Description
Classic homemade waffles with crisp golden edges and soft, fluffy centers, made from a simple batter in just 20 minutes. Perfect for breakfast or brunch with your favorite toppings.
Ingredients
2¼ cups all-purpose flour (270 g)
¼ cup granulated sugar (50 g)
1 tablespoon baking powder
¾ teaspoon salt
2 cups milk (480 mL)
½ cup unsalted butter, melted (113 g)
2 large eggs
2 teaspoons vanilla extract
Instructions
- Preheat the waffle iron. For crispier waffles, use a darker or higher heat setting if available.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine; avoid overmixing.
- Once the waffle iron is fully heated, lightly grease it with butter or cooking spray if needed.
- Pour about ⅓ cup batter into the center of the waffle iron for each waffle, adjusting the amount as needed for the size of the waffle maker.
- Close the waffle iron and cook until the waffle is golden brown and crisp. Repeat with the remaining batter.
- Transfer cooked waffles to a wire rack in a single layer rather than stacking them to help maintain their crisp exterior.
- Serve warm with butter, maple syrup, fresh berries, sliced fruit, whipped cream, or other desired toppings.
Notes
For chocolate chip waffles, sprinkle mini chocolate chips over each portion of batter after adding it to the waffle iron.
For blueberry waffles, gently add fresh blueberries to the batter or scatter a small amount over each waffle before cooking.
Add ground cinnamon and a pinch of nutmeg for a warm spiced variation.
For an almond variation, replace part of the vanilla extract with almond extract and serve with berries and whipped cream.
Chopped pecans or walnuts can be added for extra texture.
For a lighter topping, serve with Greek yogurt and fresh fruit.
Cool leftover waffles completely before refrigerating in an airtight container or resealable bag for up to 3–4 days.
For longer storage, freeze cooled waffles in a single layer, then transfer them to a freezer-safe bag or container.
Reheat waffles in a toaster, toaster oven, or conventional oven for the crispiest results.
To keep a batch warm and crisp, place cooked waffles in a single layer on a wire rack set over a baking sheet in a low oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 7 g
- Sodium: 330 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg
