Homemade Dry Waffle Mix and Single Serving Measurements
Here it is, ladies and gentlemen! The best, easiest homemade dry waffle mix, and ratios for single servings there is! Sure, making a batch of waffles and popping them in the freezer is nice, but so is being able to make just one at a time! These waffles are crispy on the outside, fluffy on the inside, a little flaky, and lend themselves well to both savory and sweet versions. I encourage you to mess with the recipe to make any changes to the texture or flavor you’d like. Go wild and crazy and weird with your toppings! See notes below the recipe for tips and suggestions.
Equipment
- 1 Waffle Maker any size can be used
Ingredients
- 2 cups all purpose flour
- ¼ cup cornstarch or arrowroot starch
- 2 tablespoons granulated sugar I’ve used white or turbinado
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For one Belgian waffle: *see note below recipe for different sizes
- 10 tablespoons (½ cup + 2 tablespoons) dry mix
- 4 tablespoons water or non dairy milk I usually use water because it’s easier – always comes out great!
- 2 tablespoons oil for crispiness. *see note below recipe for different types of oil
- ½ teaspoon vinegar for fluffiness – activates the baking soda
Instructions
- Preheat the waffle maker. Wait until it’s fully preheated before mixing dry and wet ingredients together, because the dry ingredients will absorb more water the longer it sits. Stir the dry and wet ingredients together JUST until they are combined. Don’t over mix – some lumps are ok, and desired.
- Add any add-ins you’d like to the batter: veggies, herbs, dried or fresh fruit, coconut, seeds, spices, etc. *See note below recipe for tips.
- Pour into the waffle maker and cook according to the appliance’s instructions. Cooking times will vary, but a good rule of thumb is it’s done when there’s no more steam coming out. Serve however you want, and enjoy!
Notes
* You may have to adjust the single serving ratios for the size of your waffle maker. I have a Belgian waffle maker, and a mini waffle maker that makes waffles about the size of Eggos. I cut the single serving ratios in half for the mini waffles. I encourage you to mess around and find what works for you, and don’t get discouraged by the experimentation process!
* I typically use avocado oil, but have also used melted vegan butter, melted coconut oil, and olive oil. They all worked great, except the olive oil imparted a strong flavor that I didn’t enjoy in my waffle. If you want to try making this oil-free, try subbing one tablespoon of milk or water in place of the oil. Mess around and see what happens!
* When adding ingredients to the batter, consider how they may increase the volume of the mixture as well as potentially add moisture. Veggies contain water and release it when cooked, and fruits do so even more. I will often add 4 – 5 tablespoons of chopped veggies, and reduce the dry mix to 8 tablespoons (½ cup) and the water to 3 tablespoons. I also turn the heat down because as the moisture from the veggies releases, the inside tends to take longer to cook than the outside, resulting in a burnt outside and still wet inside if not adjusted properly.