Snickerdoodle Waffles

Snickerdoodle wafflesWaffles are kind of a weekend-at-grandma's food to me. Growing up when we would spend the weekend at our grandmother's house (in a tiny town named Buffalo, MO). She would more often than not help us make waffles on Saturday morning for breakfast. To this day they were the best waffles I've ever had. Although that's probably because at this point in my life those waffles are surrounded by memory haze/nostalgia. 

Nostalgia makes everything taste better. Also, you can never live up to a nostalgic recipe no matter how hard you try. You've just gotta make new memories and cherish past experiences.Snickerdoodle waffles Anyway, waffles. These are not as good as my grandma's. No waffles ever will be. But these do taste like snickerdoodle cookies. (!!!!!!!) So, they at least have that going for them.Waffle making suppliesSnickerdoodle Waffles, makes 6-8 (depending on your waffle iron size).

1 2/3 cup flour
1 tablespoon baking powder (yes, a tablespoon. these are fluffy!)
1 tablespoon brown sugar
1/2 teaspoon salt
3 eggs
1/2 cup melted, then cooled butter
1 1/2 cups milk
1 teaspoon vanilla extract
1/3 cup sugar + 1 tablespoon cinnamon for the topping

Combine the dry ingredients (the first four listed above). Whisk to combine.Waffle batterPour in the eggs, milk and vanilla extract. Stir to combine. Then pour in the cooled butter (if the butter is still too hot it may begin to cook the eggs, creating weird curdled looking bits in your batter). Stir until nearly no lumps remain.

Heat up your waffle iron and use according to the manufacturer's directions. I cooked about 1/3 cup of the batter at a time. While the first one cooks combine the sugar and cinnamon on a shallow plate. Dip the hot waffle in the mixture, coating both sides.Best snickerdoodle wafflesThese are quite sweet (with added sugar) so you may only need a little butter and fresh fruit for serving. But if you just gotta pour on the maple syrup, well, I won't stop you. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman

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