Food, Recipes & Tips

Molasses Waffles

Since the weekend is coming and you may have a few extra minutes to make breakfast, I thought I would share my recent learning from one of my go-to cookbooks, Mark Bittman’s “How to Cook Everything”.

This post came to be strictly because I was zoned out in my kitchen the other day while waiting for a waffle to cook.  I was staring at the bowl of batter, thinking “wow, that is really kind of pretty”.



What made it look so pretty?  Swap 1/4 cup of the milk for 1/4 cup of molasses.  Easy!  I had a leftover bottle of blackstrap molasses from making BBQ sauce for the 4th of July.  I now have a way to get rid of the rest of the bottle!

Don’t let the color worry you too much, it does turn the batter quite dark.  When I first tried it I thought the waffles were going to have a really overpowering flavor, but they didn’t.  It’s a nice, subtle molasses flavor.  Perfect for a fall weekend breakfast I think…

I use Mark Bittman’s Quick & Easy Waffle recipe.  If you don’t have the book, here is the recipe.  The tip in his book states you can swap out up to 1/2 cup of the milk for the molasses.  I kept it to 1/4 cup, but if you are looking for stronger flavor, go for it.

An additional good thing – if you can use blackstrap molasses it has the added health benefit of being full of minerals such as iron & calcium.  You can read a bit more here.


Previous Post Next Post

You Might Also Like


  • Reply Heather Palmer October 26, 2015 at 4:58 pm

    Sounds awesome! I love using molasses in baking and I just got a new waffle iron for our anniversary. Six year anniversary is iron. So clever right?

    • Reply oaklandmomma October 26, 2015 at 6:10 pm

      Very clever :o) Definitely try the waffles, so good!

    Leave a Reply