I like to batch cook waffles and freeze them to make for a stress-free breakfast by just popping them into the toaster.


Waffles made with beaten egg whites for extra lift

Course Breakfast
Prep Time 25 minutes
Cook Time 1 hour
Servings 9 Full circle waffles (36 quarters)


Dry Ingredients

  • 540 g Plain flour
  • tbsp Baking powder
  • 70 g Caster Sugar
  • tsp Salt

Wet Ingredients

  • 3 Large eggs
  • 180 ml Sunflower oil
  • 750 ml Milk semi-skimmed is fine
  • 1 tsp Vanilla extract


  1. Separate egg white from the yolks, and keep both.

  2. Whisk the egg whites with an electric whisk until they form soft peaks. If using a stand mixer, remove egg whites into a clean bowl so as to leave the stand mixer ready to use.

  3. Add all of the wet ingredients (apart from the egg whites) into the stand mixer, including the egg yolks. Mix thoroughly.

  4. Sift or stir together all of the dry ingredients, then add to the liquid mix. Mix until very smooth.

  5. Remove bowl from mixer, and gently fold in the fluffy egg whites. The mixture does not need to be smooth. Be careful to keep as much air in the mix as possible.

  6. Preheat waffle maker and brush with sunflower oil. Cook waffles on medium until they brown. If they are still pale and soft, cook for longer until crispy and pale brown on the edges.

  7. Cool and freeze. Can be toasted from frozen.