Breakfast Waffles:

This is one of my kid’s favorites. I am using whole wheat flour instead of all-purpose flour (maida) which makes it a healthy twist for the kids. This way, you can be guilt-free of feeding the kids waffles for breakfast. This is our special Sunday breakfast, so no more fussy Sundays.

 Making these waffles will get easier with time. I promise that your kids will love these waffles and would want more. An added advantage is that you can use the batter to make pancakes as well.


Wheat flour: 2 cups

Eggs: 2

Sugar: 1 tbsp

Milk: 1 ¾ cups

Vegetable oil: ½ cup

Salt: 1/4 tsp

Baking powder: 2 tsp

Cinnamon or vanilla essence: ½ tsp


  • Preheat the waffle iron.
  • Sieve the flour, sugar, salt, baking powder, and cinnamon into a mixing bowl.
  • Separate the egg whites and beat them until stiff peaks form.
  • Add the egg yolks, vegetable oil, milk and vanilla extract if you are using vanilla extract instead of cinnamon to a bowl and mix them until smooth.
  • Add the dry ingredients to this mix and beat them till they form a uniform mixture.
  • Now slowly add the egg whites little by little taking care not to over mix the batter.
  • Spray the waffle iron with oil and pour the batter onto the hot waffle iron.
  • Cook until golden brown and serve hot.
  • Serve with chocolate syrup or cream.


  • Adding the beaten egg whites gives a crunchiness to the waffles (never skip this step).
  • Using cinnamon instead of vanilla extract lifts the flavors in the waffle.
  • Never overbeat the mix after adding the beaten egg white, let it gently incorporate into the batter.
  • Add in a little more milk to make the mix into a pouring consistency.