Easy Waffle Recipe

Ingredients

• 2 cups (250 g)plain flour
• 1/4 cup (50 g)granulated sugar
• 4 teaspoons (about 16 g)baking powder
• 1/2 teaspoon (about 2.5 g)kosher salt
• 2 largeeggs
• 1 1/2 cups (360 ml)whole milk
• 1/4 cup (57 g), meltedunsalted butter
• 2 teaspoons (10 ml)vanilla extract

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, whisk together the flour, sugar, baking powder and salt.

2. 2

   Mix wet ingredients

   In a medium bowl, whisk the eggs, milk, melted butter and vanilla until combined.

3. 3

   Make the batter

   Gently fold the wet mixture into the dry ingredients just until moistened. Avoid mixing the batter until smooth.

4. 4

   Cook the waffles

   Preheat the waffle iron over medium heat, or set it to your preferred browning level, and lightly grease it with cooking spray. Add about 1/3 cup of batter to each section, using more if your iron needs it. Close the iron and cook for about 5 to 7 minutes, or follow the manufacturer's instructions, until the waffles are golden and crisp. For softer waffles, reduce the cooking time.

5. 5

   Serve the waffles

   Serve with toppings of your choice, such as butter and maple syrup.

What are American waffles?

Waffles are a griddled breakfast batter cooked between patterned plates, which give them their familiar crisp ridges and pockets. This American-style version uses baking powder for lift and a simple mix of flour, eggs and milk.

Melted butter adds richness, while vanilla gives the batter a gentle aroma. The method keeps the mixing brief, helping the waffles cook up tender rather than dense.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 6g protein, 33g carbs, 9g fat.

The flour and sugar provide most of the carbohydrates, while butter and egg yolks contribute much of the fat. Eggs, milk and flour supply protein. Pair a waffle with fruit and yoghurt, or add eggs on the side, for a more rounded breakfast.

Why these ingredients work

Flour and eggs: flour gives the waffles structure, and the eggs help bind the batter. Whole milk loosens the mixture and contributes to a soft interior.

Butter and vanilla: melted butter brings flavour and richness through the batter. Vanilla rounds out the sweetness without making the waffles taste strongly flavoured.

Baking powder: this raises the batter as it cooks, so the waffles are lighter. Measure it carefully for a good rise without a noticeable bitter taste.

Mix the batter gently

Dry ingredients: whisking the flour, sugar, baking powder and salt first helps distribute the raising agent evenly.

Wet ingredients: whisk the eggs, milk, butter and vanilla together before combining them with the dry mixture. Fold only until no large patches of dry flour remain; a few small lumps are fine.

Use the waffle iron well

Preheating: let the iron reach its cooking temperature before adding batter so the waffles start to set promptly. Lightly grease the plates as directed in the method.

Fill level: start with about 1/3 cup of batter per section, then adjust to suit the size of your iron. Too much batter can escape around the edges when the plates close.

Look for colour and crispness

Doneness: cook for about 5 to 7 minutes, following the manufacturer's guidance for your appliance. The waffles should be golden and crisp when ready.

Softer waffles: shorten the cooking time if you prefer a more tender finish. Keep in mind that opening the iron too early can interrupt cooking, so use the appliance's cues where available.

Serve while warm

These waffles are best served soon after cooking, when the outside is still crisp. Butter and maple syrup are suggested toppings; fresh fruit or yoghurt can also make a pleasant accompaniment.

For a batch, keep cooked waffles in a single layer while you finish the rest. Stacking them traps steam and softens their edges.

Recipe notes & tips

• Measure the flour without packing it into the measuring cup.
• Let the melted butter cool slightly before whisking it with the eggs and milk.
• Fold the wet mixture into the dry ingredients gently and stop once the flour is moistened.
• Preheat the iron fully before adding the first portion of batter.
• Adjust the batter amount to your waffle iron to avoid overflow.
• Cook each waffle to your preferred level of browning, using the iron's instructions as a guide.

Variations

• Add cinnamon: whisk a little ground cinnamon into the dry ingredients for a warmly spiced batch.
• Use buttermilk: replace the whole milk with buttermilk for a tangier flavour.
• Add blueberries: fold a handful of blueberries into the batter just before cooking.
• Try citrus: add finely grated lemon or orange zest to the wet ingredients.
• Make them savoury: reduce or omit the sugar and serve with savoury toppings.

Common mistakes to avoid

• Overmixing the batter: fold only until the dry flour is moistened to help keep the waffles tender.
• Using an unheated iron: wait until it is fully preheated so the waffles cook evenly from the start.
• Overfilling the iron: begin with about 1/3 cup per section and increase only if your appliance needs more.
• Opening the iron too soon: allow the waffle to cook until golden and set before checking it.
• Stacking cooked waffles: keep them in a single layer while cooking the rest to help preserve their crisp edges.

How to store

Cool leftover waffles completely, then refrigerate in an airtight container for up to 3 days. Reheat in a toaster or oven until hot and crisp; they can also be frozen and reheated from frozen.

Frequently asked questions