Cake-batter waffles are a breakfast treat

Kelli Foster

Like many things in life, our breakfast choices are all about balance and moderation. Most days we stick with our smoothies, yogurt, and avocado toast, but every once in a while we all deserve something a little special — like cake for breakfast.

Whoever says cake for breakfast is unacceptable clearly hasn’t been introduced to cake batter waffles. They’re the happy collision of breakfast and dessert on one plate, and they prove that cake mix has an occasional place in your morning meal — one that’s best served with a soft pat of butter and plenty of maple syrup.

I’m a yellow cake kinda gal, but perhaps you prefer vanilla, dark chocolate or red velvet. There’s no limit to how you can flavor them, so pick your favorite cake mix and get started.

Cake Batter Waffles

1 (15-ounce) box yellow cake mix

1 cup milk

1/2 cup canola or vegetable oil

3 eggs

1 teaspoon vanilla extract

Cooking spray, for the waffle iron

In a large bowl, combine the cake mix, milk, oil, eggs and vanilla. Mix together until everything is just combined.

Make the waffles according to your waffle maker’s instructions, cooking until the waffles are golden-brown. Cook time will vary between waffle makers, but it is typically 4 to 6 minutes. Serves 4.

Per serving: 844 calories; 41 g fat (6 g saturated fat; 44 percent calories from fat); 108 g carbohydrates; 57 g sugar; 146 mg cholesterol; 920 mg sodium; 13 g protein; 0 g fiber.