Writings on Guam and More
Fridge Waffle Batter
...this batter holds up for a week so you can enjoy fresh waffles every morning.


I'm not a big waffle fan, but I do love this recipe. I found the original recipe on-line and changed it to make it healthier. It's got just enough crunch and is perfectly flavored.

Set 1
1 c. all-purpose flour
1 c. whole wheat flour
2 T. white sugar
2 T. brown sugar (if no brown, use white)
5 teaspoons baking powder, sifted
¼ teaspoon salt
¼ teaspoon cinnamon
Set 2
2 T. unsalted butter, melted
Set 3
4 eggs
Set 4
2 c. 2% milk
¼ c. + 2 T. extra-virgin olive oil
Tools:   large bowl,   medium bowl,   whisk,   waffle maker of course,   measuring spoons and cups


1.      Combine all of dry ingredients in set 1 in a large bowl. Stir till large clumps of flour disappear.

2.      Melt butter in microwave using 8-second increments.

3.      Beat eggs with whisk till light in color. Add vanilla extract.

4.      Pour 2 cups of milk and all of the oil into the eggs/vanilla. Stir to mix.

5.      Drizzle melted butter into the liquid mixture, whisking to combine.

6.      Pour liquids into dry ingredients. Gently stir till incorporated without over-mixing.

7.      Let batter rest for 15 minutes before using. Or, refrigerate overnight….for up to 1 week.

8.      Stir before using to thoroughly incorporate any liquids which have separated from the mix.

9.      Cook till browned, about 8 minutes…….even if “ready” light turns on, you need to cook this batter till waffles are nicely browned.

10.  If you like your waffles more crispy, toast in a toaster set to very low.

Waffles best when cooked as needed. Leftover, cooked waffles are only ok the next day….leave cooked waffles at room temperature then reheat in toaster.


Nutritional Data:  Each 1/4 cup of this waffle batter has about 149 calories, 4 g protein, 15 g carbs, and 9 g fat.

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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Most photos courtesy Paula and Edward Quinene.