I made this SUPER yummy pancake cake for our Baby Shower Brunch, which Abby shared last week (see it here). It was so good, that all of the girls insisted on having the recipe, so I thought I would share it with you all too. My favorite waffle recipe comes from the Better Homes New Cookbook Bridal Edition. It's easy and your waffles will be oh, so fluffy! The frosting is a maple buttercream, mmmmm! The recipes are below, enjoy!
For the waffles:
1 3/4 cups all purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 3/4 cups milk
1/2 cup cooking oil or butter, melted (I always use butter)
1 teaspoon vanilla
optional: I always add 1/2 - 1 teaspoon cinnamon
Mix together flour, sugar, baking powder and salt in a medium bowl. Make a well in the center of the mixture and set aside. In another bowl, mix eggs (beat slightly); stir in milk, butter, and vanilla. Add egg mixture to the flour mixture all at once. Stir just until combined (the recipe said "moistened" but I HATE that word...anybody else feel me?). Batter should be slightly lumpy. Grease waffle iron and pour 1-1 1/4 cups onto grids (you may have to adjust this). Close lid and do not open until done.
For the frosting:
4 sticks unsalted butter, softened and cut into cubes
1/3 cup maple syrup
1/4 teaspoon salt
1/2 - 1 teaspoon vanilla
3 cups confectioners sugar
1 - 3 Tablespoons of milk or cream (as needed)
In a stand mixer with whisk attachment (or a hand mixer with both beaters), beat butter until smooth and fluffy. Add maple syrup until combined. Add salt and vanilla until combined. Add confectioners sugar slowly while mixer is on. I usually add 1/2 - 1 cup at a time. If frosting gets too thick, add milk, 1 Tablespoon at a time.
Spread frosting between layers of waffles, top with syrup (or don't) and serve.