The only thing better than skiing 2 feet of fluffy snow on a winter morning is 2 fluffy waffles before skiing 2 feet of fluffy powder. This recipe was passed down through 17 generations of Vermonter's (not really) and is a surefire way of being ready for a long day outside. Tag us in your breakfast pics! @renounskis #powderdaywaffles #renoun 


Feeds family of 4. I recommend 3x the batch and freezing leftover waffles for emergency snacks.

  • Eggs: 3 eggs
  • Milk: 1 1/3 cup
  • Butter: ½ cup, melted (1 stick)
  • Vanilla: 1 Tablespoon
  • Flour: 2 cups 
  • Salt: ½ teaspoon
  • Baking Powder: 1 Tablespoon

 Preheat the waffle iron and warm Vermont maple syrup on the stove.

Measure flour, salt, baking powder into bowl and mix well.

In a SEPARATE bowl, beat eggs, milk, vanilla (occasionally, we add a bit of almond extract for extra gnar points), and then, while stirring, pour in the melted butter.

Pour the wet ingredients into the dry and mix until just combined (don't stir too much!)

We have found that only the first waffle needs a bit of oil on the iron just before adding the batter. I hold a stick of butter and quickly go over each side.

Ladle the batter onto the ironing and close the lid. How do you know when they're done? When they stop steaming.