We came home from a trip last week, and so with a bare refrigerator I asked my kids what they wanted for dinner. They’re only answer? Waffles. With sprinkles.
For the record, I did not serve them funfetti waffles for dinner. I sure we had something sensible with vegetables in it. Since I can’t actually remember, it must not have been one of my greatest hits. But we were still all on spring break, and I’m a sucker for waffle-related requests, so I broke down and made them waffles with sprinkles the next day for breakfast. You can thank them later!
These waffles are light and chewy and taste like birthday cake. The recipe is simple, with just a hint of almond extract in the batter to give it that cake batter taste. I mixed a decent (maybe indecent?) amount of sprinkles right into the batter, which then melted in the waffle iron and give these carnival look. If multicolored breakfast foods aren’t your thing, these waffles would still taste great without them. But since I was going full tilt-o-whirl on these (it was for the children!), I decided to add whipped cream and more sprinkles on top.
- 1 ⅔ cups all purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 eggs
- 1 ⅔ cups milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 16 tablespoons butter, melted and cooled
- Preheat your waffle maker.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, whisk together the eggs and milk until smooth. Add the vanilla and almond extracts. Add to the flour mixture and mix lightly with a fork until the flour is moistened. Stir in the butter and sprinkles. The batter should still be lumpy; don’t overmix, or the waffles will be tough.
- Pour the batter into your waffle maker and cook to your desired level of crispiness. I have a single waffle iron, so I used a little over ⅓ of a cup of batter for each waffle.
- Top with whipped cream and more sprinkles, if desired.