Bisquick Waffles
Crisp, fluffy Bisquick waffles from one bowl in 30 minutes: two cups of baking mix, milk, eggs, a little sugar, oil and vanilla, plus an extra teaspoon of baking powder for lift. Makes four large round waffles. Pictured with powdered sugar and a peanut butter honey drizzle.
Ingredients
Waffle Batter
- 2 cups Bisquick mix Original
- 1 cup milk whole or 2%
- 2 large eggs
- 1 tsp baking powder for extra lift
- 2 tbsp granulated sugar
- 2 tbsp vegetable oil or melted butter, cooled
- 1 tsp vanilla extract
- nonstick spray for the waffle iron
To Serve, Pictured
- powdered sugar for dusting
- 2 tbsp creamy peanut butter optional
- 1 tbsp honey optional, plus more for serving
Equipment
- Waffle Iron
- Mixing bowl
- Whisk
- Measuring cups
- Nonstick Spray
- Tongs
Instructions
Mix the Batter
- Start with the mix and milk. Put the Bisquick in a large bowl and pour in the milk.
- Add the eggs. Crack the eggs into the bowl.
- Add the vanilla, sugar, oil and baking powder. Pour in the vanilla, then add the sugar, the oil and the baking powder.
- Whisk until just combined. Whisk until the batter is thick and pourable with a few small lumps left. Do not overmix.
Rest and Heat
- Rest the batter. Let it stand for 5 minutes while the iron heats, until small bubbles rise to the surface.
- Heat the waffle iron. Preheat it on medium-high according to the manufacturer's directions and spray both plates lightly with nonstick spray.
Cook the Waffles
- Pour and cook. Pour about 1/2 cup of batter into the center of the hot iron, close the lid and cook for 3 to 5 minutes, until deep golden with crisp edges and the steam has nearly stopped.
- Remove and repeat. Lift the waffle out with a fork or tongs onto a wire rack. Spray the iron again and repeat with the remaining batter, holding finished waffles on a rack in a 200°F oven if needed.
Serve
- Top and serve hot. Dust with powdered sugar and spoon over the peanut butter stirred with the honey, as pictured, or serve with butter and maple syrup.
Notes
Pictured topping: dust the stack with powdered sugar, then spoon over 2 tablespoons of creamy peanut butter stirred with 1 tablespoon of honey and a teaspoon of hot water. Maple syrup and butter are the classic alternative.
Storage: cool the waffles on a rack, then refrigerate in an airtight container for up to 3 days or freeze in a single layer, then bagged, for up to 3 months. Reheat in the toaster, straight from frozen if needed.
Substitutions: water plus an extra tablespoon of oil for the milk; buttermilk for the milk with a quarter teaspoon of baking soda; a quarter cup of applesauce per egg; melted butter for the oil. Gluten-free Bisquick works in the same amount.
Doneness: deep golden, with the steam from the iron almost stopped, 3 to 5 minutes.
Nutrition values are an estimate.
Nutrition
Calories: 290kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 630mg | Potassium: 195mg | Fiber: 1g | Sugar: 6g | Vitamin A: 140IU | Calcium: 210mg | Iron: 2mg