Classic Homemade Waffles
These crisp-edged, tender waffles are made with pantry staples and a hot waffle iron. Serve them for breakfast with butter and maple syrup, or dress them up with fruit, yogurt, or a dusting of powdered sugar.
Total
35 min
Servings
4 servings, about 8 medium waffles
Level
Easy
A good waffle should be crisp on the outside, soft in the middle, and sturdy enough to hold a little syrup. This simple batter uses everyday ingredients and comes together in one bowl plus a measuring jug.
The key is a hot waffle iron and a batter that is mixed just until combined. A few small lumps are fine. Overmixing can make waffles tough instead of light.
This recipe is a reliable weekend breakfast, but it also works for meal prep. Cook the full batch, freeze the extras, and reheat them straight from frozen in a toaster or oven.
01What you'll need
Ingredients
10 items · 4 servings, about 8 medium waffles
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 3/4 cups milk, whole or 2% preferred
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Cooking spray or a little extra melted butter, for the waffle iron
- For serving: maple syrup, butter, berries, sliced bananas, yogurt, or powdered sugar
02How to make it
Step-by-step
1. Heat the waffle iron
Preheat your waffle iron according to the maker’s instructions. Let it get fully hot before cooking. If your waffle iron has heat settings, choose medium-high for waffles that are crisp but not too dark.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking spreads the baking powder evenly through the flour, which helps the waffles rise.
3. Combine the wet ingredients
In a separate bowl or large measuring jug, whisk the eggs, milk, melted butter, and vanilla until smooth. Make sure the butter is only slightly warm, not hot, so it does not scramble the eggs.
4. Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until no dry patches remain. The batter should be pourable and a little lumpy. Do not beat it smooth, or the waffles may turn dense.
5. Grease the iron
Lightly coat the hot waffle iron with cooking spray or brush it with a thin layer of melted butter. You may not need to grease between every waffle if your iron is nonstick, but do grease again if waffles start to stick.
6. Add the batter
Pour batter into the center of the waffle iron, using the amount recommended for your machine. For many medium waffle irons, this is about 1/2 to 3/4 cup. Close the lid gently and do not press down hard.
7. Cook until crisp
Cook until the waffle is golden and the steam has mostly slowed, usually 3 to 5 minutes. Avoid opening the iron too early, because the waffle can tear before it sets.
8. Keep warm and serve
Transfer cooked waffles to a wire rack. To keep them warm while you finish the batch, place the rack on a baking sheet in a 200°F oven. Serve with butter, syrup, fruit, or your favorite toppings.
03From our kitchen
Cook's tips
- Make-ahead batter: You can mix the dry ingredients the night before and the wet ingredients in a separate covered container. Combine them just before cooking for the lightest texture.
- Storage: Let leftover waffles cool completely. Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze waffles in a single layer on a baking sheet, then move them to a freezer bag. They keep well for up to 2 months.
- Reheating: Reheat refrigerated or frozen waffles in a toaster, toaster oven, or 350°F oven until hot and crisp. The microwave works, but it will make them softer.
- Milk swaps: Dairy milk gives a rich flavor, but unsweetened oat milk, almond milk, or soy milk can be used. The waffles may brown a little differently.
- Butter swap: Use a neutral oil, such as canola or vegetable oil, in place of the melted butter if needed. The texture will still be tender, but the flavor will be less buttery.
Cook's note
Waffle irons vary a lot in size and heat. Treat the first waffle as a test waffle. If it is pale, raise the heat or cook a little longer. If it is too dark before the center cooks through, lower the heat slightly.
04Frequently asked
Questions & answers
Why are my waffles sticking to the waffle iron?
The iron may not be hot enough, the surface may need more grease, or the waffle may be opened too soon. Wait until the steam slows down before lifting the lid, and lightly grease the plates before adding more batter.
Can I make these waffles without baking powder?
Baking powder is important because it helps the waffles rise. If you leave it out, the waffles will be flat and heavy. If your baking powder is old, replace it for better lift.
How do I make waffles crispier?
Cook them until deeply golden, then place them on a wire rack instead of stacking them. For extra crispness, keep finished waffles in a 200°F oven while the rest cook.
Can I add mix-ins to the batter?
Yes. Stir in up to 1/2 cup mini chocolate chips, blueberries, or chopped nuts after the batter is mixed. For juicy berries, add them lightly so they do not crush and turn the batter purple.
Can I double the recipe?
Yes. Double all ingredients and cook in batches. Keep the finished waffles warm on a rack in a low oven, or cool and freeze them for later.
05Keep cooking
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