These Funfetti Waffles are packed with sprinkles to give them a burst of color with every bite! They are cake-like in taste and texture, and perfect served with a scoop of ice cream on the top. Have it for dessert, or if you dare, breakfast :)
Happy 2016! Did you manage to stay up and watch the fireworks last night? Hope you have had an exciting start to the year today.
It was my birthday a few days ago and I spent the day walking around with my jar of sprinkles, adding them on everything. A bit of sprinkles here, a bit of sprinkles there. Oh, waffles for breakfast? Yes, of course! And I’ll add some sprinkles in that too!
Maybe because I just turned 31, or maybe because we’re expecting our little one in less than 10 days, I just needed to feel like a kid again. These Funfetti Waffles really did the trick, especially when I topped it with ice cream. And what better way to celebrate the new year than with funfetti something?
Funfetti Waffles do end up a little more like dessert than breakfast, so this one’s only good if you don’t have any resolutions about cutting back on the sugars. To be fully honest, this recipe is based on a dessert recipe – a funfetti cupcake recipe. But I tweaked it just enough so it’s sturdy enough to hold up as a waffle, while keeping its cake-like taste and texture.
Dessert or breakfast, happy eating :)
- 1 1/2 cups all-purpose flour (210 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (113 grams) - melted
- 2 medium eggs - beaten
- 1/2 cup granulated sugar (112 grams)
- 3/4 cup milk (180 milliliters)
- 1/4 cup creme fraiche (55 grams)
- 1 tablespoon vanilla extract (15 milliliters)
- 1/4 cup rainbow sprinkles (jimmies / hundreds-and-thousands / cylinder variety) (45 grams)
- vanilla ice cream - for serving
- extra sprinkles - for serving
In a large bowl, mix together the flour, baking powder and salt.
In a medium bowl, mix together the butter, eggs, sugar, milk, creme fraiche, and vanilla extract.
Pour the wet mixture into the bowl with the dry mixture and stir together until incorporated. Do not over mix, and a few small lumps are fine.
Pour or scoop the mixture into a hot waffle iron (I used a 1/4 cup measuring cup for each waffle, but waffle makers vary). Cook waffles for 3 1/2 - 4 minutes, until light brown and cooked through. Once done, transfer the waffles to a cooling rack. The waffles are very soft and light in color when they are done, but will quickly start to hold its shape once it starts to cool.
Serve with a scoop of vanilla ice cream and sprinkles on top.
Recipe adapted from Sally's Baking Addiction.