I never used to be a huge waffle fan, but since I’ve been pregnant they sound good all the time. So I was pretty excited when we got a griddler and waffle plates for Christmas. Now we can have them whenever we want!

The first waffle recipe I tried was for bacon black pepper waffles from Joy’s cookbook (which you need). They were really good, but after that I wanted to try a sweet version. So the other day I made them without the pepper and bacon and added cinnamon and nutmeg. I’d go easier on the nutmeg next time, but otherwise I really like this recipe.

I also halved the recipe since it was just the two of us and it came out like this:

adapted from Joy the Baker Cookbook
makes approximately 8 waffle squares

1 1/2 cups AP flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
Pinch of freshly grated nutmeg
2 eggs
1/3 cup vegetable oil
1 teaspoon vanilla
1 1/4 cup buttermilk
Lots of nonstick cooking spray for waffle iron

Heat your waffle iron/griddle to 375 degrees. Whisk together dry ingredients in one bowl and wet ingredients in another. Fold wet mixture into dry until just combined (it will be a little lumpy). Spray plenty of nonstick cooking spray on the waffle iron and then pour in 1/4 cup batter for each waffle square. You may have to adjust this for your particular waffle iron. Cook for 5 minutes, or until waffles are golden brown.

Don’t be like me and keep opening the griddle before they’re done. 

Serve with maple syrup and blueberries.

Next time I might make a full batch and freeze the extras. We’re getting to the point when the freezer needs to be fully stocked.