What’s better than crisp, tender waffles in the morning?? I really can’t think of anything better than a stack of waffles with some fruit and REAL maple syrup. This recipe is just as easy as making pancakes and the payoff is HUGE! Don’t forget, you can make these ahead of time and heat them up in the toaster for a breakfast treat that everyone will love.
What You’ll Need For This Recipe
Butter: You can use vegetable oil if desired. If using salted butter decrease the added salt by 1/3 tsp.
Vanilla: This adds so much flavor to your waffles so use a nice one if possible.
How to make waffles
1. In a large bowl add the flour, sugar, baking soda, and salt.
2. Whisk together to combine and set aside.
3. Add the milk, eggs, and vanilla to a medium bowl. Whisk together.
4. Add the melted butter to the wet ingredients and give it a stir.
5. Combine the wet and dry ingredients. Mix until combined.
6. Pour batter onto your preheated waffle iron and cook until golden brown.
Pro Tips for this recipe
- MEASURING FLOUR: most of us won’t break the kitchen scale out for breakfast and will use a measuring cup to scoop some flour out of the bag. If this is you then use two cups of flour. Give it a light fluff before scooping. If you are using a scale use 270g which is actually 2 1/4 cups. Sounds odd but after lots of recipe testing this is my best advice.
- Use a darker setting if possible. These waffles are best with a CRISP golden exterior.
- You can make a big batch of waffles and enjoy them for a few days afterwards. Wrap them up once they’re room temp and place in fridge. Pop them into the toaster on a low setting and they’ll be warm and crisp!
- Don’t over-mix the batter. It’s really just getting mixed until it comes together. If you see a few pumps don’t worry. They’ll disappear in the waffle iron.
Frequently Asked Questions
Can you make them ahead of time?
You can make a big batch of waffles and refrigerate or freeze them for later. They’ll keep in the refrigerator for up to 3 days and in the freezer for two months. They’re crisp and amazing after a quick trip in the toaster. For refrigerated waffles I usually use the number two setting and for frozen waffles I use the number four setting.
What makes a waffle Belgian?
Belgian waffles are traditionally made with a deeper waffle iron AND a batter leavened with yeast. Many recipes now use beaten egg whites as a quicker alternative to lightning the batter. This recipe is not for a Belgian waffle but it’s so tender, light and crisp that you might just love it even more!!
Can you freeze them?
- Frozen waffles make for an amazing on demand treat. I place min in a freezer bag between layers of parchment paper so they don’t get stuck together but you can also freeze in a single layer then toss into a freezer bag.
- These will keep for quite a while in the freezer but I like to put a two month limit on them.
- When you’re ready to enjoy just pop into the toaster and enjoy.
If you’ve tried this homemade waffle recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- Waffle iron
- 2 1/4 Cups All Purpose Flour 270g
- 1 Tablespoon Baking Powder plus a teaspoon
- 1/4 cup Sugar 50g
- 3/4 Teaspoon Salt
- 2 Large Eggs
- 1/2 cup butter or vegetable oil melted 113g
- 2 Cups Milk 480mL
- 2 Teaspoons Vanilla Extract
- Warm your Waffle iron. If you can choose settings I recommend doing darker for a crispier waffle. In a large bowl whisk the flour, baking soda, salt, and sugar then set aside.
- Melt the butter in a small bowl, or measure out the vegetable oil. In a medium bowl whisk the milk, eggs and vanilla together. Stir in the melted butter or oil.
- Add the wet mixture to the dry and mix until combined.
- Add about 1/3 cup of batter for each waffle. This will depend on the size of your waffle maker so feel free to experiment with amounts. Place on a wire rack until ready to serve so they stay crisp.