Why do my waffles stick to the waffle iron?

Make sure your waffle iron is hot enough before adding the batter. An iron that’s too cool won’t cook the inside of the waffle thoroughly making it more likely for the waffle to split and stick to the pan.

What if I don’t have cooking spray?

Substitute a very thin layer of butter or vegetable oil on the waffle iron. The key here is thin ! Too much oil or butter will make the waffles greasy.

Can I use homemade pancake batter?

Waffles have a higher percentage of sugar and fat in the batter, which results in the crispy edges. I wouldn’t substitute one for the other.

What is the difference between a waffle and a Belgian waffle?

The texture is also lighter and crispier. To make a Belgian waffle, you need a waffle iron with a deeper, larger grid pattern. Most Belgian waffle recipes are yeast-based, to get that crispy texture. But you also can use a waffle batter that uses beaten egg whites for lightness like this one

Fruit Loop Waffles with Milk Glaze Recipe (Must Try!)

Name: Fruit Loop Waffles with Milk Glaze Recipe (Must Try!)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups Fruit Loops cereal (or other); 1¾ cup All-purpose Flour; 2 Tablespoons Cornmeal; 1 Tablespoon Granulated Sugar; 1 Tablespoon Baking Powder; ¼ teaspoon Salt; 2 Eggs; 2 cups Whole Milk; 2 Tablespoon Melted Unsalted butter, slightly cooled; 4 Tablespoons Whole Milk; 2 cups Powdered Sugar; ½ teaspoon Clear Vanilla Extract

Description

A light and fluffy waffle topped with crispy Fruity Pebbles is a hit in my house! In the morning, these waffles bring out the kid in everyone! We love them with strawberry syrup, fresh fruit, or Greek yogurt on top!

Ingredients

Scale

FOR THE WAFFLES:

2 cups Fruit Loops cereal (or other)
1¾ cup All-purpose Flour
2 Tablespoons Cornmeal
1 Tablespoon Granulated Sugar
1 Tablespoon Baking Powder
¼ teaspoon Salt
2 Eggs
2 cups Whole Milk
2 Tablespoon Melted Unsalted butter, slightly cooled

FOR THE GLAZE:

4 Tablespoons Whole Milk
2 cups Powdered Sugar
½ teaspoon Clear Vanilla Extract

Instructions

FOR THE WAFFLES:

Place the cereal into the bowl of a food processor and grind until coarse crumbs. Set cereal crumbs aside.
Whisk together flour, cornmeal, sugar, baking powder & salt together in a medium bowl, set aside. Beat the eggs, milk and butter together in a large bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there will be lumps). Fold in the cereal crumbs.
Preheat the oven to 200 degrees F. Then preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different. Pour the appropriate amount of batter into preheated waffle maker & cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest. Don’t stack the cooked waffles or they’ll lose their crispness (unless you plan on re-heating them in the oven).

FOR THE GLAZE:

In a medium bowl, whisk together the milk, powdered sugar and vanilla until smooth. Add more milk to make it thinner, or more sugar to make it thicker. Plate the waffles and top with milk glaze.

Notes

Refrigerate any leftover waffles in an airtight container, then reheat them in an oven at 300 degrees F for 5-10 minutes.

Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 8 servings
Calories: 272kcal
Sugar: 25g
Sodium: 78mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 7g
Protein: 11g
Cholesterol: 98mg

Keywords: breakfast, Waffle, Milk, Fruit loops