Honey & Vanilla Waffles
There is something so special and comforting about the combination of honey and vanilla. And it’s even better when these tastes are enveloped in a warm and crunchy waffle. I’ve created this very simple waffle recipe to appeal even to the fussiest of eaters. The key element in these home-made waffles is using the best quality ingredients to maximise the nutritional value of every mouthful.
So I have picked out spelt flour which is slightly higher in protein and contains more iron, magnesium, zinc and niacin than normal wheat flour. I have also used whole milk which contains more omega 3. I recommend you find the best quality butter and eggs you can – the deep yellow butter and yolks contain more antioxidants and vitamin A for healthy eyes, skin and gut health.
These waffles can easily be frozen, so for busy mornings and you can simply pop a waffle straight from the freezer into your toaster!
Find the gluten-free, dairy-free and egg-free switches in the notes below – so no one misses out on this wonderful recipe due to allergies.
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Honey & Vanilla Waffles
- 30 g Butter
- 200 g Spelt Flour
- 0.5 tsp Baking Powder
- 0.25 tsp Salt
- 200 ml Milk ((whole))
- 2 tbsp Honey
- 1 tsp Vanilla Extract
- 1 Egg
To Serve
- Extra honey for drizzling and berries
Set the waffle maker to heat up. Melt the butter in a small pan and set it aside to cool.
Put the flour, baking powder and salt into a large mixing bowl and whisk well.
Measure the milk into a measuring jug, add the honey and vanilla extract, and crack in the egg. Whisk to combine thoroughly.
Pour this mixture into the mixing bowl and combine to create a smooth batter.
Brush the waffle maker with a little of the melted butter, then pour the remaining butter into the batter. Mix to combine.
Use a ladle to pour the batter mixture into a waffle maker – just cover the surface of the bottom plate and do not overfill. Close the lid and cook for 5 minutes, or until golden brown.
Repeat until all the batter has been used up.
Serve with a little extra honey drizzled on the top, and with some berries on the side.
Serve with a dollop of good-quality hazelnut chocolate spread, Greek yoghurt, ricotta or nut butter for extra protein, and fresh chopped fruit to help bolster the antioxidants.
If you are keen to reduce your child’s sugar intake over time, reduce the amount of honey in the recipe, gradually, one batch at a time.
- Gluten-free: You can swap the spelt flour for a gluten-free flour if preferred. I really like using Farari flour which is also grain-free and highly nutritious.
- Dairy-free: For dairy-free families, use coconut oil or light olive oil instead of butter and a good quality plant-based milk alternative such as coconut or almond.
- Egg-free: Grind 1 tablespoon of flax seeds (or use ready ground) and soak in 1.5 tablespoons of warm water to replace the egg.
Once cooked, these waffles keep in the fridge for up to 3 days and in the freezer for up to 3 months. Simply pop a frozen waffle in the toaster and it will defrost and toast up within about 3 minutes.
I recommend the Breville Duraceramic waffle maker, which is Teflon-free.
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