There have been some pretty heated debates at my house regarding which is better: pancakes or waffles? So far we’ve never had a clear winner (and who needs one anyway—they are both delicious!). But I must admit that team waffles have at least two major points in their favor.
Waffles are easier to make (because there is no flipping needed, the iron does it all for you). And I love having a little pocket for my maple syrup to pool in. Maybe it’s just me?
This is THE waffle recipe to make if you wake up on Saturday morning (or any day really) and need a super easy, quick, and dependable waffle recipe. This recipe makes delicious, fluffy waffles that are slightly crispy on the outside but still soft (and absorbent—for syrup!) on the inside. These are an instant classic.
I love blender waffles because you just add the ingredients to a blender, let it do its thing, and pour the batter in the waffle iron. Then you only have your blender to clean afterward too. It’s basically the exact same process as making a morning smoothie, so we’ll call this the weekend edition of that routine. 🙂
Add some fresh fruit, a little butter, and drizzle on the maple syrup and you are in business! I love a slow Saturday morning and this is the perfect waffle recipe to go with it. Enjoy! xo. Emma
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- 1 cup all-purpose flour
- 2 tablespoons arrow root powder (or cornstarch)
- ½ teaspoon baking powder (aluminum-free)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/⅛ teaspoon cinnamon
- 1 cup milk
- ½ cup olive oil (extra virgin)
- 1 egg
- 1 teaspoon vanilla extract
- In a blender, combine all the ingredients. Blend until well combined, no need to over blend. Allow to sit for 15-20 minutes (make the coffee, slice the fruit, etc.)
- Follow the waffle iron manufacturer’s directions to make waffles with the batter.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.