections, or freeze them as a whole.

You can toast (or warm in the oven) from frozen, but thawing in the fridge the night before will also work.

ENJOY!