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Waffle Recipe

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These homemade waffles are perfectly crispy on the outside and fluffy on the inside, with deep pockets ready to hold your favorite toppings. Made with simple pantry ingredients, this foolproof recipe delivers restaurant-quality waffles every time.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1¾ cups whole milk, room temperature
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • Non-stick cooking spray or additional melted butter for greasing

Instructions

  • Preheat your waffle iron according to manufacturer’s instructions. Most waffle irons need about 5 minutes to reach optimal temperature. Set it to medium-high heat for best results.
  • Combine the dry ingredients by whisking together the flour, sugar, baking powder, and salt in a large mixing bowl. Make sure everything is evenly distributed with no lumps of baking powder remaining.
  • Mix the wet ingredients in a separate medium bowl. Whisk together the eggs, milk, melted butter, and vanilla extract until well combined. The butter should be melted but not hot, or it will cook the eggs.
  • Create the batter by pouring the wet ingredients into the dry ingredients. Use a whisk or rubber spatula to gently fold everything together. Mix until just combined—you should still see a few small lumps. Overmixing develops gluten and creates tough, dense waffles, so resist the urge to make it perfectly smooth.
  • Rest the batter for 5 minutes. This allows the flour to hydrate and the baking powder to activate, resulting in fluffier waffles. Meanwhile, ensure your waffle iron is fully heated.
  • Grease the waffle iron lightly with non-stick spray or brush with melted butter, even if it’s non-stick. This ensures easy release and adds flavor.
  • Pour and cook the batter onto the center of the waffle iron. Use approximately ½ to ¾ cup of batter depending on your waffle iron size. Close the lid and cook for 3-5 minutes, or until the waffle is golden brown and steam stops escaping. Most waffle irons have indicator lights to signal when waffles are ready.
  • Remove carefully using a fork or silicone-tipped tongs. Place finished waffles on a cooling rack rather than stacking them, which keeps them crispy. If serving immediately, place on warmed plates. If making a large batch, keep waffles warm in a 200°F oven on a baking sheet.
  • Repeat with remaining batter, re-greasing the iron between waffles as needed.
  • Serve immediately with your favorite toppings like butter, maple syrup, fresh berries, whipped cream, or powdered sugar.

Notes

  • For extra crispy waffles, add 2 tablespoons of cornstarch to the dry ingredients.
  • If your waffles stick, your iron might not be hot enough or needs more greasing.
  • Batter will thicken as it sits; thin with a tablespoon or two of milk if needed.
  • Don’t open the waffle iron too early—this can tear your waffle. Wait until steam significantly reduces.
  • Leftover waffles freeze beautifully; cool completely, wrap individually, and freeze up to 3 months.

Nutrition

Find it online: https://focialy.com/waffle-recipe/