Many waffle recipes (and boxed waffle mixes) advise using oil, in lieu of butter. It’s easier to manage than melting ounces of butter, produces a waffle with a decidedly more neutral flavor, and is lower in saturated fat.

Ease and nutrition aren’t exactly aims on the site here, but the idea of affecting flavors with ingredients absolutely is. By removing the butter flavor, I feel the waffle opens up to brighter toppings – notably fruits and fruit syrups. It’s the same end I was seeking with my Cream Waffle Recipe, but here I’ve retained the egg yolks as part of the equation.

As for why I’m advising almond oil, that’s simple. Classically, waffle bakers of the 15th-19th centuries only used dairy as the fat base of their waffles, but almonds (in the form of almond milk) would have been a common milk substitution in those early centuries, as cow milk went bad very quickly without refrigeration. Almond oil is therefore at least marginally more rooted in tradition than vegetables oils would be. It also happens to have a very high smoke point, making it perfect for baking.

The texture of these is virtually identical, if slightly lighter, to the classic recipes I have on the site here. Enjoy…

Almond Oil Waffles

makes 2 round American-style waffles


Preheat the waffle iron to 191°C/375°F

1. Mix all of the dry ingredients in a medium bowl.

2. Add the warmed egg and almond oil.

3. Then add about 1/2 of the milk, and whisk to blend the ingredients.

4. Add the remaining milk, and finish blending the ingredients. The batter will be fairly thin and smooth.

5. Pour the mix into the preheated iron and cook for 3 minutes 30 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.