Picture this: butter melting on a pile of waffles right out of the waffle maker, with rich syrup filling every square. Yum! That's exactly what you'll get with this waffle recipe. You'll find that Bisquick™ Waffles are an absolute breeze, making them a perfect menu item for breakfast or brunch. Honestly, we'd never say no to breakfast for dinner, either! Break out the waffle maker and get ready to whip up a delicious batch of waffles.
Just four ingredients are all you need to make these tasty Bisquick™ Waffles.
Bisquick™ Original Pancake & Baking Mix: This is the base of the waffles, providing all the dry ingredients you’ll need, saving you time.
Milk: Milk adds moisture to create a smooth batter.
Vegetable oil: Oil helps make the waffles soft and moist on the inside and gives them that golden crisp on the outside. Plus, it helps prevent them from sticking to the waffle maker.
Eggs: Act as a binder to hold the ingredients together.
Here are some tips for making these delicious Bisquick™ Waffles. See the recipe below for full details.
Give your waffle maker time to heat up. While it’s heating, lightly grease the cooking plates with a little vegetable oil or shortening. This is important to prevent your waffles from sticking.
Stirring the batter too much can make your waffles tough, so just mix until the ingredients are combined.
Once your waffle maker is hot and ready, pour the batter right into the center. Let the waffles bake for about 5 minutes, or until you see the steaming stop. This is a good sign that they're cooked through and golden brown.
Here's how to store any leftover Bisquick™ Waffles.
Place the cooled waffles in an airtight container or a resealable plastic bag. You can store them in the refrigerator for up to 2 days.
Wrap cooled waffles in aluminum foil or plastic wrap and freeze for up to 1 month.
Reheat them in a 350°F oven for 5-10 minutes or pop them in the toaster until crisp.
Heat waffle maker; grease with vegetable oil or shortening.
Stir ingredients until blended.
Pour onto center of hot waffle maker; close lid.
Bake about 5 minutes or until steaming stops. Carefully remove waffle. Makes about 8 (4-inch) waffles.
The bake time and yield will vary with this waffle recipe depending on the type of waffle maker you use. Some waffle makers use up to 1 cup of batter and others use just 1/2 cup.
Legend has it that Thomas Jefferson returned from a trip to France with America’s first waffle maker. A century later, street vendors were selling hot waffles slathered with molasses or maple syrup.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 6g | 10% |
| Saturated Fat | 1&½g | 9% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 1&½g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 50mg | 16% |
| Sodium | 310mg | 13% |
| Total Carbohydrate | 24g | 8% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 3g | % Value Not Available |
| Protein | 4g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 10% |
| Iron | Value Not Available | 8% |
| Potassium | 60mg | 2% |
| Vitamin A | Value Not Available | 2% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 6% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 4% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
