Muahaha. I feel like pure evil for posting this recipe. But, on the other side, at least one person will probably google “how to make waffles from cake batter” and find this helpful. So, dear Googler, you are welcome. To the rest of you, I apologize and encourage you (again) to get out your stretchy pants.
After 6 days of not eating sugar last week, Derek and I were psyched to go crazy on Saturday. I’d been dreaming of these waffles all week, knowing full well they’re ridiculous(ly delicious). So I made them, ate some, and then promptly lost all interest in sugar for the day. Umm, wasn’t I supposed to eat sugar ALL DAY LONG!? I just couldn’t do it. Sorry, folks.
I did make one other sugary recipe, which I’ll share soon, but really couldn’t manage to eat much of it! It’s now in the freezer, waiting for this Saturday. Sad story! I think the lesson learned here is that I’m much more of a periodic sugar eater, not a sugar-binger. If I have cookies (brownies, candies, cakes, etc.) I’ll eat a few each day, every few hours, and it’s fine. But cram it all into one day? I can’t handle it!
These waffles though, were super fun, if only for the novelty of putting cake batter in the waffle maker. They come out soft and steamy, then crisp up nicely — and I personally LOVE eating the crispy edges off of a butter cake! Things started innocently, with just some whipped cream and sprinkles to top it off; however, then the chocolate sauce got involved. Things went downhill (or uphill?) from there!
Cake Batter Waffles
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 eggs
- 3/4 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Toppings: whipped cream, chocolate sauce, sprinkles
- Plug in your waffle iron and let it heat on medium as you prepare the batter.
- Cream together the butter and sugar until light and fluffy, at least 3 minutes. Scrape down the sides of the bowl as necessary.
- Add the eggs, one at a time, mixing well.
- Add the vanilla and almond extract.
- Mix the flour, baking powder, and salt together in a separate bowl. Add the flour mixture to the batter in three batches, alternating with the milk, until fully incorporated. Add sprinkles to the batter at this point, if you want.
- Scoop 1/2 cup (this amount will depend on the size of your waffle iron) of batter into the waffle iron, and close the lid. Let cook for about 3 minutes, then carefully remove the waffle. Upon removal, the waffle will be very soft and fragile; however, it will crisp up after removal.
- Serve with toppings as desired: whipped cream, chocolate sauce, fruit, sprinkles, etc.