Breakfast that can be dessert, too? Gimme! These funfetti waffles have a delicious vanilla flavor that reminds me of cake. We’ve eaten them with fruit and yogurt (and syrup), as well as topped with ice cream and chocolate syrup. They’re simple, and made with pantry staples, although you might have to make a sprinkles run if you don’t have those. I used this as an opportunity to get rid of a sprinkle overstock at my house. So what if you’re eating Halloween funfetti waffles in July? Let’s focus on the fun part. These make a birthday breakfast-or any breakfast-extra special. They’re also a great hot weather dessert when you’re craving a little something baked, with a scoop of ice cream or warm fruit compote on top, but you don’t feel like turning on the oven and hassling with cake pans and a mixer.
This is a very basic waffle recipe. I suggest melting the butter right off the bat and setting it aside to cool while you get everything else going. It’s best not to beat pancake or waffle batter, just give it a good mix to make certain the dry ingredients are all incorporated into the wet and you don’t see any little streaks of floury stuff. Add the sprinkles last. And about those sprinkles: use the sprinkles that are the long ones (sometimes called “jimmies”), not the little balls (called “nonpareils”) because the balls tend to bleed into the batter and make it look like a tie-dyed mess.
Different waffle makers work…differently. I have a Belgian waffle maker and got 5 waffles from this recipe using approximately ¾ cup of batter per waffle. I cooked mine for 3 minutes, but again, your waffle maker is probably different and you know how you like your waffles-crispy or, umm, wimpy.
I’m not normally a waffle fan. I never eat them at restaurants, and won’t touch those pieces of cardboard they try to pass off as waffles in the freezer case. But I’m slowly being converted. I eat these (and these) hot off the press like a freshly baked piece of cake, no toppings, or with just some berries and maybe some yogurt.
But hey-cake. It’s dessert, right? Great thing about these waffles: they can do double duty. No mixer, no oven, no cake pans. Just a delicious, crispy, colorful, sweet vanilla vessel for your ice cream, whipped cream, syrupy fruit compotes (I’m thinking peaches because it’s starting to be peach season-yum!) and of course, more sprinkles. And yes, you could even pour a glaze over them or dip each section in frosting.
In less time than it takes to mix up a cake and bake it you could have a stack of vanilla goodies ready for breakfast or dessert. Whether you’re pairing them with butter and syrup, or ice cream and hot fudge, there’s no waffling on how good these are.
Vanilla Funfetti Waffles
- 2 c. flour
- 2 Tbs. sugar
- 1 Tbs. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 ½ c. milk
- 2 eggs
- 5 tbs. butter, melted and cooled
- 1 Tbs. vanilla
- ½ c. colored dessert sprinkles
- Step 1 Preheat waffle iron. Spray with non-stick spray (or use cooking oil) according to manufacturer’s directions.
- Step 2 In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- Step 3 Pour 1 ½ cups milk in a 2-cup measuring cup. Add the eggs to the cup and whisk around with a fork. Pour into flour mixture.
- Step 4 Add melted, cooled butter and vanilla and gently whisk-don’t beat-until no streaks of flour remain and there are only a few small lumps.
- Step 5 Stir in the sprinkles.
- Step 6 Cook the waffles on your waffle maker. Every waffle iron is a little different, so follow the instructions for your particular model. I have a Belgian waffle iron, and using approximately ¾ cup of batter per waffle I was able to make 5 waffles. I baked them for 3 minutes- your baking time may be different.
- Step 7 Place waffles on a wire rack in an oven on low temperature to keep warm. Serve warm for breakfast with butter and syrup, or yogurt and fresh fruit. Or serve warm for dessert topped with ice cream and fudge sauce (or your favorite ice cream syrup) or a warm fruit compote.