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Basic Waffles


Basic Waffles

Easy enough for weekday mornings, but rich enough for a weekend brunch, these dairy-free waffles have it all.

© 2008 Ashley Skabar, licensed to About.com, Inc.

Waffles are easy and cheap to make, but they are also so comforting and beautiful that they can be served for special brunches as well as quick weekday breakfasts. I like to double this recipe and freeze the leftovers for rushed mornings.

Makes about 10 waffles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 2 cups flour
  • 1 T. and 1 t. baking powder
  • 2 T. white sugar
  • ½ t. cinnamon (optional)
  • ¾ t. salt
  • 2 large eggs, beaten
  • 1 ½ cups warm almond milk or soymilk
  • 5 T. soy margarine, melted
  • 1 T. unsweetened plain soy yogurt


1. Preheat a waffle iron.

2. In a medium-sized mixing bowl, sift together the flour, baking powder, sugar, cinnamon and salt. In another bowl, whisk together the eggs with the almond milk, melted soy margarine and soy yogurt until well combined. Whisk the wet ingredients into the dry, mixing until just combined.

3. Using about 1/3 cup batter at a time, ladle the batter into the preheated waffle iron, pushing the batter to the edges of the iron. Cook until golden brown, about 4-5 minutes, or until the iron is no longer steaming. Serve warm with your choice of toppings (I like fruit and a bit of honey).

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