Fluffy Belgian Waffles Recipe
This is the waffle recipe I always use. It is a favorite in our house. You can either use the store bought Bisquick® or make up a batch of your own. There are a lot of great recipes for that here on Zaar!! Note: the original recipe states this makes 12 waffles. When I made mine I only got 6 waffles out of the batter.
- Ready In:
- 2 eggs
- 1 cup milk
- 2 1⁄3 cups original Bisquick baking mix
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1⁄4 cup vegetable oil
- Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
- In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored.
- Beat in milk.
- Beat in Bisquick and granulated sugar on low speed until smooth.
- Gently fold in vanilla extract and oil.
- Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.)
- Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Follow your manufactures recommendations. Carefully remove waffle.
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I was looking for a quick Bisquick Belgian waffle recipe that did not require club soda, because I had run out, and I did not feel like separating and beating eggs to make an authentic recipe. This recipe fit my requirements. The waffles from this recipe were okay. They looked beautiful but they were heavy. Another reviewer stated many of the ways the instructions are contrary to the basic rules and principles of baking (yes, waffles are considered baked goods) so I will not reiterate them. This is not a recipe I will make again.Reply
These are OK, but not even as good as the normal Bisquick recipe. I tried this out in an attempt to get some better flavor out of the box recipe, but this is poorly attempted. It turns out you can either make them good and slow with buttermilk and separated eggs, or fast and just OK with Bisquick.<br/><br/>FYI You should NEVER mix your batter until smooth, only just combined. This avoids unwanted gluten from forming in the mix. The wet ingredients should be poured on top of the dry and just barely mixed.<br/><br/>O well...1Reply