Try this Funfetti Cake Mix Waffles recipe, or contribute your own.
- Carbohydrate 49.98486675 g
- Cholesterol 185.932525 mg
- Fat 24.7820250086804 g
- Fiber 0.56699998497963 g
- Protein 7.96111625 g
- Saturated Fat 7.28980902563931 g
- Serving Size 1 1 waffle (157g)
- Sodium 479.579350001002 mg
- Sugar 49.4178667650204 g
- Trans Fat 1.44807522510564 g
- Calories 451 calories
Step-by-step
- Coat waffle iron with nonstick cooking spray. Heat according to manufacturer’s directions on medium heat.
- In a large bowl, whisk together cake mix, oil, water and eggs until smooth. Stir in sprinkles. Pour 2/3 cup batter onto waffle iron (I suggest using a ladle to make this easier). Bake 2 to 3 minutes or until the waffle is golden in color. Repeat with remaining batter.
- Top each waffle with maple syrup, whipped cream and sprinkles as desired. Serve immediately.
Crisp exteriors yielding to a remarkably soft, porous interior define these waffles, achieved by leveraging the leavening agents already balanced within commercial baking flour. Whisking the batter until completely smooth ensures that pockets of dry mix do not form, preventing dense, gummy patches in the finished product. Fold the rainbow sprinkles in gently at the very end of mixing to prevent the sugar crystals from bleeding their dye into the batter. Allowing the batter to rest for five minutes before pouring activates the chemical leaveners, producing a lighter crumb structure once exposed to heat.
Maintaining thermal consistency across the cooking cycle requires heating the waffle iron to a reliable medium setting, roughly 375 degrees Fahrenheit on adjustable models. Overfilling the grids causes excess batter to squeeze out the sides and burn on the exterior casing, while underfilling leaves hollow, fragile corners that break apart upon extraction. Spraying both the top and bottom plates thoroughly with canola oil nonstick cooking spray provides the necessary release barrier, preventing the high-sugar batter from fusing to the metal grids. Ladling precisely two-thirds of a cup per batch standardizes the cooking time, ensuring every portion achieves the same golden-brown exterior.
Bake times ranging strictly between two and three minutes allow the moisture inside the batter to convert to steam without over-browning the delicate exterior sugars. Opening the waffle iron prematurely tears the half-cooked matrix apart, so wait for the visible steam output to subside significantly before lifting the lid. Transferring the cooked waffles directly to a wire cooling rack instead of stacking them on a plate preserves the crisp crust by preventing condensation from softening the bottom surface. Stacking hot baked goods traps residual heat and moisture, instantly turning a crunchy exterior into a limp, soggy texture.
Standard electric waffle irons with grid depths of at least one-quarter inch yield optimal results, though Belgian-style irons can be substituted by increasing the batter volume to three-quarters cup per cycle. Non-electric stovetop cast iron molds require a slightly higher application of oil and continuous monitoring, as heat conduction varies significantly compared to thermostatically controlled appliances. Clean the grids immediately after the unit cools using a soft nylon brush to remove residual sugar spots before they caramelize during subsequent uses. Proper maintenance of the cooking surface guarantees clean releases and uniform heat transfer over repeated batches.
