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Recipe Collection

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Prep time: 5 minutes

Cook time: 5 minutes

Yield: 4 4-inch waffles

What’s better than, well, breakfast, after a full day of fasting? Dust off the waffle iron, and host a waffle bar for your Yom Kippur break-fast. Pre-make waffle batter and let your guests take turns cooking them, or prepare waffles ahead of time and reheat in an oven after services. I recommend non-dairy waffles with assorted sweet and savory toppings: chicken tenders and drizzled honey; smoked salmon with English cucumbers and dill sauce; non-dairy ice cream with chocolate sauce…Or come up with your own delicious combinations! Most importantly, have a sweet new year. Photo by Josh Cherner. 


  • 2 eggs, room temperature
  • 2 cups all-purpose flour (or whole wheat flour, if you prefer)
  • 1¾ cups whole milk (use soymilk or almond milk if serving with chicken tenders)
  • ½ cup vegetable oil
  • 1 tablespoon granulated sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • Nonstick spray for waffle iron


  • Preheat waffle iron. Beat eggs with a hand beater until frothy. Beat the milk, vegetable oil, sugar, baking powder, salt and vanilla into the eggs just until smooth. Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with desired toppings.
  • Batter will keep in the refrigerator for up to a week. Whisk well before using.
  • Try these topping ideas: chicken tenders with honey mustard sauce; smoked salmon and English cucumbers; apple compote with caramel sauce; ice cream and chocolate sauce.

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