Homemade Waffles & Cinnamon Syrup

Cherie Szilvagyi


This recipe is out of my very first cookbook. Mom gave me the cookbook as a wedding gift. I am sure she thought I would need it! Gotta luvs my Betty Crocker. That red gingham plaid on the cover just shouts, domestic goddess!

My youngest daughter called one morning and asked if I would make her the waffle batter as she had guests at her house. Of course I said yes! About 10 minutes later, my daughter and 8 of her friends came trouping in the door. Impromptu party that was so much fun! Making the batter to her meant cooking them and serving them. We still tease her about this request.


★★★★★ 2 votes

4 cups of batter
10 Min
5 Min



  • 2
    stiffly beaten egg whites
  • 1 3/4 c
  • 3 tsp
    baking powder ( use half if using double acting baking powder )
  • 1/2 tsp
  • 2
    egg yolks
  • 1 3/4 c
  • 1/2 c
    salad oil or melted shortening

  • 1 c
    brown sugar, firmly packed
  • 1 tsp
  • 1 pinch
  • 1 Tbsp
    corn starch
  • 1 tsp
    pure vanilla extract
  • 1 c
  • 3 Tbsp
    unsalted butter

How to Make Homemade Waffles & Cinnamon Syrup


  1. Waffles: Separate the eggs and whip the egg whites on high until stiff peaks form. Place dry ingredients in a large bowl. Combine yolks and milk and wisk to mix the egg. Stir milk mixture into the dry ingredients. Fold in egg whites gently and then fold in the oil.
  2. Syrup: Mix all ingredients except butter into a saucepan. On medium heat bring the syrup to a boil. Add the butter and stir into the syrup. Of course this recipe is great without the cinnamon but the cinnamon is a favorite at our house! Sometimes I throw a handful of raisins into the waffles to set off the cinnamon syrup.

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