Homemade Waffles

Ingredients

• 360 ml (1½ cups)whole milk, at room temperature
• 2 largeeggs, at room temperature
• 57 g (4 tablespoons; ¼ cup)butter, melted gently and cooled slightly
• 60 ml (¼ cup)maple syrup
• 10 ml (2 teaspoons)pure vanilla extract
• 250 g (2 cups)plain flour
• 12 g (1 tablespoon)baking powder
• 1.25 ml (¼ teaspoon)ground cinnamon, or more to taste

Instructions

1. 1

   Heat the waffle iron

   Preheat the waffle iron according to the manufacturer's instructions.

2. 2

   Whisk wet ingredients

   In a large bowl, whisk together the milk, eggs, melted butter, maple syrup and vanilla.

3. 3

   Add dry ingredients

   Add the flour, baking powder and cinnamon. Whisk only until no large flour lumps remain; take care not to overmix.

4. 4

   Cook the waffles

   Brush the hot waffle iron plates with melted butter or lightly spray them with non-stick baking spray. Add 120 ml (½ cup) of batter to the centre and cook for about 2–3 minutes, until crisp and golden brown.

5. 5

   Cook the remainder

   Repeat with the remaining batter, adjusting the amount of batter and cooking time if needed. To keep the waffles warm, place them in a single layer on a baking sheet in an oven at 95°C (200°F) for up to 30 minutes.

6. 6

   Store leftovers

   Keep leftover waffles in an airtight container in the fridge for up to three days, or freeze them in a freezer-safe bag or container for up to three months.

What are homemade waffles?

Waffles are a griddled batter dish with a distinctive patterned surface, popular for breakfast and brunch in the United States. This version uses familiar pantry ingredients and adds maple syrup, vanilla and cinnamon directly to the batter.

The melted butter lends richness, while baking powder helps the waffles rise as they cook. Cooking them until golden gives the outside a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 8g protein, 45g carbs, 4g fat.

Most of the carbohydrates come from the flour, with additional sugar from the maple syrup; the eggs contribute protein, while butter and eggs provide much of the fat. Pair a waffle with fruit and yoghurt or eggs to add freshness and make a more balanced plate.

The batter's key ingredients

Room-temperature milk and eggs are easier to combine evenly with the melted butter. Let the butter cool slightly before mixing it in so it does not make the other ingredients unpleasantly warm.

Maple syrup: it sweetens the batter and gives it a gentle maple flavour. Vanilla and cinnamon round out the flavour without requiring a separate topping.

Mix gently

Whisk the wet ingredients together first, then add the flour, baking powder and cinnamon. Stop as soon as no large pockets of flour remain; a few small lumps are preferable to an overworked batter.

Overmixing can make waffles less tender. Use a large bowl so the dry ingredients can be incorporated with a few easy strokes.

Watch for colour and crispness

The recipe gives a guide of about 2–3 minutes per waffle, but waffle irons vary. Look for a crisp, golden-brown surface rather than relying only on the clock.

If a waffle is pale or soft, give it a little longer. Avoid opening the iron too early, as the waffle may split before its surface has set.

Cooking in batches

Use 120 ml (½ cup) of batter as a starting point, placing it in the centre of the iron. Adjust the amount to suit the size of your waffle iron and avoid filling it so fully that batter spills over the edges.

Keep cooked waffles in a single layer on a baking sheet in a 95°C (200°F) oven for up to 30 minutes. Stacking them can soften their crisp surfaces.

Serving ideas

Serve the waffles warm as they are, or add fresh fruit and a spoonful of yoghurt for a fuller breakfast. A little extra maple syrup suits the cinnamon and vanilla in the batter.

For a savoury-leaning breakfast-for-dinner plate, pair a waffle with eggs. Keep toppings separate until serving if you want the waffle to stay crisp.

Recipe notes & tips

• Bring the milk and eggs to room temperature before mixing.
• Let the melted butter cool slightly before adding it to the bowl.
• Measure the batter for the first waffle, then adjust to fit your iron.
• Cook until golden and crisp, allowing extra time if your waffle iron runs cool.
• Keep finished waffles in a single layer in the warm oven for up to 30 minutes.

Variations

• More cinnamon: Increase the cinnamon to taste for a warmer spice flavour.
• Fruit topping: Serve with fresh berries or sliced banana for a fresh contrast.
• Yoghurt topping: Add a spoonful of yoghurt alongside the warm waffles.
• Savoury plate: Pair a waffle with eggs for a breakfast-for-dinner meal.

Common mistakes to avoid

• Overmixing the batter: Stop whisking when no large flour lumps remain to help keep the waffles tender.
• Using butter while piping hot: Let it cool slightly before adding it to the wet ingredients.
• Overfilling the iron: Start with 120 ml (½ cup) and adjust to prevent overflow.
• Opening the iron too soon: Wait until the waffle has set so it is less likely to split.
• Stacking cooked waffles: Keep them in a single layer to help preserve their crispness.

How to store

Refrigerate leftover waffles in an airtight container for up to three days, or freeze them in a freezer-safe bag or container for up to three months. Reheat until hot; a toaster or oven can help restore some crispness.

Frequently asked questions